Cream Cheese Pinwheels

1-8 oz package cream cheese, softened
black olives, minced
1 small can of green chillis and/or jalepenos
green onion

Mix together the above ingredients (in amounts according to taste).  Spread generously on flour tortillas.  Roll tortillas up and cut into 1 inch pieces.

Mocha Latte

This recipe is not for the coffee conosur. It's just something I enjoy to save money.  It's pretty close to the real thing.

1/4 c strong coffee, hot
warm milk-enough to fill your coffee cup the rest of the way (you can use chocolate milk)
 **I just warm my milk in the microwave.
chocolate syrup, to taste (or caramel if you rather)

I always make this recipe with chocolate syrup because that's how the coffee houses make it.  But if you want a richer chocolate flavor, try chocolate milk.

Homemade Frappuccinos

Chocolate Ice Cream or Chocolate Milk
1/4 c Strong Coffee, cooled
Caramel Syrup
Ice Cubes
Whipped Topping (Optional)

Using the cup you will serve the drink in, fill the cup/glass 2/3 full with ice.  Put ice in blender, followed by coffee, Caramel Syrup (as much as desired) then about 4 scoops of ice cream.  If using chocolate milk, use 3/4 cup of ice, and add more ice to reach desired consistency.  Blend thoroughly until all ice is crushed.  It may take a few minutes.  Add more ice or milk to reach desired consistency.  To sweeten flavor, add more caramel syrup.  Top with whipped topping and drizzle with syrup for a perfect treat.

*It is important to use caramel syrup,  not chocolate, otherwise your flavor will be syrupy.  You can use vanilla ice cream or white milk to make only a caramel Mocha.  The Caramel add the right amount of sweetness without destroying the rich chocolate flavor.

*To get the right chocolate flavor, it is important to use chocolate milk or ice cream.

Ice Cream Cone Cakes

1 box party rainbow chip cake mix Water, vegetable oil and egg whites called for on cake mix box 24 flat-bottom ice cream cones 1 recipe frosting (or if you have to, store bought...yuck!)
Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box. Fill each cup 2/3 full of batter (1 heaping tablespoon each). Place ice cream cone upside down on batter in each cup. Bake 15 to 20 minutes or until toothpick inserted in cake comes out clean (cones may tilt on batter). Cool completely, about 30 minutes. Remove paper baking cups. Generously frost cake with frosting, and decorate as desired. Store loosely covered.

Golden Grahams S'mores

1 stick of butter

1 bag of large marshmallows

1 box of Golden Grahams cereal (small box)

½ bag of mini marshmallows  (I actually omitted these the first time because I didn't have any, and it was still great!)

½ bag of milk chocolate chips

Grease a large mixing bowl and 9x13 pan.  In the greased large mixing bowl, microwave butter and large marshmallows for 3 minutes, stirring every minute, or until melted.  Mix in Golden Grahams until well coated with marshmallow mixture, let cool for a couple of minutes (otherwise chocolate chips will melt when stirred in).  Stir in mini marshmallows and chocolate chips.  Press into greased 9x13 pan, cool on the counter until set.

Chinese Green Beans

1 pound frozen or fresh green beans

2 large garlic bulbs, minced

2 T sesame oil

Chopped Almonds (To taste)

Toast almonds in pan before frying green beans.  Once toasted, remove and set aside.  Fry beans and garlic in sesame oil until very tender (i usually cook mine until they're almost overdone). Add almonds.  Serve immediately.

Cheesy Potatoes

1 can (10-3/4 oz.) condensed cream of chicken soup  

2 cups BREAKSTONE'S or KNUDSEN Sour Cream

1/2 c chopped onion (Optional)

1 pkg. (32 oz.) frozen Southern-style hash browns, thawed

1 pkg. (8 oz.) Shredded Sharp Cheddar Cheese

3 c crushed corn flakes

4 Tbsp. butter, melted

PREHEAT oven to 350°F. Mix soup and sour cream in large bowl. Add potatoes, onion, and cheese; stir until well blended.

