Slow cooker pumpkin apple dessert

1 can (21 ounces) apple pie filling 2cups Gold Medal® all-purpose flour 1 1/4cups packed brown sugar 1 cup canned pumpkin (not pumpkin pie mix) 3/4 cup fat-free cholesterol-free egg product 1/3 cup vegetable oil 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon baking soda Ice cream, if desired 1 Spray 3 1/2- to 6-quart slow cooker with cooking spray. Spoon pie filling into cooker; spread evenly. 2 Beat remaining ingredients except ice cream with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pie filling. 3 Cover and cook on High heat setting 1 hour 30 minutes to 2 hours or until toothpick inserted in center comes out clean. Serve with ice cream. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature. www.bettycrocker.com

Coconut Layer Cake

Cake 2 1/2 c all purpose flour 1 t bakig soda 1/2 t baking powder 1/2 t salt 2 sticks butter 2 c sugar 4 large eggs 1 c coconut milk 1 t coconut extract Frosting 4 sticks butter 8 c confectioners' sugar 1 T coconut extract 1 t vanilla extract 2 2/3 c sweetened flaked coconut (1 7 oz bag) 1) Make cake: Place a rack in the center of oven preheat oven to 350. Grease and flour 2 9 inch round cake pans 2) In a bowl whisk flour, baking soda, baking powder and salt. Using a electric mixer on medium high speed beat butter and sugar until light about 3 minutes. Beat in eggs 1 at a time. Reduce speed to low; beat in half of flour mixtures. Beat in coconut milk and extract then beat in remaining flour mixtures until just combined. Divide batter between cake pans and bake until a toothpick inserted into center comes out clean about 30 minutes. lets cakes cook in pans on wire racks for 10 minutes. Turn out onto racks to cool completely. 3) make frosting: Using an electric mixer on medium high speed. Beat butter until light 2 to 3 minutes. Reduce mixer speed to low and gradually beat in sugar until fully incorporated. Beat in extracts. Chill 15 min. 4) Assemble cake: Place 1 cake layer on a serving platter. Spread with 1 1/2 cups frosting. Sprinkle with 1/2 cup coconut. Top with second cake layer. Spread remaining frosting on top and sides. Sprinkle remaining coconut over top and sides of cake, pressing to adhere. Chill for at least 2 hours and up to a day. Remove from refrigerator 3 minutes before serving. All you magazine December 2011

Mixed green salad with oranges

Dressing 2 T finely chopped shallot 2 T white wine vinegar 2 T orange juice 1 t Dijon mustard 1/2 t sugar 1/2 c extra virgin olive oil salt and pepper Salad 1 head romaine lettuce, torn into small pieces 1 head red leaf lettuce torn into small pieces 1 head boston lettuce, torn into small pieces 3 oranges, peeled, white pith removed, fruit segmented 4 oz soft goat cheese, crumbled 1) Make dressing in a bowl, combine shallot, vinegar, juice, mustard and sugar. slowly drizzle in oil, whisking constantly. Season with slat and pepper. 2) Make a salad. Mix lettuces in a large bowl. Add orange segments. Toss with dressing, crumble goat cheese on top and serve.

Horse-radish mashed potatoes

4 lb baking potatoes (aobut 8 large) peeled and cut into 1 inch pieces salt and pepper 1 1/3 c half and half 98 T butter cut into pieces 1/2 c prepared horseradish, drained. 1) In a large pot, cover potatoes by a least 1 inch with cold salted water. Bring to a boil, uncovered on high heat, Cook over medium high heat until tender when pierced with a knife about 25 minutes. In a small pan over medium low heat, warm half and half, butter and horseradish, stirring occasionally, until butter melts and bubbles begin to form around edge of pan. 2) Drain potatoes, return to pot and mash well. Pour in horseradish mixture and stir well. Season with salt and pepper and serve. All you magazine December 2011

Honey Cloverleaf Rolls

1 c whole milk 3 T unsalted butter 4 T honey 1 1/2 c whole wheat flour 1 1/2 c bread flour 1 1/4 oz package rapid rise yeast 1/2 t salt 1 large egg beaten with 1 T water 1/2 t each poppy seeds, sesame seeds, caraway seeds, mixed, optional 1) In a small pan over low heat, warm milk, butter, and honey until butter has melted and an instant-read thermometer reads 110. In a large bowl, whisk together whole-wheat flour, 1 c bread flour, yeast, and salt. Stir in milk mixture. Beat with a wooden spoon until a soft dough forms, adding more bread flours as needed. Dough will be sticky. Turn out onto a floured surface and knead until smooth and elastic, about 10 minutes adding additional bread flour as necessary to keep dough from sticking. Cover dough with a cloth and let rise for 15 minutes. 2) Mist a 12 c muffin tin with cooking spray. Divide dough into 12 pieces. Working with 1 piece at a time and keeping others covered with the cloth, divide into 3 even pieces. Roll each piece into a ball and put into a muffin cup side by side to make 1 cloverleaf roll. Repeat with remaining dough. Cover with a cloth and let rise for 15 minutes. 3) Preheat oven to 425. Brush dough with egg mixture and sprinkle with seeds, if desired. Bake until golden brown, 10 to 12 minutes. Remove from and serve. All You magazine December 2011 Kitchen tips Bake ahead. You can make the rolls the day before. Store in an airtight container at room temperature. Wrap in foil and reheat in a 350 oven for 15 minutes before serving Stick to one see You can use one type of seed instead of mixing them Swap flours. The whole-wheat flour gives the roles a nutty flavor, a hearty texture and added fiber and other nutrients, but you can substitute all purpose flour if that suits your family's tastes. Use the same amount. butter it up. Soften a stick of unsalted butter, mix it with a few teaspoons of honey, spread in 2 ramekins, cover and chill. Serve with the rolls for an extra treat.

Beef roast w Red wine gravy

5 lb boneless sirloin roast tied 4 large cloves garlic, thinly sliced 2 T chopped fresh thyme 2 t dry mustard 2 t onion powder 1 t salt 1 t pepper 1 T plus 1 t olive oil 1 large onion, peeled, cut into 8 wedges 4 large sprigs thyme Gravy 3 T olive oil 3 T all purpose flour 1 1/2 c low sodium beef broth salt and pepper 1) Make roast, using a small sharp knife make slits all over beef roast and insert a piece of garlic deeply into each slit so meat closes over garlic. In a small bowl, combine chopped thyme, mustard, onion powder, salt, pepper and olive oil. Rub mixture all over meat, place roast on a plate and refrigerate uncovered for 8 hours or overnight. 2) Transfer roast from refrigerator to countertop 1 hour before cooking. Preheat oven to 500. Scatter onion wedges and thyme sprigs over bottom of a large roasting pan and place a rack on top. Place roast in rack. Roast meat for 15 minutes, then reduce oven temperature to 325 and roast until a meat thermometer inserted in thickest part of roast registers 125 for medium rare, about 1 hours, or 135 for medium about 1 hour 15 minutes. Check once or twice during roasting time, if juices start to scorch on bottom of pan, add a little broth or water. Remove meat to a platter, cover loosely with foil and allow to rest. (Meat will continue to cook while it rests; internal temperature will rise to 130 for medium rare or 140 for medium 3) Make gravy; remove rack from roasting pan. Add 3 T oil to pan. Place pan over 2 burners and turn heat to medium. Stir in flour and cook, whisking until brown, 2 to 3 minutes. Pour in broth and bring to a boil, scraping up browned bits from bottom of pan. Reduce heat to low and simmer for 10 minutes, whisking often. Strain through a fine mesh sleeve into a serving dish and season with salt and pepper. 4) Remove strings from roast, slice meat and serve with gravy. All you magazine December 2011

Butternut Squash apple soup

2 butternut squash, halved lengthwise seeds removed (about 3 1/2 lb total) slat and pepper 2 T unsalted butter 1 large onion chopped 2 granny smith apples 3 cloves garlic, chopped 2 t pumpkin pie spice 6 c low sodium chicken broth 6 T reduced fat sour cream 1) Preheat oven to 375, line a large baking sheet with foil. Place squash cut sides up on sheet, sprinkle with salt and pepper and cover with foil. Roast until soft, about 1 hour 15 minutes. Cool slightly, then scoop out flesh with a large spoon. Discard skins. 2) In a large pot, melt butter over medium heat,. Add onion, sprinkle with salt and cook, stirring until soft, about 8 minutes. D not allow onions to brown. Peel, core, and roughly chop apples. When onion is soft, add garlic and chopped apples to pot and cook, stirring, for 3 minutes. Add pumpkin pie spice; stir for 1 minute. Stir in squash and broth; bring to a boil over high heat. Reduce heat to low and simmer until apples are completely soft, 25 minutes. 3) Working in bathes, puree soup in a blender until smooth. Season with salt and pepper. Return soup to pot and place over low heat to keep warm. 4) Divide soup among 8 bowls, drop a dollop of sour cream in the middle of each and serve immediately. All you magazine December 2011

Salmon and Dill spread

1 14.75 oz can red salmon, drained, skin and bones removed 8 oz reduced fat cream cheese at room temperature 1 1/2 T lemon juice 1 t finely grated lemon zest 2 oz smoked salmon, chopped (about 1/2 cup) 2 T chopped fresh dill salt and pepper 3 heads endive 1) In a food processor, puree canned salmon, cream cheese, lemon juice and zest until smooth, stopping and scraping down side of work bowl a few times. Add smoked salmon and dill; pulse just to combine, taking care not to puree completely. Taste and season with salt and pepper. 2) Transfer mixture to a bowl, cover and chill for at least 2 hours or up to 2 days. When ready to serve, separate leaves of endive and spoon or pipe 1 heaping T spread onto wide end of each leaf. Serve right away or cover and chill for up to 6 hours. Garnish with dill sprigs if desired. Optional Instead of spooning onto the endive, serve it in a bowl with assorted crudites and crackers. Add another layer Toss a tablespoon or two of beet horseradish into the food processor when you add the canned salmon. It lends the spread a brighter pink hue and adds depth to the flavor. Try it in the morning This spread is also delicious when slathered on bagels. If you're having guest for brunch make it the night before, transfer to a bowl, cover and chill. Serve in the morning with toasted bagels, sliced red onion, sliced tomatoes and capers. All you magazine December 2011

Cheddar herb twists

2 c finely shredded sharp cheddar 1 t dried or 1 T finely chopped fresh thyme 1 t dried or 1 T finely chopped fresh sage 1/2 t dried or 1 1/2 t finely chopped fresh oregano 1/4 t cayenne salt 1 17.3 oz box frozen puff pastry 2 sheets thawed 1) Line 2 large baking sheets with parchment. In a bowl, combine cheese, herbs and cayenne. Season with salt. 2) On a lightly floured surface, roll out a sheet of pastry to 16 by 9 1/2 inch rectangle. with the short side facing you, spread half of cheese mixture over bottom half of pastry sheet. Fold top half of pastry toward you over bottom half, enclosing cheese mixture (into 8 by 9 1/2 inch rectangle) Press pastry down to help dough layers adhere and force out air pockets. Roll pastry into a 8 by 16 inch rectangle. Transfer to baking sheet; chill for 20 minutes. Repeat with remaining pastry sheet and cheese mixture. Refrigerate for 20 minutes. Preheat oven to 425. 3) Remove 1 pastry sheet from refrigerator and place on a lightly floured cutting board. Place a fresh sheet of parchment on the baking sheet. With a sharp knife, trim uneven edges from pastry, then cut pastry into 32 1/2 by 8 inch strips. Holding 1 end in each hand twist each strip 3 or 4 times and place 1 inch apart on lined baking sheet, pressing ends down. (You'll fit 10 to 12 twists on each sheet) 4) Bake twists for 12 to 14 minutes, until golden brown. Transfer twists to wire racks to cool. Repeat with remaining pastry. Serve at room temperature. All you magazine December 2011

