Philadelphia Creamy Tortilla Roll-ups

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 tsp. garlic powder
3 TACO BELL® HOME ORIGINALS® Flour Tortillas
1 cup TACO BELL HOME ORIGINALS Fat Free Refried Beans with Mild Green Chiles
1/4 cup fresh cilantro
1 jar (16 oz.) TACO BELL® HOME ORIGINALS® Thick 'N Chunky Mild Salsa

MIX cream cheese and garlic powder until well blended.
SPREAD each tortilla with thin layer of beans. Spread cream cheese mixture over beans; top with cilantro.
ROLL tortillas up tightly; wrap tightly in plastic wrap. Refrigerate at least 30 min. Cut each tortilla into 10 (1/2-inch thick) slices. Serve with TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

Source: www.kraftfoods.com

Cheese Straws

1 cup all-purpose flour
6 tablespoons frozen unsalted butter, grated
1 cup coarsely grated cheddar cheese (4 ounces)
1 cup coarsely grated Parmesan cheese (4 ounces)
1/4 cup ice water, plus more for sprinkling
Coarse salt

1. Preheat the oven to 400°. Butter a large baking sheet.

2. In a medium bowl, combine the flour and grated butter. Add the cheeses and mix, using your hands, until well combined. Stir in the water. On a clean, floured work surface, knead the dough until smooth, sprinkling in a few drops of ice water if the dough is too dry. Shape into a disk.

3. Roll out the disk to form a large rectangle (about 9 by 12 inches and 1/4 inch thick). Cut 1/2-inch strips from the longer side, then cut those in half to form 6-inch strips. Sprinkle the cheese straws with salt, transfer to the baking sheet with a spatula and bake until golden brown, about 15 minutes.

Source: www.rachelraymag.com

Salsa Roll-ups

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
3 Tbsp. TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
4 TACO BELL® HOME ORIGINALS® Flour Tortillas
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Four Cheese Mexican Style Cheese
chili powder

MIX Neufchatel Cheese and salsa. Spread evenly onto tortillas; top with shredded cheese. Sprinkle lightly with chili powder.
ROLL up each tortilla tightly. Cut each crosswise into five slices.
ARRANGE, cut-sides down, on serving platter.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips
Make Ahead:
Prepare roll-ups as directed, but do not cut into slices. Tightly wrap each roll-up in plastic wrap. Refrigerate up to 4 hours. Cut into slices as directed just before serving.
Substitute:
Prepare as directed, using sun-dried tomato-flavored flour tortillas.

Black Bean Pinwheels

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup KRAFT Shredded Monterey Jack Cheese with Jalapeno Peppers
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 tsp. onion salt
1 cup canned black beans, drained, rinsed
3 TACO BELL® HOME ORIGINALS® Flour Tortillas

MIX cheeses, sour cream and onion salt in small bowl with electric mixer on medium speed until well blended.
PLACE beans in food processor or blender container; cover. Process until smooth. Spread evenly onto tortillas; top evenly with cheese mixture. Roll tortillas up tightly. Wrap individually in plastic wrap. Refrigerate at least 30 minutes.
CUT ends from tortillas; discard. Cut each roll-up into 5 slices. Serve with TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

Source: www.kraftfoods.com

Festive Maple Butter Twists

2/3 cup milk
2 eggs
1/3 cup butter, cut up
1/4 cup water
4 cups bread flour
1/4 cup granulated sugar
1-1/2 teaspoons salt
2-1/2 teaspoons active dry yeast or bread machine yeast 1/2 cup packed brown sugar
1/3 cup granulated sugar
1/4 cup all-purpose flour
1/4 cup butter, softened
1/4 cup pure maple syrup or maple-flavored syrup
1 teaspoon ground cinnamon
1/2 teaspoon maple flavoring
1/2 cup chopped pecans


Directions
1. Add the first eight ingredients to bread machine according to the manufacturer's directions. Select the dough cycle. When cycle is complete, remove dough. Punch down. Cover and let rest for 10 minutes.
2. Meanwhile, for filling: In a small bowl, stir together brown sugar, the 1/3 cup granulated sugar, the all-purpose flour, the 1/4 cup butter, the maple syrup, cinnamon, and maple flavoring; set aside. Grease two 8x1-1/2-inch round baking pans. Grease the outsides of two 6-ounce custard cups. Place a cup upside down in the center of each prepared baking pan; set aside.
3. Divide dough in half. On a lightly floured surface, roll one dough portion into a 16x6-inch rectangle. Spread with half of the filling and sprinkle with half of the pecans. Starting from a long side, roll up into a spiral; seal edge and ends. Cut spiral in half lengthwise.
4. To shape, line up the halves side by side with cut sides up; loosely twist halves together, keeping cut sides up. Gently stretch to 20 inches long. Transfer to prepared baking pan, forming it into a ring around custard cup; moisten ends and press together to seal. Repeat with the remaining dough, filling, and pecans. Cover and let rise in a warm place until nearly double (30 to 40 minutes).
5. Preheat oven to 350 degrees F. Place baking pans on baking sheets to catch any drips while baking. Bake about 25 minutes or until golden brown. Cool in pans on wire racks for 5 minutes. Loosen edges and carefully remove cups. Remove bread from pans; cool slightly on wire racks. Serve warm or cool completely.
6. Makes 16 servings
7. Bake-ahead tip: Prepare as directed. Wrap each bread twist in foil or plastic wrap, or place in a plastic bag; store in a cool, dry place (not in the refrigerator) for 2 to 3 days. For longer storage, place each completely cooled bread twist in a freezer bag or an airtight container or wrap in heavy foil. Freeze for up to 3 months. Thaw at room temperature for 1 hour.

Source: www. bhg.com

Bean and Beef Enchilada Casserole

1/2 pound lean ground beef
1/2 cup chopped onion
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 15-ounce can pinto beans, drained and rinsed
1 4-ounce can diced green chili peppers
1 8-ounce carton dairy sour cream or light dairy sour cream
2 tablespoons all-purpose flour
1/4 teaspoon garlic powder
8 6-inch corn tortillas
1 10-ounce can enchilada sauce or one 101/2-ounce can tomato puree
1 cup shredded cheddar cheese (4 ounces)

Directions
1. In a large skillet cook the ground beef, onion, chili powder, and cumin until onion is tender and meat is no longer pink; drain. Stir pinto beans and undrained chili peppers into meat mixture; set aside.
2. In a small mixing bowl stir together sour cream, flour, and garlic powder until combined; set aside.
3. Place half of the tortillas in the bottom of a lightly greased 2-quart rectangular baking dish, cutting to fit if necessary. Top with half of the meat mixture, half of the sour cream mixture, and half of the enchilada sauce. Repeat layers. Cover dish with plastic wrap; chill in refrigerator for up to 24 hours.
4. To serve: Preheat oven to 350F. Remove plastic wrap; cover dish with foil. Bake in preheated oven for 35 to 40 minutes or until bubbly. Uncover; sprinkle with cheese and bake 5 minutes more. Makes 6 to 8 servings.

Source: www.bhg.com

Southwestern Quiche

(15-ounce) package refrigerated piecrusts
2 teaspoons vegetable oil
1/2 cup (2 ounces) shredded mozzarella cheese
1/2 cup (2 ounces) shredded Swiss cheese
1/2 cup (2 ounces) shredded Cheddar cheese
5 large eggs, lightly beaten
1/2 cup half-and-half
1/2 cup picante sauce or Salsa Picante
1 tablespoon all-purpose flour
1/2 small green bell pepper, chopped
1/4 cup ripe olives, chopped

Preparation:
Unfold and stack 2 piecrusts; gently roll or press piecrusts together. Fit piecrusts into a 9-inch pieplate according to package directions; fold edges under, and crimp. Line pie shell with aluminum foil; fill with pie weights or dried beans.

Bake on lowest oven rack at 425° for 15 minutes. Remove weights and foil; cool.

Combine cheeses; set aside.

Stir together eggs and next 3 ingredients in a bowl; add bell pepper.
Pour half of egg mixture into prepared crust. Sprinkle evenly with two-thirds cheese mixture. Top with remaining egg mixture; sprinkle with remaining cheese mixture.

Bake at 375° for 40 to 45 minutes or until set, shielding edges with aluminum foil to prevent excessive browning. Let stand 10 minutes before serving.

Cheesy Green Bean Casserole

2 bags (16 oz. each) frozen French cut green beans, thawed
1 can (10-3/4 oz.) condensed cream of mushroom soup
1 cup CHEEZ WHIZ Cheese Dip
1-1/2 cups hot water
1/4 cup (1/2 stick) margarine
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

• PREHEAT oven to 350°F. Mix beans, soup and CHEEZ WHIZ in 2-quart casserole.


• ADD water to margarine in medium bowl; stir until margarine is melted. Add stuffing mix; stir just until moistened. Spoon over bean mixture.


• BAKE 30 min. or until heated through.

