Layered pizza dip

1 cup part-skim ricotta cheese
1/2 cup chopped pepperoni
1 cup shredded mozzarella cheese (4 oz.)
1 cup Prego® Traditional Italian Sauce
Garlic Bread, any variety, heated according to package directions or Crackers, any variety
Directions:
Spread the ricotta cheese in an even layer in a 9-inch pie plate.
Top with 1/4 cup of the pepperoni and 1/2 cup mozzarella cheese.
Carefully spread the pasta sauce over the cheese.
Sprinkle with the remaining pepperoni and mozzarella cheese.
Bake at 375°F. for 15 min. or until hot.
Let cool for 5 min.
Serve with the garlic bread or crackers for dipping.
TIP: Easy Substitution Tip: Substitute or add any of the following toppings for the pepperoni: Sliced pitted olives, sliced mushrooms, chopped sweet peppers or chopped onions.

Mocha Frappe

1 c strong brewed coffee (use 3 T coffee grounds to 1 cup water)
2 T sugar
1 T milk
1 1/4 c milk
2 T chocolate syrup
3 T fat free whipped topping
1 t chocolate shavings

Stir together coffee, sugar, and 11 T milk in glass measuring cup
Pour into ice cube trays and freeze at least 2 hours
Process coffee ice cubes, 1 1/4 cup milk, and chocolate syrup in blender until smooth
Dollop evenly with whipped topping
Sprinkle with chocolate shavings

Banana cream pie smoothie

1 c banana
1 c vanilla low fat yogurt
1/2 c milk
2 T graham cracker crumbs about 1/2 cookie sheet
1 T nonfat dry milk
1/2 t vanilla extract
3 ice cubes
graham cracker crumbs for topping

Freeze banana until firm
Place frozen banana in blender with all other ingredients
Blend until smooth
Sprinkle with graham cracker crumbs

Blackberry smoothies

1 c fat free milk
1 pink low fat frozen vanilla yogurt
1 banana
1/2 c fresh blackberries

Process until smooth

Some like it hot chili

1 lb. 4% ground beef
1 lg. chopped yellow onion (reserve 1/2 cup for garnish)
4 cloves minced garlic
1 quart of cooked Anasazi beans (may sub 3 cnas Bush's chili beans)
1 can hot enchilada sauce (omit if using canned chili beans)
3 cans Rotel diced tomatoes with chilies
2 tsp. salt
2 Tbs. Mexican chili powder (or to taste)
2 Tbs. olive oil
Heat olive oil in a large pot or dutch oven.
Cook ground beef with onion and garlic until meat is no longer pink.
Add beans, tomatoes, enchilada sauce, salt and chili powder to taste.
Simmer for 1 hour.
Serve with shredded sharp cheddar cheese and chopped onion.

Espresso soy milk shake

2 T fat free chocoate syrup
2 1/8 t instant espresso granules or instant coffee granules, divided
1 1/2 c vanilla soy ice cream
1/2 low fat plain soy milk

Combine syrup and 1/8 t espresso granules in a small bowl stirring well.
Using spoon drizzle half of the syrup mixture around the inside rim of 2 small narrow glasses
Combine remaining 2 t espresso granules, ice cream, & milk in blender.
Process until smooth
Pour 1 cup mixture in each glass

Mango smoothie

1 1/2 c chopped peeled mango
1 1/2 c fat free milk
1/4 c fresh lime juice
1 T brown sugar

Blend until smooth. Serve over ice

Peanut Butter Cup smoothie

1 cup sliced banana
1 cup chocolate low fat milk
1 /2 c vanilla low fat frozen yogurt
2 T peanut butter
1 8 oz vanilla low fat yogurt

Freeze banana until firm. Remove from freezer let stand 5 minutes. Combine all ingredients in blender process until smooth.

Chocolate chip cake

1/3 c butter
1 c brown sugar
1 egg
1 t vanilla
1 c flour
1/2 t baking powder
1/8 t baking soda
1/2 pkg chocolate chips
1/2 c chopped nuts (0ptional)

Preheat oven to 350
Cream butter and sugar
Add egg and vanilla
Sift together dry ingredients
add to sugar and egg mixture
Add nuts
Spread into greased 13 x 9 pan
Sprinkle chips over the top
Bake for 20 min

Butterfinger Cake

1 box chocolate cake mix
1 can Eagle Brand milk
1 jar caramel ice cream topping
3 butterfingers
1 8 oz cool whip
chocolate syrup

Prepare cake as directed on box.
Mix condensed milk and all but 1/4 cup of the caramel.
After baking cake, poke holes in the top and pour milk and caramel mix over the top.
Crust 1 1/2 butterfingers and sprinkle on top of cake.
Spread cool whip on top.
Crush remaining butterfingers and sprinkle on top
Drench with chocolate syrum and the rest of the caramel topping.
Refrigerate.