Chocolate Mint Sandwich Cookies

Cookies 1 C all purpose flour 6 T unsweetened cocoa 1/2 t baking soda 1/2 t salt 10 T (1 1/4 sticks) unsalted butter at room temperature 1 C sugar 1 large egg 1 T Vanilla extract Filling: 10 t (1 1/4 STICKS) unsalted butter at room temperature 1/2 C confectioners' sugar Pinch of salt 1 1/2 C marshmallow fluff 1/4 t peppermint extract Red and green food coloring 1) Make cookies: Mix flour, cocoa, baking soda and salt in a bowl. Using an electric mixer on medium speed, beat butter and sugar until light, about 3 minutes. Beat in egg and vanilla until smooth. Stir in flour mixture until just combined. 2) Divided dough in half. Shape each portion into a log about 9 inches long and 1 1/2 inches in diameter. Wrap in plastic; chill for at least 2 hours and up to 1 day or freeze for up to 1 month. 3) Preheat oven to 350. Place racks in upper and lower thirds of oven. Line 2 baking sheets with parchment. Slice dough into 1/4 inch thick rounds (36 slices per log) Place on baking sheets 2 inches apart. Bake until cookies are dry on top about 10 minutes. Remove to a wire rack; cool. Repeat with remaining dough. 4) Make filling: Using an electric mixer on medium speed, beat butter, confectioners' sugar and salt until combined. Stir in Fluff and peppermint extract. Beat on high until light, about 3 minutes. Divide filling between 2 bowls, add red or green food coloring to each bowl; stir until evenly dyed. Sandwich 2 cookies with a teaspoon of filling. Repeat with remaining cookies and filling. All you magazine December 16, 2011

Gingerbread Cookies

3 c all purpose flour 1 t baking soda 2 T ground ginger 1 t cinnamon 1/4 t ground cloves 1/4 t allspice 1/4 t salt 8 T (1 stick) unsalted butter at room temperature 1/4 c vegetable shortening at room temperature 1/2 c packed light brown sugar 2/3 c molasses 1 large egg 1) Wish together flour, baking soda, spices, and salt in a large bowl using an electric mixer on medium high speed cream butter and shortening. Add sugar and beat until fluffy about 3 minutes. Beat in molasses and egg. Scrape sides of bowl, then stir in flour mixture to form a stiff dough. Divide dough in half. Form to 2 disks, wrap in plastic wrap and refrigerate for 4 hours or overnight. 2) Preheat oven to 350. Line 2 large baking sheets with parchment. Roll out 1 disk of dough on a lightly floured surface to 1/8 inch thickness. Cut out cookies with a 3 inch cutter and place 1 inch apart on baking sheet. Gather scraps and re-roll to form more cookies. Repeat with remaining dough. #) Bake cookies for 10 to 12 minutes switching sheets top to bottom and front to back halfway through. Let cool for 5 minutes on baking sheets on wire racks. Transfer cookies to racks to cool. Repeat with remaining cookies.

Pumpkin Dump Cake

1 30 ounce can of pumkin pie mix 1 1/2 cup granulated sugar 3 teaspoons ground cinnamon 1 tsp salt 3 large eggs 1 12 ounce can of evaporated milk 1 box yellow cake mix 1 cup chopped pecans 3/4 cup melted butter Preheat oven to 350 degrees. Mix first 6 ingredients until smooth and pour into a greased 9 x 13 pan. Sprinkle cake mix over pumpkin batter and then cover with the chopped pecans. Drizzle melted butter over top and bake for 45-50 minutes. Refrigerate until completely cold and serve with French Vanilla Cool Whip or serve warm with French Vanilla ice cream! www.q99fm.com

Pumpkin muffins

2 cups pecan halves and pieces 1/2 cup butter, melted 1/2 cup firmly packed light brown sugar 2 tablespoons light corn syrup 3 1/2 cups all-purpose flour 3 cups granulated sugar 1 tablespoon pumpkin pie spice 1 teaspoon baking soda 1 teaspoon salt 1 (15-oz.) can pumpkin 1 cup canola oil 4 large eggs Preparation 1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. 2. Stir together melted butter and next 2 ingredients. Spoon 1 rounded teaspoonful butter mixture into each cup of 2 lightly greased 12-cup muffin pans, and top each with 1 rounded tablespoonful pecans. 3. Stir together flour and next 4 ingredients in a large bowl, and make a well in center of mixture. Whisk together pumpkin, next 2 ingredients, and 2/3 cup water; add to dry ingredients, stirring just until moistened. 4. Spoon batter into prepared muffin pans, filling three-fourths full. 5. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Invert pan immediately to remove muffins, and arrange muffins on a wire rack. Spoon any topping remaining in muffin cups over muffins. Let cool 5 minutes. TRY THIS TWIST! Pecan-Pumpkin Bread: Omit butter, brown sugar, and corn syrup. Substitute 1 1/2 cups chopped pecans for 2 cups pecan halves and pieces; toast as directed in Step 1. Omit Step 2. Prepare batter as directed in Step 3; stir in pecans. Spoon batter into 2 greased and floured 9- x 5-inch loafpans. Bake at 350° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans to wire rack, and cool completely (about 1 hour). Makes: 2 loaves. Hands-on time: 20 min.; Total time 2 hr., 40 min.

Grandgirl's Fresh Apple Cake from Georgia

Cake: Butter, for greasing pan 2 cups sugar 3 eggs 1 1/2 cups vegetable oil 1/4 cup orange juice 3 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1 tablespoon ground cinnamon 1 tablespoon vanilla extract 3 cups peeled and finely chopped apples 1 cup shredded coconut 1 cup chopped pecans Sauce: 1/2 cup (1 stick) butter 1 cup sugar 1/2 cup buttermilk 1/2 teaspoon baking soda Directions Preheat the oven to 325 degrees F. Generously grease a tube pan. For the cake: in a large bowl, combine the sugar, eggs, oil, orange juice, flour, baking soda, salt, cinnamon and vanilla extract; and mix well. Fold apples, coconut, and pecans into batter. Pour the batter into the prepared pan and bake until a tester comes out clean, about 1 1/2 hours. Shortly before the cake is done, make the sauce: Melt the butter in a large saucepan, stir in the sugar, buttermilk, and baking soda, and bring to a good rolling boil, stirring constantly. Boil for 1 minute. Pour the sauce over the hot cake in the pan as soon as you remove it from the oven. Let stand 1 hour, then turn out onto a rack to cool completely. http://www.foodnetwork.com/recipes/paula-deen/grandgirls-fresh-apple-cake-from-georgia-recipe/index.html

Paula Deen's slow cooker Apple Onion soup

A sweet alternative to French Onion Soup. Let it cook while you work! Servings: 6 Prep Time: 15 min Cook Time: 8 hrs Difficulty: Easy Ingredients Add to grocery list 1/2 cup butter 4 large sweet onions,thinly sliced 3 apples peeled and diced 2 cloves garlic, minced 2 tablespoons all purpose flour 5 cups beef stock 1 cup apple juice 1/4 cup white wine 1 tablespoon Worcestershire sauce 1 teaspoon brown sugar 1/2 teaspoon salt 1/4 teaspoon dried thyme 1/2 teaspoon black pepper, freshly ground For Cinnamon Cheese Toast Top: 6 slices of french bread, cut 1/2-3/4 inch thick 1 teaspoon ground cinnamon 1 1/2 cups Swiss Cheese or Gruyere Cheese, shredded Directions In a slow cooker on high, combine butter, onions, apples and garlic. Cover and cook on HIGH for 45-60 minutes or until the onions begin to brown around the edges. Sprinkle the mixture with flour and stir to coat. Add beef stock, apple juice, white wine,Worcestershire, brown sugar,thyme salt and pepper. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours until onions are tender and soup is hot. To Serve: Ladle soup into ovenproof crocks. Top with one slice of french bread per crock. Sprinkle cinnamon over each bread slice and cover with 1/4 cup cheese on each. Place under a preheated broiler element for about 2 minutes or until browned. Make sure to keep your eye on the soup so as not to let it burn under the broiler. www.pauladeen.com

Stuffed Twice baked sweet potatoes

4 sweet potatoes 8-10 oz each 4 strips bacon 3/4 cup sour cream 1/4 cup sun dried tomatoes packed in oil drained and patted dry 2 scallions, white and light green parts chopped 1/2 t salt 6 oz shredded cheese Pierce potatoes all over with fork and place in a shallow microwave safe baking dish Microwave on high 10 minute Set aside to cool 10 minutes In a skillet over medium high heat cook bacon until crisp about 8 min Drain and cool, crumble Preheat oven to 400 Halve potatoes lengthwise Scoop out flesh into a large bowl leaving the shells of about 1/4 inch thickness Place sheels cut sides up on a baking sheet Bake until crisp about 5 minutes Stir bacon, sour cream, tomatoes, scallions, salt and alf of cheese into bowl with ptoto flesh. Spoon filling into shells, sprinkle with remaining cheese and return to over Bake until cheese is bubbling about 10 min

Pillsbury Chicken Cordon Bleu

What a combo! Ham, chicken and cheese are layered with spicy mustard, all in a Crescent crust. Dinner's ready in just 30 minutes. Prep Time: 10 Min Total Time: 30 Min Makes: 8 servings INGREDIENTS: 2cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet 2tablespoons Dijon mustard 4oz sliced chicken 4oz sliced ham 4slices (1 oz each) Swiss cheese. DIRECTIONS: Unroll 1 can of dough (if using crescent rolls, press perforations to seal) onto ungreased cookie sheet. Spread 1 tablespoon of the mustard to within 1/2 inch of edges. Top with chicken, ham and cheese. Unroll remaining can of dough (if using crescent rolls, press perforations to seal); spread with remaining mustard. Place mustard side down on cheese; press edges with fork to seal. Bake at 375°F 15 to 20 minutes. .

Rigatoni in creamy tomato sauce

2 T butter 3 oz pepperoni finely chopped 1 small onion finely chopped 2 cloves garlic finely chopped 1 28 oz crushed tomoatoes 1 T sugar 1/4 cup heavy cream Salt 1 lb rigatoni 1/4 cup basil leaves Melt butter in a medium saucepan over medium heat. Add pepperoni and onion and cook 3-5 min Add garlic and saute until fragrant 1 min Stir in tomatoes and sugar bring to a boil, reduce heat and simmer until slightly thickend 15-20 minutes Stir in heavy cream, season with salt While sauce is cooking bring a large pot of salted water to boil. Add rigatoni and cook until just tender, about 10 min or as label directs. Combine with salce and basil and serve

Wayne's Award Winning Maryland Crab soup

Parsley to taste Salt and pepper to taste 1 lb lump crabmeat, picked free of any broken shells 1 lb claw crabmeat, picked free of any broken shells 2 cup cubed red potatoes, skins on 1 cup diced cabbage 1 medium yellow onion, chopped 1 1/2 cup lima beans, fresh or frozen 1 1/2 cup green beans, fresh or frozen 1 1/2 cup corn kernels, fresh or frozen 1 1/2 cup diced celery 1 1/2 cup sliced carrots 2 tablespoon sugar 1 teaspoon Paula Deen Hot Sauce 2 bay leaves 2 tablespoon Old Bay Seasoning, or more to taste 3 cup canned diced tomatoes 1/4 cup Worcestershire sauce 2 tablespoon beef bouillon granules 6 soup crabs, or three small live crabs, cleaned and rinsed 2 tablespoon chicken bouillon granules 4 quart water Directions Bring the water to a boil in a stockpot, then add the chicken and beef bouillon granules, Old Bay seasoning, Worcestershire Sauce, sugar, bay leaves and salt; stir until dissolved. Cut the whole crabs in half, add them to the pot, and bring to a second boil. Remove whole crabs after 5-10 minutes. Skim any excess froth created by the crab parts. Add the tomatoes and hot sauce; stir to combine. Add the carrots, celery, corn, green beans, lima beans, cabbage, and onion, bring to a low boil, and cook for 10 minutes. Add the potatoes and cook until tender. Add the crabmeat and cook for 10 minutes. Season with salt and pepper to taste. www.pauladeen.com

Better than almost anything cake

1 box Betty Crocker® SuperMoist® German chocolate cake mix Water, vegetable oil and eggs called for on cake mix box 1 can (14 oz) sweetened condensed milk 1 jar (16 to 17 oz) caramel, butterscotch or fudge topping 1 container (8 oz) frozen whipped topping, thawed 1 bag (8 oz) toffee chips or bits 1 Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool 15 minutes. 2 Poke top of warm cake every 1/2 inch with handle end of wooden spoon. Drizzle condensed milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled. 3 Spread whipped topping over top of cake. Sprinkle with toffee bits. Store covered in refrigerator www.bettycrocker.com