Double Chocolate Truffle Triangles

2 Tbsp. whipping cream
1 pkg. (6 squares) BAKER'S Premium White Baking Chocolate
1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, divided
1/4 cup coarsely chopped PLANTERS Almonds, Pecans or Walnuts

• PLACE whipping cream and white chocolate in microwavable bowl. Microwave on MEDIUM (50%) for 2 minutes; stir until chocolate is completely melted. Set aside.
• MICROWAVE 7 of the squares of semi-sweet chocolate in microwavable bowl for 3 minutes; stir until completely melted. Line bottom of 8-inch square pan with wax paper. Spread the melted semi-sweet chocolate into a thin layer on wax paper. Freeze 5 minutes.
• SPREAD white chocolate mixture evenly over semi-sweet chocolate layer. Sprinkle with almonds. Melt remaining square of semi-sweet chocolate as directed on package; drizzle over chocolate layers in pan.
• REFRIGERATE 3 hours or until firm. Let stand at room temperature for 15 minutes before cutting into 9 squares; cut each square diagonally in half to form 2 triangles. Store in airtight container in refrigerator up to 2 weeks.

Source: www.kraftfoods.com

Spicy Cream Spinach with Cheddar Cheese

20 ounces fresh or frozen leaf spinach
1 tablespoon butter
1 white onion, peeled and finely chopped
2 garlic cloves, chopped (1 teaspoon)
1 to 2 jalapeños, stemmed and chopped (remove seeds if milder flavor is desired)
2 1/2 tablespoons flour
1 cup chicken or turkey stock
1 cup whipping cream
8 ounces sharp cheddar cheese, grated
1 teaspoon salt
1/2 teaspoon black pepper

Wash spinach and remove any large stems. Cut or tear large leaves into small pieces. (Thaw and drain frozen spinach.)

In sauté pan over medium-high heat, melt butter. Add onion, garlic, andjalapeños and sauté until onions are translucent (do not brown). Stir in flour and mix well. Add stock and bring to boil. In small batches, wilt spinach in pan (if frozen spinach is used, add all at once).

When all spinach is in pan, add cream and bring to boil. Lower heat to simmer. Add cheddar cheese and mix well. Season with salt and pepper.

May be made and reheated later. Serves 8 to 10.

Source: Texas Monthly

Corn & Lobster Chowder

2 (10 ounce) frozen uncooked lobster tails, thawed, or 1 pound freshly cooked lobster meat, cut into bite-size pieces
8 cups frozen yellow corn kernels, thawed
3 cups low-salt chicken broth
8 bacon slices, chopped
2 cups chopped onions
3/4 cup peeled finely diced carrots
2/3 cup finely diced celery
1/4 teaspoon cayenne pepper
3 cups bottled clam juice
1 1/2 cups whipping cream
6 tablespoons sour cream
2 tablespoons butter
3 tablespoons chopped fresh chives


If using thawed frozen lobster tails, cook in pot of boiling water until almost cooked through, about 6 minutes. Drain. Cool. Using kitchen shears, cut lobster shells open. Remove lobster meat; cut into bite-size pieces. Discard shells.

Puree 4 cups corn with 1 1/4 cups broth in processor until almost smooth.

Saute bacon in large pot over medium heat until crisp, about 5 minutes. Transfer bacon to paper towels. Pour off and discard all but 3 tablespoons drippings from pot. Add onions to pot; saute until light golden, about 5 minutes. Add remaining 4 cups corn; saute 3 minutes. Add carrots, celery, and cayenne; saute until vegetables soften slightly, about 5 minutes. Add clam juice and 1 3/4 cups broth; simmer 10 minutes. Stir in corn puree and whipping cream; simmer 5 minutes. Season with salt and pepper. (Lobster, bacon, and soup can be prepared 1 day ahead. Cover and chill lobster and bacon separately. Cool soup slightly; chill uncovered until cold, then cover and keep chilled. Bring bacon to room temperature and bring soup to simmer before continuing.) Remove soup from heat; stir in sour cream.

Melt butter in medium nonstick skillet over medium heat. Add lobster meat and saute just until heated through, about 2 minutes. Ladle soup into bowls. Garnish each serving with lobster pieces, bacon, and chives and serve.
Yield: 8 servings

Source: Yahoo recipes

Note: Some of the comments below the recipe suggested leaving out the sour cream and said it was too much corn.

Martha Stewarts All American Meatloaf

3 slices white bread (crust removed)
1 cup carrots (shredded)
1 celery rib (minced)
1/2 cup onions (minced)
2 garlic cloves (minced)
1/2 cup ketchup
2 teaspoons dry mustard
8 ounces ground round
8 ounces ground pork
8 ounces ground veal
2 eggs (beaten)
2 teaspoons salt
1 teaspoon ground pepper
1 teaspoon Tabasco sauce
1/2 teaspoon rosemary (chopped)
3 tablespoons ketchup
2 1/2 teaspoons dry mustard
2 tablespoons dark brown sugar
1 tablespoon olive oil
1/2 cup red onions (cut in rings)
3 tablespoons water
1 tablespoon rosemary (garnish)

1. Preheat oven to 400 degrees.
2. Process or crumble the bread and combine with the minced vegetables in a large bowl.
3. Mix the meat, eggs and seasonings together in a bowl. Knead until thoroughly combined. Add meat mixture to the crumbs/veggie mixture. Combine, but don't over mix.
4. Set a wire rack over an 11 x 17 baking pan. Cut a 5 x 11 piece of parchment paper and place it on the rack.
5. Form the meat mixture into and elongated loaf on the parchment paper.
6. Mix the next 3 ingredients together and baste the loaf--set aside.
7. Heat the oil and sauté the onion rings. When soft and golden in places, add water and cook until most of the water evaporates. Garnish the loaf with the onion rings.
8. Bake 30 minutes, then sprinkle rosemary needles on top. Continue baking for another 25 minutes. Cool on rack for 15 minutes before serving.

Old-Fashioned Meatloaf

Ingredients
1 tablespoon butter
3 celery ribs, finely chopped
1/2 large onion, finely chopped
2 pounds lean ground beef
2 tablespoons Worcestershire sauce, divided
1/2 cup Italian-seasoned breadcrumbs
1/3 cup ketchup
2 teaspoons Creole seasoning
1 teaspoon Greek seasoning
1 teaspoon garlic powder
2 large eggs, lightly beaten
1 (8-ounce) can tomato sauce
3 tablespoons tomato paste
1 tablespoon ketchup
Garnish: chopped fresh flat-leaf parsley

Preparation
Melt butter in a medium nonstick skillet over medium heat; add celery and onion, and sauté 7 minutes or just until tender.
Stir together celery mixture, ground beef, 1 tablespoon Worcestershire sauce, breadcrumbs, and next 5 ingredients in a large bowl. Shape into a 10- x 5-inch loaf; place on a lightly greased broiler rack. Place rack in an aluminum foil-lined broiler pan.
Bake at 350° for 45 minutes. Stir together remaining 1 tablespoon Worcestershire sauce, tomato sauce, tomato paste, and 1 tablespoon ketchup until blended; pour evenly over meatloaf, and bake 10 to 15 more minutes or until no longer pink in center. Let stand 10 minutes before serving.
Note: For testing purposes only, we used Tony Chachere's Original Creole Seasoning and Cavender's All Purpose Greek Seasoning.
Yield
Makes 6 to 8 servings

Citrus Teriyaki Salmon

3¼ hours prep

1 cup orange juice
1/4 cup ginger, minced
1/4 cup green onions, chopped fine
1/2 cup teriyaki sauce
3 tablespoons lime juice
2 cloves garlic
4 salmon steaks or fillets

Combine orange juice, ginger, onion, teriyaki, lime juice, and garlic, and mix well.
Marinate salmon in mixture for at least 3 hours.
Grill or broil salmon.
While salmon is cooking, strain solids from the remaining marinade, and heat in a small saucepan.
Bring the marinade to a boil and cook 5-10 minutes.
Spoon the sauce over the salmon and serve.

Source: www.recipezaar.com Recipe #53628

Teriyaki Salmon

6¼ hours (6 hours prep)
4 (8 ounce) salmon fillets, bones removed

Teriyaki Marinade
3/4 cup soy sauce
1 1/2 cups dry red wine
1 tablespoon minced fresh garlic
1 teaspoon minced gingerroot
3/4 cup brown sugar
1/4 cup olive oil
1 pinch cayenne pepper

Combine marinade ingredients in a large bowl, mix well.
Put salmon fillets into a large ziploc bag and pour marinade over them.
Refridgerate for 6 hours.
Drain and bbq or broil the fillets over medium high heat, skin side down for 5 to 10 minutes, depending on thickness.

Honey Teriyaki Salmon

4 servings
½ day 8 hours prep
1 lb salmon fillets
1 cup teriyaki sauce or teriyaki marinade
1/4 cup honey

In a large ziploc bag, marinate salmon in teriyaki at least 4 hours, or overnight.
Preheat grill on high.
Place salmon meat side down on grill for 3 minutes.
Rotate 1/4 turn (don't flip), cook 3 minutes.
Flip so skin side is now down.
Brush with honey.
Cook 6 minutes, or until no longer pink.

