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

Banana Cream Supreme

20 min 20 min prep
15 whole graham crackers, chopped
1/4 cup margarine, melted
3 tablespoons sugar
1 cup low-fat sour cream
1/2 cup skim milk, cold
1 pkg 3.4 ounces vanilla instant pudding mix
12 ounces Cool Whip Lite, thawed
3 medium bananas, sliced
2 tablespoons pecans, grated
Fresh raspberries (optional)
Mint leaves (optional)

Mix toghether graham cracker crumbs (chopped using food chopper), margarine and sugar; mix well skinny scrapper. Press crumb mixture onto flat bottom of Springform pan.
In 2 quart bowl whisk together sour cream and milk until blended.
Add pudding mix; whisk until pudding is dissolved. Add whipped topping mixing until well blended. Spread half of filling over crust. Slice bananas using Egg Slicer Plus; arrange over filling. Spread remaining filling over bananas. Grate pecans over top using Deluxe Cheese Grater. Garnish with raspberries and mint leaves, if desired.
Chill.
To serve, remove collar from Springform pan; cut into wedges.

Source: The Pampered Chef

Parmesan Rosemary Pinwheels

22 min 10 min prep

1 (8 ounce) can refrigerated crescent dinner rolls
1/2 cup cream cheese
1/4 cup grated parmesan cheese
4 teaspoons snipped fresh rosemary or 1 tsp Pantry Rosemary Herb Seasoning Mix

Preheat oven to 375.
Separate dough into 4 rectangles on greased cookie sheet. Press to seal. Mix cheeses and rosemary together. Spread mix onto dough (about 2 tbsp per rectangle). Start at short side, roll up each rectangle. Pinch edges to seal. Cut each roll into 6 slices using serrated bread knife.
Bake 12-15 minute or until golden brown. Remove from oven to stackable Cooking rack. Serve warm.

Yield: 24 pinwheels

Source: The Pampered Chef

Creamed Spinach

1. Make white Sauce: Melt 1/2 cup butter or margarine in medium sauce pan over medium heat. Add 1/4 cup all-purpose flour, and cook, stirring until light brown, 3 to 5 minutes. Stir in 2 T. chopped onions, 1 bay leaf, 1 whole clove and 1/2 tsp. salt. Cook until onion begins to soften, 1 to 2 minutes. Whisk in 12 cups milk of half and half. Stir until sauce begins to thicken, 3 to 5 minutes. Reduce heat to low; cook sauce 5 more minutes until thick and it coats the back of a spoon.

2. Remove sauce from heat; strain through a fine sieve set over a medium sauce pan. Discard onion, bay leaf and clove. Set aside.

3. Meanwhile, bring a large pot of water to boil. Add 3 lbs. trimmed fresh spinach; cook 1 minute. Immediately transfer spinach to a bowl of ice water. Drin in colander; squeeze dry in clean kitchen towel. Transfer to food processor and puree.

4. Stir pureed spinach into white sauce. Cook over low heat until heated through, 5 minutes. Stir in 2 T. softened butter or margarine, 1/2 tsp. salt and 1/4 tsp. freshly ground pepper.

Makes 3-1/2 cups.

Source: Ruth's Chris Steakhouse

Jimmy Dean Breakfast Casserole

1 pkg.Regular Flavor Jimmy Dean Pork Sausage
10 eggs, lightly beaten
3 cups milk
2 teaspoons dry mustard
1 teaspoon salt
6 cups cubed bread
2 cups shredded sharp Cheddar cheese
1/2 teaspoon black pepper
1/2 cup sliced mushrooms (optional)
1 medium tomato, seeded and chopped (optional)
1/2 cup thin-sliced green onions (optional)

Directions:
Preheat oven to 325 F. In large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink. In large mixing bowl, combine eggs, milk, mustard and salt; stir well. Distribute half the bread evenly in a buttered 9" x 13" x 2" baking dish. Sprinkle with half the pepper, half the cheese, half the sausage and half of each optional ingredient. Repeat layering using remaining bread, pepper, cheese, sausage and optional ingredients. Pour egg mixture evenly over casserole. Bake uncovered for 55-60 minutes, or until eggs are set. Tent with foil if top begins to brown too quickly.

Note:
May be assembled ahead and refrigerated up to 12 hours before baking.

Serving size:
6 servings

Jimmy Dean Sausage and Cheese Stuffed Jalapenos

1 pkg. Regular Flavor Jimmy Dean Pork Sausage, cooked, crumbled and drained
1 pkg. (8 oz.) cream cheese, softened
8 oz. (2 cups) shredded Cheddar cheese
2 jars (24 oz. each) whole pickled jalapeno peppers, drained

Directions:
In large bowl, mix sausage and cheeses until blended well. Wearing latex gloves, cut peppers in half, remove stem and seeds, drain well on paper towels. Preheat oven to 350 F. Roll sausage and cheese mixture into balls and press into jalapeno halves until slightly rounded. Bake on oven broiler pan 15 minutes, or until lightly browned. Allow to cool 5 minutes before removing from pan; serve warm.Serving size:
Makes about 80-90 poppers, depending on jalapeno size

Jimmy Dean Sausage Cheese Balls

Ingredients:
2 pkgs. (16 oz. each) Regular Flavor Jimmy Dean Pork Sausage
1-1/2 cups all-purpose baking mix
16 oz. (4 cups) shredded sharp Cheddar cheese
1/2 cup finely chopped onion
1/2 cup finely chopped celery
2 teaspoons black pepper
2 teaspoons minced garlic (optional)

Directions:
Preheat oven to 375 F. Combine all ingredients in a large mixing bowl; stir well. Form into 1” balls. Place on ungreased baking sheet; bake 18-20 minutes or until golden brown. Remove from oven; cool 5 minutes before removing from pan. Serve with cocktail forks or toothpicks.Note:
May be prepared ahead and frozen uncooked. To bake from frozen: thaw on baking sheet 15 minutes; bake in preheated oven 20-25 minutes or until golden brown.

