Rainbow Cake

3 egg whites
1 (18.25 ounce) package white cake mix
1 1/3 cups water
2 tablespoons canola oil
red paste food coloring
orange paste food coloring
yellow paste food coloring
green paste food coloring
blue paste food coloring
purple paste food coloring

1. Preheat an oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.
2. Beat the egg whites with an electric mixer until frothy, about 1 minute. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed.
3. Divide the cake batter into six separate bowls. Use a toothpick to scoop a dab of food coloring into one bowl of batter and stir; add more food coloring, if necessary, to reach the desired shade. Repeat with the remaining colors and bowls of batter.
4. Scoop spoonfuls of batter into the prepared pans, alternating the colors. Use a toothpick to gently swirl the colors for a marbled effect.
5. Bake in the preheated oven until a toothpick inserted into the cake comes clean, about 30-35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Buckeyes

1 1/2 cups Creamy Peanut Butter
1/2 cup butter, softened
1 teaspoon vanilla extract
1/2 teaspoon salt
3 cups powdered sugar, or as needed
1 (12 ounce) package semi-sweet chocolate chips
2 tablespoons Crisco® All-Vegetable Shortening

Strawberry Freeze

12 CHIPS AHOY! Cookies

1 pkg.  (8 oz.) Cream Cheese, softened

1/2 cup sugar

1 can  (12 oz.) frozen berry juice concentrate, thawed

1 cup crushed strawberries

1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed

2 cups whole strawberries, cut in half 

 

 ARRANGE cookies in single layer on bottom of 9-inch springform pan. BEAT cream cheese and sugar with mixer until well blended. Gradually beat in juice concentrate. Stir in crushed strawberries. Whisk in COOL WHIP until well blended. Pour over cookies in pan.
FREEZE 6 hours or until firm. Remove from freezer 15 min. before serving; let stand at room temperature to soften slightly. Top with berry halves just before serving.

Parmesan Bow-Tie Skillet

3 cups farfalle (bow-tie pasta), cooked

1 jar  (14 oz.) spaghetti sauce

1/2 cup Original Ricotta Cheese

1 cup  Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

1/4 cup Grated Parmesan Cheese, divided 

 
COMBINE pasta, spaghetti sauce, ricotta, 1/2 cup mozzarella and 2 Tbsp. Parmesan in large skillet.
COOK on medium heat 10 min. or until heated through, stirring occasionally. Remove from heat.
SPRINKLE with remaining cheeses; cover. Let stand 5 min. or until mozzarella is melted.

OREO Ice Cream Shop Pie

1/2 cup hot fudge ice cream topping, divided

1  Graham Pie Crust (6 oz.)

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

2 pkg.  (4.2 oz. each) JELL-O OREO Flavor Instant Pudding

1-1/4 cups cold milk 

 

  RESERVE 2 Tbsp. fudge topping; spread remaining onto bottom of crust. Cover with half the COOL WHIP. Freeze 10 min.
BEAT pudding mixes and milk in large bowl with whisk 2 min. (Mixture will be thick.) Stir in remaining COOL WHIP; spoon over COOL WHIP layer in crust.
FREEZE 4 hours or until firm. Remove pie from freezer 15 min. before serving. Let stand at room temperature to soften slightly. Drizzle with reserved fudge topping.

Grilled Italian-Stuffed Peppers

1-3/4 cups water, divided

1-1/2 cups  instant brown rice, uncooked

2 cups frozen BOCA Ground Crumbles

1 small  zucchini, chopped

1 tsp. Italian seasoning

1-1/2 cups  spaghetti sauce, divided

1-1/2 cups KRAFT 2% Milk Shredded Mozzarella Cheese, divided

1 large  each red, yellow and green pepper, halved lengthwise, seeded 

 

HEAT grill to medium-high heat.
BRING 1-1/2 cups water to boil in medium saucepan. Add rice; cover. Simmer 5 min. Remove from heat; let stand 5 min. Stir in crumbles, zucchini, seasoning and 1 cup each spaghetti sauce and cheese. Spoon into peppers; top with remaining sauce and cheese.
PLACE each filled pepper half on center of 12-inch-square sheet heavy-duty foil. Bring up foil sides. Spoon 1 Tbsp. of the remaining water onto bottom of each foil packet. Double fold top and ends to seal packets, leaving room for heat circulation inside.
GRILL 20 to 25 min. or until filling is heated through and peppers are crisp-tender.