Source: www.recipezaar.com Recipe #17959

Citrus-Glazed Salmon

Ingredients
1 2-pound fresh or frozen salmon fillet, skin removed
Salt and ground black pepper
3/4 cup orange marmalade
2 green onions, sliced (1/4 cup)
1 clove garlic, minced
2 teaspoons dry white wine
1 teaspoon grated fresh ginger
1 teaspoon Dijon-style mustard
1/4 teaspoon cayenne pepper
1/8 teaspoon five-spice powder
3 tablespoons sliced almonds, toasted
Steamed asparagus (optional)

Directions
1. Thaw fish, if frozen. Preheat oven to 450 degree F. Rinse fish; pat dry with paper towels. Measure the thickest portion of the fillet. Season salmon with salt and pepper. Place in a shallow baking pan; set aside.
2. In a small bowl stir together marmalade, green onions, garlic, wine, ginger, mustard, cayenne pepper, and five-spice powder. Spoon mixture over salmon.
3. Bake, uncovered, for 4 to 6 minutes per 1/2-inch thickness or until salmon flakes easily when tested with a fork. Transfer fish and glaze to a serving dish with a lip. Sprinkle with almonds. Serve with steamed asparagus, if desired. Makes 8 servings

Source: http://www.bhg.com/

Lemon Cookies

2/3 cup MIRACLE WHIP Dressing
1 pkg. (2-layer size) yellow cake mix
2 eggs
2 tsp. grated lemon peel
2/3 cup ready-to-spread lemon frosting


PREHEAT oven to 375°F. Beat dressing, cake mix and eggs in large bowl with electic mixer on low speed just until moistened. Add lemon peel. Beat on medium speed 2 minutes. (Dough will be stiff.)
DROP rounded teaspoonfuls of dough, 2 inches apart, onto greased baking sheets.
BAKE 9 to 11 minutes or until lightly browned. (Cookies will still appear soft.) Cool 1 minute; remove from baking sheets to wire racks. Cool completely. Frost the tops.

KRAFT KITCHENS TIPS
How to Make Uniformly Sized Cookies Use a #70 spring-handled small ice cream scoop to get rounded teaspoonful-sized balls of dough.

Chocolate Bliss Peanut Butter Cookies

2 pkg. (8 squares each) BAKER'S Semi-Sweet Baking Chocolate, divided
3/4 cup firmly packed brown sugar
1/2 cup peanut butter
1/4 cup (1/2 stick) butter or margarine, softened
2 eggs
1 tsp. vanilla
1/2 cup flour
1/4 tsp. CALUMET Baking Powder
2 cups PLANTERS Salted Peanuts, chopped (optional)

PREHEAT oven to 350°F. Coarsely chop 8 of the chocolate squares; set aside. Microwave remaining 8 chocolate squares in large microwavable bowl on HIGH 2 minutes, stirring after 1 minute. Stir until chocolate is completely melted. Add sugar, peanut butter, butter, eggs and vanilla; stir with wooden spoon until well blended. Add flour and baking powder; mix well. Stir in chopped chocolate and peanuts. (Note: If omitting peanuts, increase flour to 3/4 cup to prevent excessive spreading of cookies during baking.)
DROP rounded tablespoonfuls of dough onto ungreased baking sheets.
BAKE 12 to 14 minutes or until cookies are puffed and feel set to the touch. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

KRAFT KITCHENS TIPS
Bite-Sized Cookies
Drop heaping teaspoonfuls of dough onto ungreased baking sheets. Bake 6 to 7 minutes or until golden brown. Makes about 5-1/2 dozen bite-sized cookies or 32 servings, 2 cookies each.

Easy Cheddar Biscuits

Prep Time: 10 min. Total Time: 22 min.
Makes: 9 servings, one biscuit and about 2-1/2 tsp.spread each
1 cup flour
2 tsp. Calumet Baking Powder
1/4 tsp. cream of tartar
1/4 tsp. sugar
1/4 tsp. salt
1/4 cup (1/2 stick) butter, cut up
1 cup Kraft Shredded Cheddar Cheese
1/3 cup milk
1/2 cup (1/2 of 8-oz. tub) Philadelphia Chive & Onion Cream Cheese Spread

PREHEAT oven to 450°F. Mix flour, baking powder, cream oftartar, sugar and salt in medium bowl. Cut in butter with pastryblender or two knives until mixture resembles coarse crumbs. Stirin Cheddar cheese. Add milk; stir until mixture forms soft dough.
PLACE on lightly floured surface; knead eight to 10 times or untilsmooth. Pat out dough into 6-inch square. Cut into nine squares.Place on ungreased baking sheet.
BAKE 10 to 12 min. or until golden brown. Spread each splitwarm biscuit with 2-1/2 tsp. of the cream cheese spread.

Nutrition (per serving): CAL 190, FAT 13 g (sat 8 g), CHOL 40 mg,SODIUM 360 mg, CARB 13 g, FIBER 1 g, SUGARS 2 g,PROTEIN 5 g, VIT A 10%DV, VIT C 0%DV, CALCIUM 15%DV,IRON 4%DV

Source: www.kraftfoods.com

Peanut Butter Oatmeal Chocolate Chunk Cookies

1 cup flour
1 cup old-fashioned or quick-cooking oats
1/2 tsp. baking soda
1/2 tsp. CALUMET Baking Powder
1/4 tsp. salt
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1/2 cup peanut butter
1 egg
1-1/2 tsp. vanilla
6 squares BAKER'S Semi-Sweet Baking Chocolate, coarsely chopped

PREHEAT oven to 375°F. Mix flour, oats, baking soda, baking powder and salt; set aside. Beat butter, sugars and peanut butter in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually add flour mixture, mixing until well blended after each addition. Stir in chocolate.
DROP heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
BAKE 10 to 12 min. or until lightly browned. Cool 1 min.; remove from baking sheets to wire racks. Cool completely.

Caramel Cheesecake Bars

1-1/2 cups crushed NILLA Wafers (about 50 wafers)
1 cup chopped PLANTERS Pecans, divided
1/4 cup (1/2 stick) butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1 cup sugar
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
3 Tbsp. flour
1 Tbsp. vanilla
4 eggs
1/4 cup caramel ice cream topping

PREHEAT oven to 325°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan to form handles . Mix wafer crumbs, 1/2 cup of the pecans and the butter. Press firmly onto bottom of prepared pan. Refrigerate until needed.
BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream, flour and vanilla; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Lift out of pan onto cutting board, using foil handles. Drizzle with topping and remaining 1/2 cup pecans. Let stand until topping is set. Store any leftovers in refrigerator.

KRAFT KITCHENS TIPS
Size-Wise Make a celebration extra special with these indulgent cheesecake bars.

Source: www.kraftfoods.com

Bacon Cheeseburger Roll-Ups

1 lb. lean ground beef
4 slices OSCAR MAYER Bacon, chopped
1/2 cup chopped onions (about 1 small)
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 pkg. (13.8 oz.) refrigerated pizza crust

PREHEAT oven to 400°F. Cook ground beef, bacon and onions in large skillet on medium-high heat until ground beef is evenly browned, stirring occasionally. Drain; return meat mixture to skillet. Add VELVEETA; cook until completely melted, stirring frequently. Cool 10 min.
UNROLL pizza dough onto baking sheet sprayed with cooking spray. Press into 15x8-inch rectangle. Top evenly with meat mixture. Roll up dough, starting at one of the long sides. Rearrange, if necessary, so roll is seam-side down on baking sheet.
BAKE 20 to 25 min. or until golden brown. Cut diagonally into six slices to serve.

KRAFT KITCHENS TIPS
Serving Suggestion Balance this indulgent "cheeseburger" with a mixed green salad and fresh fruit.Jazz It Up Serve with your favorite condiments, such as CLAUSSEN Dill Burger Slices, mustard, ketchup, sliced tomatoes and/or TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

Source: www.kraftfoods.com

Mini Ham and Cheese Calzones

1 can (11 oz.) refrigerated soft breadsticks
1/2 cup KRAFT Shredded Mozzarella Cheese
12 slices OSCAR MAYER Shaved Honey Ham, cut in half
2 Tbsp. KRAFT 100% Grated Parmesan Cheese

PREHEAT oven to 400°F. Unroll dough; separate into 12 breadsticks. Cut each breadstick crosswise in half; flatten dough to 2-inch width.
SPOON 1 tsp. cheese onto center of each ham piece. Fold ham over cheese to create a tight roll. Place ham roll near the end of each piece of breadstick dough, leaving a border. Fold dough over ham, pinching edges to seal. Repeat process for all ham pieces. Place calzones on baking sheet. Sprinkle with Parmesan cheese.
BAKE 12 to 15 min. or until golden brown. Serve warm.

KRAFT KITCHENS TIPS
Cooking Know-How Make sure ham and cheese are completely enclosed to prevent cheese from leaking.Jazz It Up To make these even more special, serve with KRAFT Ranch Dressing or GREY POUPON Honey Dijon Mustard as a dipping sauce.

Source: http://www.kraftfoods.com/

Philly Cheese Pizza Dip

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup pizza sauce
1/2 cup KRAFT Shredded Mozzarella Cheese
2 Tbsp. KRAFT 100% Grated Parmesan Cheese
2 Tbsp. each: chopped red and green peppers
1 tsp. Italian seasoning
RITZ Crackers

SPREAD cream cheese onto bottom of microwaveable 9-inch pie plate. Cover with pizza sauce; top with all remaining ingredients except crackers.
MICROWAVE on HIGH 2 min. or until heated through.
SERVE with the crackers.