Chocolate cherry cola cake

1 jar (10 oz) maraschino cherries, drained, 1/4 cup liquid reserved 1 box Betty Crocker® SuperMoist® devil's food cake mix 1 cup cherry cola carbonated beverage 1/2 cup vegetable oil 3 eggs 1 container Betty Crocker® Whipped vanilla frosting 1 cup marshmallow creme 24 maraschino cherries with stems, well drained, if desired 1 Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. Chop cherries; set aside. 2 In large bowl, beat cake mix, cola beverage, oil, eggs and 1/4 cup reserved cherry liquid with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in chopped cherries. Pour into pan. 3 Bake 34 to 42 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. 4 In small bowl, mix frosting and marshmallow creme until smooth. Frost cake. Top each piece with 2 cherries with stems. Store loosely covered. www.bettycrocker.com

Oven fried chicken

8 chicken pieces salt and pepper 1 cup buttermilk 2 cloves garlic thinly sliced 2 T chopped fresh mixed herbs (parsley, thyme, rosemary, basil) 3 cups panko 1/2 t papriko 2 T canola oil Trim chicken, season with salt and pepper. Place in a shallow dish large enought to hold chicken in a single layer. Whisk buttermilk garlic and herbs Pour over chicken and set aside to marinate for 30 minutes Preheat oven to 425 Line a baking sheet with foil In a shallow bowl combine panko, paprika, 1/2 t salt and 1/4 t pepper. Dredge chicken in mixture, shake off excess Bake until golden brown about 40 to 50 minues if using drumsticks and thights

Candy Corn Bark

Halloween Candy Corn Cookie Bark Source: YourHomeBasedMom 14 whole Oreos, broken up (use Halloween Oreos if you can find them) 1 1/2 cups pretzels - any shape, broken into pieces 16 ounces almond bark or white chocolate melts 1 cup candy corn brown and orange colored sprinkles Cover a large cookie sheet with wax paper or parchment paper. Spread broken cookies, pretzels and about 3/4 cup of the candy corn onto the prepared cookie sheet in a 9x13 shape. Place almond bark in a container and microwave for 1 1/2 minutes. Stir and then microwave for another 30 seconds until melted and smooth. Drizzle the melted chocolate over the cookie mixture, spreading with spatula if needed to coat evenly. It may seem like it's not enough but just try to evenly spread it. The ratio of chocolate to toppings will be off if you add more almond bark/white chocolate. Sprinkle remaining candy corn and colored sprinkles over the almond bark/white chocolate while it is still wet. Do not let it harden. Place cookie tray into refrigerator until set and firm. Remove and gently break bark into small pieces - it's really rich. Makes around 20-24 pieces. Store in air tight container. http://www.the-girl-who-ate-everything.com/ I'm totally digging this blog a friend Liked on facebook. Check her out for other great ideas. http://www.the-girl-who-ate-everything.com/

Loaded Nachos

24 large baked tortilla chips about 3 oz 2 t canola oil 1 onion chopped 1 clove garlic minced 1/2 t chili powder 1/2 c canned black beans rinsed and drained 12 cherry tomatoes halved or qtred 2 t lemon juice 1/4 c chopped fresh cilantro salt & pepper 1/2 c shredded low fat cheddar 1/2 avocado diced 1/2 c reduced fat greek yogurt 1) Preheat boiler to high. Line a broiling pan or large rimmed bakign sheet with foil and mist with cooking spray. Arroange tortilla chips, overlapping slightly in a single layer on top of foil 2) Warm oil in a large skillet over medium high heat. Add onion and cook, stirring frequently, untel tender and translucent, about 3 minutes. Add garlic, sprinkle with chili powder and cook, stirring until fragrant about 1 minute longer. Stir in beans and tomatoes. Cook stirring until just warmed trough, about 2 min . Stir in lemon juice and cilantro. Season with salt and pepper. 3) Sppon bean mixture onto center of chips and spread evenly. Srinkle cheese evenly on top. Broil, watching constantly and turning pan often, until nachos are ot and ceese is bubbly, about 1 minute. Reomve pan from broiler, sprinkle with avacado and garnish with dollops of yogurt. Transfer to a platter and serve. For extra heat add jalapenos and chili poweder

Snake bite calzone

1 can (13.8 oz.) refrigerated pizza dough 1/2 cup KRAFT Shredded Mozzarella Cheese 1/2 cup POLLY-O Original Ricotta Cheese 31 slices OSCAR MAYER Pepperoni, divided 1 egg white 1 drop each yellow and green food coloring, divided 2 manzanilla olives 1 cup pizza sauce Make ItHEAT oven to 350°F. UNROLL dough on lightly floured work surface; roll or flatten to 17x10-inch rectangle. Combine cheeses. CUT 1 pepperoni slice to resemble a snake's tongue; set aside. Arrange remaining pepperoni slices over dough rectangle, leaving 1-inch border around all sides; top with spoonfuls of the cheese mixture. Roll up dough, jelly-roll fashion, starting at one long side; pinch seams together to seal. Place, seam-side down, in "s" shape on baking sheet sprayed with cooking spray to resemble snake. BEAT egg white and yellow food coloring lightly with fork; brush about half over dough. Add green food coloring to remaining egg white; brush randomly over dough to resemble a snake's splotched skin. Insert olives into one end of dough for the snake's eyes. Add pepperoni tongue. BAKE 30 to 35 min. or until golden brown. Meanwhile, heat pizza sauce just until warmed. SERVE calzone with the sauce. Kraft Kitchens TipsSpecial ExtraMix 1/2 tsp. Italian seasoning or dried oregano leaves to the cheese mixture before using as directed.Frenchy Snake Omit ricotta cheese and pizza sauce. Substitute 1 can (11 oz.) refrigerated French bread dough (at room temperature) for the pizza dough, KRAFT Shredded Cheddar Cheese for the mozzarella and 14 slices OSCAR MAYER Deli Fresh Smoked Ham for the pepperoni. Roll out dough on lightly floured surface to 16x6-inch rectangle. Spread with 1 Tbsp. GREY POUPON Dijon Mustard to within 1 inch of sides. Arrange 7 ham slices down center of dough rectangle, overlapping slices as necessary; top with Cheddar and remaining ham. Roll up and continue as directed, adding the pimento strip from an additional olive for the tongue. www.kraftrecipes.com

Chocolate chip swirl cake

3/4 cup miniature semisweet chocolate chips 1 box Betty Crocker® SuperMoist® white cake mix Water, vegetable oil and egg whites called for on cake mix box 1/4 cup chocolate-flavor syrup 1 container Betty Crocker® Rich & Creamy vanilla frosting Additional chocolate-flavor syrup, if desired 1 Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease, or spray with baking spray with flour, bottom of 13x9-inch pan. 2 In small bowl, toss 1/2 cup of the chocolate chips with 1 tablespoon dry cake mix. Make cake mix as directed on box, using remaining cake mix, water, oil and egg whites. Stir in the 1/2 cup coated chocolate chips. Reserve 1 cup of the batter. Pour remaining batter into pan. Stir chocolate syrup into reserved batter. Drop by tablespoonfuls randomly in 8 mounds in pan. Cut through batters in S-shaped curves. Turn pan one-fourth turn; repeat. 3 Bake 34 to 38 minutes or until toothpick inserted in center of chocolate comes out almost clean. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour. Stir remaining 1/4 cup chocolate chips into frosting. Spread frosting over top of cake; drizzle with additional chocolate syrup. Store loosely covered.

Cooper pennies

1 cup sugar 1 cup white vinegar 1 cup vegetable oil 1 teaspoon dry mustard 1 teaspoon Worcestershire sauce 1 teaspoon salt 1 teaspoon coarsely ground black pepper 1 10 3/4-ounce can tomato soup 2 lb carrots, peeled, cooked, and sliced 1 medium onion, sliced into rings 1 green bell pepper, coarsely chopped Directions Combine the sugar, vinegar, oil, mustard, Worcestershire sauce, salt, and pepper in a saucepan over medium heat and bring to a boil. Remove from the heat and add the soup. Mix the carrots, onion, and bell pepper together in a large glass dish; pour the sauce over the vegetables, stir gently to combine, and refrigerate overnight. This salad will keep for up to six weeks in the refrigerator. www.pauladeen.com

Pumpkin pillows

12 KRAFT Caramels 1 tsp. water 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream 1 tsp. ground cinnamon, divided 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened 1/2 cup canned pumpkin 1 Tbsp. brown sugar 1 tsp. flour 1/4 tsp. orange zest 20 won ton wrappers 1 egg white, lightly beaten 2 cups oil 1 Tbsp. powdered sugar Make It MICROWAVE caramels and water in medium microwaveable bowl on HIGH 30 sec.; stir until caramels are completely melted. Cool 2 min. Stir in sour cream and 1/2 tsp. cinnamon. Refrigerate until ready to use. WHISK cream cheese, pumpkin, brown sugar, flour, zest and remaining cinnamon until well blended. Spoon about 2 tsp. onto center of each won ton wrapper. Moisten edges with egg white; fold diagonally in half. Pinch edges together tightly to seal. HEAT oil in large saucepan on medium-high heat to 350ºF. Add won tons, in batches; cook 2 to 3 min. or until evenly browned. Drain. Cool slightly or to room temperature. Sprinkle with powdered sugar. Serve with caramel sauce. Kraft Kitchens TipsCooking Know-HowSince won ton wrappers quickly dry out, keep them covered with a damp clean kitchen towel until you are ready to use them.Make AheadCook won tons as directed. Freeze up to 2 months. When ready to reheat, place frozen won tons on baking sheet. (No need to thaw first.) Bake at 350°F for 15 min. or until heated through. www.kraftrecipes.com

Easy Halloween truffles

1 pkg. (6 squares) BAKER'S Bittersweet Chocolate 1/4 cup whipping cream 1 Tbsp. butter, softened 1 pkg. (6 squares) BAKER'S White Chocolate, divided Yellow and red food colorings (3 drops yellow and 2 drops red) 3 Tbsp. BAKER'S ANGEL FLAKE Coconut, tinted orange Black decorating gel Make It MICROWAVE bittersweet chocolate squares, cream and butter in microwaveable bowl on HIGH 1-1/2 to 2 min., stirring after 1 min. Stir until chocolate is completely melted; cover. Freeze 1 hour or until firm enough to handle. Use teaspoon to scoop and roll chocolate mixture into 20 balls, each about 1 inch in diameter; place on waxed paper-covered baking sheet. Freeze 20 min. MICROWAVE 3 white chocolate squares in clean microwaveable 1-cup measuring cup or small bowl 1 to 1-1/2 min., stirring after 1 min. Stir until chocolate is completely melted. Set aside. Repeat with remaining white chocolate squares in separate bowl; stir in food colorings. Cool chocolates completely. DIP 10 chocolate balls in tinted chocolate, turning to evenly coat each ball. Return to baking sheet. Repeat with remaining chocolate balls and untinted chocolate. Decorate orange truffles with coconut to resemble pumpkins. Use decorating gel to draw eyes and mouths on white truffles to resemble ghosts. Refrigerate 30 min. or until chocolate is firm. Keep refrigerated. Kraft Kitchens TipsSize-WiseSweets can be part of a balanced diet but remember to keep tabs on portions.How to Tint CoconutPlace BAKER'S ANGEL FLAKE Coconut in resealable plastic bag; seal bag. Add 1 to 2 drops each of red and yellow food coloring; close bag and shake until coconut is evenly tinted. For Easier DippingUse a toothpick to dip the truffle into melted white chocolate; shake off excess chocolate then place truffle on waxed-paper. This may leave just a small hole on top that can be covered with a tiny dab of chocolate. www.kraftrecipes.com