 

Easy OREO® Cheesecake

1 pkg. (1 lb. 2 oz.) OREO Cookies, divided

1/4 cup  (1/2 stick) butter, melted

4 pkg. (8 oz. each) Cream Cheese, softened

1 cup  sugar

1 tsp. vanilla

1 cup Sour Cream

4 eggs 

 

PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Place 30 of the cookies in resealable plastic bag. Flatten bag to remove excess air, then seal bag. Finely crush cookies by rolling a rolling pin across the bag. Place in bowl. Add butter; mix well. Press firmly onto bottom of pan.
BEAT cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating just until blended after each addition. Chop or crush remaining cookies. Gently stir 1-1/2 cups of the chopped cookies into cream cheese batter. Pour over crust; sprinkle with the remaining chopped cookies.
BAKE 1 hour and 10 min. or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 16 pieces. Store leftover cheesecake in refrigerator.
 

 

Lemon Pepper Pasta - One of Joe's Favorite Meals

Another "Vaulted" meal, and here's a picture!! This a 12 out of 10 recipes and this one is SIMPLE!

Lemon Pepper Pasta:

1 pkg penne or bow tie pasta

1/2 c pepperoni (cut into small pieces)

1 lb Italian Sausage, browned

1 small zucchini

1 small red onion

1/4 c chopped black olives (I usually omit this)

1 can mushrooms (I usually omit this)

2-4 T chopped fresh garlic

2-3 T Olive Oil

Lemon Pepper seasoning - to taste (or despite the name, I just use pepper)

1/2 c parmesan cheese

Boil the pasta in water with a little salt until tender.  While pasta is cooking, brown the sausage. Once sausage is cooked, add onion, zucchini, and mushrooms. When vegetables are almost done, add the pepperoni and finish cooking. Drain the noodles and salt the noodles a little. Once everything is done, combine pasta with 2-3 T olive oil and lemon pepper seasoning - to taste. Stir in sausage and vegetables, olives, and parmesan cheese. Serve Immediately.

Easy Banana Cream Pie

2 medium ripe bananas, sliced

1   ready-to-use graham cracker crumb crust (6 oz.)

2-1/2 cups cold fat-free milk

2 pkg.  (4-serving size each) JELL-O Vanilla Flavor Instant Pudding

2 cups thawed COOL WHIP Whipped Topping, divided 

PLACE half of the banana slices on bottom of crust. Set remaining banana slices aside.
POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping. Spoon half of the pudding mixture into crust. Top with remaining banana slices; cover with remaining pudding mixture.
REFRIGERATE 3 hours or until set. Serve topped with the remaining 1 cup whipped topping. Store leftover pie in refrigerator.

OREO & Fudge Ice Cream Cake-Easy!

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 

POUR fudge topping into medium bowl. Whisk in 1 cup COOL WHIP. Add dry pudding mix; stir 2 min. Stir in chopped cookies.
ARRANGE 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half the COOL WHIP mixture. Repeat layers. Top with remaining sandwiches. Frost top and sides with remaining COOL WHIP. Bring up foil sides; double fold top and ends to loosely seal packet.
FREEZE 4 hours or until firm.

Pumpkin Swirl Cheesecake

25 NABISCO Ginger Snaps, finely crushed (about 1-1/2 cups)

1/2 cup  finely chopped PLANTERS Pecans

1/4 cup butter, melted

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

1 cup sugar, divided

1 tsp.  vanilla

4 eggs

1 cup  canned pumpkin

1 tsp. ground cinnamon

1/4 tsp.  ground nutmeg

Dash ground cloves 

HEAT oven to 325°F
MIX crumbs, nuts and butter; press onto bottom of 13x9-inch pan.
BEAT cream cheese, 3/4 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, beating after each just until blended. Remove 1-1/2 cups batter. Stir remaining sugar, pumpkin and spices into remaining batter.
SPOON half the pumpkin batter into crust; top with spoonfuls of half the plain batter. Repeat layers; swirl with knife.
BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.

Cappuccino Dessert

1 pkg. (1.5 oz.) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding

2 tsp.  MAXWELL HOUSE Instant Coffee

2 cups cold fat-free milk

1/8 tsp.  ground cinnamon

1 cup thawed COOL WHIP LITE Whipped Topping 

 

BEAT dry pudding mix, coffee granules and milk with whisk 2 min.; pour into 5 dessert dishes.
REFRIGERATE 1 hour.
STIR cinnamon into COOL WHIP with whisk; spoon over pudding.
 

