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.