KRAFT KITCHENS TIPS
How to Soften Cream Cheese Place completely unwrapped package of cream cheese in microwaveable 9-inch pie plate. Microwave on HIGH 15 sec. or just until softened. Spread onto bottom of pie plate, then continue as directed.Serving Suggestion Serve with assorted cut-up fresh vegetable dippers in addition to the crackers.

A1 Cheesy Roast Beef Toppers

1/4 cup finely chopped red peppers
2 green onions, sliced
1 Tbsp. A.1. Thick & Hearty Steak Sauce
2 oz. (1/4 of 8-oz. pkg.) KRAFT 2% Milk Reduced Fat Sharp Cheddar Cheese
16 TRISCUIT Crackers
8 slices OSCAR MAYER Shaved Roast Beef, halved

COOK peppers and onions in small skillet on medium heat 1 min. Add steak sauce; cook 1 min. Set aside. Cut cheese into 8 slices; cut each slice crosswise in half.
TOP crackers with meat, cheese and vegetable mixture.
PLACE 8 of the topped crackers on microwaveable plate. Microwave on HIGH 20 to 25 sec. or until cheese begins to melt. Repeat with remaining topped crackers.

KRAFT KITCHENS TIPS
Substitute Substitute your favorite flavor of KRAFT Barbecue Sauce for the steak sauce.

Chicken Fiesta Dip

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1 cup KRAFT 2% Milk Shredded Reduced Fat Four Cheese Mexican Style Cheese, divided
1 pkt. TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
4 green onions, sliced
1-1/2 cups chopped cooked chicken
1 small tomato, chopped
1/4 cup sliced black olives
RITZ Toasted Chips Original

PREHEAT oven to 350°F. Mix Neufchatel cheese, sour cream, 1/2 cup of the shredded cheese, the taco seasoning and onions in medium bowl. Stir in chicken.
SPOON into 1-1/2-qt. casserole dish or 9-inch pie plate.
BAKE 25 min. or until heated through. Top with remaining 1/2 cup shredded cheese, the tomatoes and olives. Serve with the chips.

KRAFT KITCHENS TIPS
Jazz It Up Serve this tasty dip with a number of colorful crunchy dippers like red and green pepper strips, celery sticks and WHEAT THINS Big Snack Crackers.




Source: www.kraftfoods.com

Mexican Chocolate Cake

Cake:

1 1/2 cups all-purpose flour

1 cup sugar

1/2 cup unsweetened cocoa

2 teaspoons cinnamon

1 teaspoon baking soda

1/4 teaspoon cayenne pepper or ground Mexican chili powder

1/4 teaspoon salt

1 cup cold water

1/4 cup canola oil

1 tablespoon balsamic vinegar

1 tablespoon vanilla extract

Chocolate Glaze:

1 cup confectioners' sugar

1/2 cup cocoa

6 tablespoons water

10 small fresh strawberries

Heat oven to 350° F. Lightly coat an 8-inch round cake pan with vegetable cooking spray.Combine all the cake ingredients in a mixing bowl and stir until smooth. Pour into the pan and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove from pan and cool completely. When the cake has cooled, whisk together the first three glaze ingredients. Dip each strawberry into the glaze and set aside. Pour the remaining glaze over the cake and arrange the strawberries on top. Set aside to dry, about 30 minutes. Yield: 6 servings

Source: realsimple.com

Chocolate Cinnamon Pudding with Raspberries

Kid-friendly, but grown-up chocolaty.

1/2 cup unsweetened cocoa powder

1/2 teaspoon cinnamon

1/4 cup cornstarch

2/3 cup plus 1 tablespoon packed brown sugar

2 1/2 cups whole milk

1 1/4 cups heavy cream

2 teaspoons vanilla extract

1 1/2 cups fresh raspberries, or frozen raspberries, thawed

In a heavy saucepan, combine the cocoa, cinnamon, cornstarch, and 2/3 cup of brown sugar. Whisk in the milk and 1/2 cup of the cream. Over medium-low heat, bring to a boil and cook, stirring constantly, until the pudding is thick and smooth. Remove from heat and stir in the vanilla.
Pour into individual ramekins or a large bowl and press plastic wrap directly onto the surface to prevent a skin from forming.
Whip the remaining heavy cream with the remaining sugar until soft peaks from. Serve the pudding warm or chilled with the raspberries and whipped cream.

Source: realsimple.com

Joe's Banana Bread

6-8 bananas
4 cups flour
2-1/4 cups cugar
5 eggs
1-1/2 tsp baking soda
1-1/4 cup butter/margarine
1 cup walnuts

1. Mix bananas, baking soda, eggs and butter.
2. Add flour and sugar, mix well. Fold in nuts.

Fill 3 loaf pans, approximately 1/2 full. Bake at 350 deg. F for 45 minutes. Make sure centers are set. Let cool slightly, then remove from pans and place loaves on wire racks to cool completely.

Whtie Trash

3 cups Rice Chex
3 cups Wheat Chex cereal
3 cups Corn Chex
3 cups mini pretzel sticks
3 cups regular small pretzels
2 cups mixed nuts
16 ounces white chocolate bark
3 teaspoons oil

1. Combine cereal, pretzels and nuts. Set aside.
2. In a double boiler put bark and oil.
3. Stir until melted making sure you don't get water in the mixture.
4. Pour onto the cereal- pretzel mixture. Stir gently.
5. Spread onto wax paper.
6. Let cool completely and store in air tight containers.

Tri-Colored Pasta Salad with Ham

1 pkg of Tri-colored pasta
3 sticks of string cheese, sliced
1 can sliced black olives
2 cucumbers, peeled, sliced and quartered
1 bottle of cucumber salad dressing
1 can spam cubed

Cook pasta according to package. Combine pasta and remaining ingredients. Put in covered container in the refrigerator until chilled. Add more salad dressing if it is too dry.

Halloween Oatmeal Cookies

1 c. margarine or butter, softened
1 c sugar
1 c brown sugar
2 eggs
2 tsp. vanilla extract
2 c 3 Minute Brand Oats
2 c all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 c Rice Krispy Cereal
1 cup Halloween colored M&M's
1 cup chopped pecans, optional
Candy corn

Preheat oven to 350 deg. F. Grease cookie sheet. Beat margarine and sugars until creamy. Add eggs and vanilla; beat well. Combine Oats, flour, baking soda, baking powder and salt. Add to margarine mixture; mix well. Stir in cereal, m&m's and pecans. Drop by rounded tablespoons onto greased cookie sheet. Bake 12-15 minutes. Immediately after removing from oven, press 3 to 4 pieces of candy corn onto tops of cookies. Let stand 1 minute on cookie sheet before removing to racks to cool. Store in airtight container. Makes 5 dozen.

Texas Caviar

3 - 14oz cans black-eyed peas, rinsed and drained (no-meat added)
1 (15-1/2 oz) can white hominy (drained)
2 medium tomatoes, chopped
4 green onions, chopped
2 cloves garlic, minced
1 med. sized green pepper, chopped
1 jalapeno pepper, chopped, more if you like (or 1/2 cup picked jalapenos)
1/2 c chopped onion
1/2 c chopped cilantro
1 (8 oz) bottle of Italian salad dressing (or more if desired)
1/2 c parsley, chopped

Combine all ingredients except salad dressing; mix well. Pour salad dressing all over mixture; cover and marinate at least 2 hours in refrigerator. Drain. Serve with tortilla chips.

Thai Jasmine Rice with Shrimp and Thai Basil:

Serves 4-6
3 tablespoons vegetable oil
1 egg, beaten
1 onion, chopped
1 tablespoon chopped garlic
1 tablespoon shrimp paste
4 cups cooked jasmine rice
12 ounces cooked shelled shrimp
1/2 cup thawed frozen peas
oyster sauce, to taste
2 scallions, chopped
15-20 Thai basil leaves, coarsely chopped, plus an extra sprig, to garnish

1. Heat 1 tablespoon of the oil in a wok or frying pan. Add the beaten egg and swirl it around the pan to set like a thin pancake.

2. Cook until golden. Slide it out onto a cutting board. Roll it up and cut into thin strips. Set aside.

3. Heat the remaining oil in the wok, add the onion and garlic and fry for 2-3 minutes. Stir in the shrimp paste and mix thoroughly.

4. Add the rice, shrimp and peas and toss together until everything is heated through.

5. Season with oyster sauce to taste, taking great care as the shrimp paste is salty. Add the scallions and basil leaves. Transfer to a serving dish and serve topped with the strips of egg pancake. Garnish with a sprig of basil.

Nasi Goreng

Serves 4-6

1-7/8 cup long grain rice, such as basmati, cooked and allowed to become completely cold (perfect for leftover rice)
2 eggs
2 Tablespoons water
7 Tablespoons oil
8 oz. pork loin or tenderloin of beef
4 oz cooked, peeled shrimp
6-8 oz. cooked chicken, chopped
2-3 fresh red chilies, seeded and sliced
1/2 tsp shrimp paste
2 garlic cloves, crushed
1 onion, sliced
2 Tablespoons dark soy sauce or 3-4 tablespoons tomato ketchup
salt & freshly ground pepper
celery leaves, deep fried onions and cilantro springs, to garnish

1. Once the rice is cooked and cooled, fork it through to separate the grains and keep it in a covered pan pr dish until required.