SPOON mixture into 13x9-inch baking dish. Combine cracker crumbs and butter; sprinkle over potato mixture.

BAKE 50 min. or until heated through.

Broccoli and Cauliflower Bacon Salad

1 head broccoli -bite size pieces

1/2 head of cauliflower -bite size pieces

1 red or while onion, chopped or sliced

1 c sunflower seeds

Bacon, browned and crumbled (to taste)

1/2 c Raisins (Optional...If making for me, please leave them out!)

Dressing:

1 c mayo

1/2 c sugar

2 T Vinegar

Combine first list of ingredients.  Mix dressing together and pour over salad just before serving.

P.S.  Dressing is also great on Cabbage for cole slaw!

Dorito Delight

1-12 oz. bag Doritos

1 can cream of chicken soup

1 lb ground beef or cubed chicken (add a little taco seasoning if you use beef)

1 sm onion

1-12 oz pkg cheddar cheese

1 pkg taco seasoning

1- 8 oz carton sour cream

1. Fry mean, drain, and add taco seasoning.  Add soup and onion to meat.  Heat mixture.

2. Crumble Doritos.  Line 9x13 pan with 1/3 of Doritos.  Pour half of meat mixture on top of Doritos, and sprinkle with cheese.  Repeat layering once.  End with another layer of Doritos and cheese. Heat in a 300 degree oven for 15 minutes, or until cheese melts. Take out of oven and spread sour cream on top. 

Taco Dip Meal

These pictures are similar to the finish product, depending on your choice of toppings.  These pictures don't include meat, but the recipe does call for it if you want to make it as a meal.

8 oz sour cream

4 oz cream cheese, softened

1/2 of taco seasoning packet.

1 pound ground beef

1/2 pkg taco seasoning

1 large tomato, diced

lettuce, chopped

Shredded Cheddar Cheese

Olives (Optional)

Mix sour cream, cream cheese and taco seasoning together. Spread on individual plates, (cover 1/2 for a big eater, 1/4 or less for a small eater) or for a family, you can spread on a cookie sheet or pizza pan and all eat off of it together. You can spread as thick or thin as you think you'd like it. (I like it thick!)You can always make more sour cream/cream cheese mixture. 

Mix ground beef and remaining 1/2 pkg of taco seasoning.  Sprinkle on dip portion.  Top with lettuce, tomatoes, and cheese, as well as any other taco toppings you enjoy. (Onions, salsa, taco sauce, etc.)

Serve with tortilla chips and just dip it right off the plate or pan. 

Great for a Sunday Night!

Croquettes

Take 1/2 cup chopped onions, 1/4 tsp. crushed red pepper, 2 cups mashed potatoes, 1 egg, 1/2 cup crushed RITZ Crackers (about 25) and 2 cups oil and mix & match your recipe from these options... 

meat options	KRAFT Shredded Cheese choices	flavoring possibilities
2 cups shredded cooked chicken	Monterey Jack	chopped green bell peppers
2 cups shredded cooked beef	Mild Cheddar	canned chopped green chiles, drained
2 cups shredded cooked pork	Mexican Style Finely Shredded Four Cheese	chopped jalapeno peppers
2 cans (5 oz. each) tuna, drained, flaked	Colby & Monterey	chopped red bell peppers

COOK and stir onions, 1/4 cup flavoring and crushed red pepper in skillet sprayed with cooking spray on medium-high heat 10 min. or until onions are crisp-tender. Set aside.

COMBINE meat, 1/2 cup KRAFT Shredded Cheese and potatoes in large bowl. Add onion mixture; mix well. Cool completely. Shape into 15 (3-inch) sausage-shaped croquettes (or into 12 croquettes for tuna mixture). Dip, 1 at a time, in beaten egg then in cracker crumbs, turning to evenly coat both sides of each croquette.

HEAT oil in large saucepan to 375°F. Add croquettes, in batches; cook 3 min. on each side or until golden brown on both sides. Drain on paper towels. Serve warm.