Pancake Mix

1 3/4 c all-purpose flour
3/4 t baking soda
1 t baking powder
1 1/2 T granulated sugar
1/2 t. salt
3 eggs, separated
1 3/4 c buttermilk
Powdered sugar for dusting
Maple syrup for serving

Directions:
In a bowl, whisk together the flour, baking soda, baking powder, granulated sugar and salt.
In a small bowl, lightly whisk together the egg yolks and buttermilk.
Whisk the yolk mixture into the flour mixture until well combined; the batter will be lumpy.
In another bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes.
Using a rubber spatula, gently fold the whites into the batter in two additions.
Pour batter onto griddle cook until the bottoms are golden brown and crispy, 3 to 5 minutes.
Using 2 wooden skewers, flip the pancakes over and cook until golden and crispy, about 3 minutes more.
Transfer to a plate.
Repeat with the remaining batter
Dust the pancakes with confectioners' sugar and serve warm with maple syrup.

Orange banana smoothie

1 c orange juice
1 c vanilla low fat yogurt
1/8 t ground cinnamon
dash of salt
1 ripe banana

Blend until smooth

Blackberry smoothie

2 cups fresh or frozen blackberries
1 c plain fat free yogurt
1 c apple juice
1/4 c honey
1 large ripe banana

Blend until smooth, strain thru a sleeve to discard blackberry seeds

Banana mango smoothie

1 c cubel peeled ripe mango
3/4 c sliced ripe banana
2/3 c fat free milk
1 T nonfat dry milk
1 t honey
1/4 t vanilla extract

Freeze mangos until firm
Place all ingredients including frozen mangos in blender, blend until smooth

Yogurt-Fruit smoothie

2 c fat free milk
1 8 oz vanilla low fat yogurt
1/2 c thawed pineapple orange juice concentrate
2 c frozen strawberries
1 banana chopped

Blend until smooth

Belly Balance Smothie

1/2 c plain fat free yogurt
1/2 c frozen blueberries
1/2 c frozen raspberries
1 c vanilla soy milk
2 t honey

Blend in blender until smooth.

Pumpkin bread

1/2 c oil 2 eggs 1 c canned pumpkin 1 2/3 c flour 1 1/4 c sugar 1/2 c nuts 1 t soda 1/2 t cinammon 1/2 t nutmeg 1/2 t salt 1/2 c maraschio cherries, sliced 1/2 c water Combine oil, eggs, water, and pumpkin Mix dry ingredients and add to first mixture stir in cherries and nut Bake in loaf pan 1 hour at 350

Banana bread

1/2 c butter
2 eggs
1 t baking soda
1 c sugar
3 or 4 small bananas
1 1/2 c flour
1/2 c walnuts

Cream butter and sugar
Add eggs
Add bananas
add flour with soda
add walnuts
Bake in loaf pan 325 for 1 hour

Suprise Monkey bread

1 c packed brown sugar
½ c butter, cubed
2 tubes (12 ounces each) refrigerated flaky buttermilk biscuits
½ c sugar
1 T ground cinnamon
1 package (8 ounces) cream cheese, cut into 20 cubes
1 ½ c chopped walnuts

In a small microwave-safe bowl, heat the brown sugar and butter on high for 1 minute or until the sugar is dissolved; set aside.

Flatten each biscuit into a 3-inch circle. Combine the sugar and cinnamon; sprinkle ½ teaspoon in the center of each biscuit. Top with a cream cheese cube. Fold dough over filling; pinch the edges to seal tightly.

Sprinkle ½ cup walnuts into a greased 10-inch fluted tube pan. Layer with half of the biscuits, cinnamon-sugar and butter mixture and ½ cup walnuts. Repeat the layers.

Bake at 350 for 40-45 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm. Refrigerate leftovers

Stuffed pepper casserole

2 1/2 cups Herb Seasoned Stuffing
1 T butter melted
1 lb. ground beef
1 medium onion, chopped
1 can (14 1/2 oz.) whole peeled tomatoes, cut up
1 can (about 8 oz.) whole kernel corn, drained
2 medium green peppers, cut lengthwise into quarters

MIX 1/4 cup stuffing and butter.
Set aside.
COOK beef and onion in skillet over medium-high heat until browned. Pour off fat.
Add tomatoes and corn.
Add remaining stuffing. Mix lightly.
ARRANGE peppers in 2-qt. shallow baking dish.
Spoon beef mixture over peppers.
Cover.BAKE at 400°F. for 25 min. or until peppers are tender.
Sprinkle with reserved stuffing mixture.
Bake 5 min. or until golden