2. Beat the eggs with seasoning and the water and make two or three omelets in a frying pan, with a minimum of oil. Roll up each omelet and cut in strips when cold. Set aside.

3. Cut the pork or beef into neat strips and put the meat, shrimp and chicken pieces in separate bowls. Shred 1 one of the chilies and reserve it.

4. Put the shrimp paste with the remaining chili, garlic and onion, in a food processor and grind to a fine paste. Alternatively, pound together with a mortar and pestle.

5. Fry the paste in the remaining hot oil, without browning, until it gives off a rich, spicy aroma. Add the pork or beef, tossing the meat constantly, to seal in the juices. Cook for 2 minutes, stirring constantly. Add the shrimp, cook for 2 minutes and then stir in the chicken, cold rice, dark soy sauce or ketchup and seasoning to taste. Stir constantly to prevent the rice from sticking.

6. Turn onto a hot platter and garnish with the omelet strips, celery leaves, onions, reserved shredded chili and the cilantro sprigs.

Noodles with Ginger and Cilantro

Serves. 4-6
handful of fresh cilantro sprigs
8 ounces dried egg noodles
3 tablespoons peanut oil
2-inch piece fresh ginger, finely shredded
6-8 scallions, shredded
2 tablespoons light soy sauce
salt and ground black pepper

1. Strip the leaves from the cilantro 1 sprigs. Pile them on a cutting board and chop them roughly, using a cleaver or large, sharp knife.

2. Cook the noodles according to the package instructions. Rinse under cold water and drain well. Toss them in 1 tablespoon of the oil.

3. Heat a wok until hot. Add the remaimng oil and swirl it around. Add the ginger and stir-fry for a few seconds, then add the noodles and scallions. Stir-fry for 3-4 minutes until hot.

4. Sprinkle with the soy sauce, cilantro and seasoning. Toss well, then serve immediately.

Fried Noodles with Bean Sprouts and Asparagus

Serves 4

4 oz. dried egg noodles
1/4 c. vegetable oil
1 small onion, chopped
1-inch piece fresh ginger, peeled and grated
2 garlic cloves, crushed
6 oz. young asparagus spears, trimmed
1 c. bean sprouts
4 scallions, sliced
3 Tablespoons soy sauce
salt and pepper

1. Bring a pan of salted water to a boil. Add the noodles and cook fro 2-3 minutes, until tender. Drain and toss them into 2 tablespoons of the oil.

2. Heat the remaining oil in a preheated wok until very hot. Add the onion, ginger and garlic and stir-fry for 2-3 minutes. Add the asparagus and stir-fry for 2-3 more minutes.

3. Add the noodles and bean sprouts and stir-fry for 2 minutes.

4. Stir in the scallions and soy sauce. Season to taste, adding salt sparingly, as the soy sauce will add quite a salty flavor. Stir-fry for 1 minute, then serve immediately.

Chili Crabs

Serves 4
2 cooked crabs (about 1-1/2 pounds)
1/2 teaspoon shrimp paste
2 garlic cloves
2 fresh red chilies, seeded, or 1 teaspoon chopped chili from a jar
1/2 inch fresh ginger, peeled and sliced
4 tablespoons sunflower oil
11/4 cups tomato ketchup
1 tablespoon dark brown sugar
1/2 cup warm water
4 scallions, chopped, to garnish
cucumber chunks and hot toast, to serve (optional)

1. Remove the large claws of one crab and turn onto its back with the head facing away from yon. Use your thumbs to push the body up from the main shell. Discard the stomach sac and "dead men's fingers," i.e. lungs and any green matter. Leave the creamy brown meat in the shell and cut the shell in half with a cleaver or heavy knife. Cut the body section in half and crack the claws with a sharp blow from a hammer or cleaver. Avoid splintering the claws. Repeat with the other crab.

2. Grind the shrimp paste, garlic, chilies and ginger in a food processor or with a mortar and pestle.

3. Heat a wok and add the oil. Fry the spice paste, stirring it constantly, without browning.

4. Stir in the tomato ketchup, sugar and water and mix the sauce well. When just boiling, add all the crab pieces and toss in the sauce until well-coated and hot. Serve in a large bowl, sprinkled with the scallions. Place in the center of the table for everyone to help themselves. Accompany this finger-licking dish with cool cucumber chunks and hot toast for mopping up the sauce, if you like.

Green Shrimp Curry

serves 4-6
2 tablespoons vegetable oil
2 tablespoons green curry paste
1 pound jumbo shrimp, shelled and deveined
4 kaffir lime leaves, torn
1 lemongrass stalk, bruised and chopped
1 cup unsweetened coconut milk
2 tablespoons fish sauce
1/2 cucumber, seeded and cut into thin batons
10-15 basil leaves
4 green chilies, sliced, to garnish

1. Heat the oil in a frying pan. Add the green curry paste and fiy until bubbling and fragrant.

2 Add the shrimp, kaffir lime leaves and lemonerass. Frv for 1-2 - minutes, until the shrimp are pink

3. Stir in the coconut milk and bring to a gentle boil. Simmer, stirring occasionally, for about 5 minutes or until the shrimp are tender.

4. Stir in the fish sauce, cucumber and basil, then top with the sliced green chilies and serve.

Wonton Soup

Serves 4
6 ounces pork, not too lean, roughly chopped
8 medium shrimp, shelled and ground
1 teaspoon light brown sugar
1 tablespoon Chinese rice wine or dry sherry
2 tablespoons light soy sauce
1 teaspoon finely chopped scallion
1 teaspoon finely chopped fresh ginger
24 wonton wrappers
3 cups chicken stock finely chopped scallions, to garnish

1. In a bowl, mix the chopped pork and ground shrimp with the sugar, rice wine or sherry, 1 tablespoon of the soy sauce, the scallions and chopped ginger. Blend well and set aside for 25-30 minutes for the flavors to blend.

2. Place 1 teaspoon of the filling in the center of each wonton wrapper.

3. Wet the edges of each wonton with a little water and press them together with your fingers to seal, then fold each wonton over.

4. To cook, bring the stock to a rolling boil in a wok, add the wontons and cook for 4-5 minutes. Add the remaining soy sauce and scallions, transfer to individual soup bowls and serve.

Tex-Thai Chicken Breasts

Ingredients
3/4 cup bottled green salsa
1/4 cup unsweetened coconut milk
1 green onion, chopped (2 Tbsp.)
1/2 tsp. finely shredded lime peel
1 Tbsp. lime juice
1 Tbsp. chopped fresh cilantro
1 Tbsp. chopped fresh mint
1 tsp. green curry paste
1 tsp. grated fresh ginger
1 tsp. soy sauce
1 clove garlic, minced
4 skinless, boneless chicken breast halves (1-1/4 lb. total)
Chopped mango
Chopped cucumber
Fresh mint (optional)

Directions
1. For marinade, in a blender or food processor combine salsa, coconut milk, green onion, lime peel and juice, cilantro, mint, curry paste, ginger, soy sauce, and garlic. Cover and blend or process until nearly smooth. Remove 1/3 cup of the mixture for sauce; cover and chill until serving time.
2. Place chicken in a large resealable plastic bag set in a shallow dish. Pour remaining marinade over chicken; seal bag. Marinate in refrigerator for 1 to 2 hours, turning bag occasionally. Drain chicken, reserving marinade.
3. For a charcoal grill, grill chicken on rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turning once and brushing with reserved marinade halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Cover and grill as above.) Serve chicken with mango and cucumber. Drizzle with reserved 1/3 cup marinade mixture. If desired, garnish with mint. Makes: 4 servings

Source: http://www.bhg.com/

Garlic Chicken

6-8 boneless skinless chicken breasts
4 cups water
16 ounces Italian salad dressing
1/4 cup onions, diced
1/4 cup soy sauce
2 tablespoons oil
2 tablespoons lemon juice
2 tablespoons dried parsley
1 tablespoon garlic, minced

Combine all ingredients in a large ziplock bag; refrigerate overnight.
Transfer chicken mixture to a slowcooker. Cover and cook on low for 4 hours. Increase to high and cook for an additional 2 hours or until chicken is done.

Slow Cooker Lasagna

1 (16 ounce) box rigatoni pasta, cooked
1 1/2 lbs hamburger, browned and drained
1 green pepper, chopped
4 cups mozzarella cheese, shredded
2 cups cheddar cheese, shredded
2 (15 ounce) cans pizza sauce
1 tablespoon minced onions

Mix all ingredients together and place in slow cooker. If you prefer you can layer the lasagna like "traditional" lasagna. Cook on low for 5 hours.