Cheesy Stuffed Shells

1 lb ground beef or italian sausage

1 container (16 oz.) Cottage Cheese or Ricotta Cheese

1 pkg.  (10 oz.) frozen chopped spinach, thawed, well drained (I usually omit this)

2 cup Shredded Mozzarella Cheese, divided

1/4 cup  Grated Parmesan Cheese

1 tsp. Italian seasoning

20   jumbo pasta shells, cooked, drained

1 jar (26 oz.) spaghetti sauce

HEAT oven to 400°F. Mix ground beef, cottage cheese, spinach, 1 cup mozzarella, Parmesan and seasoning; spoon into shells.
Spoon half of sauce into 13x9-inch baking dish. Add filled shells; top with remaining sauce. Cover.
BAKE 25 min. or until heated through. Top with remaining mozzarella; bake, uncovered, 2 min. or until melted.

Cheesy Broccoli Casserole

1 pkg. (6 oz.) STOVE TOP Lower Sodium Stuffing Mix for Chicken

2 pkg.  (10 oz. each) frozen broccoli florets, thawed, drained

1 can (10-3/4 oz.) 98% fat-free condensed cream of mushroom soup

1 cup  CHEEZ WHIZ Light Cheese Dip 

 

PREHEAT oven to 350°F. Prepare stuffing mix as directed on package, using only 3 Tbsp. margarine. Set aside.
MIX remaining ingredients in 2-qt. baking dish; top with stuffing.
BAKE 30 min. or until heated through.
 

Black Forest Mousse Dessert

1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding

1-1/2 cups  cold milk

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

16   OREO Cookies, coarsely crushed (about 1-1/2 cups), divided

1-1/2 cups cherry pie filling 

1.2 t almond extract

BEAT pudding mix and milk in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP, set aside. In separate bowl, mix almond extract with cherry pie filling, set aside.
RESERVE 1/2 cup cookie crumbs; stir remaining crumbs into pudding mixture. Spoon half into 1-1/2-qt. serving bowl; top with layers of 1 cup each of the remaining COOL WHIP and pie filling.
COVER with layers of remaining pudding mixture, COOL WHIP, pie filling and reserved cookie crumbs.

Chocolate & Peanut Butter Ribbon Dessert-Amazing!

12 NUTTER BUTTER Cookies, divided

2 Tbsp.  butter, melted

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/2 cup  creamy peanut butter

1/2 cup sugar

2 tsp.  vanilla

1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided

2 squares  BAKER'S Semi-Sweet Chocolate, melted 

CRUSH 8 cookies; mix with butter. Press onto bottom of foil-lined 9x5-inch loaf pan.
MIX next 4 ingredients with mixer until well blended. Whisk in 3 cups COOL WHIP; spoon 1/2 cup into small bowl. Blend in melted chocolate. Spoon half the remaining cream cheese mixture over crust; top with layers of chocolate mixture and remaining cream cheese mixture.
FREEZE 4 hours or until firm. Invert onto plate. Remove foil, then re-invert dessert onto serving platter so crumb layer is on bottom. Coarsely break remaining cookies. Top dessert with remaining COOL WHIP and broken cookies.

Beef Enchiladas

1/2 lb. extra-lean ground beef

1/2 cup  chopped green peppers

1/2 cup chopped red peppers

2 cups  TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, divided

1 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided

2 Tbsp.  KRAFT Light Zesty Italian Dressing

8 corn tortillas (6 inch)

2 Tbsp.  chopped fresh cilantro 

 

HEAT oven to 400°F.
BROWN meat with peppers in large nonstick skillet. Stir in 1 cup salsa; simmer 5 min., stirring occasionally. Remove from heat; stir in 1/2 cup cheese.
SPREAD 1/4 cup of the remaining salsa onto bottom of 13x9-inch baking dish. Brush dressing lightly over both sides of tortillas. Stack 4 tortillas; wrap in waxed paper. Microwave on HIGH 20 sec. or just until warmed. Spoon 1/3 cup meat mixture down center of each tortilla; roll up. Place, seam-sides down, over salsa in dish. Repeat. Top with remaining salsa; cover.
BAKE 20 min. or until heated through. Top with remaining cheese. Bake, uncovered, 2 to 3 min. or until melted. Top with cilantro.

 

Caramel Pecan Brownies

4 squares BAKER'S Unsweetened Chocolate

3/4 cup  butter or margarine

2 cups sugar

4   eggs

1 cup flour

1 pkg.  (14 oz.) Caramels

1/3 cup whipping cream

2 cups  Pecan Halves, divided 

 LINE 13x9-inch pan with foil, with ends of foil extending over sides. Grease foil. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar and eggs; mix well. Stir in flour until well blended. Spread half the batter into prepared pan.