Variation: for firmer texture, add 3 cups baking mix and 2 cups shredded cheese to the ingredients listed above.

Serving size:
Makes about 6 dozen; variation - 9 dozen

Jalapeno Lime Sauce

3 c. Ranch Dressing
1/4 c. roasted green chilis
1/4 c. pickled sliced jalapenos
1-1/2 T lime juice
3 T fresh cilantro leaves, chopped
1/2 Roma tomato, diced

Pulse all ingredients in a blender until smooth (you may have to do this in batches). Chill and use as needed. Makes about 4 cups.

Source: Chuy's Restaurant

Watergate Salad

1 cup JET-PUFFED Miniature Marshmallows
1 pkg. (4-serving size) JELL-O Pistachio Flavor Instant Pudding & Pie Filling
1 can (20 oz.) DOLE Crushed Pineapple, in juice, undrained
1/2 cup chopped PLANTERS Pecans
1-1/2 cups (1/2 of 8-oz. tub) thawed COOL WHIP Whipped Topping

MIX marshmallows, dry pudding mix, pineapple and pecans in large bowl until well blended.
ADD whipped topping; stir gently until well blended. Cover.
REFRIGERATE 1 hour or until ready to serve.

Green Bean Bundles

2 cans whole green beans
Bacon slices
1/3 c. brown sugar
1/3 c. margarine, melted
Dash of garlic salt

Drain beans. Divide into individual servings and wrap each serving with 1/2 slice uncooked bacon. Place in baking dish. Mix remaining ingredients together and pour over beans. Bake in 350 F oven for 30 mintues. 8 servings.

Note: These are a nice variation of a favorite vegetable. Make an excellent side dish for a luncheon or dinner.

Tangy Pasta Salad

6 slices OSCAR MAYER Bacon
1 cup MIRACLE WHIP Dressing
2 Tbsp. sugar
1/2 tsp. garlic salt
1 pkg. (16 oz.) pasta (such as mostaccioli, macaroni or rotini), cooked, drained
3 carrots, shredded
1 small red or yellow onion, sliced
1 medium green pepper, chopped

COOK bacon in skillet on medium heat to desired crispness, turning frequently. Drain bacon, reserving 2 Tbsp. of the drippings. Crumble bacon; set aside.
MIX reserved drippings, the dressing, sugar and garlic salt in large bowl. Add all remaining ingredients except bacon; mix lightly. Cover.
REFRIGERATE several hours or until chilled. Sprinkle with crumbled bacon just before serving.

Low Fat Summertime Tuna Pasta Salad

3/4 cup MIRACLE WHIP FREE Nonfat Dressing
1 tsp. dill weed
1/2 tsp. pepper
2 cups pasta (such as bow tie, mafalda or macaroni), cooked, drained
1 cup broccoli florets
1 cup chopped carrots
1 cup sliced celery
1 can (6 oz.) white tuna in water, drained, flaked

MIX dressing, dill weed and pepper in large bowl. Add pasta, broccoli, carrots, celery and tuna; mix lightly. Refrigerate several hours or until chilled.

Creamy Banana Pudding

Ingredients
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk
1 1/2 cups cold water
1 (4-serving) package instant vanilla pudding mix
2 cups (1 pint) whipping cream, whipped
36 vanilla wafers
3 medium bananas, sliced and dipped in lemon juice

Instructions
In large bowl, combine EAGLE BRAND® and water. Add pudding mix; beat until well blended. Chill 5 minutes.
Fold in whipped cream. Spoon 1 cup pudding mixture into 2 1/2-quart glass serving bowl.
Top with one-third each of the vanilla wafers, bananas and remaining pudding. Repeat layering twice, ending with pudding mixture. Chill thoroughly. Garnish as desired. Store leftovers covered in refrigerator.
Notes: For fun individual pudding desserts for guests; prepare mixture and layers in individual serving dessert dishes or cups with stems. Serve chilled.

Source: http://www.eaglebrand.net/

Low Fat Strawberry Cheese Bars

Ingredients
1 (10-ounce) package frozen strawberries, thawed
1 tablespoon cornstarch
1 3/4 cups finely crushed low fat cinnamon graham cracker crumbs
3 tablespoons butter or margarine, melted
2 tablespoons water
2 (8-ounce) packages fat free cream cheese
1 (14-ounce) can EAGLE BRAND® Fat Free Sweetened Condensed Milk (NOT evaporated milk)
4 egg whites
1 egg
1/3 cup lemon juice
1 teaspoon vanilla extract
2 tablespoons flour

Instructions
Preheat oven to 350°F. In blender, blend strawberries until smooth.
In saucepan, combine strawberry puree and cornstarch; cook and stir until thickened. Cool.
Spray 13x9-inch baking pan with cooking spray. Combine graham cracker crumbs, butter and water; press on bottom of prepared pan.
In large bowl, beat cream cheese until fluffy. Gradually beat in EAGLE BRAND® until smooth. Add egg whites, egg, lemon juice and vanilla; mix well. Stir in flour; pour into prepared pan.
Drop strawberry mixture by spoonfuls over batter. Gently swirl with knife. Bake 25 to 30 minutes or until center is set. Cool. Chill. Store leftovers covered in refrigerator.
Makes: 28 servings

Source: www.eaglebrand.net

Philadelphia Marble Brownies

1 pkg. (20.5 oz.) brownie mix (do not use mixes that include a syrup pouch)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
1 egg
1/2 tsp. vanilla
1/2 cup BAKER'S Semi-Sweet Chocolate Chunks

PREHEAT oven to 350°F. Prepare brownie mix as directed on package; spread into greased 13x9-inch baking pan.
BEAT cream cheese with electric mixer on medium speed until smooth. Add sugar, mixing until well blended. Add egg and vanilla; mix just until blended.
POUR cream cheese mixture over brownie batter; cut through batter with knife several times for marble effect. Sprinkle with chocolate chunks.