Slow-Cooked Chicken Chili

1 (14 1/2 ounce) can Italian-style tomatoes, diced, drained, 1/4 cup liquid reserved
1 (11 ounce) can mexicorn, drained
1 garlic clove, minced
5 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
2 lbs boneless skinless chicken thighs, cut into 1-inch cubes
2/3 cup tortilla chips, finely crushed
1 large onion, chopped, 2 cups
1 large green pepper, chopped, 1 3/4 cups
1 (15 1/4 ounce) can kidney beans, rinsed, drained

cheese, shredded (optional)
sour cream (optional)
fresh cilantro, chopped (optional)

Combine tomatoes, reserved liquid, Mexicorn, garlic, chili powder, cumin and salt.
In separate bowl, combine chicken and tortilla chips.
Place onions in 2 1/2 quart slow-cooker; top with green pepper, beans, chicken mixture and tomato mixture.
Cook on high four hours.
Serve with cheese, sour cream and cilantro, if desired.
Tip: Going out all day? Cook the chili on low for 10 hours - it will be just as delicious as the quicker version.

Spicy Southwest Bean & Corn Salad

1/2 cup KRAFT Light Ranch Reduced Fat Dressing
1/4 tsp. hot pepper sauce
1 bag (10 oz.) torn mixed salad greens
1 can (15 oz.) black beans, drained, rinsed
1 pkg. (10 oz.) frozen whole kernel corn, thawed, drained
1/2 cup red pepper strips
1/4 cup finely chopped red onions
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese
MIX dressing and hot pepper sauce; set aside.
TOSS greens with beans, corn, red peppers and onions in 3-qt. serving bowl.
ADD dressing mixture; toss to coat. Sprinkle with cheese.

KRAFT KITCHENS TIPS
Try Wrapped Salad A quick way to enjoy your favorite salad on-the-go is to wrap it in a flour tortilla. Simply spoon salad onto tortilla and roll up! Wrap in plastic wrap and refrigerate until ready to serve. This is also a great way to use leftover salad.

Variation Prepare as directed, using 1/2 cup KRAFT FREE Thousand Island Fat Free Dressing and 1/4 tsp. ground black pepper in place of ranch dressing and hot pepper sauce. Also, omit the shredded cheese and increase the red onions to 1/2 cup.

Source: http://www.kraftfoods.com/

Colossal Cookie

Nonstick vegetable pan coating
1/2 cup margarine, softened
1 cup brown sugar
2 eggs
1/4 cup honey
1 tablespoon corn syrup
1 3/4 cups flour
1 teaspoon each baking soda and cinnamon
1/2 teaspoon salt
1 cup quick-cooking oats
1/2 cup butterscotch baking chips
1/3 cup raisins
1 cup sifted powdered confectioners’ sugar
3 to 4 tablespoons milk
1/2 teaspoon almond extract

Spray 15-inch aluminum pizza pan with coating. Preheat oven to 350 degrees. In medium mixing bow, cream margarine and brown sugar until fluffy. Add eggs, honey, and corn syrup, beating until smooth.
In another bowl, mix together flour, soda, cinnamon, and salt. Combine with egg mixture, and add oats, chips, and raisins.
Using rubber spatula, spread dough over pizza pan, starting at center and extending to within 1 inch of rim. Bake 10 to 15 minutes, until top is golden brown. Cool on wire rack. In small bowl, combine remaining ingredients. Drizzle over top of cool cookie. Slice in wedges with pizza cutter, or cut into squares.

Coffee Ice Cream Dessert

One half gallon coffee ice cream
1 cup chocolate almond candy bars, chopped
20 lady fingers
Whipped topping or whipped cream

Line a small baking dish with ladyfingers. Stir chocolate candy into coffee ice cream and spread over ladyfingers. Place in the freezer until ready to serve. Spread whipped topping or whipped cream over the top before serving and also more chopped chocolate if you wish.

Grilled Ginger-Orange Tuna

6 - 8 tuna steaks
2/3 cup dry sherry
2/3 cup extra virgin olive oil
2/3 cup soy sauce
1/4 cup orange juice
4 cloves garlic, minced
3 Tbsp. fresh ginger, grated
2 Tbsp. orange peel, grated
Lemons and limes, sliced for garnish

Combine sherry, olive oil, soy sauce, orange juice, garlic, ginger and orange peel to create the marinade. Place tuna steaks in this marinade and refrigerate for several hours. Grill over medium-high heat for 5 - 8 minutes per side. You want to be careful not to overcook the fish. Serve with lemon and/or lime wedges.

Chilly Cucumber Dip

2 cucumbers, peeled, seeded and grated
1 cup sour cream
1 cup plain yogurt
One quarter cup green onions, chopped
2 Tbsp. fresh mint chopped
1 Tbsp. fresh dill, chopped
Salt and pepper to taste

Combine all ingredients and mix well. Serve with pita bread, pita chips or bagel chips. The Skinny: Use low fat sour cream and yogurt. The rest of the ingredients are good as is.

Crock-Pot Chicken Tortilla Soup

1-1/2 lbs. skinless, boneless chicken, cooked and shredded
1 (15 oz) can whole tomatoes
1 (10 oz) can enchilalda sauce
1 med. onion, chopped
1 (4 zo) can chopped green chilies
1 garlic clove, minced
2 cups water
1 (14-1/2 oz) can chicken broth
1 tsp ea: cumin, chili powder and salt
1/4 tsp. black pepper
1 bay leaf
1 (10 oz) plg. frozen corn
1 T dried chopped cilantro
6 corn tortillas
2 T vegetable oil
fresh grated Parmesan cheese for garnish

In crock-pot, combine chicken, tomatoes, enchilada sauce, onion, green chilies and garlic. Add water, broth, cumin, chili powder, salt, pepper and bay leaf. Stir in Corn and cilantro. Cover and cook on low 6 t o8 hours or on high 3 to 4 hours.

Preheat oven to 400 degress. Lightly bruch both sides of tortillas with oil. Cut tortillas in to 2-1/2 X 1/2 inch stips. Spread onto a baking sheet. Bake, turing occasionally, unitl crisp, 5 to 10 minutes. Sprinkle tortilla strips and grated Parmesan over soup. Makes 6 to 8 servings.

Melt-in-Your-Mouth Spare Ribs

Appetizers for 20 or entree for 4 to 6, depending on appetites

68 oz Sweet Baby Ray Award Winning Barbecue Sauce
45 oz KC Masterpiece Original Barbecue Sauce (Flavors vary depending on sauce used. You can choose your favorites or use the ones above.)
1 Tbl Worcestershire sauce
1 cup brown sugar
2 Tbl honey
1 large sweet onion sliced (like you would to top a hamburger)
7 to 8 pounds of pork baby back ribs

Mix all ingredients (except the ribs) in a bowl. Clean the ribs by cutting off excess fat. You want to leave some of the fat because it adds flavor to the ribs. Cut ribs into finger portions if you're using them as an appetizer. You can even cut them into individual ribs.
Place ribs in a large foil pan (like the foil turkey pans you can buy at the grocery store; this can be an immense help in saving clean-up). Top the ribs with the barbecue sauce mixture, and then cover the pan top with aluminum foil. When pouring on the sauce, don't worry if not all ribs are completely covered. They will be fine. They don't need to be swimming in sauce.
Roast the ribs at 425 degrees for 45 minutes. Then turn the heat down to 275 and cook for 4 more hours. Turn heat up to 350 degrees and the ribs will take one to two hours more depending on the size of the ribs and how accurate your oven temperature is.
Don't turn the ribs or stir the sauce. Just leave them alone. Let them do their own thing. The more you mess with them, the more likely the meat will fall off the bones. You want the meat to fall off in your mouth, not the pan. You can test a rib in the last hour for doneness. The meat should slide right off, even with no teeth involved. And then there should be a long moan. If you prefer, you can use a fork to check one. Serve them on a pretty platter as an appetizer and they will taste even better. Ribs aren't just for summer anymore. You can make these all year round and even get a golf round in while they are cooking.

Philadelphia 3-Step Caramel Pecan Cheesecake

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
20 KRAFT Caramels
2 Tbsp. milk
1/2 cup PLANTERS Chopped Pecans
1 HONEY MAID Graham Pie Crust (6 oz.)

PREHEAT oven to 350°F. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
MELT caramels with milk in small saucepan on low heat, stirring frequently until caramels are completely melted. Stir in pecans. Pour into crust; cover with cream cheese batter.
BAKE 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Let cheesecake stand at room temperature for at least 30 minutes before slicing to allow caramel layer to soften. Store leftover cheesecake in refrigerator.

Garnish (Not Shown): Top each slice with pecan halves and drizzle caramel on top.

KRAFT KITCHENS TIPS
Size It Up Special recipes are fun to eat as part of an annual celebration. Enjoy a serving of this rich and indulgent dessert at an annual holiday celebration. How To Soften Cream Cheese Place completely unwrapped packages of cream cheese on microwavable plate. Microwave on HIGH 30 seconds or until slightly softened.

Source: www.kraftfoods.com

Caribbean Fudge Pie

1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate
1/4 cup (1/2 stick) butter or margarine, softened
3/4 cup firmly packed brown sugar
3 eggs
2 tsp. MAXWELL HOUSE Instant Coffee
1 tsp. rum extract
1/4 cup flour
1 cup chopped PLANTERS Walnuts
1 unbaked 9-inch pastry shell
1/2 cup PLANTERS Walnut Halves

PREHEAT oven to 375°F. Microwave chocolate in microwaveable bowl on HIGH 2 min. or until almost melted, stirring after 1 min. Stir until chocolate is completely melted; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating until well blended after each addition. Add chocolate, coffee and rum extract; mix well. Stir in flour and chopped walnuts.
POUR into pastry shell. Arrange walnut halves on top of pie.
BAKE in lower third of oven for 25 min. Cool. Refrigerate at least 1 hour before serving.