Chicken brunswick stew

1 tablespoon liquid smoke, available in grocery store 1/2 cup Paula Deen BBQ Sauce 1 cup ketchup 1 16-ounce can creamed corn 1 28-ounce can crushed tomatoes, sweetened with 1/3 cup sugar 1 2 1/2-pound fryer chicken 1 onion, chopped 1 tablespoon tablespoon vinegar 1 tablespoon Worcestershire sauce salt and pepper celery salt Directions In a large pot, place the chicken and enough water to cover chicken and bring to a boil. Cook chicken until meat falls off the bone, approximately 45 minutes. Drain the stock and reserve 2 cups of stock. Remove the skin and bones and chop meat. In a separate pot, mix the chicken and remaining ingredients. Simmer slowly for 30 minutes, stirring often to prevent sticking. Add a little bit of the stock if the stew become too thick. Serve stew over steamed rice. www.pauladeen.com

Spinach salad with warm bacon dressing

Bacon Dressing: 5 slices bacon 1 1/2 tablespoons finely chopped shallot 1/2 cup red wine vinegar 2 tablespoons honey mustard, or more to taste Salt and freshly ground black pepper Spinach Salad: 8 cups fresh spinach leaves, stems removed 8 ounces white button mushrooms (about 2 1/2 cups), thinly sliced 1/2 red onion, thinly sliced Directions In a skillet add the bacon and cook over medium heat until crisp. Using a slotted spoon transfer the bacon to a paper towel lined plate to drain. Roughly chop and set aside. Pour off all but 2 tablespoons of fat from the skillet. Heat the remaining fat over medium-high heat, add the shallots and cook for 2 minutes, stirring occasionally. Whisk in the vinegar, desired amount of mustard, and salt and pepper, to taste. Scrape the brown bits from the bottom of the skillet, bring to a simmer, then remove the skillet from the heat. For the salad, in a large salad bowl, toss together the spinach, mushrooms, bacon and onion. Pour the dressing over the salad and toss to combine. Serve warm www.pauladeen.com I actually had the honor of having this salad when I met her last year at the Washington DC Metro Cooking Show, what an amazing woman she is and this salad was amazing I can't wait to make it. :)

BLT Soup

crisp crumbled bacon 1/4 cup sour cream 1 cup heavy cream 1/4 cup mayonnaise 1 cup diced fresh tomatoes 1/8 teaspoon grated fresh nutmeg 1/8 teaspoon ground red pepper 3 1/2 cups fresh or canned chicken broth, heated to a simmer 1/2 cup instant-blending flour 3 cups iceberg lettuce, julienne 2 tablespoons butter 1/2 cup diced green onions 5 slices bacon, diced small Directions In a 3-quart pot, cook the bacon over medium heat till lightly browned. Add the onions and cook, stirring, until wilted. Add the butter and stir until melted. Add the lettuce and saute for 2 minutes. Sprinkle the flour into the pot, then stir it in until well blended. Remove the pot from the heat and add the hot chicken broth, tomatoes, nutmeg and pepper. Heat the soup to boiling, stirring constantly, then reduce the heat and simmer gently for 5 minutes. Add the cream and mix well. Mix together the mayonnaise and sour cream. Serve each portion of soup with a dollop of mayonnaise mixture topped with crumbled bacon. www.pauladeen.com

Chef Jacks Corn Chowder

3 cup chicken stock 2 cup half-and-half 3 cup white corn kernels, fresh or frozen 1/2 cup all-purpose flour 1 clove garlic, minced 1 small celery stalk, diced 1 small carrot, finely diced 1 small onion, diced 1 cup (2 sticks) butter Pinch of freshly grated nutmeg Salt and pepper Directions Melt 1 stick of butter in a large skillet over medium heat. Add the onion, carrot, celery, and garlic, and saute for 2 minutes. Add the flour and stir to make a roux. Cook until the roux is lightly browned; set aside to cool to room temperature. Meanwhile, combine the corn and chicken stock in a saucepan, and bring to a boil. Simmer for 10 minutes. Pour the boiling stock with the corn (a little at a time) into the skillet with the roux, whisking briskly so it doesn’t lump. Return the skillet to the heat and bring to a boil. The mixture should become very thick. In a small saucepan, gently heat the half-and-half; stir it into the thick corn mixture. Add the nutmeg and salt and pepper to taste. Just before serving, cut the remaining stick of butter into large chunks. Add it to enrich the soup, stirring until the butter melts. L&S Too, Pg. 25 www.pauladeen.com

Chocolate Peppermint Poke cake

1 box Betty Crocker® SuperMoist® chocolate fudge cake mix Water, vegetable oil and eggs called for on cake mix box Filling 1 box (4-serving size) white chocolate instant pudding and pie filling mix 2 cups milk 1/2 teaspoon peppermint extract Frosting 1/4 teaspoon peppermint extract 1 container Betty Crocker® Whipped milk chocolate frosting 3/4 cup coarsely chopped chocolate-covered peppermint patties (8 candies) 1 Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. Make and bake cake mix as directed on box for 13x9-inch pan. Cool 15 minutes. With handle of wooden spoon, poke top of warm cake every 1/2 inch. 2 In medium bowl, beat filling ingredients with whisk about 2 minutes. Immediately pour over cake. Cover loosely; refrigerate about 2 hours or until chilled. 3 Stir 1/4 teaspoon peppermint extract into frosting. Spread frosting over top of cake. Sprinkle with peppermint patties. Store covered in refrigerator www.bettycrocker.com

Apple Banana Bread

4 apples finely chopped lemon juice 3 large ripe bananas mashed 1/2 c butter 2 c sugar 2 eggs 3 c flour 1 1/2 t baking powder 1 1/2 t baking soda 1/2 t salt 1 t vanilla Core and pare apples and chop fine. Sprinkle with a little lemon juice to keep them from discoloring. Add mashed bananas to apples. Mix well. Cream butter to consistency of mayonnaise. Add sugar and continue to cream. Add egg, beating well after each addition. Stir in apples and bananas. Mix and stir flour, baking powder, baking soda and salt. Stir in, add vanilla, mix well Spoon into 2 greased and floured 8x5x3 inch loaf pans. Bake 325 for 1 hour or until bread tests done Remove from pans, cool

Paula Deen's slow cooker Gingerbread spoon bread

1 (14.5 oz.) package gingerbread mix 1/2 cup half and half (can substitute milk) pinch of cinnamon pinch of ground ginger 1/2 cup golden raisins 2 1/4 cups water 3/4 cup dark brown sugar, packed 3/4 cup butter 1/4 teaspoon vanilla Whipped cream or Vanilla bean ice cream to serve chopped candied ginger for garnish(optional) Directions Spray a 4 quart slow cooker with nonstick cooking spray. In a medium mixing bowl, stir together the gingerbread mix, half and half, cinnamon and ginger and raisins until moistened. The batter will be very thick. Spread the batter evenly over the bottom of the slow cooker. In a medium saucepan over medium high heat, stir together the water, brown sugar, butter and vanilla. Bring mixture to a boil and carefully pour over the batter in the slow cooker. Set the slow cooker on the high heat setting and cover. Cook for 2 hours (the center will still appear very moist and a pudding like consistency). Remove the liner from the slow cooker or just turn the cooker off and allow to stand, uncovered, for an additional 45 minutes. Cake will be slightly cooled. Serve a spoon full of warm cake and pudding like center in a beautiful dessert bowl and top with a scoop of vanilla bean ice cream or whipped cream and sprinkle of chopped candied ginger. www.pauladeen.com

Slow cooker white chicken chili

6 skinless chicken thighs (1 1/2 lb) 1 large onion, chopped (1 cup) 2 cloves garlic, finely chopped 1 3/4 cups Progresso® chicken broth (from 32-oz carton) 1 teaspoon ground cumin 1 teaspoon dried oregano leaves 1/2 teaspoon salt 1/4 teaspoon red pepper sauce 2 cans (15 to 16 oz each) great northern beans, drained, rinsed 1 can (11 oz) Green Giant® Niblets® white shoepeg corn, drained 3 tablespoons lime juice 2 tablespoons chopped fresh cilantro 1 Remove excess fat from chicken. In 3 1/2- to 4-quart slow cooker, mix onion, garlic, broth, cumin, oregano, salt and pepper sauce. Add chicken. 2 Cover; cook on Low heat setting 4 to 5 hours. 3 Remove chicken from slow cooker. Use 2 forks to remove bones and shred chicken into pieces. Discard bones; return chicken to slow cooker. Stir in beans, corn, lime juice and cilantro. Cover; cook on Low heat setting 15 to 20 minutes or until beans and corn are hot. www.bettycrocker.com

Slow cooker chicken pot pie

1 1/4 pounds boneless skinless chicken thighs 1 tablespoon instant chopped onion 1 dried bay leaf 1/4 teaspoon pepper 1 jar (18 oz) chicken gravy 2 medium celery stalks, cut into 1/2-inch slices 2 1/4 cups Original Bisquick® mix 2/3 cup milk 1 bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen mixed vegetables 1 Place chicken in 3 1/2- to 4-quart slow cooker. Top with onion, bay leaf, pepper and gravy. Place celery on gravy. 2 Cover and cook on Low heat setting 8 to 10 hours. 3 About 30 minutes before serving, make and bake 8 biscuits using Bisquick mix and milk as directed on package. 4 Meanwhile, gently stir frozen vegetables into chicken mixture. Increase heat setting to High. Cover and cook 15 minutes. Remove bay leaf. 5 For each serving, split biscuit and place in soup bowl or tart pan. Spoon about 3/4 cup chicken mixture on top of biscuit. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature. www.bettycrocker.com

Slow cooker lasagna

1pound bulk Italian sausage 1 medium onion, chopped (1/2 cup) 3 cans (15 ounces each) Italian-style tomato sauce 2 teaspoons dried basil leaves 1/2 teaspoon salt 2 cups shredded mozzarella cheese (8 ounces) 1 container (15 ounces) part-skim ricotta cheese 1 cup grated Parmesan cheese 15 uncooked lasagna noodles 1 Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt. 2 Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.) 3 Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture. 4 Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender. 5 Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces. www.bettycrocker.com

Pumpkin spice bread

2 cups coarsely chopped black walnuts or a mixture of chopped walnuts and hazelnuts (filberts)
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
3/4 teaspoon freshly grated nutmeg or ground nutmeg
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter, softened
1 cup granulated sugar
1 cup packed brown sugar
1 teaspoon vanilla
4 eggs
1 15-ounce can pumpkin
1/2 cup milk
1/4 cup maple-flavored syrup
1 cup whipping cream
1/2 teaspoon freshly grated nutmeg or ground nutmeg
Directions
1. Butter two 8x4x2- or 9x5x3-inch loaf pans. Place nuts in bottom of prepared pans; set aside. Stir together flour, baking powder, cinnamon, 3/4 teaspoon nutmeg, soda, and salt. Set aside.

2. In a very large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Add granulated and brown sugars and vanilla; beat 1 to 2 minutes or until well combined. Add eggs, 1 at a time, beating just until combined after each. (Mixture may look curdled.) Beat in pumpkin. Add flour mixture and milk alternately, beating on low speed until well blended after each addition; scrape sides of bowl.

3. Pour batter into prepared pans and smooth tops with a rubber spatula. Bake in a 350 degree F oven about 1 hour or until a wooden toothpick inserted near center comes out clean. Cool loaves in pans on wire rack for 15 minutes. Loosen edges with a narrow metal spatula and remove from pans. Cool completely on wire racks, nut side up. Store in an airtight container in a cool place up to 2 days.

4. To serve, place cakes, nut side up, on a serving plate. Brush tops with 2 tablespoons of the maple-flavored syrup. In a chilled bowl beat whipping cream, remaining 2 tablespoons syrup, and 1/2 teaspoon nutmeg just until stiff peaks form. Serve the cream in a bowl with the cake. Makes 2 loaves (16 to 20 servings).