Mix & Match Potato Casseroles

Take 2 cups frozen Southern-style hash brown potatoes and 1 cup KRAFT Shredded Cheddar Cheese and mix & match your recipe from these options...

 Meat Options:

2 cups chopped cooked chicken

1 lb. ground beef, browned, drained

4 oz. OSCAR MAYER Pepperoni

Vegetable Choices:

chopped onions, chopped red peppers

thawed frozen corn, sliced green onions 

sliced mushrooms, sliced onions

broccoli florets, finely chopped zucchini, sliced green peppers 

Sauce Possibilities:

1/2 cup Barbecue Sauce

1 cup Salsa  

1 cup pizza sauce

1 can (15 oz.) stewed tomatoes, undrained

PREHEAT oven to 400°F. Mix potatoes and 1/2 cup of the cheese; spoon into 13x9-inch baking dish sprayed with cooking spray.

TOP with layers of meat, 1/2 cup of each of the vegetables and the sauce. Cover with foil.

BAKE 40 min. Remove foil; sprinkle casserole with remaining 1/2 cup cheese. Bake an additional 5 min. or until cheese is melted.

Chicken Cordon Blue

4 boneless skinless chicken breast halves (6 oz. each), pounded to 1/4-inch thickness

4 tsp.  GREY POUPON Savory Honey Mustard

12 slices OSCAR MAYER Thin Sliced Smoked Ham

4   KRAFT 2% Milk Swiss Cheese Slices

1/3 cup cholesterol-free egg product

1/2 cup  seasoned dry bread crumbs 

PREHEAT oven to 350°F. Place chicken, top-sides down, on large cutting board. Spread each breast with 1 tsp. mustard; top with 3 ham slices and 1 cheese slice. Starting at one of the short ends, tightly roll up chicken.
DIP chicken in egg product, then roll in bread crumbs until evenly coated on all sides. Place, seam-sides down, in single layer in shallow lightly greased baking dish.
BAKE 25 min. Cover loosely with foil; bake an additional 15 to 20 min. or until chicken is cooked through (170°F).

Melt-In-Your-Mouth Melon Snacks

Ingredients

• 1 honeydew
• Raspberry sorbet

• Chocolate chips

Instructions

1. Halve the honeydew, discard the seeds, and chill it overnight in the fridge.
   
2. The next day, put the halves in the freezer for 15 minutes, pull them out, and pack them with sorbet, gently evening off the top.
   
3. Using a chilled knife, slice each half into halves again (make sure the melon is sorbet side up).
   
4. Finally, insert a row of chocolate chip seeds and serve immediately.
   

7 Layer Mexican Dip

Ingredients

• 1 (16 ounce) can refried beans
• 1 cup guacamole
• 1/4 cup mayonnaise
• 1 (8 ounce) container sour cream
• 1 (1 ounce) package taco seasoning mix
• 2 cups shredded Cheddar cheese
• 1 tomato, chopped
• 1/4 cup chopped green onions
• 1/4 cup black olives, drained

Cooking Instructions

1. In a large serving dish, spread the refried beans. Layer the guacamole on top of the beans.
2. In a medium bowl, mix the mayonnaise, sour cream and taco seasoning mix. Spread over the layer of guacamole.
3. Sprinkle a layer of Cheddar cheese over the mayonnaise mixture layer. Sprinkle tomato, green onions and black olives over the cheese.

Oatmeal Chocolate Chip Cookies

1 c. butter
1 c. brown sugar
1 c. white sugar
2 eggs
Cream first four ingredients Together,
Now add:
1 t. baking soda
1 t. baking powder
1/2 t. salt
2 c. flour
3 c. oatmeal (or just a little less)
1 1/2 c. chocolate chips 

Bake at 350 for 10-15 min.

I was waiting for a rainy day to make these so I didn't have to worry about heating up the house.  I got one and the recipe passed with flying colors!  Enjoy!

