Luscious Lemon Squares

Recipe courtesy of bettycrocker.com

1	cup Gold Medal® all-purpose flour
1/2	cup butter or margarine, softened
1/4	cup powdered sugar
1	cup granulated sugar
2	teaspoons grated lemon peel, if desired
2	tablespoons lemon juice
1/2	teaspoon baking powder
1/4	teaspoon salt
2	eggs
	Powdered sugar

1. Heat oven to 350ºF.
2. Mix flour, butter and powdered sugar. Press in ungreased square pan, 8x8x2 or 9x9x2 inches, building up 1/2-inch edges.
3. Bake crust 20 minutes.
4. Beat granulated sugar, lemon peel, lemon juice, baking powder, salt and eggs with electric mixer on high speed about 3 minutes or until light and fluffy. Pour over hot crust.
5. Bake 25 to 30 minutes or until no indentation remains when touched lightly in center. Cool; dust with powdered sugar. Cut into about 1 1/2-inch squares.

Fruit-Filled Coffee Cake

Photo courtesy of Kraftrecipes.com

1 pkg. (2-layer size) white cake mix

1 tsp.  ground cinnamon

1 cup BREAKSTONE'S or KNUDSEN Sour Cream

3   eggs

1/4 cup water

1 can  (21 oz.) cherry pie filling

1/2 cup PLANTERS Sliced Almonds, toasted

1 cup  powdered sugar

1-1/2 Tbsp. milk 

HEAT oven to 350ºF. Beat first 5 ingredients with mixer until well blended. Pour into greased and floured 13x9-inch pan; top with spoonfuls of pie filling.
BAKE 35 min. or until toothpick inserted in center comes out clean; sprinkle with nuts. Cool 10 min.
MIX sugar and milk; drizzle over cake. Cool completely.

Options: Change the flavor of the coffee cake by preparing with your favorite pie filling, such as blueberry, apple or strawberry.

Layered Strawberry Cheesecake Bowl

Photo courtesy of Kraftrecipes.com

3 cups sliced fresh strawberries

3 Tbsp.  sugar

2 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened

1-1/2 cups  cold milk

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

2 cups  thawed COOL WHIP LITE Whipped Topping, divided

2 cups frozen pound cake cubes (1 inch) or make your own

1 square  BAKER'S Semi-Sweet Chocolate 

COMBINE berries and sugar. Refrigerate until ready to use. Beat Neufchatel in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; mix well. Blend in 1-1/2 cups COOL WHIP; spoon half into 2-1/2-qt. bowl.  

TOP with cake, berries and remaining Neufchatel mixture. Refrigerate 4 hours.

MELT chocolate; drizzle over trifle. Top with remaining COOL WHIP.

For instructional video, go here.

Pound Cake

 

This recipe works great for tomorrow recipe!

• 2 cups butter
• 3 cups white sugar
• 6 eggs
• 4 cups all-purpose flour
• 2/3 cup milk

1. Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 8x4 inch loaf pans, then line with parchment paper.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour alternately with the milk, mixing just until incorporated.
3. Pour batter evenly into prepared loaf pans. Bake in the preheated oven for 70 minutes, or until a toothpick inserted into the center of the cakes comes out clean. After removing them from the oven, immediately loosen cake edges with a knife. Allow to cool in pans for 10 minutes, then remove from the pans. Strip off the parchment paper and cool completely on wire racks.

Fried Tacos

 These are a TASTY alternative to the boring soft shell tacos. 

 Start with a little oil in a frying pan. I use olive oil, cuz it's healthy(er), right? 

  Heat it until it starts to bubble a little when you put the tip of a tortilla in.

 It browns quickly, in only a few seconds.  Once it starts to bubble, check the other side.  Flip when brown.

 Once the other side is brown you can take it our and let it dry on a paper towel. 

Fill with all your favorite taco fillings and ENJOY!!