Nutrition Facts
Servings Per Recipe 2 loaves (16 to 20 servings)Calories446, Total Fat (g)25, Saturated Fat (g)10, Cholesterol (mg)97, Sodium (mg)238, Carbohydrate (g)51, Fiber (g)2, Protein (g)9, Vitamin C (DV%)3, Calcium (DV%)8, Iron (DV%)16, Percent Daily Values are based on a 2,000 calorie diet

Slow cooker Beef Strogonoff

2 pounds beef stew meat 1 cup chopped onion 1 can (10 3/4 ounces) condensed cream of golden mushroom soup 1 can (10 3/4 ounces) condensed cream of onion soup 1 jar (6 ounces) Green Giant® sliced mushrooms, drained 1/4 teaspoon pepper 1 package (8 ounces) cream cheese, cubed 1 container (8 ounces) sour cream 6 cups hot cooked noodles or rice 1 In 3 1/2- to 4 1/2-quart slow cooker, mix beef, onion, soups, mushrooms and pepper. 2 Cover and cook on low heat setting 8 to 10 hours or until beef is very tender. 3 Stir cream cheese into beef mixture until melted. Stir sour cream into beef mixture. Serve over noodles. www.bettycrocker.com

Apple Streusel Cheesecake Bar

1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix 1/2 cup firm butter or margarine 2 packages (8 oz each) cream cheese, softened 1/2 cup sugar 2 tablespoons Gold Medal® all-purpose flour 1 teaspoon vanilla 1 egg 1 can (21 oz) apple pie filling 1/2 teaspoon ground cinnamon 1/4 cup chopped walnuts 1 Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. 2 Place cookie mix in large bowl. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. Reserve 1 1/2 cups crumb mixture; press remaining crumbs in bottom of pan. Bake 10 minutes. 3 Meanwhile, in large bowl, beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth. 4 Spread cream cheese mixture evenly over partially baked crust. In medium bowl, mix pie filling and cinnamon. Spoon evenly over cream cheese mixture. Sprinkle reserved crumbs over top. Sprinkle with walnuts. 5 Bake 35 to 40 minutes longer or until light golden brown. Cool about 30 minutes. Refrigerate to chill, about 2 hours. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator www.bettycrocker.com

Choclolate Chip Pumpkin Cookies

Ingredients: 1 Spice Cake Mix 1 (15oz) Can Pure Pumpkin 1 Cup Chocolate Chips Directions: Preheat oven to 350 degrees, grease baking sheet. Mix all ingredients together. Drop by spoonfuls onto your baking sheet, then bake for 16 to 18 minutes or until done. LOVE the simplicity of this recipe, and it’s an easy one to take to potlucks or to just enjoy as a family. Kids would really enjoy making this recipe with you because of how easy it is. Enjoy!!!!

Spinach & Cheese-Stuffed Manicotti

Spinach & Cheese-Stuffed Manicotti Ingredients: 2 medium carrots, peeled (2/3 cup finely chopped) 1 pkg (8 oz) cream cheese, softened 1 cup (4 oz) shredded mozzarella cheese 1 pkg (10 oz) frozen chopped spinach, thawed, drained and squeezed dry 1 tbsp Italian Seasoning Mix 1 garlic clove, pressed 1 jar (24-28 oz) spaghetti or marinara sauce 2 can (14.5 oz) Italian-seasoned petite diced tomatoes, undrained 1 cup water 12 uncooked manicotti noodles 1 oz Parmesan cheese, grated Directions: 1. Finely chop carrots using Food Chopper. In Classic Batter Bowl, combine carrots, cream cheese, mozzarella cheese, spinach, seasoning mix and garlic pressed with Garlic Press; mix well. Spoon cheese mixture into a large resealable plastic bag; trim ¾ in. off corner with Professional Shears. 2. Combine spaghetti sauce, tomatoes and water in Stainless (2-qt.) Mixing Bowl; stir. Spread ¼ cup of the sauce over bottom of Deep Covered Baker. Pipe filling into uncooked manicotti noodles. Arrange eight manicotti in bottom of baker. Top with half of the remaining sauce. Layer remaining manicotti in baker. Pour remaining sauce over top. 3. Microwave, covered, on HIGH 27-30 minutes or until noodles are tender. Remove from microwave; let stand 10 minutes. Serve with grated Parmesan cheese. Yield: 6 servings Nutrients per serving (2 manicotti): Calories 450, Total Fat 23 g, Saturated Fat 12 g, Cholesterol 55 mg, Sodium 1050 mg, Carbohydrate 43 g, Fiber 5 g, Protein 17 g Cook’s Tips: To bake in a conventional oven, preheat oven to 350°F. Cook noodles according to package directions; drain. Assemble manicotti as directed in Steps 1 and 2, reducing water to ½ cup. Bake, covered, 40-45 minutes or until internal temperature registers 165°F in the center and sauce is bubbly. Proceed as recipe directs. www.pamperedchef.com

Coconut Cupcakes

2 3/4 cups butter, at room temperature 2 cups granulated sugar 4 large eggs 2 teaspoons each vanilla and almond extracts 3 cups all-purpose flour 1/2 teaspoon each baking powder, baking soda, and salt 1 cup coconut milk 1 1/2 cups flaked coconut, plain or toasted 8 ounces cream cheese, at room temperature 2 3/4 cups powdered sugar Preparation 1. Preheat oven to 350°. In a large bowl, cream together 2 cups butter and granulated sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in 1 1/2 teaspoons each vanilla and almond extracts. 2. In another large bowl, combine flour, baking powder, baking soda, and salt. Add to butter and sugar mixture in 3 batches, alternating with coconut milk. Stir 1 cup flaked coconut into the batter. 3. Fill 30 paper-lined muffin cups (1/2-cup capacity) in two or more muffin pans about 2/3 full with batter. Bake until a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes. Cool for 10 minutes before removing muffins from pans. Cool completely. 4. Meanwhile, in a medium bowl, beat cream cheese, 3/4 cup butter, and 1/2 teaspoon each vanilla and almond extract until smooth. Gradually beat in powdered sugar. Frost cupcakes and sprinkle with remaining coconut. Note: Nutritional analysis is per cupcake. Amber Bonny Burhans, Grants, NM, Sunset JUNE 2006 www.myrecipes.com

Apple Cheescake Pie

1box Pillsbury® refrigerated pie crusts, softened as directed on box 2packages (8 oz each) cream cheese, softened 1/2cup granulated sugar 1teaspoon vanilla 1teaspoon almond extract 2eggs 5large apples, peeled, thinly sliced (8 cups) 1 1/2teaspoons lemon juice 2tablespoons packed brown sugar 4teaspoons cornstarch 1 1/2teaspoons ground cinnamon Topping 1egg white 1tablespoon water 1teaspoon granulated sugar 1/2teaspoon ground cinnamon DIRECTIONS 1 Heat oven to 400°F. Line cookie sheet with foil; place in oven. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate. 2 In large bowl, beat cream cheese, 1/2 cup granulated sugar, the vanilla and almond extract with electric mixer on high speed until smooth. Beat in eggs, scraping bowl occasionally. Pour into crust-lined plate. In another large bowl, toss apples and lemon juice to coat; stir in brown sugar, cornstarch and 1 1/2 teaspoons cinnamon. Spoon apple mixture over cream cheese mixture. 3 Unroll second crust on lightly floured work surface. With 2- to 2 1/2-inch apple-shaped cookie cutter, cut out apple shapes. Reroll scraps and cut out additional apple shapes. Using pancake turner, gently arrange apple shapes on top of pie to cover most of filling. 4 In small bowl, beat egg white and water until blended. Brush over apple shapes. In another small bowl, mix 1 teaspoon granulated sugar and 1/2 teaspoon cinnamon; sprinkle over apple shapes. 5 Place pie on foil-lined cookie sheet in oven. Cover pie with sheet of foil to prevent excessive browning; bake 20 minutes. Remove foil; bake 20 to 25 minutes longer or until crust is golden brown. Cool on wire rack; refrigerate at least 6 hours or overnight. Serve cold. Store covered in refrigerator. Kim Wroten of Walkersville, Maryland, won 1st Place with this recipe at the Pillsbury Refrigerated Pie Crusts Pie Baking Championship, 2009 Maryland State Fair. This pie can be made with a traditional lattice top crust in lieu of the apple-shape cut-outs, if preferred. www.pillsbury.com

Pumpkin poke cake

CAKE 1 box Betty Crocker® SuperMoist® yellow cake mix 1 cup (from 15-oz can) pumpkin (not pumpkin pie mix) 1/3 cup water 1/3 cup vegetable oil 4 eggs 2 teaspoons pumpkin pie spice TOPPING 1 can (14 oz) sweetened condensed milk 2 jars (12 oz each) hot fudge topping 1 container Betty Crocker® Whipped fluffy white frosting 1/4 cup chopped pecans, toasted 2 tablespoons caramel topping Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan. In large bowl, beat cake mix, pumpkin, water, oil, eggs and pumpkin pie spice with electric mixer on low speed until moistened, then on medium speed 2 minutes. Pour into pan. Bake 26 to 33 minutes or until cake springs back when touched lightly in center. Immediately poke cake every inch with handle of wooden spoon halfway into cake. Drizzle condensed milk evenly over top of cake; let stand until milk has been absorbed into cake, about 5 minutes. Prep Time: 20 minutes Total Time: 2 hours 55 minutes Makes: 20 servings Meanwhile, place hot fudge in medium microwavable bowl. Microwave uncovered on high 15 to 30 seconds or until smooth. Spoon and spread over cake, pressing slightly into holes. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled. Spread frosting over top of cake. Sprinkle with pecans. Just before serving, drizzle caramel sauce over each serving of cake. Store cake loosely covered in refrigerator. www.bettycrocker.com

Chicken BLT Salad

what you need 8 cups chopped romaine lettuce 1 cup halved cherry tomatoes 8 slices OSCAR MAYER Fully Cooked Bacon, chopped 2 cups shredded cooked chicken 1/4 cup KRAFT Ranch Dressing 1/3 cup KRAFT Shredded Three Cheese with a Touch of PHILADELPHIA make it LAYER half of each ingredient in large serving bowl. Repeat layers. REFRIGERATE 4 hours. TOSS just before serving. kraft kitchens tipsSHORTCUTPrepare using a store-bought rotisserie chicken.SPECIAL EXTRAFor added crunch, top each layer with 1/4 cup croutons.SUBSTITUTEPrepare using your favorite KRAFT Shredded Cheese, such as KRAFT Shredded Four Cheese. www.kraftrecipes.com

Best chocolate fondue

2/3 cup half and half
1 12oz bag semi sweet chocolate morsels

Melt over double boiler.

To reheat melt in microwave in 1 min increments stir

Great with strawberries, pineapples, cake, marshmellows

Pampered chef Taco Soup

1 pound lean ground beef
1 small yellow onion
1 package taco seasoning mix
1 can (15 ounces) whole kernel corn, undrained
1 can (15 ounces) beans in chili sauce, undrained
1 can Rotel chilis and diced tomatoes, undrained
1 can tomato soup
1 soup can of water
(I also added 1 package of Dry Ranch dressing mix, although it was not called for in the original recipe. Adds more flavor!)

Place burger and chopped onion to Deep Covered Baker. Cover and microwave on high for 4 minutes. Remove and crumble. Cover and return to microwave for 2 minutes. Remove and use Mix n Chop till desired consistency is obtained. Drain. Add remaining ingredients, stir thoroughly and heat 10 minutes until hot. Serve with tortilla chips, salsa, sour cream, and grated cheddar cheese. (Thanks to Chrissy French for the recipe!)
http://www.associatedcontent.com/article/2638411/pampered_chef_deep_covered_baker_recipes.html
www.

Pampered Chef Chocolate Lava Cake

1 Devil's food cake mix
Ingredients to make the cake according to package directions (egg, oil, water)
1 container of chocolate frosting

Mix cake mix as instructed on box. Spoon the frosting on top of the cake at varying intervals. DO NOT mix it in! Just leave it as it and NO LID! Bake in Microwave for 10-12 minutes. Most microwaves it is only 10 minutes. The cake is done when it "looks done".Let sit for 10 minutes. Serve by simply scooping out of Deep Covered Baker. Awesome served with ice cream. (thanks again to Chrissy French for the recipe)

I placed all the ingredients in the baker and poured the cake mix it into the baker. I would suggest only microwaving for the 10 minutes as recommended. I let mine bake for 12 minutes and it was a little dry (nothing a little Breyers Vanilla Bean Ice Cream couldn't fix!). The cake was baked so fast, I was amazed! I let it sit for the 10 minutes and served with ice cream. Guess What? No meat or onion taste! Just yummy chocolate cake. Yes, this baker passed my test!