KRAFT KITCHENS TIPS
Size It Up Balance your food choices throughout the day so you can enjoy a serving of this rich-and-indulgent pie with your loved ones.Great Substitute Substitute vanilla for the rum extract.

Source: www.kraftfoods.com

Oreo Caramel Dipped Apples

5 medium apples, washed, well dried
1 pkg. (14 oz.) KRAFT Caramels (about 50)
12 OREO Chocolate Sandwich Cookies, coarsely chopped (about 1-1/2 cups)
1 square BAKER'S Premium White Baking Chocolate, melted
Yellow and red food coloring (optional)

INSERT wooden pop stick (from bag of caramels) into stem end of each apple; set aside.
PLACE caramels and 2 Tbsp. water in large saucepan; cook on medium-low heat until caramels are melted, stirring frequently.
DIP apples into melted caramel, spooning caramel over apples to coat. Roll in chopped cookies, pressing cookies gently into caramel to secure. Place on wax-paper-lined baking sheet; let stand 25 minutes or until caramel is set.
STIR 4 drops yellow food coloring and 1 drop red food coloring into melted white chocolate to tint orange. Cool 15 minutes. Drizzle over apples; let stand until firm. Store in refrigerator up to 2 days.

KRAFT KITCHENS TIPS
Size-Wise Caramel apples are a special treat that are fun to make with children. Keep an eye on serving size as you enjoy this rich dessert.Substitute Prepare as directed, using Halloween OREO Chocolate Sandwich Cookies.

Source: www.kraftfoods.com

Chocolate Dipped Caramel Apples

5 medium apples, washed, well dried
1 pkg. (14 oz.) KRAFT Caramels
3/4 cup chopped PLANTERS Salted Peanuts
1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate
1 tsp. butter or margarine

INSERT 1 wooden pop stick (from bag of caramels) into stem end of each apple.
MICROWAVE caramels and 2 Tbsp. water in deep microwavable bowl on HIGH 2 to 3 minutes or until caramels are completely melted, stirring after each minute. Dip apples into hot caramel mixture; turn until well coated. Scrape excess caramel mixture from bottoms of apples. Roll bottom halves in peanuts. Place on greased tray. Refrigerate at least 15 minutes.
MICROWAVE chocolate and butter in deep microwavable bowl on HIGH 2 to 3 minutes until chocolate is almost melted, stirring after each minute. Stir until chocolate is completely melted. Drizzle chocolate generously over apples or dip bottom of apple into melted chocolate. Let stand on wax paper-lined tray until chocolate is firm.

KRAFT KITCHENS TIPS
Size It Up Here's a special occasion treat that is perfect for enjoying in the fall when apples are at their peak. Variation Prepare as directed, substituting 4 squares BAKER'S Premium White Baking Chocolate for the BAKER'S GERMAN'S Sweet Chocolate.

Chocolate - Caramel Thumbprints

1/2 cup (1 stick) butter, slightly softened
2/3 cup sugar
3 squares BAKER'S Semi-Sweet Baking Chocolate, melted, cooled
1 egg
1/2 tsp. vanilla
1-1/2 cups flour
2/3 cup finely chopped PLANTERS Pecans
18 KRAFT Caramels
2 Tbsp. milk

PREHEAT oven to 350°F. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add chocolate, egg and vanilla; mix well. Add flour; beat until well blended. Cover. Refrigerate 1 hour or until well chilled.
SHAPE dough into 1-inch balls. Roll in pecans; press pecans gently into dough to secure. Place, 1 inch apart, on ungreased baking sheets. Make indentation in center of each ball with your thumb.
BAKE 12 to 14 min. or until lightly browned. Remove from baking sheets to wire racks; cool completely.
MICROWAVE caramels and milk in microwaveable bowl on HIGH 1 min. or until caramels are completely melted, stirring after 30 sec. Spoon evenly into centers of cookies; cool until set.

KRAFT KITCHENS TIPS
Cooking Know-How For best results, do not substitute margarine for the butter in this recipe as it will cause the dough to spread excessively on the baking sheet as the cookies bake. Also to help minimize the spreading, make sure that the dough is well chilled before rolling into balls.Storage Know-How Store cookies in single layers in a tightly covered container with sheets of wax paper between each layer to prevent the cookies from sticking together.

Source: www.kraftfoods.com

Mr. Peanut's Caramel Pecan Cheesecake

INGREDIENTS

9 whole HONEY MAID Honey Grahams, finely crushed

1/4 cup granulated sugar

1/3 cup margarine or butter, melted

1 cup PLANTERS Pecan Halves, divided

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/2 cup firmly packed light brown sugar

2 tsp. vanilla

2 eggs

1/4 cup caramel ice cream topping

INSTRUCTIONS

Preheat oven to 350°F. Mix graham crumbs, granulated sugar and margarine; press firmly onto bottom and up side of 9-inch pie plate; set aside. Spread 1/2 cup of the pecans into shallow baking pan. Bake 8 to 10 minutes or until lightly toasted, stirring occasionally. Cool slightly. Finely chop pecans; sprinkle evenly onto bottom of crust. Set aside.Reduce oven temperature to 325°F. Beat cream cheese, brown sugar and vanilla in small bowl with electric mixer on medium speed until well blended. Add in eggs; mix just until blended. Pour over pecans in crust. Arrange remaining pecans around edge of pie. Bake 40 to 45 minutes or until center is almost set. Cool on wire rack. Refrigerate at least 4 hours. Drizzle with caramel topping just before serving. Store leftover cheesecake in refrigerator.

Source: www. planters.com

Pampered Chef Cinnamon Rolls

1 (11 ounce) package refrigerated French bread dough
2 tablespoons margarine, softened
1/4 cup packed brown sugar
1 1/2 tablespoons cinnamon

Glaze
1/2 cup powdered sugar
2 teaspoons lemon juice or orange juice or apple juice
2 teaspoons water

Preheat oven to 375.
Unroll french bread dough and brush with margarine.
Combine brown sugar and cinnamon; sprinkle over dough.
Roll dough lengthwise, pinch at seams and cut into 12 slices.
Arrange rolls in a single layer in baking dish.
Bake 25 minutes or until golden brown.
To prepare glaze, combine powdered sugar, juice and water in small bowl.
Stir until smooth.
Spread glaze over warm rolls.

Yield: 12 Rolls

Chicken Club Brunch Ring

1 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons fresh parsley, snipped
1 tablespoon onions, finely chopped
1 (10 ounce) can white chicken meat, drained and flaked
4 slices bacon, crisply cooked,chopped
1 (4 ounce) cup finely shredded swiss cheese
2 (8 ounce) packages refrigerated crescent dinner rolls
1-2 large plum tomato, thinly sliced
1 medium red bell pepper
2 cups shredded lettuce

Preheat oven to 375 degrees.
In a bowl, combine mayonnaise and mustard. Snip parsley. Chop onion.
Add parsley and onion to mayonnaise mixture; mix well.
In a 2 quart bowl, flake chicken with a fork. Chop bacon.
Add bacon, 3/4 cup swiss cheese, and 1/3 cup of the mayonnaise mixture; mix well.
Unroll crescent dough, separate into 16 triangles.
Arrange triangles in a circle on a 13" baking stonewith wide ends of triangles overlapping in the center and points toward the outside (there should be a 5-inch diameter opening in the center of the stone).
Scoop the chicken mixture evenly onto widest end of each triangle.
Bring outside points of triangle up over filling and tuck under wide ends of dough at center or ring (filling will not be completely covered).
Slice tomatoes, cut slices in half.
Place 1 tomato half over filling between openings of ring.
Bake 20 to 25 minutes or until deep golden brown.
Remove from oven, immediately sprinkle with remaining 1/4 cup swiss cheese.
Using a v-shaped cutter, cut around bell pepper.
Separate halves; remove membrane and seeds.
Fill with remaining mayonnaise mixture; place in center of ring.
Arrange lettuce around the pepper.

Source: The Pampered Chef

Baked Chicken Potstickers with Asian Dipping Sauce

Potstickers
1 (10 ounce) can white chicken meat, drained and flaked
1 (8 ounce) can water chestnuts, drained and finely chopped
1/2 cup thinly sliced green onions with tops
1/4 cup grated carrots
1 teaspoon peeled and grated fresh gingerroot
1 teaspoon soy sauce
1 egg white, lightly beaten
1/4 cup mayonnaise
1 garlic clove, chopped
24 square wonton wrappers

Dipping Sauce:
1/2 cup red jalapeno jelly
1/4 cup rice vinegar
2 tablespoons soy sauce

Preheat oven to 425. For potstickers, in large bowl, combine chicken, water chestnuts, green onions, carrot, gingerrott, egg white, mayonnaise, and garlic. Mix well.
To assemble potstickers, place 12 wonton wrappers on a smooth surface. Lightly brush edges with water. Place a mounded scoop of filling into the center of each wonton. For each potsticker, fold one point over filling and overlap with opposite point. Repeat with remaining two points, folding envelope style. Place potstickers on oven-safe pan. Lightly spray with oil. Repeat with remaining wontons.
Bake 12-15 minutes, or until potsticker edges are golden brown.
For dipping sauce, place jelly in a small bowl. Microwave on high 30-40 seconds or until warm; add vinegar and soy sauce. Whisk until blended.
Serve potstickers with dipping sauce.