Fruit Pops

2 cups boiling water

1 pkg.  (3 oz.) JELL-O Strawberry Flavor Gelatin

18 fresh strawberries, stemmed

2/3 cup  (2-qt. line) KOOL-AID Strawberry Flavor Sugar-Sweetened Soft Drink Mix, or any red flavor 

 ADD boiling water to gelatin mix; stir 2 min. until completely dissolved.

 CUT strawberries in half. Mash berries and drink mix in large bowl with fork. Stir in gelatin.

 POUR into 8 (5-oz.) paper cups.

 COVER cups with foil, insert wooden pop stick into center of each for handle. Freeze 2 hours or until firm.

Variation Twist on your Pop Flavor!

Mix and match this refreshing summer pop with your favorite flavor combination of JELL-O, KOOL-AID and fruit!

Frozen Peanut Butter Turtle Pie

1 tub (8 oz.) Cream Cheese Spread

1/3 cup  creamy peanut butter

1/2 cup sugar

2 cups  thawed COOL WHIP 

1/4 cup caramel ice cream topping

1   OREO Pie Crust (6 oz.)

1/4 cup coarsely chopped Pecans, toasted

2 squares  BAKER'S Semi-Sweet Chocolate 

BEAT cream cheese spread, peanut butter and sugar in large bowl with mixer until well blended. Add COOL WHIP; mix well.
SPREAD caramel topping onto bottom of crust; cover with cream cheese mixture. Freeze 4 hours.
TOP with nuts just before serving. Melt chocolate as directed on package; drizzle over pie.

Jellin' Melon Snacks

1 cantaloupe, cut lengthwise in half

3/4 cup  boiling water

1 pkg. (3 oz.) JELL-O Cherry Flavor Gelatin

1/2 cup  cold water

REMOVE seeds from melon halves; cut thin slice from bottom of each. Scoop out melon flesh, leaving 1-inch-thick shells. Place upside-down on paper towels to drain.
ADD boiling water to gelatin mix; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 15 min. or until slightly thickened. Pour into melon shells.
REFRIGERATE 3 hours or until gelatin is firm. Cut into wedges.

Ranger Cookies

I believe these are the cookies I was making when I got saved!  We were right in the middle of the batch when I decided to accept Christ.  Praise the Lord!

1 c Marg

1 c sugar

1 c brown sugar

2 eggs

1 t vanilla

2 c flour

1 t baking soda

1/2 t baking powder

1/2 t salt

2 c oatmeal

2 c rice krispies

1 c coconut

1 c chocolate chips

(And if you like raisins or dried fruit, you can add a cup of that.  But I don't, so don't add it if you're making them for me)  :)

Cream together marg and sugars.  Add vanilla, baking powder, baking soda and salt.  When combined, add flour gradually.  In a seperate bowl, combine oatmeal, rice krispies, coconut and chocolate chips.  Slowly add these ingredients to cookie dough and mix only until it's all incorporated.

Bake cookies at 375 for 8-10 minutes.

We usually freeze whatever we won't eat that week, or sometimes I'll scoop the dough as I would to bake it, and put it in a tupperware and freeze it.  This way I can make them fresh a few at a time, or when company shows up. 

This makes a big batch.  If you double it, it will not fit into a kitchen aid mixer. (I learned that the hard way!)

Waffles...and Ice Cream!

Waffles:

1-3/4 c flour

2 T sugar

1 T baking powder

1/2 t salt

2 eggs

1-3/4 c milk

1/2 c veg oil

1 t vanilla

In medium bowl, mix all dry ingredients.  Make a "well" in the center of the mixure.  Set aside.  Mix together all wet ingredients.  Add egg mixture all at once to flour mixture.  Stir JUST UNTIL MOISTENED. (Batter should be lumpy, do not overstir)  Pour 1 to 1-1/4 c of batter onto waffle maker.

Now for the real food... The version we always had growing up: 

Waffles with Chocolate Chips and Ice Cream on top! 