I love it and would highly recommend it for any busy mom!

http://www.associatedcontent.com/article/2638411/pampered_chef_deep_covered_baker_recipes_pg2.html?cat=25

Easy Ice Cream cake

1/2 cup hot fudge ice cream topping, warmed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
8 OREO Cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches

1.POUR fudge ice cream topping into a medium bowl. Stir in 1 cup of the whipped topping with a wire whisk until it's well blended. The consistency of fudge topping can vary depending on what brand you purchase. If your fudge topping mixture is too thick to spread easily, stir in 1/4 cup milk.


2. CHOP the OREO cookies roughly into chunks. They don't all have to be the same size. Stir into the pudding mixture.


3. ARRANGE 4 of the ice cream sandwiches, side by side, on a 24x12-inch piece of foil; top with half of the pudding mixture. Repeat the layers.


4. TOP the pudding mixture with the remaining 4 ice cream sandwiches. The layers create a neat striped effect when sliced.


5. FROST the top and sides with the remaining whipped topping. It doesn't have to look perfect.

6. BRING up the foil sides. Double fold the top and ends to loosely seal the packet. Freeze at least 4 hours before serving. Let stand at room temperature to soften slightly before serving. Store leftover dessert in the freezer. Makes 12 servings.

Chocolate Ice Cream

Makes about 1½ quarts, serving 6
(I’ve made one change to Mrs. Randolph’s recipe. Since her whole milk would have been richer than ours, I’ve used a blend of both milk and cream.)
Ingredients:
¼ pound (four 1-ounce squares) unsweetened chocolate
2 cups whole milk
2 cups heavy cream (minimum 36% milk fat)
1 whole vanilla bean (see notes on other flavors below)
1 cup sugar
Salt
6 large egg yolks, lightly beaten
Directions:
Finely grate the chocolate onto a sheet of wax paper. Prepare the bottom of a double boiler with simmering water. In the top pot, over direct heat, bring the milk, cream, and vanilla bean almost to a boil, stirring it constantly. Add the sugar and a tiny pinch of salt, stirring until it dissolves, and then put it over the simmering water.
Take up the wax paper, fold two edges together to make a funnel, and pour the chocolate slowly into the hot milk, stirring constantly. Keep stirring until it has completely melted.
Beat a cup of hot liquid into the egg yolks and stir them into the remaining hot liquid. Cook, stirring it constantly, until it’s lightly thickened and coats the back of the spoon. Remove from the heat and stir it until slightly cooled, about 5 minutes. Remove the vanilla bean (it can be rinsed, dried, and reused). Let cool completely, cover, and chill for at least 4 hours or overnight.
Prepare an ice cream freezer according to the manufacturer’s directions and freeze the cream until it is almost set—a little stiffer than soft-serve ice cream.
To serve the ice cream as Mrs. Randolph would have done pack it into a mold; otherwise, use any freezer-proof container. Freeze until set. If molded, dip the mold in a basin of hot water or wrap it with a towel heated in a clothes dryer. Invert over a serving plate and lift off the mold. If it won’t come off, dip the mold again or re-warm the towel and wrap it for a minute or so more. If not molded, scoop it as you would any other ice cream.

www.pauladeen.com

Cheesy Buttery Puff

10 RITZ Crackers, crushed (about 1/3 cup)
1/2 cup milk
1/4 lb. (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
4 eggs, separated
3 Tbsp. chopped fresh chives
make it
HEAT oven to 375°F.

SPREAD cracker crumbs onto bottom of 9-inch square baking dish sprayed with cooking spray.

MICROWAVE milk, VELVEETA and cream cheese in large microwaveable bowl on HIGH 1-1/2 min. or until smooth, stirring after each minute. Whisk egg yolks and chives until well blended. Stir into VELVEETA mixture.

BEAT egg whites in small bowl with mixer on high speed until stiff peaks form; gently stir into VELVEETA mixture. Pour into prepared dish.

BAKE 20 to 25 min. or until puffed and golden. Serve immediately.

www.kraftrecipes.com

Frozen fruit salad

by Country Cook Joyce Gordon

Ingredients:
1 can Eagle Brand Milk
1 15 oz. can crushed pineapple, undrained
1 can cherry pie filling
12 oz. container Kool Whip
1 cup miniature marshmallows
1/2 to 1 cup chopped pecans

Directions:
Mix all together and place in a rectangular dish or individual aluminum cup cake cups and freeze overnight.

Remove from freezer 10 minutes before serving.

A wonderful cool dessert for this hot summer!

www.wdbj7.com

Chocolate Chip Cookie Cake

1 pkg Duncan Hines® Moist Deluxe® Classic Yellow Cake Mix
1 (3.4 oz) pkg vanilla instant pudding and pie filling
4 large eggs
1 cup water
1/3 cup vegetable oil
1 (12 oz) pkg semi-sweet chocolate chips
1 1/2 cups finely chopped pecans
confectioners' sugar, for garnish
Preheat oven to 350ºF. Grease and flour 10-inch Bundt®® pan.
Combine cake mix, pudding mix, eggs, water and oil in large mixing bowl. Beat at medium speed with electric mixer for 2 minutes. Stir in chips and pecans. Pour into prepared pan.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes.
Invert onto serving plate. Cool completely. Dust with confectioners', sugar if desired.

Chocolate Chip Cookie Cake

1 pkg Duncan Hines® Moist Deluxe® Classic Yellow Cake Mix
1 (3.4 oz) pkg vanilla instant pudding and pie filling
4 large eggs
1 cup water
1/3 cup vegetable oil
1 (12 oz) pkg semi-sweet chocolate chips
1 1/2 cups finely chopped pecans
confectioners' sugar, for garnish
Preheat oven to 350ºF. Grease and flour 10-inch Bundt®® pan.
Combine cake mix, pudding mix, eggs, water and oil in large mixing bowl. Beat at medium speed with electric mixer for 2 minutes. Stir in chips and pecans. Pour into prepared pan.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes.
Invert onto serving plate. Cool completely. Dust with confectioners', sugar if desired.

Banana Split Cake

1 pkg Duncan Hines® Moist Deluxe® Banana Supreme Cake Mix or 1 pkg Duncan Hines® Moist Deluxe® Classic Yellow Cake Mix
3 large eggs
1 1/3 cups water
1/2 cup all-purpose flour
1/3 cup vegetable oil
1 cup semi-sweet mini chocolate chips
2 to 3 bananas
1 (16 oz) can chocolate syrup or Duncan Hines® Chocolate Amazing Glazes
1 (8 oz) container frozen non-dairy whipped topping
1/2 cup chopped walnuts
colored sprinkles
Maraschino cherries with stems
Preheat oven to 350°F. Grease and flour 13 x 9 x 2 inch pan.
Combine cake mix, eggs, water, flour and oil in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed 2 minutes. Stir in chocolate chips. Pour into pan.
Bake at 350°F for 30 to 32 minutes, or until toothpick inserted in centre comes out clean. Cool completely.
Cut cake into squares; top with banana slices. Drizzle with chocolate syrup. Top with whipped topping, walnuts and sprinkles. Garnish with Maraschino cherries.

www.duncanhines.com

Sure Jell Strawberry Freezer Jam

what you need
2 cups crushed strawberries (buy 1 qt. fully ripe strawberries)
4 cups sugar, measured into separate bowl
3/4 cup water
1 box SURE.JELL Fruit Pectin
make it

1RINSE 5 (1-cup) plastic containers and lids with boiling water. Dry thoroughly. Stem and crush strawberries thoroughly, 1 cup at a time. Measure exactly 2 cups prepared fruit into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.

2MIX water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 min. Add to fruit mixture; stir 3 min. or until sugar is almost dissolved. (A few sugar crystals may remain.)

3FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or in freezer up to 1 year. Thaw in refrigerator before using.
kraft kitchens tips
CERTO STRAWBERRY FREEZER JAMOmit water and boiling step. Mix 1 pouch CERTO Fruit Pectin and 2 Tbsp. lemon juice in bowl. Stir into fruit mixture in large bowl. Continue as directed. Makes about 4 (1-cup) containers.HOW TO MEASURE SUGAR PRECISELYTo get exact level cup measure of sugar, spoon sugar into dry metal or plastic measuring cup, then level by scraping excess sugar from top of cup with a straight-edged knife.

www.kraftrecipes.com

Strawberry Cheesecake Supreme

what you need
28 NILLA Wafers, crushed (about 1 cup)
1/2 cup BAKER'S ANGEL FLAKE Coconut
1/3 cup butter, melted
4 cups fresh strawberries, hulled, divided
2 env. KNOX Unflavored Gelatine
1/2 cup cold water
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1/2 cup orange juice
1 Tbsp. lemon juice
2 cups thawed COOL WHIP Whipped Topping, divided
make it

MIX first 3 ingredients; press onto bottom of 9-inch springform pan. Line side of pan with 4-inch-wide strip parchment paper.

RESERVE 8 berries for garnish; cut remaining berries into 1/4-inch-thick slices. Stand enough of the largest berry slices to form single layer around edge of lined pan; gently place bottoms of berry slices against side of pan. Mash remaining sliced berries.

SPRINKLE gelatine over cold water in saucepan; let stand 5 min. to soften. Cook on low heat until gelatine is dissolved. Beat cream cheese, sugar and juices in medium bowl with mixer until well blended. Add mashed berries; mix well. Gradually beat in gelatine. Refrigerate 5 min. or until slightly thickened. Whisk in 1 cup COOL WHIP; pour into prepared pan.

REFRIGERATE 3 hours or until firm. Remove rim of pan; discard parchment paper. Cut reserved strawberries in half. Dollop remaining COOL WHIP around edge of cake and top with strawberry halves.

kraft kitchens tipsSUBSTITUTEUse waxed paper instead of parchment paper to line the pan.SIZE-WISEThis special occasion dessert serves 16 so it works great to serve at your next party or family gathering.

www.kraftrecipes.com

Chicken cobbler casserole

YIELD: Makes 4 servings
COOK TIME: 25 MINUTES
PREP TIME: 10 MINUTES
BAKE: 15 MINUTES
COURSE: Main Dishes
Ingredients
6 tablespoons melted butter, divided
4 cups cubed sourdough rolls
1/3 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
2 medium-size sweet onions, sliced
1 (8-ounce) package sliced fresh mushrooms
1 cup white wine
1 (10 3/4-ounce) can cream of mushroom soup
1/2 cup drained and chopped jarred roasted red bell peppers
2 1/2 cups shredded cooked chicken

Preparation
Toss 4 tablespoons melted butter with next 3 ingredients; set aside.
Sauté onions in remaining 2 tablespoons butter in a large skillet over medium-high heat 15 minutes or until golden brown. Add mushrooms, and sauté 5 minutes.
Stir in wine and next 3 ingredients; cook, stirring constantly, 5 minutes or until bubbly. Spoon mixture into a lightly greased 9-inch square baking dish; top evenly with bread mixture.
Bake at 400° for 15 minutes or until golden brown.
Southern Living
JANUARY 2006

www.southernliving.com

Bananna's Foster Pie

INGREDIENTS
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1 package (8 oz) cream cheese, softened
1 package (5.3 oz) goat cheese
1/4 cup granulated sugar
1 teaspoon vanilla
6 small bananas, sliced
6 tablespoons unsalted butter
3/4 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon rum extract
Milk, if desired
Coarse sugar, if desired

DIRECTIONS
1 Heat oven to 350°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate. In small bowl, beat cream cheese, goat cheese, granulated sugar and vanilla with electric mixer on high speed until smooth. Spread in crust-lined plate; top with banana slices.
2 In 1-quart saucepan, heat butter, brown sugar, cinnamon and nutmeg over low heat, stirring constantly, until butter is melted and mixture is smooth. Remove from heat; stir in rum extract. Pour over bananas. Top with second crust and flute; cut slits in several places. Brush with milk; sprinkle with coarse sugar.
3 Cover edge with strips of foil to prevent excessive browning; bake 30 minutes. Remove foil; bake 30 to 40 minutes longer or until golden brown. Cool at least 2 hours before serving. Store covered in refrigerator.
Kandace Kanzler of Louisville, Kentucky, won 1st place with this recipe at the Pillsbury Refrigerated Pie Crust Pie Baking Championship, 2009 Kentucky State Fair.
Fold a half tsp of rum extract into whipped cream topping. Serve with fresh banana slices over topping, if desired.