Source: www.kraftfoods.com
BAKE 35 to 40 minutes or until cream cheese mixture is lightly browned. Cool; cut into squares.

Phildelphia 3-Step White Chocolate Raspberry Swirl Cheesecake

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1/2 cup sugar
1/2 tsp. vanilla
2 eggs
3 squares BAKER'S Premium White Baking Chocolate, melted
1 OREO Pie Crust (6 oz.)
3 Tbsp. raspberry preserves



PREHEAT oven to 350°F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Stir in white chocolate. Pour into crust.
MICROWAVE preserves in small bowl on HIGH 15 seconds or until melted. Dot top of cheesecake with small spoonfuls of preserves. Cut through batter with knife several times for marble effect.
BAKE 35 to 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.

Source: www.kraftfoods.com

Velveeta Broccoli Dip

1 pkg. (10 oz.) frozen chopped broccoli
1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up
1/8 tsp. garlic powder

MICROWAVE broccoli in covered 2-quart microwavable bowl on HIGH 3 minutes or until thawed; drain.
ADD prepared cheese product and garlic powder. Microwave 2 to 3 minutes or until prepared cheese product is melted, stirring after 2 minutes.
SERVE hot with assorted cut-up vegetables or baked tortilla chips.

Hot Broccoli Dip

1 loaf (1-1/2 lb.) round sourdough bread
1/2 cup chopped celery
1/2 cup chopped red pepper
1/4 cup chopped onion
2 Tbsp. butter or margarine
1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up
1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained
1/4 tsp. dried rosemary leaves, crushed
Few drops hot pepper sauce

PREHEAT oven to 350°F. Cut slice from top of bread loaf; remove center, leaving 1-inch-thick shell. Cut removed bread into bite-sized pieces. Cover shell with top of bread; place on baking sheet with bread pieces. Bake 15 minutes. Cool slightly.
MEANWHILE, cook and stir celery, red pepper and onion in butter in medium saucepan on medium heat until tender. Reduce heat to low. Add VELVEETA; cook until melted, stirring frequently. Add broccoli, rosemary and hot pepper sauce; mix well. Cook until heated through, stirring constantly.
SPOON into bread loaf. Serve hot with toasted bread pieces, NABISCO Crackers and/or assorted cut-up vegetables.

Stuffed Crescents

1/2 pkg 8 oz cream cheese
1 can (5oz) chunk white chicken, drained
2 green onions, chopped
2 T. milk
1 8z package of refrigerated crescent rolls
1/4 c. italian seasoned bread crumbs

1. Heat oven to 375 F. Line a baking sheet with foil and set aside.
2. Combine cream cheese, chicken, green onions and mild in a food processor or blender. Process for 15 seconds or until the cheese mixture is chunky.
3. Unroll crescent rolls from package. Place 1 T. of cheese & chicken mixture over the widest end of the triangle. Roll the crescent as directed on the package. Place stuffed crescents on the foil lined baking sheet and top each with 1 tsp. seasoned bread crumbs. Bake on the center rack for 12 minutes or until golden.

Makes 8.

French Toast Casserole

Bread torn into pieces (I use Challah - which is like egg bread sliced very thin)
12 oz. cream cheese softened.
8 jumbo eggs
3/4 c. maple syrup
2 cups of milk
1/2 cup of sugar
cinnamon

Place 1/2 bread pieces in a well greased 9x13 glass baking dish. Cube cream cheese and arrange over bread. Make the cubes small so that it can be evenly distributed over the bread. Top with remaining bread pieces. Beat eggs, syrup, milk and sugar until well blended. Pour over bread, cover, refrigerate overnight. Sprinkle with cinnamon next morning. Bake at 350F until firm - 45-60 minutes.

Carrot Souffle

1 lb carrots, peeled and sliced or 1 lb. baby carrots
1/2 c. margarine, melted
1/2 c. sugar
1 tsp. baking powder
3 T. flour
3 eggs
1 tsp. vanilla

Steam carrots until soft and tender. Put in food processor and add butter, add remaining ingredients. Bake in a greased casserole for 45 minutes at 350 F degrees.

15 Minute Chicken & Rice Dinner

From: Campbell's Kitchen
Prep/Cook Time: 15 minutes
Serves: 4
Ingredients:

1 tbsp. vegetable oil 4 skinless, boneless chicken breast halves
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup
1 1/2 cups water
1/4 tsp. paprika
1/4 tsp. ground black pepper
2 cups uncooked instant white rice *2 cups fresh OR frozen broccoli flowerets




Directions:
HEAT oil in skillet. Cook chicken 10 min. or until browned. Remove chicken.
ADD soup, water, paprika and pepper. Heat to a boil.
STIR in rice and broccoli. Return chicken to pan. Sprinkle additional paprika and pepper over chicken. Cover and cook on low heat 5 min. or until chicken is done.
TIP: *For creamier dish, use 1 1/2 cups rice.

Beef Roll-Ups

12 thin slices of spicy beef (from deli or package)
1 8oz pkg. cream cheese
1/2 t. vinegar
1/2 t. sugar
Dash salt & pepper
mayonnaise - small amount to hold ingredients together

Combine all ingredients (except beef), adding just enough mayo to hold spread together and a good consistency. Place ham slices on flat surface; spread a layer of cheese mixture and roll up. Use a little spread on the end to seal roll. Chill thoroughly before slicing. Slice thinner for serving on crackers or slice about 1/2" thick for finger food..

Ham Roll-Ups

12 thin slices of boiled ham (from deli or package)
1 8oz pkg. cream cheese
1 c. chopped nuts (pecans) chopped very fine in food processor
1 clove garlic, chopped then mashed
mayonnaise - small amount to hold ingredients together

Combine all ingredients (except ham), adding just enough mayo to hold spread together and a good consistency. Place ham slices on flat surface; spread a layer of cheese mixture and roll up. Chill thoroughly before slicing. Slice thinner for serving on crackers or slice about 1/2" thick for finger food..