So Yummy!  We had this a lot for Birthday Breakfasts, and just for fun. (Especially when we had friends over)

Use same recipe as above. 

Right after pouring batter into waffle maker, sprinkle chocolate chips evenly over waffle batter.  Close lid and cook as directed.  Once waffles are done, serve with Ice Cream on top!  It's best to get a single flavor ice cream.  The fancy ones don't go as well.

I always made a sandwich out of my waffles and ice cream, but the ice cream melts eventually, so now I just have the ice cream on the side and put a little on each bite. 

 

 My dad had this for supper on Sunday nights as a kid, and we just had it any time mom made waffles.  Try it!

Tuna Melt (or Tuna Burgers)

This is a great Sunday night meal.  It's easy!  We usually used hamburger buns, but any kind of bread will do!

1- 1/2 c tuna (drained)

1/2 c chopped celery

2 T chopped onion

1/8 t black pepper

1 c shredded cheese

1/2 c mayo

2 T mustard

1/4 t red pepper

1 pkg hamburger buns, or Italian Bread

Mix above ingredients except bread together. Spread onto bread or bun.  Bake 325 for 15-20 minutes.

Cheesy Stuffed Shells

1 container (16 oz.) Ricotta Cheese

1 pkg.  (10 oz.) frozen chopped spinach, thawed, well drained

1 cup 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

1 large  tomato, chopped 

HEAT oven to 400°F. Mix ricotta cheese, spinach, 1/2 cup mozzarella, Parmesan and seasoning; spoon into shells.
MIX sauce and tomatoes; spoon half 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.

Homemade Noodles

2  c flour

3 egg yolks

1 egg

2 t salt

1/4 to 1/2 c water

Put flour in bowl and make "well" for egg, yolks, and salt. Mix together, and add water 1 T at a time until dough forms into a ball.

Turn dough onto well foured cloth covered board.  Knead until smooth and elastic.(10 minutes). Let rest 10 minutes.

Divide dough into 4 parts. Roll dough 1 part at a time into paper thin rectangle (sometimes I like them a little thicker than this). Keep remaining dough covered.  Cut rolled dough into strips.  Separate strips and place them on towel to dry for 2 hours. When dry, break into smaller pieces and cook in chicken broth 12-15 minutes or until tender.  Add these to your favorite chicken noodle soup recipe for a real treat!  Or thicken the broth and serve over mashed potatoes. 

Funnel Cakes

2 eggs, beaten

1-1/2 c milk

2 c flou

1 t bkg powder

1/2 t salt

3 c cooking oil

Mix all ingredients EXCEPT OIL together.  Heat grease in a frying pan.  Pour batter in a funnel over hot grease 1/2 c at a time.  Fry until golden brown.  You may have to turn over half way through. 

Dust with powdered sugar or other favorite toppings and enjoy!

Brian's Lemon Cake

Again, the picture doesn't do the cake justice, but try it! It's amazing! This was my brother's favorite growing up . That's why it's called Brian's Lemon Cake.

1 3 oz pkg lemon jello

1 c boiling water

add 3/4 c oil

3 large or 4 small eggs

1 lemon or yellow cake mix

1. Mix above ingredients and bake at 350 until done. (Check box for times)

2. When cake is done, poke with fork all the way to the bottom all around the cake. 

3. Mix:

1 c lemon juice

3/4 c pwd sugar

4. Pour above mixture evenly over cake. 

Enjoy!!!

Coconut Pecan Frosting for German Chocolate Cake

This recipe is SO much better than store bought.  I remember snitching this out of the pan a LOT when I was growing up.  The recipe for chocolate frosting is a great combination with this as well.

1.2 c butter

1 c evaporated milk

1 c sugar

3 egg  yolks

1 t vanilla

1-1/3 c flake coconut

1 c chopped pecans

1. Place butter in pan on med heat.  

2. Blend in milk, sugar, egg yolks, and vanilla . Cook until thickened.  

3. Remove from heat and add coconut and pecans.  Stir until cooled and of spreading consistancy. 

Use this with my chocolate frosting recipe for an amazing German Chocolate cake.  Or try my German Chocolate Upside Down cake recipe for a quicker dessert. 