www.pillsbury.com

Strawberry Pretzel pie

INGREDIENTS
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1 egg white
1 cup crushed pretzels
1/4 cup sugar
6 tablespoons butter, melted
2 packages (8 oz each) cream cheese, softened
1 1/2 cups sugar
1 container (12 oz) frozen whipped topping, thawed
1 bag (16 oz) frozen unsweetened strawberries, partially thawed, sliced
1 cup boiling water
1 box (8-serving size) strawberry-flavored gelatin

DIRECTIONS
1 Heat oven to 450°F. Unroll 1 crust in 10-inch glass pie plate or 9 1/2-inch deep-dish pie plate. Trim outside edges. Prick bottom and side with fork. Use second pie crust to put a braid on outside rim of crust. Cut crust into 1/4-inch strips, and braid three strips at a time. Brush egg white on crust edge and place braid on, pushing in slightly.
2 Combine crushed pretzels, 1/4 cup sugar and the melted butter. Press into bottom pie crust. Bake 10 to 12 minutes or until crust is golden brown. Cool.
3 Stir together cream cheese and 1 1/2 cups sugar until sugar is dissolved. Carefully fold in whipped topping. Spread in cooled crust, reserving 2 cups filling to decorate pie. Place a flat layer of strawberry slices on top of filling. Mix boiling water and gelatin (with a few ice cubes) to make about 1 2/3 cups gelatin. Thicken slightly and pour over strawberries on pie. Refrigerate pie 8 hours or overnight.
4 Decorate outside edge of pie with 2 cups reserved cream cheese mixture.
If you are short on time, this pie can be made without the decorative crust edge.

www.pillsbury.com

Pineapple lemon layer pie

INGREDIENTS
Crust
1 Pillsbury® refrigerated pie crust, softened as directed on box

Bottom Layer
1 1/2 cups granulated sugar
6 tablespoons cornstarch
1/4 teaspoon salt
1/3 cup fresh lemon juice
1/2 cup cold water
3 egg yolks, well beaten
2 tablespoons butter
1 1/2 cups boiling water
1 teaspoon lemon extract
1 teaspoon lemon peel
3 drops yellow food color

Middle Layer
1 cup powdered sugar
1 package (8 oz) cream cheese, softened
1 1/2 cups cold whole milk
2 boxes (4 serving size each) lemon instant pudding and pie filling mix
1/2 cup drained crushed pineapple
1/2 teaspoon pineapple extract

Top Layer
1 cup powdered sugar
1 package (8 oz) cream cheese, softened
1 teaspoon lemon extract
1 container (8 oz) frozen whipped topping, thawed

DIRECTIONS
1 Heat oven to 450°F. Place crust in ungreased 9 1/2-inch glass deep-dish pie plate. Press crust firmly against side and bottom. Prick bottom and side of crust with fork. Bake 10 to 12 minutes or until light brown. Cool.
2 Meanwhile, make bottom layer. In 3-quart saucepan, combine granulated sugar, cornstarch and salt; mix with wire whisk. Blend in lemon juice and cold water, then add egg yolks and blend until smooth. Add butter and gradually stir in boiling water. Heat to boiling over medium heat, stirring constantly. Boil for 2 minutes. Remove from heat and add 1 teaspoon lemon extract, the lemon peel and yellow food color. Partially cool for 30 minutes and pour into the baked pie shell. Refrigerate for at least 30 minutes before adding middle layer.
3 Make middle layer. In small bowl, beat 1 cup powdered sugar and 1 package cream cheese until smooth. Add milk and stir until well blended. Add pudding mixes and beat 2 minutes until thickened. Fold in pineapple and pineapple extract. Pour on bottom layer. Chill at least 30 minutes.
4 Meanwhile, make top layer. Beat 1 cup powdered sugar, 1 package cream cheese and 1 teaspoon lemon extract until smooth. Fold in whipped topping and spread on top of cooled middle layer. Refrigerate 2 hours.
Make sure and chill each layer well so pie sets up before adding additional layers.

www.pillsbury.com

Fresh corn salsa

what you need
4 tomatoes (1-1/2 lb.), chopped
1 cup cooked fresh corn kernels
1/4 cup finely chopped red onions
1/4 cup chopped fresh cilantro
1 jalapeño pepper, chopped
1/4 cup KRAFT Zesty Italian Dressing
make it

COMBINE all ingredients except dressing in large bowl.

ADD dressing; mix lightly.

kraft kitchens tipsHOW TO CHOP TOMATOESCut tomato into wedges, then cut each wedge into small pieces. NOTEYou will need to cook 2 ears of corn to get the 1 cup cooked fresh corn kernels needed to make this recipe. To remove the cooked corn from the cob, hold the cob firmly at an angle then carefully cut down the ear (away from the body) with sharp knife, removing several rows of corn with each cut.SUBSTITUTESubstitute fresh parsley for the cilantro.

www.kraftrecipes.com

Stuffed crust Strawberry cream pie

INGREDIENTS
Crust
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1 package (7 oz) almond paste
1 teaspoon cornstarch
1 egg white

Filling
1/2 cup granulated sugar
3 tablespoons cornstarch
3 cups sliced fresh strawberries*

Topping
1 cup whipping cream
2 tablespoons powdered sugar
1/4 teaspoon vanilla
8 fresh whole strawberries, if desired

DIRECTIONS
1 Heat oven to 400°F. Unroll 1 crust on work surface. Into medium bowl or food processor, crumble almond paste. Add 1 teaspoon cornstarch and the egg white. Mix or cover and process until smooth. Spread on crust to within 1 1/4 inches of edge. Unroll second crust; place on top and pat together gently. Place stuffed crust in ungreased 9-inch glass pie plate. Seal edges; flute. Cover edge with foil; fit second pie plate inside first pie plate on top of crust.
2 Bake 10 minutes. Remove top pie plate; gently prick crust surface over filling about 15 times with fork. Bake uncovered about 15 minutes longer or until crust is light golden brown. Cool completely, about 1 hour.
3 Meanwhile, in 2-quart saucepan, mix granulated sugar and 3 tablespoons cornstarch. Stir in strawberries. Heat to boiling over medium heat, stirring constantly. Cook and stir 3 to 5 minutes or until filling thickens. Refrigerate about 30 minutes, stirring once, until cool.
4 Just before serving, spread strawberry filling in crust. In medium bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on high speed until soft peaks form. Spread on top of pie. Garnish with strawberries.

*1 bag (1 lb) frozen unsweetened strawberries, sliced and thawed, can be used instead of the fresh.
If you don't own two pie plates, purchase a disposable foil pie pan to place on top of the crust.
Mary Howe Schwartz, from Lunenburg, MA, won first place at the 2006 Massachusetts State Fair for this recipe. She went on to place in the national Pillsbury® Refrigerated Pie Crust Championship.

www.pillsbury.com

Bryers Frozen mint sandwich cookies

1 cup Breyers® BLASTS!™ Mrs. Fields® Mint Fudge Brownie Frozen Dairy Dessert

16 small chocolate wafer cookies

Evenly scoop Breyers® BLASTS!™ Mrs. Fields® Mint Fudge Brownie Frozen Dairy Dessert onto 8 cookies, then top with remaining cookies, pressing down gently. Serve immediately or freeze until ready to serve.

www.breyers.com

Pillsbury Crescent bars

1can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 cup white vanilla baking chips
1 cup semisweet chocolate chips
1 cup slivered almonds
1 cup cashew halves and pieces
1 can (14 oz) sweetened condensed milk (not evaporated)
DIRECTIONS
1 Heat oven to 375°F (350°F for dark pans). Grease bottom and sides of 13x9-inch pan.
2 If using crescent rolls: Unroll dough into 2 long rectangles. If using dough sheet: Unroll dough. Place in pan; press over bottom and 1/2 inch up sides to form crust. Bake 5 minutes.
3 Remove partially baked crust from oven. Sprinkle vanilla chips, chocolate chips, almonds and cashews evenly over crust. Pour condensed milk evenly over top.
4 Return to oven; bake 20 to 25 minutes longer or until golden brown. Cool 10 minutes. Run knife around sides of pan. Cool 1 hour. Refrigerate about 30 minutes or until chocolate is set. For bars, cut into 9 rows by 4 rows.

www.pillsbury.com

Strawberry Lemonade

1-1/2
cups sugar
4
cups water
2
cups fresh strawberries, hulled
1
Tbsp. finely shredded lemon peel
1
cup lemon juice (4 to 5 lemons)

directions
1. In a small saucepan combine 1 cup of the sugar and 1 cup of the water; cook and stir over medium heat until sugar dissolves. Set aside to cool.

2. In a blender combine remaining 3 cups water, 1/2 cup sugar, and the strawberries; process until smooth. Transfer to a 2-quart pitcher; add cooled syrup, lemon peel, and lemon juice. Stir to combine. Fill pitcher with crushed ice. Makes 8, 8-oz. servings.

3.Make-ahead tip: Prepare lemonade but do not add ice. Cover and chill up to 8 hours. Add ice and serve.

www.bhg.com

Foil pack veggies

1 zucchini, cut into 1-1/2 inch chunks
1 cup button mushrooms
1 each red and yellow pepper, cut into 1-1/2 inch squares
1 cup large cherry tomatoes
1/4 cup KRAFT Light Zesty Italian Dressing
2 Tbsp. KRAFT Grated Parmesan Cheese
make it
HEAT grill to medium-high heat.

COMBINE vegetables, tomatoes and dressing. Spoon onto center of large piece of heavy-duty foil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.

GRILL 8 to 10 min. or until vegetables are crisp-tender, turning after 4 min.

CUT slits in foil to release steam before opening packet. Sprinkle vegetable mixture with cheese.

kraft kitchens tipsSPECIAL EXTRAToss vegetables and tomatoes with 1 Tbsp. pesto along with the dressing. Or sprinkle cooked vegetable mixture with chopped fresh parsley just before serving. SUBSTITUTEIf you don't have heavy-duty foil, you can use a double layer of regular foil instead.

www.kraftrecipes.com

Foil pack veggies

1 zucchini, cut into 1-1/2 inch chunks
1 cup button mushrooms
1 each red and yellow pepper, cut into 1-1/2 inch squares
1 cup large cherry tomatoes
1/4 cup KRAFT Light Zesty Italian Dressing
2 Tbsp. KRAFT Grated Parmesan Cheese
make it
HEAT grill to medium-high heat.

COMBINE vegetables, tomatoes and dressing. Spoon onto center of large piece of heavy-duty foil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.

GRILL 8 to 10 min. or until vegetables are crisp-tender, turning after 4 min.

CUT slits in foil to release steam before opening packet. Sprinkle vegetable mixture with cheese.

kraft kitchens tipsSPECIAL EXTRAToss vegetables and tomatoes with 1 Tbsp. pesto along with the dressing. Or sprinkle cooked vegetable mixture with chopped fresh parsley just before serving. SUBSTITUTEIf you don't have heavy-duty foil, you can use a double layer of regular foil instead.

www.kraftrecipes.com

Berried delight

make it

MIX graham crumbs, sugar and butter in 13x9-inch pan; press onto bottom of pan. Refrigerate until ready to use.

BEAT cream cheese and 2 Tbsp. milk in large bowl with whisk until well blended. Stir in half the COOL WHIP; spread over crust. Top with berries. Whisk pudding mixes and 3-1/2 cups milk 2 min.; pour over berries.