Triscuit Bruschetta

1 cup chopped plum tomatoes
1/4 cup KRAFT 100% Grated Parmesan Cheese
1/4 cup chopped green onions
2 Tbsp. chopped fresh basil
2 Tbsp. KRAFT Light House Italian Reduced Fat Dressing
1/2 tsp. minced garlic
36 TRISCUIT Reduced Fat Crackers
PREHEAT oven to 400°F. Mix tomatoes, cheese, onions, basil, dressing and garlic.
SPOON evenly onto crackers. Place in single layer on baking sheet. BAKE 5 to 7 min. or until hot. Serve warm.

Triscuit Tri-Color Pepper Cheese Melts

1/2 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese
2 Tbsp. finely chopped red peppers
2 Tbsp. finely chopped green pepper
2 Tbsp. finely chopped yellow pepper
15 TRISCUIT Rosemary & Olive Oil Crackers
MIX cheese and peppers. Spoon evenly onto crackers
PLACE 8 of the topped crackers on microwaveable plate. Microwave on HIGH 10 to 15 sec. or just until cheese begins to melt. Repeat with the remaining topped crackers.
SERVE warm.

Chicken of the Sea Shells

3 cups uncooked shell pasta
2 cups (8oz) shredded processed cheese
2 T. grated parmesan cheese
1/2 cup milk
1 can (12 oz) Premium Albacore Chicken of the Sea Solid White Tuna in Spring Water, drained

Cook pasta according to package directions; drain and set aside. Stir cheeses into milk in saucepan; cook over medium heat until cheese is melted. Stir in pasta and tuna.

Makes 4 servings

Grilled Salmon with Basil Pistachio Butter

1 lb. fresh Alaskan Salmon Fillets
3/4 c. chopped fresh basil leaves
1/3 cup shelled pistachios (about 1/8 lb unshelled)
2 t. fresh lime juice
1/2 T. minced garlic
1/4 c. butter, softened
salt and ground black pepper

1. Heat charcoal about 30 minutes until covered with a light grey ash. Oil grate to keep fish from sticking.
2. Cut Salmon into 4 portions and season both sides with salt and pepper.
3. Chop basil and shell pistachios. Squeeze juice from lime and mince garlic.
4. Place basil, pistachios, lime juice and garlic in a blender; pulse until pistachios and basil are finely chopped. Use a spatula to scrape down the sides of blender. Remove mixture to a small bowl and stir in softened butter to blend. Set aside.
5. Grill Salmon 4 inches above Medium Heat. Hold plam just over grate. If heat causes you to pull away after 4 seconds, heat is ideal (375 F surface temp.). Cook fillets 5 to 6 minutes per side or until Salmon is just cooked through and the center has turned from translucent to opaque. Thicker pieces may take longer to cook.
6. Place Salmon on plates and top with basil pistachio butter. Serve immediately.

Serve with Steamed Cauliflower and Long Grain Wild Rice.

Mexian Layered Dip

2 cans (15oz) plain chili
1/2 lb. velveeta, cubed
1/2 c. picante sauce
1 c. sour cream
2 T. green onion, chopped
1/2 c. chopped tomato
1 med. avacado, chopped

Combine chili, cheese and picante in saucepan. Stir over low heat until cheese is melted. Pour into 10x16 baking dish and top the center with sour cream. Surround the sour cream with chopped tomato and avacado (dipped in lemon or lime juice to prevent discoloration). Sprinkle with green onions. Serve with Tortilla Chips.

Chicken Salad Log

1 pkg (8 oz) cream cheese, softened
1/4 c mayo
2 T lemon juice
1/2 t. salt
1/4 t. ground ginger
1/8 t. pepper
4 drops of Tobasco
2 c finely chopped cooked chicken
2 hard boiled egss, chopped
1/4 c. sliced green onions
3 green pepper rings (garnish)
1 T. toasted sesame seeds
3 T. chopped green onions or green pepper
3 T chopped, pitted ripe olives
3 T. chopped pimentos, drained

Mix cream cheese, mayo, lemon juice, salt, ginger, pepper and Tobasco. Stir in chicken, eggs and green onions. Shape into a log, 8x2 inches. Wrap with plastic wrap and refrigerate for about 4 hours, or until firm.

Cut green pepper rings to make strips. Place strips diagonally across log, dividing log into 4 sections. Sprinkle sesame seeds on one section, repeat with 3 T. of chopped green onions, the olives and pimento on remaining sections. Serve with crackers.

Also makes a good sandwich spread.

Mom's Cranberry Salad - Avery's Favorite!

1 lb. bag of fresh cranberries, chopped in food processor
2 c grated apples
1 lb. bag of mini marshmallows
1-1/2 c sugar
1 or 1/2 c chopped nuts (pecans)
1/2 pt whipping cream

Mix all ingredients except nuts and whipping cream, and set overnight in the fridge. Then when ready to serve, add nuts and whipped whipping cream. Keep chilled and serve. Do not use cool whip in place of whipping cream.

Chicken 'n Dumplings

1 whole chicken fryer, remove and pin feathers and rinse
2-3 stalks of celery, chopped
2 carrots, finely chopped (optional)
2 cans of refrigerated biscuits (not flaky ones)
salt, pepper and garlic powder to taste

Boil whole chicken in a large stock pot for 1 hour or until cooked. Remove from pot reserving broth. Skim off any strange stuff floating on the top. Bring back to a boil. Add chopped celery and carrots (optional). Add seasoning to taste. After chicken has cooled enough to handle, remove meat from the bone and shread or cut into bite sized pieces. Set aside. On a lightly floured surface flatten out biscuits and cut into dumplings (rectangles/squares). Drop one by one into the boiling broth stirring slightly so they don't stick together. Dumplings are done after about 5 minutes or so, when the start to all float. Add the chicken and stir.