Chocolate Frosting - The Best!!

1 Stick of marg

1 T vanilla

1/2 t salt

1/4 c cocoa

2 T milk

4+ c powdered sugar

Cream all together.  Add more milk or powdered sugar to get the consistency you like.  You can also add more cocoa if you want a darker chocolate color.  Make a little extra, because you'll probably eat some of it while you're decorating the cake. :-)

Bran Muffins

4 c All Bran

2 c 100% Bran (or I just use 2 more cups of All Bran)

2 c boiling water

1 qt buttermilk

3 c sugar

1 c marg

4 eggs

 c flour

2 t bkg soda

1 t salt

Pour hot water over cereal and mix.  Add buttermilk, let stand while mixing other ingredients.  Cream sugar, marg, and eggs.  Add cereal mix and mix well.  Sift together dry ingredients and add to cereal mixture.  Put into greased muffin tins and bake at 375 for 20-25 minutes. 

Recipe makes 1 gallon. Makes 5 dozen muffins.  Can make 1/e recipe.  You can keep batter in fridge for up to 3 weeks.  I do this and just make fresh muffins each day.  Mmm!!

Peanut Butter Cheesecake Brownie Babies

1 pkg. (19 to 21 oz.) brownie mix (13x9-inch pan size)

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

1/3 cup sugar

1   egg

1/4 cup peanut butter

1/2 tsp.  vanilla

1-1/2 cups thawed Whipped Topping(Optional)

20   maraschino cherries (Optional)

HEAT oven to 350ºF.
PREPARE brownie batter as directed on package. Spoon into 20 paper-lined muffin cups.
BEAT cream cheese, sugar, egg, peanut butter and vanilla with mixer until blended. Spoon 1 rounded Tbsp. into center of batter in each cup, pressing down slightly into batter. Bake 30 min. or until centers are set. Cool.
SERVE topped with COOL WHIP and cherries.(Optional)

Triple Layer Peanut Butter Brownies

pkg. (19 to 21 oz.) brownie mix (13x9-inch pan size)

1 cup  cold milk

1 pkg. (3.4 oz.) Vanilla Flavor Instant Pudding

1 cup  creamy peanut butter

1/2 cup powdered sugar

1-1/2 cups  Whipped Topping (Do not thaw.)

3 squares BAKER'S Semi-Sweet Chocolate

1/2 cup  Dry Roasted Peanuts, coarsely chopped

PREPARE and bake brownies in 13x9-inch pan as directed on package; cool. Meanwhile, beat milk and pudding mix with whisk 2 min. Add peanut butter and sugar; mix well. Refrigerate until brownies are completely cooled.
SPREAD pudding mixture over brownies.
MICROWAVE COOL WHIP and chocolate on HIGH 1 min., stirring every 30 sec. Spread over pudding; sprinkle with nuts. Refrigerate 1 hour.

The Best Meatballs

2 lb. ground beef

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

1-1/4 cups water

2   eggs

HEAT oven to 400ºF.
LINE 2 (15x10x1-inch) pans with foil; spray with cooking spray. Mix ingredients until blended; shape into 32 (1-1/2-inch) balls, using 1/4 cup for each.
PLACE 16 meatballs in each prepared pan. Bake 16 to 18 min. or until done (160ºF).
COMBINE half the meatballs with Marinara Sauce or Creamy Brown Gravy.  Cool remaining meatballs; freeze for later use. (See Tips.)