REFRIGERATE 4 hours. Spread with remaining COOL WHIP just before serving.

kraft kitchens tipsHEALTHY LIVINGSave 50 calories and 3g of fat, including 2g of saturated fat, per serving by preparing with PHILADELPHIA Neufchatel Cheese, fat-free milk, COOL WHIP LITE Whipped Topping and JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding.SPECIAL EXTRAGarnish with additional sliced fresh strawberries just before serving.QUICK CHOCOLATE GARNISHFor a quick chocolate garnish, keep instant chocolate drink mix on hand in a small shaker bottle, such as an empty spice bottle. Sprinkle lightly over desserts, cakes or beverages just before serving.

www.kraftrecipes.com

Paula Deen's Crock Pot Mac n Cheese

Ingredients
2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
4 tablespoons (1/2 stuck) butter, cut into pieces
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
Directions
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

www.foodnetwork.com

Paula Deen's Crock Pot Mac n Cheese

Ingredients
2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
4 tablespoons (1/2 stuck) butter, cut into pieces
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
Directions
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

www.foodnetwork.com

Ham & Cheese Omelet Bake

INGREDIENTS
1(10-oz.) box Green Giant® Frozen Broccoli & Cheese Flavored Sauce
1(10.2-oz.) can (5 biscuits) Pillsbury® Grands!® Flaky Layers Refrigerated Original Biscuits
10eggs
1 1/2cups milk
1teaspoon dry ground mustard
Salt and pepper, if desired
2cups diced cooked ham
1/3cup chopped onion
4oz. (1 cup) shredded Cheddar cheese
4oz. (1 cup) shredded Swiss cheese
1(4.5-oz.) jar Green Giant® Sliced Mushrooms, drained
DIRECTIONS
1 Heat oven to 350°F. Cut small slit in center of broccoli and cheese sauce pouch. Microwave on High for 3 to 4 minutes, rotating pouch 1/4 turn once halfway through microwaving. Set aside to cool slightly. 2 Meanwhile, spray bottom only of 13x9-inch (3-quart) glass baking dish with cooking spray. Separate dough into 5 biscuits. Cut each biscuit into 8 pieces; arrange evenly in sprayed dish. 3 In large bowl, beat eggs, milk, mustard, salt and pepper with wire whisk until well blended. Stir in ham, onion, both cheeses, mushrooms and cooked broccoli and cheese sauce. Pour mixture over biscuit pieces in dish. Press down with back of spoon, making sure all biscuit pieces are covered with egg mixture. 4 Bake at 350°F. for 40 to 50 minutes or until edges are deep golden brown and center is set. Let stand 10 minutes before serving. Cut into squares.

www.pillsbury.com

Ham & Cheese Omelet Bake

INGREDIENTS
1(10-oz.) box Green Giant® Frozen Broccoli & Cheese Flavored Sauce
1(10.2-oz.) can (5 biscuits) Pillsbury® Grands!® Flaky Layers Refrigerated Original Biscuits
10eggs
1 1/2cups milk
1teaspoon dry ground mustard
Salt and pepper, if desired
2cups diced cooked ham
1/3cup chopped onion
4oz. (1 cup) shredded Cheddar cheese
4oz. (1 cup) shredded Swiss cheese
1(4.5-oz.) jar Green Giant® Sliced Mushrooms, drained
DIRECTIONS
1 Heat oven to 350°F. Cut small slit in center of broccoli and cheese sauce pouch. Microwave on High for 3 to 4 minutes, rotating pouch 1/4 turn once halfway through microwaving. Set aside to cool slightly. 2 Meanwhile, spray bottom only of 13x9-inch (3-quart) glass baking dish with cooking spray. Separate dough into 5 biscuits. Cut each biscuit into 8 pieces; arrange evenly in sprayed dish. 3 In large bowl, beat eggs, milk, mustard, salt and pepper with wire whisk until well blended. Stir in ham, onion, both cheeses, mushrooms and cooked broccoli and cheese sauce. Pour mixture over biscuit pieces in dish. Press down with back of spoon, making sure all biscuit pieces are covered with egg mixture. 4 Bake at 350°F. for 40 to 50 minutes or until edges are deep golden brown and center is set. Let stand 10 minutes before serving. Cut into squares.

www.pillsbury.com

Strawberry Cream Cheese Poundcake

by Pat Myers of Shawsville, Va.


Ingredients:

1 ½ cups butter, softened

3 cups sugar

8 oz. cream cheese, softened

6 large eggs

3 cups all-purpose flour

½ tsp baking powder

¼ tsp salt

1 tsp almond extract

½ tsp vanilla extract

2/3 cup strawberry glaze

Directions:

Pre-heat oven to 350 degrees.

Cream butter at medium speed. Gradually add sugar beating until light and fluffy.

Add cream cheese beating until creamy.

Add eggs, one at a time beating just until blended.

Gradually add flour to butter mixture. Beat at low speed and scrape bowl as needed. Stir in extracts.

Pour 1/3 of batter into a greased and floured 10 inch tube pan. Dollop 8 rounded tsps strawberry glaze over batter. Swirl with a knife. Repeat procedure once more.
Bake for one hour to one hour and 10 minutes. Cool completely.

Then, enjoy!!

www.wdbj7.com

Charleston Coconut Pie

4 eggs, beaten
1/2 cup self-rising flour
1 1/3 cups sugar
1/2 stick butter or margarine, melted
2 cups milk
1 teaspoon vanilla
1 8-ounce can flake coconut
Preheat over to 350 degrees. Beat all ingredients together and pour into a greased 10" pie plate. Bake 45 minutes. Though the filling seems unsettled, do not cook pie any longer. Refrigerate it, and it will settle without spoiling its creamy consistency. Top with favorite fruit if desired.
From Kathryn Fields

www.q99fm.com

Onion & Garlic Mixture

Ingredients
2 cups chopped onion (1 large onion) 1 tablespoon vegetable oil 3 garlic cloves, chopped
Preparation
1. Sauté onion in hot oil in a 3 1/2-qt. saucepan over medium heat 8 minutes or until tender; add garlic, and sauté 2 minutes. Store in an airtight container in refrigerator up to 5 days.
Southern Living
AUGUST 2009
.

www.myrecipes.com

Chicken & green chile enchiladas

YIELD: Makes 4 to 6 servings
COURSE: Main Dishes
Ingredients
3 1/2 cups chopped cooked chicken
2/3 cup Onion-and-Garlic Mixture
2 (4-oz.) cans chopped green chiles
1 tablespoon chopped fresh cilantro
3 (10-oz.) cans enchilada sauce, divided
2 cups (8 oz.) shredded Mexican four-cheese blend, divided
8 (9-inch) burrito-size flour tortillas

Preparation
1. Preheat oven to 425º. Stir together first 4 ingredients, 1 1/2 cups enchilada sauce, and 1 cup cheese.
2. Spoon about 1/2 cup chicken mixture down center of each tortilla; roll tortillas up, and place, seam sides down, in a lightly greased 13- x 9-inch baking dish. Pour remaining enchilada sauce over tortillas. Sprinkle with remaining 1 cup cheese.
3. Bake, covered, at 425° for 20 minutes; uncover and bake 10 minutes or until cheese is melted and golden brown.
Southern Living
AUGUST 2009


www.myrecipes.com

Strawberry lemonade slushie

2 juice of lemons
4 strawberries
2 cups ice
1-2 cups water
3 Tablespoons raw sugar

A.) Melt the sugar in 1/4 cup hot water and put the strawberries, juice of lemons and sugar water in the blender, top with ice and 1 cup of water
B.) Turn blender on and slowly add the second cup of water, you may need the whole second cup or not maybe more maybe less.
C.)Once the slushie is blending in a wave like motion it is done and ready to roll.

vigoacuisine.com

Cha-Cha Chicken Salad

www.myrecipes.com

YIELD: Makes 6 to 8 servings
COURSE: Salads
Ingredients
1 (8-oz.) package cream cheese, softened
1 cup mayonnaise
2 teaspoons curry powder
1 teaspoon salt
6 cups chopped cooked chicken
1 (8-oz.) can crushed pineapple
2/3 cup orange-flavored sweetened dried cranberries
1 cup chopped roasted, salted almonds
Garnishes: fresh herbs, blackberries, raspberries, sliced peaches

Preparation
1. Whisk together cream cheese and next 3 ingredients in a large bowl; stir in chicken, pineapple, and cranberries just until blended.
2. If desired, spoon mixture into a plastic wrap-lined 8-inch round cake pan; cover and chill at least 8 hours or up to 24 hours. Invert chicken salad onto a cake stand, and remove plastic wrap. Gently press chopped almonds onto sides of chicken salad. Garnish, if desired.

Patricia Greene, Murfreesboro, Tennessee, Southern Living

Martha Stewart's Turkey Caesar Sandwiches

1 tablespoon grated Parmesan cheese
2 tablespoons light mayonnaise
2 teaspoons freshly squeezed lemon juice
1 dash Worcestershire sauce
Salt and ground pepper
2 slices multigrain bread
2 or 3 leaves romaine lettuce
3 ounces thinly sliced smoked turkey
Directions
In a small bowl, combine Parmesan, mayonnaise, lemon juice, and Worcestershire; season with salt and pepper. Spread on both bread slices.

Break lettuce into large pieces; layer half on 1 slice of bread. Top with turkey, remaining lettuce, and bread.

Cook's Note
If storing overnight, top bread with lettuce first, then dressing (to keep sandwich from getting soggy).


www.marthastewart.com

Hashbrown potato soup

1 bag frozen O'Brien Hash browns (or you can just use the plain ones)
6 cups chicken broth
2 packages McCormick's Country gravy mix
Bring about 3 cups of the broth to a boil and slowly mix in the gravy mix to dilute it. Then add to a pot with the rest of the broth and hash browns. Bring to a boil, cover and turn heat down to simmer for 45 minutes. Garnish each serving with shredded cheese and bacon bits. Also mighty tasty with corn bread muffins!!!

www.q99fm.com

Strawberry Pie

1 9-inch graham cracker crust
6 cups of strawberries
1 cup of sugar
3 tbsp. cornstarch
1/2 cup water
1 pk (3 oz) cream cheese softened
Mash enough strawberries to measure 1 cup. Mix sugar, corn starch and water in 2 qt. saucepan. Stir in mashed strawberries gradually and cook over medium heat stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Cool. Beat cream cheese with 1 teaspoon sugar and 1 teaspoon vanilla. Spread onto bottom of pie shell. Remove green tops and cut strawberries evenly. Fill pie shell with whole strawberries, tops down. Pour cooled berry mixture over top and refrigerate until set, about 3 hours.
From Josey Bozzo

www.q99fm.com

Red, White, & Blue Pie

INGREDIENTS
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
3 lb fresh strawberries
1/2 cup fresh blueberries
1 cup sugar
2 tablespoons cornstarch
1 1/2 cups water
1 box (4-serving size) strawberry gelatin
DIRECTIONS
1 Heat oven to 450°F. Place 1 crust in ungreased 9-inch glass pie plate. Press crust firmly against side and bottom. Fold excess crust under and press together to form thick crust edge; flute. Prick bottom and side with fork. Unroll second crust onto wax paper. Using 2-inch star-shaped cookie cutter, cut stars from pie crust; place on cookie sheet. Bake stars about 5 minutes, crust 10 to 12 minutes or until light brown. Cool.
2 Meanwhile, clean and hull strawberries. Set strawberries, points up, on paper towel to dry. Wash blueberries, dry on paper towel. Place strawberries point sides up in baked pie shell; place blueberries between strawberries. Set aside.
3 In 2-quart saucepan, stir together sugar and cornstarch. Stir in water; heat to rolling boil. Cook a full 2 minutes. Remove from heat; stir in gelatin. Cool 15 to 20 minutes. Spoon over berries in crust, making sure each piece is covered. Chill at least 4 hours or overnight. Top each serving with star cutouts.
Draining strawberries upside down after cleaning eliminates the moisture best so the pie won't be soggy.

www.pillsbury.com

Graduation cap candy

Ingredients
24 miniature peanut butter cups
1 tube (6 ounces) decorating frosting in color of your choice
24 After Eight thin mints
24 milk chocolate M&M's in color of your choice or 24 semisweet chocolate chips
Directions
Remove paper liners from peanut butter cups; place upside down on waxed paper. Place a small amount of frosting on each peanut butter cup; center a mint on each. Using frosting, make a loop for each cap's tassel. Place an M&M on top of each loop. Yield: 2 dozen.


www.tasteofhome.com