BAKE 25 min. or until top is firm to the touch. Meanwhile, microwave caramels and cream in medium microwaveable bowl on HIGH 2 min. or until caramels begin to melt; stir until caramels are completely melted. Stir in 1 cup nuts.

  SPREAD caramel mixture over brownie layer in pan; cover with remaining brownie batter. (Some caramel mixture may peek through.) Sprinkle with remaining nuts. Bake 30 min. or until top is firm to the touch. Cool in pan on wire rack. Lift brownies from pan with foil handles before cutting into squares.

Oreo Shakes

4 tsp. chocolate syrup

8   OREO Cookies, divided

1-1/2 cups milk

2 cups Vanilla Ice Cream, softened 

 

SPOON 1 tsp. syrup into each of 4 glasses. Roll each glass to coat bottom and inside of glass. Finely chop 4 cookies; set aside.
QUARTER remaining cookies; place in blender. Add milk and ice cream; blend until smooth.
POUR into prepared glasses; top with chopped cookies. Serve immediately.
 

Black Forest Cake

This picture is an example, and not usually how I decorate mine.  I made one, but it kinda fell apart, so I don't have a picture.  But now I know what to do so it doesn't fall apart. :-)

1 chocolate cake mix
1 pkg instant chocolate pudding, 4 serving size
1 can cherry pie filling
1 pkg cream cheese, 8 oz
1/2 c sugar
2 c cool whip
1/2 t almond extract

Chocolate chips, chopped finely

Chocolate Frosting:
1/2 c marg, beat until fluffy
4 and 1/2 c powdered sugar
1/4 c milk
1/2 t vanilla
1/2 c cocoa

Prepare cake batter then add dry pudding mix.  Bake 2- 9 inch rounds.  Cut out a round piece of wax paper to put into the bottom of the cake pan.  This will help it come out easier.  Once cakes are baked and cooled, cut around the edged and freeze in pan over night until firm. 

When ready to decorate, mix together cherry pie filling and almond extract. Set aside.

Mix cream cheese, sugar, vanilla and coolwhip. 

Take one of the cakes and run the pan upside down under hot water to help loose from pan.  Place on cake plate and remove wax paper.  While still frozen, spread a layer of cream cheese mixture over cake. Then, spread a layer of cherry pie filling.  Remove second cake from pan, remove wax paper, and cover whole cake with chocolate frosting.  Spread a layer of cream cheese mixture over the top middle.  Make a border with chocolate frosting or cream cheese mixture.  Fill in the center with remaining cherry pie filling.  Sprinkle chopped chocolate chip pieces around the edges of the cake.  Refrigerate immediately until serving to keep frosting from sliding. 

Enjoy!  It's amazing!

Cheesecake Brownies

1 family size brownie mix prepared as directed.
1-8 oz pkg cream cheese, softened
1/3 c sugar
1 egg
1/2 t vanilla

Prepare brownie mix as directed.  Spread in greased 9x13. Beat cream cheese with mixer until smooth.  Add sugar, mix.  Add egg and vanilla, mix.  Pour over brownie mixture.  Cut through with knife for marble effect.  Bake at 350 for 35-40 minutes or until cream cheese is lightly browned.

Pumpkin Bars

4 eggs
2 c sugar
1 c oil
2 c flour
2 t baking soda
2 t cinnamon
1 t baking powder
1 t salt
2 c pumkin

Beat eggs and sugar for 2 minutes.  Add oil.  In separate bowl, mix together flour, baking soda and powder, cinnamon, and salt.  Add egg mixture.  Mix in pumpkin and pour in 12x18 inch jelly roll pan or 2 9x13 pans. Bake at 350 for 20-25 minutes.  Cool

Frosting:
3 cups powdered sugar
1/2 c marg
6 oz cream cheese
1 t vanilla

Mix frosting ingredients well.  Top bars. 

Snicker-Doodles-Stephanie Wright

Courtesy of Stephanie Wright:

1/2 cup butter, softened
1/2 cup shortening
1 1/2 cup white sugar
2 eggs
2 tsp vanilla
2 3/4 cup flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
2 Tbsp white sugar
2 tsp cinnamon

Cream the butter, shortening, 1 1/2 cups sugar, eggs and vanilla. Blend in the next four dry ingredients. Mix well and shape into balls of dough, and roll into the 2Tbsp sugar/2tsp cinnamon mixture. Put 2" apart on an ungreased baking sheet. Bake at 400 degrees for 8-10 minutes.