Messina Hof's Shrimp Del Ray

16 jumbo shrimp, washed, deveined and shelled but with tail and connecting shell intact
3 tablespoons butter, divided
5 fiuely chopped shallots
2 teespoons ground black pepper
1 cup fresh crab meat
1 cup whipping cream
1 tablespoon plus 1 teaspoon pinot drigio or sauvignon blanc wine, divided
1 teaspoon lemon juice
1 cup Smoked-Salmon Sauce (recipe follows)
4 cups cooked wild rice
4 cups sauteed mixed garden vegetables

Set oven to broil. Butterfly shrimp by cutting lengthwise along inside curve, almost completely through. Set aside in refrigerator. To make stuffing, melt 1 tablespoon butter in skillet-over medium heat. Saute shallots until translucent. Add black pepper, crab meat, cream, another Tablespoon butter and 1 teaspoon wine. Cook crab until done, about 4 minutes. Set aside. In a small bowl, melt remaining 1 Tablspoon butter in microwave. Add remaining 1 tablespoon wine and lemon juice, set aside. In a large flat backing dish, lay shrimp butterflied side up; spoon 1 tablespoon of stuffing onto each, pressing gently. Fold shrimp tails over stuffing. Broil until done, about 5 to 7 minutes basting with lemon-butter sauce when almost done. While shrimp is cooldng, prepare Smoked-Salmon Sauce. To serve, spoon wild rice onto each of 4 plates. Divide and arrange shrimp on top of rice, forming a circle. Arrange vegetables to the side. Drizzle Smoked-Salmon Sauce on shrimp and around plate. Serve immediatelv. Makes 4 servings.
Smoked Salmon Sauce:
In saucepan over medium-high heat, melt 1 tablespoon butter; saute 1 cup diced smoked salmon. When hot, add 4 teaspoons minced garlic, 1 teaspoon saffron and 4 teaspoons chopped green onions. Saute 1 minute, then add 2 cups whipping cream. Lower heat to simmer; reduce sauce by half, about 4 minutes.

Chocolate Silk Mouse in Crispy Shells

1 package (5 ounces) 9-inch crepes (10 crepes)

4 ounces cream cheese, softened

2 Tablespoons powdered sugar

1/4 teaspoon Pantry Double Strength Vanilla

1/2 cup semi-sweet chocolate morsels, melted

1 container (8 ounces) frozen whipped topping, thawed, divided

Toppings such as strawberry ice cream topping, sliced strawberries and finely grated chocolate (optional)

Cooks Tip: Pre-made crepes can be found in the produce section of most grocery stores,usually near the berries.

1. Preheat oven to 325 F. Arrange five 4-inch balls of aluminum foil on Large Round Stone. Fold each crepe into eighths and cut oulside edge using Kitchen Shears to form a heart shape. Unfold crepes and drape over foil. Bake 4-5 minutes or until crepes are golden brawn. Remove from oven. Repeat with remaining crepes; cool completey

2. In large bowl, combine cream cheese, powdered sugar and vanilla; whisk until smooth. Place chocolate in Small Micro-Cooker*: microwave, uncovered, on HIGH 40-60 seconds or until chocolate is melted and smooth, stirring after each 20-second interval. Cool slightly; stir into cream cheese mixture. Mix until smooth. Immediately fold in half of the whipped topping until smooth. Fold in remaining whipped topping.

3. Attach open star tip to EasyAccent Decorator: fill with mousse. If desired, spoon about 2 tablespoons ice cream topping onto each plate. Place one shell onto each plate. Pipe a 2-inch rosette of mousse into each shell. Finely grate chacolale over dessert. If desired, slice strawberries using Egg Silcer Plus*. Fan out strawberry slices and place inlo top of mousse.

Yield: 10 servings

Source: The Pampered Chef

Bacon-Wrapped Orange Shrimp with Basmati Stir-Fried Rice

1 2/3 pounds large shrimp
1/2 cup soy sauce
1/3 cup barbeque sauce
1/3 cup peanut oil or canola oil
1 1/2 tbsp. fish sauce (available in Vietnamese markets
4 oz. red onions chopped
2 02. fresh cilantro
1 1/2 oz. fresh ginger root, peeled and chopped
1/4 cup orange marmalade
Zest of one orange
2 tbsp. red chile flakes (odd 2 more for extra spicy
2 pounds sliced smoked bacon

Peel shrimp leaving tail on, set aside. Place the next ten items into a food processor or blender. Blend until onions and ginger are completely pureed. Pour mixture into a bowl, add shrimp and marinate for 12 to 24 hrs. Drain marinade and start wrapping each shrimp with one slice of bacon. Wrap tightly around the center of shrimp and attach with a toothpick. Leave tail exposed. Heot a wok pan on high. Saute shrimp, making sure bacon is fully cooked.
Place shrimp onto a serving platter.
RICE: 2 cups bosmati rice
4 cups water
1/2 cup rice wine vinegar
1/4 cup Dijon mustard
1 tbsp. ground ginger
2 whole shallots chopped and sauteed
1 bunch green onions chopped (keep green tops for garnish)
1 1/2 cups peonut oil or canola oil

Add rice to water in a medium pot or rice cooker. Bring to a boil, lower heat ond simmer for about 15 to 20 minutes. When rice is done, remove from pot and pour onto a cookie sheet. Let it cool off (this can be done the day before). Combine rice wine vinegar, mustard, ginger, shallotts and green onions into a blender or food processor. While machine is on, slowfy add l cup of oil into blender to create an emulsion. Heat a wok pan on high heat; odd the remainder of the oil to pan. When oil is hot, add rice. Saute and stir for 2-3 minutes. Add the soy mustard mixture to he rice and continue to saute and stir for 5-7 minutes or until rice is a little crispy. Place rice into a serving bowl. Garnish with green onion tops. Serve with shrimp and some steam asparagus.