Source: The Pampered Chef

Strawberry Margarita Squares

Crust:
2 c fat-free Mini Twist Pretzels (1 cup crushed)
½ c butter, melted
¼ c sugar

Filling:
2 8-oz pkg. Light Cream Cheese
½ c thawed Frozen Margarita Mix concentrate
2 8-oz tubs frozen Whipped Topping – thawed (you can now buy sugar free etc)
1 3-oz pkg. Strawberry Jello (sugar free)
½ c boiling water
1 10-oz pkg. Frozen Sliced Strawberries in syrup (this can be substituted as well)
Fresh Strawberries for garnish
Lime

Preheat oven 350°. For crust – finely crush pretzels in Ziploc Bag – Baker’s Roller. Melt butter in Small Micro-Cooker – 30 sec. Add pretzels, sugar, mix well. Press onto bottom of Rectangular Baker. Bake 10 min – cool completely. Beat cream cheese & margarita mix – Classic Batter Bowl. Fold in 2 c whipped topping. Using Large Spreader – carefully spread mixture over crust. Refrigerator while preparing strawberry layer. Place gelatin in Small Batter Bowl and stir in boiling water until completely dissolved. Add frozen strawberries and stir until berries separate and gelatin thickens. Whisk in 3 c whipped topping using Stainless Steel Whisk. Pour over cream cheese layer, spreading to edges. Refrigerator to set (3 hrs). Cut dessert into 15 squares. Garnish each with remaining whipped topping using Easy Accent Decorator. Top with fresh strawberry and lime slices, if desired.

Yield: 15 servings

Source: The Pampered Chef

Meatball Tortellini Soup

1 can (14-1/2 oz) reduced sodium beef broth
12 frozen Italian meatballs
3/4 cup fresh baby spinach
3/4 cup stewed tomatoes
1 can (11 oz) Mexi-corn, drained
3/4 cup frozen cheese tortellini (about 20)
dash salt and pepper

In a large pan, bring broth to a boil. Add meatballs. Reduce heat; cover and simmer 5 minutes. Add the spinach, tomatoes and corn; cover and simmer for 5 minutes. Add the tortellini, salt and pepper; cover and simmer for 3 minutes or until the tortellini is tender.

Yield: 4 servings (1 cup each)

Nutrition: 276 calories, 13 gr. fat, 39 mg cholesterol, 1,134 mg sodium, 29 g carbohydrates, 4 g fiber, 12 g protein.

Oven Fish 'n' Chips

1 T. Olive Oil
1/2 tsp. pepper, divided
2 medium baking potatoes, peeled
3 T. all-purpose flour
1 egg
1 T. water
1/3 c. crushed corn flakes
1-1/2 tsp. grated Parmesan cheese
Dash cayenne pepper
1/2 lb. fresh or frozen Haddock fillets, thawed (catfish or cod would work too)
Tarter Sauce, optional

In a medium bowl, combine the oil and 1/8 tsp. pepper. Cut potatoes lengthwise into 1/2-inch strips. Add to oil mixture and toss to coat (use a zip lock). Place on a baking sheet coated with non-stick cooking spray. Bake @ 425 F for 25-30 minutes or until golden and crisp.

Meanwhile, in a shallow bowl, combine flour and remaining pepper. In another bowl, beat egg and water. In a third bowl combine corn flakes, cheese and cayenne. Dredge fillets in flour, then dip in egg mixtuer and coat with crumbs.

Place on a baking sheet coated with non-stick cooking spray. Bake at 425 F for 10-15 minutes or until fish flakes easily with a fork. Serve with potatoes ("chips") and tarter sauce if desired.

Yield: 2 servings

Cinnamon Tea Rolls

1 tube (4 oz) refrigerated crescent rolls
1 T. sugar
1/8 tsp. cinnamon
1/4 cup confectioners' sugar
1-1/4 tsp orange juice

Unroll crescent dough into one rectangle; seal perforations. Combine sugar and cinnamon; sprinkle over dough. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Using a serrated knife, cut into four slices.

Place rolls, pinched side down, in ungreased muffin cups. Bake at 375 F for 10-12 m inutes or until golden brown. Cool for 5 mintues before removing to a wire rack. In a small bowl, combine confectioners sugar and orange juice; drizzle over rolls.

Yield: 4 rolls

Pecan French Toast

1/4 c. packed brown sugar
2 T. Butter, cubed
1 T. Karo
1/4 c. chopped pecans
4 slices French Bread (1 inch thick)
2 eggs
2/3 cup 2% milk
1/2 tsp. vanilla extract
1/2 tsp. salt

In a small saucepan, combine the brown sugar, butter and Karo; cook over medium heat until thickened, about 3 minutes. Pour into an ungreased 8-in square baking dish; sprinkle wiht pecaons. Top with bread. In a bowl, whisk the eggs, milk, vanilla and salt; pour over bread. Cover and refrigerate over night.

Remove from the refrigerator 30 mintues before baking. Bake, uncovered at 350 for 30-40 minutes or until a thermometer reads 160 degrees. Invert onto a serving platter.

Yield: 2 servings

Berry Pancake Puff

Berry Topping:
3 cups (any combination) fresh berries, such as raspberries, blueberries, blackberries or hulled sliced strawberries
1/3 cup orange marmalade

Pancake:
3 tablespoons butter melted, divided
1 cup milk
6 eggs
1 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons
powder sugar

Preheat over to 450° F. For berry topping, gently stir together berries and marmalade; set aside. For pancake, use a pastry brush to coat a deep dish baker with butter.

In a Classic bowl, combine milk, eggs and remaining 2 tablespoons butter whisk. Slowly whisk in combined flour and salt until egg mixture is smooth. Pour batter into baker.

Bake 13 minutes. Reduce over temperature to 350° F. and continue baking 15-17 minutes or until sides are crisp and golden brown. Remove pancake from oven; immediately sprinkle with powdered sugar. Fill center with berry topping.

Cut into wedges and serve immediately.

Source: The Pampered Chef

Stuffed Jalapeno Peppers

Ingredients:
18 jalapeno peppers (2 1/2 inches to 3 inches)
Cut in half lengthwise
1 garlic clove, pressed
1 pkg (8 ounce) fat free cream cheese, softened
1 cup (4 ounces) reduced-fat shredded sharp cheddar cheese
1/4 cup fat free mayonnaise
1/2 teaspoon dried oregano leaves
2 egg whites1 tablespoon skim milk
3 cups crushed corn flake cereal, crushed
Salsa (optional)

Directions:Preheat oven to 375. Cut each pepper in half lengthwise. Remove seeds and membranes .Press garlic. Add cream cheese, cheddar cheese, mayo and oregan omixing well. Fill with mixture. Piping about 1 tablespoon in each to fill. Lightly whisk egg whites and milk, together.Finely crush cereal in sealed plastic bag. Dip each in egg white, then corn flakes to coat. Place pepper half on Classic Round Stone. Spray each pepper with vegetable oil using spritzer. Bake 30 minutes or till peppers are tender. Serve with salsa.
Yields: 36 pepper halves.

Source: The Pampered Chef

One Bowl Chocolate Pecan Pie

1 pkg. (8 squares) Baker's Semi-Sweet Baking Chocolate
1 refrigerated pie crust
1 T. Butter or margarine
3 eggd, slightly beaten
1/4 cup firmly packed light brown sugar
1 c. Karo Light or Dark Corn Syrup
1 tsp vanilla
1-1/2 c. pecan halves or walnut pieces

Heat oven to 350F. Coarsely chop 4 squares of the chocolate and set aside. Line 9-inch pie plate as directed on pie crust package. Microwave remaining 4 squares of chocolate and butter in a large microwavable bowl on High 1 to 2 minutes or until butter is melted. Stir until chocolate is completely melted. Brush bottom of pie crust with a small amount of beaten egg. Stir sugar, corn syrup, eggs and vanilla into chocolate mixture until well blended. Stir in nuts and chopped chocolate. Pour into pie crust. Bake 55 minutes or until knife inserted 2 inches from edge comes out clean. Cool on wire rack.

Nilla Wafer Snack Variations

Top-A-Nilla:
Nilla Cheesecake: Spread cream cheese on reduced fat Nilla Wafer; top with strawberry half, cherry pie filling or blueberries

PB&Chocolate: Spread peanut butter on Reduced Fat Chocolate Nilla Wafer; top with chocolate chips.

Fill-A-Nilla:
Nilla Chiller: Sandwich a spoonful of your favorite flavor ice cream or frozen yogurt between two of your favorite Nilla Wafers; roll edges in sprinkles. Freeze.

Nilla S'mores: Sandwich marshmallow creme and a milk chocolate square between two Nilla Wafers; microwave to warm slightly