Lemon squares

20 Reduced Fat NILLA Wafers, finely crushed
1/2 cup flour
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) cold margarine
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
1 cup granulated sugar
2 eggs
2 Tbsp. flour
3 Tbsp. grated lemon peel, divided
1/4 cup fresh lemon juice
1/4 tsp. CALUMET Baking Powder
2 tsp. powdered sugar

PREHEAT oven to 350ºF.
Line 8-inch square baking pan with foil, with ends of foil extending over sides of pan; set aside. Combine wafer crumbs, 1/2 cup flour and the brown sugar in medium bowl.
Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs; press firmly onto bottom of prepared pan.
Bake 15 min.
MEANWHILE, beat Neufchatel cheese and granulated sugar with electric mixer on medium speed until well blended.
Add eggs and 2 Tbsp. flour; mix well.
Blend in 1 Tbsp. lemon peel, lemon juice and baking powder; pour over crust.
BAKE 25 to 28 min. or until center is set.
Cool completely.
Cover and refrigerate at least 2 hours or overnight.
Sprinkle with powdered sugar and remaining 2 Tbsp. grated lemon peel just before cutting into squares to serve.
Store leftover squares in refrigerator.

Chicken & Broccoli alfredo

1/2 of a 16 ounce package linguine
1 cup fresh or frozen broccoli flowerets
2 tbsp. butter
1 lb. skinless, boneless chicken breast, cut into 1 1/2-inch pieces
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 tsp. ground black pepper

Directions:
Prepare the linguine according to the package directions in a 3-quart saucepan.
Add the broccoli during the last 4 minutes of the cooking time.
Drain the linguine and broccoli well in a colander.
Heat the butter in a 10-inch skillet over medium-high heat.
Add the chicken and cook until it's well browned, stirring often.
Stir the soup, milk, cheese, black pepper and linguine mixture into the skillet.
Heat, stirring occasionally, until the mixture is hot and bubbling.
Serve with additional Parmesan cheese.

Grilled Chicken & Broccoli Alfredo: Substitute grilled chicken breasts for the skinless, boneless chicken.

Shrimp & Broccoli Alfredo: Substitute 1 pound fresh extra large shrimp, shelled and deveined for the chicken. Cook as directed in Step 2 until the shrimp are cooked through.

Strawberry margarita cake

3/4 c bottles strawberry flavored nonalcholic drink mix
1 box white cake mix
Vegetable oil per cake mix directions
eggs per cake mix directions
1 T lime peel grated
1 container 8 oz cool whip
Stawberries

heat oven to 350
Grease 9 x 13 ban
Add enough water to drink mix to measure 1 1/4 cups
Beat cake mix, drink mix, oil and egg for 2 min
Pour into pan
Bake as directed on cake mix box
cool
Stir lime peel into whipped topping
spread over cake
garnish with strawberries
store in Refrigerator

Chilled Rasberry soup

4 cups rasberries
1/2 c sugar
1/4 c cranberry juice cocktail
1 c sour cream

Place rasberries, sugar, and cranberry juice in blender. Cover and blend on high until smooth.
Pour rasberry mixture into bowl, stir in sour cream, Cover and refrigerate 1 to 2 hours or until cold.
Serve topped with dollops of additional sour cream and rasberries if desired.

Tuscan glazed chicken

1/3 cup Hellmann's® or Best Foods® Mayonnaise Dressing with Extra Virgin Olive Oil
3 Tbsp. finely chopped roasted red pepper
1 tsp. Lawry's® Garlic Powder With Parsley
1/2 tsp. Italian seasoning
1 tsp. balsamic vinegar
6 boneless, skinless chicken breast halves (about 2 lbs.)
Preheat oven to 425°.
In medium bowl, combine all ingredients except chicken. On baking sheet, arrange chicken, then evenly top with mayonnaise mixture.
Bake 20 minutes or until chicken is thoroughly cooked

Nancy's meatballs

1 jar chili sauce
1 16-ounce jar grape jelly
2 bags frozen meatballs
In crock pot, melt jelly with chili sauce, add meatballs and heat through.

Cheese slaw

1 lb shredded swiss cheese
1/2 cup chopped bananna peppers
1/2 cup chopped jalapeno slices
Mix with enough mayo to bind mixture together.
Serve with crackers or Frito Scoops.

Baked oatmeal squares

1 egg, slightly beaten
1 and 1/2 cups quick-cooking oats
1/2 cup sugar
1/2 cup milk
1/2 cup veg oil
1/4 cup chopped nuts
1/4 cup raisins
1 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
Combine all ingredients in a bowl. Pour into a greased 8-inch square baking dish....bake at 350 for 25 minutes. Cut into squares.