Pepper-Crusted Beef Tenderloin with Horseradish Sauce

Ingredients
1 (4-pound) beef tenderloin
1 1/2 teaspoons olive oil
3 tablespoons dry breadcrumbs
3 tablespoons minced fresh flat-leaf parsley
1 1/2 teaspoons coarsely ground black pepper
3/4 teaspoon kosher salt, divided
Cooking spray
1 cup fat-free sour cream
2 tablespoons prepared horseradish
1 teaspoon grated lemon rind
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce

PreparationPreheat oven to 400°.
Trim fat from tenderloin; fold under 3 inches of small end. Rub the tenderloin with oil. Combine the breadcrumbs, parsley, pepper, and 1/2 teaspoon salt. Rub the tenderloin with crumb mixture; coat with cooking spray. Place tenderloin on the rack of a broiler pan or roasting pan. Insert a meat thermometer into thickest portion of tenderloin. Bake at 400° for 30 minutes. Increase oven temperature to 425° (do not remove roast from oven). Bake an additional 10 minutes or until the thermometer registers 140° (medium-rare) to 155° (medium). Place the tenderloin on a platter, and cover with foil. Let stand 10 minutes for tenderloin to reabsorb juices. (Temperature of roast will increase 5° upon standing.)
Combine 1/4 teaspoon salt, the sour cream, and the remaining ingredients in a small bowl. Serve with the beef.

Cooking Light, OCTOBER 2000

Crab Mornay

1 stick butter
1 bunch green onions
2 T flour
1 pint cream or 1 (12 oz) can evaporated milk plus 2 T milk
1/2 lb. grated Swiss cheese
1 lb. crabmeat (2 cans frozen)
1/4 bunch parsley
Fresh lemon juice
salt and cayenne pepper
nutmeg
Worchestershire sauce
Sherry

Heat butter in a heavy skillet or chafing dish. Chop green onions into 1/2 inch pieces. Saute green onions until limp. Add flour and cook a minute or two, then slowly stir in cream. Add cheese, stirring until melted and bubbly. Add crabmeat and parsley. Stir in lemon juice, salt cayenne, nutmeg and Worchestershire to taste. Stir in Sherry to taste. Serves 4 if using patty shells as a luncheon dip. As a dip using melba toast rounds, "you can count on 100 dips".

Note: to speed things up, blend ingredients in an electric blender or food processor. This is a prefect chafind dish item. It also freezes well if you'd like to make it ahead.

Source: clipped from the Houston Chronicle

Ulitmate Chocolate Chip Cookies

Preparation time: 30 to 35 minutes

Baking time: 8 to 13 minutes/baking sheet

About 3 dozen cookies

1-1/4 cups firmly packed light brown sugar

3/4 cup Butter Flavor CRISCO all-vegetable shortening or 3/4 Butter Flavor Crisco stick

2 tablespoons milk

1 tablespoon vanilla extract

1 egg

1-3/4 cups all-purpose flour

1 teaspoon salt

3/4 teaspoon baking soda

1 cup (6-ounce package) semi-sweet chocolate chips

1 cup pecan pieces (optional)*

Heat oven to 375ºF. Combine brown sugar, Butter Flavor Crisco Shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture.

Combine flour, salt and baking soda. Mix into creamed mixture until just blended. Stir in chocolate chips and nuts, if used.

Drop rounded measuring tablespoonfuls of dough 3 inches apart onto ungreased baking sheet.

Bake one baking sheet at a time at 375ºF for 8 to 10 minutes for chewy cookies (they will look light and moist), or 11 to 13 minutes for crisp cookies. DO NOT OVERBAKE. Cool 2 minutes on baking sheet on a cooling rack; remove cookies to rack to cool completely.*

If nuts are omitted, add an additional 1/2 cup semi-sweet chocolate chips.

Bar Cookies

Prepare dough according to directions in recipe. Grease 13 x 9 x 2 inch pan with Butter Flavor Crisco. Spread dough evenly in pan.

Bake 19 to 21 minutes or until top is golden brown and toothpick inserted in center comes out clean and center feels slightly firm to the touch. Cool completely before cutting into bars.

Large Rounds

Prepare dough according to directions in recipe. Grease small area in center of baking sheet. Cover with 12 inch square of foil. Place one-fourth of the dough in the center of the foil.

Round into a small circle with spatula or rubber scraper. Grease 12-inch square of waxed paper. Place greased side down on top of dough. Flatten with round cake pan or pie pan to form a 7-inch circle.

Remove wax paper. Bake at 375ºF for 9 to 10 minutes or until light golden color overall with slightly darker edge. Cool 5 minutes on baking sheet on a cooling rack; remove to rack to cool completely Repeat with remaining cookie dough or use to make standard size cookies.

CHOCOLATE DRIZZLE OR DIP - Melt 1 cup semi-sweet or white chocolate pieces with 1 teaspoon Butter Flavor Crisco Shortening on VERY LOW heat. Stir well. If too thick to drizzle, add 1/8 to 1/2 teaspoon more shortening to thin. Drizzle from end of spoon back and forth over cookie. Sprinkle with nuts before chocolate hardens, if desired. (To harden chocolate quickly, place in refrigerator for a few minutes) or spoon melted chocolate into custard cup. Dip one end of cooled cookie halfway up in chocolate. Sprinkle with finely chopped nuts before chocolate hardens, or drizzle with contrasting white or dark chocolate. Place on waxed paper.

Ultimate Sugar Cookies

1-1/4 cups granulated sugar 1 Butter Flavor CRISCO Stick (or 1 cup Butter Flavor CRISCO all-vegetable shortening)

2 eggs

1/4 cup light corn syrup

1 tablespoon vanilla

3 cups all-purpose flour (plus 4 tablespoons), divided

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Combine sugar and shortening in large bowl. Beat at medium speed of electric mixer until well blended. Add eggs, syrup, and vanilla. Beat until well blended and fluffy.

Combine 3 cups flour, baking powder, baking soda, and salt. Add gradually to creamed mixture at low speed. Mix until well blended.

Divide dough into 4 quarters. Wrap each quarter of dough with plastic wrap. Refrigerate at least 1 hour. Keep refrigerated until ready to use.

Heat oven to 375ºF. Place sheets of foil on countertop for cooling cookies.