Crispy Chicken Roll-ups

Recipes courtesy of kraftrecipes.com

 

6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness

6 slices  OSCAR MAYER Thin Sliced Smoked Ham

6 KRAFT Deli Fresh Extra Thin Swiss Cheese Slices, cut lengthwise in half

2   eggs, beaten

14 PREMIUM Saltine Crackers, finely crushed (about 2/3 cup) (Or you could use rice krispies)

3 Tbsp.  margarine or butter, melted 

 

HEAT oven to 350ºF. Top chicken with ham and cheese; roll up. Secure with toothpicks.
DIP in eggs, then in cracker crumbs, turning to evenly coat all sides of each roll-up. Place in greased 13x9-inch baking dish; drizzle with margarine.
BAKE 40 min. or until chicken is done (165ºF). Remove and discard toothpicks before serving.
 

Mini Pizza Bagels

Photo courtesy of kraftrcipes.com

6 mini bagels, split, toasted

1/4 cup  pizza sauce

3/4 cup KRAFT 2% Milk Shredded Mozzarella Cheese 

Mini pepperonis or ground sausage (optional)

HEAT broiler.
SPREAD cut sides of bagels with sauce; top with cheese.
BROIL, 6 inches from heat, 2 to 3 min. or until cheese is melted.

Ham & Cheddar in a Loaf

Photo courtesy of kraftrecipes.com

 See below for tips and variations.

1 lb. frozen bread dough, thawed (I use Rhodes bread dough)

1 pkg.  (9 oz.) OSCAR MAYER Deli Fresh Shaved Smoked Ham

1 cup KRAFT Shredded Cheddar Cheese

1/4 cup  MIRACLE WHIP Dressing

1 egg, beaten

1 Tbsp.  KRAFT Grated Parmesan Cheese 

HEAT oven to 350°F.
FLATTEN dough on lightly floured surface. Roll into 12x8-inch rectangle with rolling pin. Top with ham to within 1/2 inch of edges. Mix Cheddar and dressing; spread over ham.
MOISTEN edges of dough with water. Fold lengthwise into thirds; pinch seams together to seal. Place, seam-side down, on lightly greased baking sheet. Cut several slits in top. Brush with egg; sprinkle with Parmesan.
BAKE 35 to 40 min. or until golden brown. Cool 10 min. before slicing.

I buy Rhodes bread dough.  It comes in a pkg of 5.  I make 5 loafs and freeze them for a quick meal in the future.  Just thaw and bake!

 Rhodes dough comes frozen.  Thaw only a few at a time to prepare the loafs.  The dough will start rising pretty quickly after it thaws, so you should only do a few at a time and try to get them back in the freezer before they start to rise. (If you're not going to cook them right away)

Try making a Pizza Loaf!  Fill the dough with sauce, cheese, and your favorite meats and veggies. 

Great for taking a meal to a new mom or someone who has been sick.

Bruschetta 'n Cheese-Stuffed Chicken Breasts

1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained

1-1/4 cups  KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

1/4 cup chopped fresh basil

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

8 small boneless skinless chicken breast halves (2 lb.)

1/3 cup  KRAFT Roasted Red Pepper Italian with Parmesan Dressing 

HEAT oven to 350ºF.  

MIX tomatoes, 1/2 cup cheese and basil in medium bowl. Add stuffing mix; stir just until moistened.

PLACE 2 chicken breasts in freezer-weight resealable plastic bag; pound to 1/4-inch thickness. Remove from bag; place, top-sides down, on cutting board. Repeat. Spread chicken with stuffing mixture.

ROLL chicken breasts up; place, seam-sides down, in 13x9-inch baking dish. Drizzle with dressing. Bake 40 min. or until chicken is done (165°F). Sprinkle with remaining cheese; bake 5 min. or until melted.