Captains mess

1 lb. Ground Beef
1 Cup Hickory Smoke Barbecue Sauce
1 Cup Ketchup
1 1/2 Tablespoons Onion Powder1
1/2 Tablespoons Garlic Powder
1 1/2 Tablespoons Paprika
1 1/2 Tablespoons Cinnamon
1 Small Can Light red kidney beans
Brown the ground beef and drain fat.
Add remaining ingredients but the beans.
Simmer on medium heat until flavors melt together usually 15-20 minutes.
Turn off heat and add beans.
The residual heat from the mixture will heat the beans through.
Serve over chips.
Cheese and hot sauce to taste.
Sour cream can also be used as a topping.

Brunswick Stew Modified

whole rotisserie chicken (or 4 boneless breasts, cooked)
shredded 16-oz smoked sausage, chopped
1 medium onioin, chopped
2 or 3 stalks celery chopped
6 cups chicken broth
2 cans crushed tomatoes
1 can chopped tomatoes
1 16 oz package frozen baby lima beans
1 16-oz bag frozen white corn
2 potatoes diced
1/3 cup ketchup
1 tbs vinegar
1 tbs brown sugar
1 tbs worchestershire sauce
1 tbs hot sauce
1 tsp marjaram
2-3 tbs butter
salt & pepper to taste
fresh parsley
In large pot, heat some olive oil and cook sausage with onions and celery, until tender.
Stir in shredded chicken.
Add remaining ingredients, except parsley.
Simmer on low/medium heat for 2 hours, stirring occassionally.
Just before serving stir in a few tablespoons of chopped fresh parsley.
The stew should be fairly thick.
If you think it needs more liquid, just add a little more chicken broth.

Strawberry rhurbard upside down cake

1/4 cup butter or margarine
1 cup packed brown sugar
2 cups sliced fresh strawberries & 2 cups chopped fresh rhubarb or strawberry rhubard jam by Tastefullysimple.com is much easier and yummy
1 box Betty Crocker® SuperMoist® French vanilla cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1.Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange strawberries on brown sugar; sprinkle evenly with rhubarb. Press strawberries and rhubarb gently into brown sugar.
2.In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over strawberries and rhubarb.
3.Bake 43 to 50 minutes or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down on pan; turn plate and pan over. Leave pan over cake 1 minute so brown sugar topping can drizzle over cake. Cool 30 minutes. Serve warm or cool. Store loosely covered at room temperature.

Sweet n tangy chicken

1 tbsp. butter or margarine
4 skinless, boneless chicken breasts
1 can (10 3/4 oz.) Tomato Soup
1/4 cup water
1 tbsp. packed brown sugar
1 tbsp. vinegar
4 cups hot cooked regular long-grain white rice

Directions:
HEAT butter in skillet.
Add chicken and cook until browned.
ADD soup, water, sugar and vinegar.
Heat to a boil.
Cover and cook over low heat 5 min. or until done.
Serve with rice.Serves 4.

Strawberry & Cream bars

Crust
1 pouch Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1 egg

Filling
1 cup white vanilla baking chips (6 oz)
1 package (8 oz) cream cheese, softened

Topping
4 cups sliced fresh strawberries
1/2 cup sugar
2 tablespoons cornstarch
1/3 cup water
10 to 12 drops red food color, if desired

1. Heat oven to 350°F. Spray bottom only of 15x10x1- or 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press evenly in bottom of pan. Bake 20 to 25 minutes or until light golden brown. Cool completely, about 30 minutes.
2. In small microwavable bowl, microwave baking chips uncovered on High 45 to 60 seconds or until chips are melted and can be stirred smooth. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making topping.
3. In small bowl, crush 1 cup of the strawberries. In 2-quart saucepan, mix sugar and cornstarch. Stir in crushed strawberries and 1/3 cup water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Stir in food color. Cool 10 minutes. Gently stir in remaining 3 cups strawberries. Spoon topping over filling. Refrigerate 1 hour or until set; serve within 4 hours. Store covered in refrigerator.

Banana Split Pie

2 cups cold milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 HONEY MAID Graham Pie Crust (6 oz.)
1 cup sliced fresh strawberries, divided
1 banana, sliced
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2 Tbsp. chocolate syrup
1/4 cup PLANTERS Chopped Pecans

POUR milk into large bowl.
Add dry pudding mixes.
Beat with wire whisk 2 min.
Spread 1-1/2 cups of the pudding onto bottom of crust.
TOP with half of the strawberries and the bananas. A
Add half of the whipped topping to remaining pudding; stir gently until well blended.
Spread over fruit layer in crust.
Spread remaining whipped topping over pie to within 1 inch of edge of crust.
Drizzle with chocolate sauce; top with remaining strawberries and pecans.
REFRIGERATE 3 hours or until set.
Store leftovers in refrigerator.