Spread 1 tablespoon or more of flour on large sheet of waxed paper. Place one quarter of dough on floured paper. Flatten slightly with hands. Turn dough over and cover with another large sheet of waxed paper. Roll dough to 1/4-inch thickness. Remove top sheet of waxed paper.

Cut out with floured cutter. Transfer to ungreased baking sheet with large pancake turner. Place 2 inches apart on ungreased baking sheet. Roll out remaining dough.

Sprinkle with granulated sugar or colored sugar crystals, or leave plain to frost or decorate when cooled.

Bake one baking sheet at a time at 375ºF for 5 to 9 minutes, depending on the size of your cookies (bake smaller, thinner cookies closer to 5 minutes; larger cookies closer to 9 minutes). DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely, then frost and decorate if desired.

Makes 3-4 dozen cookies

ULTIMATE SUGAR COOKIE VARIATION - DROP COOKIE VARIATION - Do not refrigerate dough. Drop by rounded measuring tablespoonsful of dough 2 inches apart on an ungreased baking sheet. Bake at 375ºF for 7 to 8 minutes.*Butter Flavor Crisco is artificially flavored.

Source: http://www.crisco.com/

Beef & Potatoes with Mushroom Gravy For Two

2 sheets (12x18-inches each) Reynolds Wrap® Heavy Duty Aluminum Foil
1/2 pound boneless beef sirloin steak, 1/2-inch thick
1/4 teaspoon garlic powder
1/8 to 1/4 teaspoon pepper
2 medium red potatoes, cut in bite–size pieces
1/2 small red or green bell pepper, cut in strips
1/2 can (from a 10 3/4 oz. can) cream of mushroom soup, undiluted
2 teaspoons Worcestershire sauce

PREHEAT oven to 450°F or grill to medium-high. Cut steak lengthwise in half and then crosswise into 1/8" thick strips. Sprinkle beef with garlic powder and pepper. Combine beef, potatoes, red pepper, soup and Worcestershire sauce.
CENTER half of mixture on each sheet of Reynolds Wrap Heavy Duty Aluminum Foil.
BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
BAKE 25 to 30 minutes on a cookie sheet in oven OR
GRILL 15 to 18 minutes in covered grill.

Number of Servings: 2 - double recipe for 4 servings

Source: www.reynoldskitchen.com

Beef Tenderloin with Chipotle Mashed Potatoes

4 sheets (12x18-inches each) Reynolds Wrap® Heavy Duty Aluminum Foil
4 beef tenderloin steaks (4 to 6 oz. each), 1–inch thick
2 tablespoons chopped shallots
1 tablespoon olive oil
1 tablespoon soy sauce
1 tablespoon whole grain Dijon mustard
2 teaspoons green peppercorns in brine, drained and chopped
2 teaspoons dried steak seasoning
1 package (1 lb. 4 oz.) fresh refrigerated mashed potatoes or 2 2/3 cups prepared mashed potatoes
1 1/2 to 2 teaspoons minced canned chipotle chilies
1/4 cup chopped fresh cilantro

PREHEAT oven to 450°F or preheat grill to medium-high.
CENTER one steak on each sheet of Reynolds Wrap Heavy Duty Aluminum Foil. Combine shallots, olive oil, soy sauce, mustard, peppercorns and steak seasoning. Brush both sides of each steak with mixture. Combine mashed potatoes, chilies and cilantro. Spoon one-fourth of potatoes next to each steak.
BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
BAKE 15 to 19 minutes on a cookie sheet in oven OR
GRILL 8 to 10 minutes in covered grill.
SPOON sauce over steak before serving.

THE REYNOLDS KITCHENS TIP: Chipotle chilies canned in a spicy tomato-based sauce are available at Latin American markets, specialty foods stores and some supermarkets. For more flavor, make packets and refrigerate to marinate 15 minutes before cooking.

Source: www.reynoldskitchen.com

Wild West Chili

1 pound lean ground beef
1 large onion, chopped (about 1 cup)
1 clove garlic, minced
1 can (15 ounces) Ranch Style® Beans, undrained
2 cans (10 ounces each) Ro*Tel® Diced in Sauce Tomatoes & Green Chilies, undrained
1 teaspoon Gebhardt® Chili Powder
salt
ground black pepper

Directions
Cook beef with onions and garlic in large skillet over medium-high heat about 7 minutes or until beef crumbles and is no longer pink; drain.
Add beans, tomatoes with their sauce and the chili powder; mix well. Bring to boil; reduce heat to low.
Simmer 10 minutes, stirring occasionally. Season with salt and pepper to taste.

Source: http://www.ro-tel.com/

Chili Tortilla Bake

1 pound ground beef

2 cans (8 ounces) tomato sauce

1 can (14 1/2 ounces) black beans, drained and rinsed

1 can (8 3/4 ounces) whole kernel corn, undrained

1 can (4 1/2 ounces) chopped green chiles, undrained

2 tablespoons McCormick® California Style Minced Onion

2 tablespoons McCormick® Chili Powder

1 teaspoon McCormick® Ground Cumin

1 teaspoon McCormick® California Style Garlic Powder with Parsley

1/2 teaspoon McCormick® Oregano Leaves

6 flour tortillas (8-inch)

2 cups shredded Cheddar cheese, divided

1. Preheat oven to 350°F. Brown beef in large skillet on medium-high heat; drain. Add tomato sauce, beans, corn and green chiles.
2. Stir in seasonings. Bring to boil. Reduce heat to low; simmer, uncovered, 15 minutes.
3. Coat 2-quart baking dish with no stick cooking spray. Cover bottom with 3 tortillas, overlapping as needed. Layer with 1/2 of chili mixture and 1/2 of cheese. Top with remaining tortillas, chili mixture and cheese.
4. Bake 30 minutes or until heated through.