Chocolate Turtle Cheesecake

1-1/2 cups crushed NILLA Wafers (about 50)

3/4 cup  chopped Pecans, divided

1/4 cup (1/2 stick) butter, melted

32  Caramels

3 Tbsp. milk

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

1 cup sugar

1 cup  Sour Cream

4 eggs

1 pkg.  (8 squares) BAKER'S Semi-Sweet Chocolate, divided

HEAT oven to 325ºF.
MIX wafer crumbs, 1/2 cup nuts and butter; press onto bottom of 13x9-inch pan. Microwave caramels and milk in microwaveable bowl on MEDIUM (50%) 4 to 5 min. or until caramels are melted and mixture is well blended, stirring every 2 min. Pour over crust; spread to within 1 inch of edge. Cool.
BEAT cream cheese and sugar with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Melt 7 chocolate squares. Stir into cream cheese batter; pour over caramel layer.
BAKE 45 to 50 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Sprinkle with remaining nuts just before serving. Melt remaining chocolate square; drizzle over cheesecake.

Strawberry Whipped Sensation

4 cups fresh strawberries, divided(I use frozen sometimes)

1 can  (14 oz.) sweetened condensed milk

1/4 cup lemon juice

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

8 OREO Cookies, finely chopped

1 Tbsp.  butter, melted

LINE 9x5-inch loaf pan with foil, with ends extending over sides of pan. Mash 2 cups berries in large bowl. Add milk, juice and 2 cups COOL WHIP; mix well. Pour into prepared pan.
MIX chopped cookies and butter; spoon over COOL WHIP mixture. Cover with ends of foil; gently press cookie mixture into COOL WHIP mixture. Freeze 6 hours or until firm.
INVERT dessert onto plate when ready to serve; remove pan and foil. Frost dessert with remaining COOL WHIP. Slice remaining berries; arrange over dessert.

Peanut Butter Cup Pie

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

1/2 cup  plus 1 Tbsp. creamy peanut butter, divided

1 cup cold milk

1 pkg.  (3.4 oz.) Vanilla Flavor Instant Pudding

2-1/2 cups thawed Whipped Topping, divided

1   OREO Pie Crust (6 oz.)

3 squares BAKER'S Semi-Sweet Chocolate

BEAT cream cheese and 1/2 cup peanut butter in medium bowl until well blended. Add milk and dry pudding mix; beat 2 min. Whisk in 1 cup COOL WHIP; spoon into crust. Refrigerate until ready to use.  

MEANWHILE, microwave remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely. 

SPREAD chocolate mixture over pudding layer in crust. Microwave remaining peanut butter in small microwaveable bowl 30 sec.; stir. Drizzle over pie. Refrigerate 4 hours or until firm. 

Stove-Top Easy Chicken Bake

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

1-1/2 lb.  boneless skinless chicken breasts, cut into bite-size pieces

1 can (10-3/4 oz.) condensed cream of chicken soup

1/3 cup  Sour Cream

1 pkg. (16 oz.) frozen mixed vegetables, thawed, drained
1 c shredded cheddar cheese

HEAT oven to 400ºF.
PREPARE stuffing as directed on package.
MIX remaining ingredients in 13x9-inch baking dish; top with stuffing.
BAKE 30 min. or until chicken is done. Enjoy now or cover and refrigerate. To reheat, microwave each serving on HIGH 2 min. or until heated through.

Raspberry Bars

I got this recipe through an e-mail chain for my church.  So, if you also get those e-mails, sorry to duplicate.  But it sounds too good not to share!!  (Sorry, no picture!)

RASPBERRY BARS

2 pkgs. refrigerated sugar cookie dough (I used 3 for jelly roll pan)

3 8oz pkg. cream cheese

1 1/2 cups of sugar

3 tsp. vanilla

raspberries as desired. (fresh or frozen)

1/2 bag of white choc. chips (optional)

Press cookie dough into a jelly roll pan. Bake at 350 until golden brown. Cool

Beat cream cheese, vanilla and sugar until light and fluffy. Spread onto cooled crust.

Top with fruit as desired.

Melt chips and add enough oil to make a consistency that will drizzle

easily and drizzle mixture over top of fruit.

Refrigerate. Best when made at least a day ahead so that the cookie can

soften.