Source: http://www.mccormick.com/

Good Luck Black-eyed Peas

2 or 3 slices slab bacon, cut up, or pieces of cooked ham
1 large onion, very finely chopped
4 (14 to 16 ounce) cans black-eyed peas
2 to 3 jalapenos, sliced (optional)

Cook bacon in 2-qt saucepan, then saute onion in drippings. Drain liquid from peas into pan and bring to a simmer. Simmer slowly over very low heat until most of the liquid evaporates. Add peas. If desired, add jalapenos. Remove from heat when peas are warm.

Why are they considered to be "good-luck" and eaten on New Years: These "good luck" traditions date back to the U.S. Civil War. Union troops, especially in areas targeted by General William Tecumseh Sherman, would typically strip the countryside of all stored food, crops, and livestock and destroy whatever they couldn't carry away. At that time, Northerners considered "field peas" and corn suitable only for animal fodder, and as a result didn't steal or destroy these humble foods. Many Southerners survived as a result of this mistake.

Creamy Lemon Pie

1-3/4 cups cold milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 can (6 oz.) frozen lemonade concentrate, thawed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 HONEY MAID Graham Pie Crust (6 oz.)

POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 1 minute. Add lemonade concentrate; beat an additional minute or until well blended. (Mixture will be thick.) Gently stir in whipped topping.
SPOON into crust.
REFRIGERATE 4 hours or until set. Store leftover pie in refrigerator.

Source: www.kraftfoods.com

Raspberry Cream Pie

Ingredients
1 can (14 oz.) fat-free sweetened condensed milk
1 can (12 oz.) frozen raspberry lemonade concentrate, thawed
1 tub (8 oz.) frozen non-dairy reduced-fat whipped topping, thawed 1 cup fresh or frozen red raspberries, divided
1 Keebler® Ready Crust® Reduced Fat Graham Pie Crust

Directions
1. In large bowl stir together sweetened condensed milk and lemonade concentrate. Fold in whipped topping. Sprinkle 1/2 cup of raspberries in crust. Spread lemonade mixture over top. Refrigerate or freeze at least 6 hours or until firm.
2. If frozen, let stand at room temperature for 15 minutes before cutting. Top with remaining raspberries. Store in refrigerator or freezer.

Source: http://www.readycrust.com/

Baker's One Bowl Million Dollar Fudge

1/2 cup (1 stick) butter or margarine
4-1/2 cups sugar
1 can (13 oz.) evaporated milk
3 pkg. (12 oz. each) BAKER'S Semi-Sweet Chocolate Chunks
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
3 cups PLANTERS Chopped Pecans
1 tsp. salt
1 tsp. vanilla

PLACE butter, sugar and milk in heavy 4-qt. saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 5 min., stirring constantly to prevent scorching.
REMOVE from heat. Gradually add chocolate chunks, stirring until chocolate is completely melted. Add remaining ingredients; mix well.
POUR into greased 15x10x1-inch pan. Cool completely. Cut into 60 pieces.

Oreo & Fudge Ice Cream Cake

1/2 cup hot fudge ice cream topping, warmed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
8 OREO Chocolate Sandwich Cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches, unwrapped

POUR fudge topping into medium bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until well blended. Gently stir in chopped cookies; set aside.
ARRANGE 4 of the ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining whipped topping. Bring up foil sides. Double fold top and ends to loosely seal packet.
FREEZE at least 4 hours before serving. Store leftover dessert in freezer.

Source: www.Kraftfoods.com

Baker's One Bowl Brownies

4 squares BAKER'S Unsweetened Baking Chocolate
3/4 cup (1-1/2 sticks) butter or margarine
2 cups sugar
3 eggs
1 tsp. vanilla
1 cup flour
1 cup coarsely chopped PLANTERS Pecans

PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil.
MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and pecans; mix well. Spread into prepared pan.
BAKE 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack. Remove brownies from pan, using foil handles. Cut into 24 squares. Store in tightly covered container at room temperature.

Clever Corn Bake

1 cup MIRACLE WHIP Light Dressing
3 eggs, separated
2 Tbsp. flour
2 Tbsp. sugar
1/4 tsp. pepper
2 pkg. (10 oz. each) frozen whole kernel corn, thawed, drained (about 3 cups)
1 cup KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese
1/4 cup chopped green onions

MIX dressing, egg yolks, flour, sugar and pepper until well blended. Stir in corn, cheese and onions.
BEAT egg whites until stiff peaks form; gently stir into corn mixture. Pour into greased 1-1/2-quart casserole dish.
BAKE at 350°F for 40 to 50 minutes or until knife inserted in center comes out clean.

Source: www.kraftfoods.com

Lemon Pepper Pasta & Asparagus

2 cups uncooked farfalle (bow-tie) pasta (4 oz)
1/4 cup olive or vegetable oil
1 medium red bell pepper, chopped (1 cup)
1 lb asparagus, cut into 1-inch pieces
1 teaspoon grated lemon peel
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3 tablespoons lemon juice
1 can (15 oz) Progresso® cannellini beans or 1 can (15 to 16 oz) navy beans, drained, rinsed
Freshly ground pepper, if desired

1. Cook and drain pasta as directed on package.
2. Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook bell pepper, asparagus, lemon peel, salt and 1/2 teaspoon pepper in oil, stirring occasionally, until vegetables are crisp-tender.
3. Stir lemon juice and beans into vegetable mixture. Cook until beans are hot. Add pasta; toss. Sprinkle with pepper.

Substitution: Use fresh lime juice and peel instead of the lemon.
Variation: For tasty Lemon Pepper Pasta and Shrimp, add 1/2 pound cooked peeled deveined shrimp with the beans in step 3. Continue as directed.

Velveeta Salsa Chili Dip

1 lb. (16oz) Velveeta Cheese, cut up
1 can (15 oz) Hormell Chili (with or without beans)
1 cup Taco Bell Home Originals Thick 'N Chuncky Salsa (or your favorite)

Microwave Velveeta, chili and salsa in 1 1/2 qt. microwavable bowl on high for 5 minutes or until Velveeta is melted, stirring after 3 minutes.

Serve with tortilla chips.

Makes 4-1/2 cups.