Photos courtesy of kraftrecipes.com

Cheesy Beef Corn-Chip Skillet

1 lb. ground beef

1 small  onion, chopped

3/4 cup water

1 pkg.  (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix

2 cups corn chips

1/4 lb.  (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes

2 cups shredded lettuce

2   tomatoes, chopped 

 

BROWN meat with onions in large skillet; drain. Add water and seasoning mix; cook as directed on package.
COVER meat mixture with chips and VELVEETA; cover. Cook on low heat 5 min. or until VELVEETA is melted.
TOP with lettuce and tomatoes.
 

Crunchy Onion Pork Chops

Photo courtesy of Frenchs.com

Ingredients:

3 cups (6 oz.) FRENCH'S® Original or Cheddar French Fried Onions
3 tbsp. all-purpose flour
6 (1/2-inch thick) bone-in or boneless pork chops, season with salt and pepper to taste
1 egg, beaten

Directions:

Place French Fried Onions and flour into plastic bag. Lightly crush with hands or with rolling pin. Transfer to pie plate or waxed paper.
DIP pork chops into beaten egg; then coat with onion crumbs, pressing firmly to adhere. Place chops on baking sheet.
BAKE at 400°F for 20 min. or until no longer pink in center.

Chocolate Chip Cookie Dough Cheesecake Bars

Crust:
1 & 1/2 c. graham cracker crumbs
5 TBSP butter, melted
2/3 c. mini semi-sweet chocolate chips
(Or, if you're not a big fan of graham Crackers you could use Nilla Wafers or a brownie base)
 
Cookie Dough:
5 TBPS butter, room temp.
1/3 c. packed light brown sugar
3 TBSP sugar
1/4 tsp coarse salt
1 tsp. vanilla extract
3/4 c. flour
1 c. chocolate chips 

Cheesecake Filling:
10 oz. cream cheese, room temp.
1/4 c. sugar
1 egg
1 tsp vanilla extract
 
Topping:
1/3 c. chocolate chips
1 tsp shortening

Preheat oven to 325.
 

For the crust:
Grease a 8x8 pan with butter, line pan with parchment paper and butter the paper,
leaving enough to extend over the sides.
Crush graham crackers into crumbs to make 1 & 1/2 cups.
Add to butter and stir until crumbs are moistened. Stir in chocolate chips.
Press crust mixture into bottom of pan. Bake for 6 minutes. Set pan on wire rack to cool.

For cookie dough:
Using mixer and the paddle attachment, mix butter, brown sugar, sugar, salt, and vanilla extract at medium speed until smooth. Adjust mixer speed to low and add flour. Mix just until incorporated. Stir in chocolate chips. Set aside.

For cheesecake:
Using mixer, beat cream cheese and sugar until smooth.
Add egg and vanilla extract, beating just until blended.
Pour batter into cooled, baked crust. Drop cookie dough by teaspoonfuls over the top of the filling.

Bake about 30 minutes, or until set. Transfer to wire rack to cool completely.
Place in the refrigerator to chill several hours.

For the topping:
Combine the chocolate chips and shortening and melt in the microwave at 30 second intervals at 50% power. Stir after each interval; repeat until melted.

Drizzle over the bars before serving.

Chicken Tetrazzini

1 chicken breast, cooked and cubed
1 (10 oz) pkg spaghetti, broken
1/2 c margarine
1 small onion, diced
1 lb velveeta
1 can cream of mushroom soup

Cook spaghetti until done.  Drain.  Melt margarine and saute onion.   Add cheese, stirring until  melted.  Add to spaghetti.  Add soup and chicken.  Put in baking dish and bake for 30 minutes at 350.

Ham and Cheese Crescent Roll-ups

Photo courtesy of Pillsbury.com

1 can (8 oz) efrigerated crescent dinner rolls 

8 thin slices cooked ham (8 oz)

4 thin slices Cheddar cheese (4 oz), each cut into 4 strips

1. Heat oven to 350°F. Separate dough into 8 triangles. Place 1 piece of ham on each triangle; place 2 strips

of cheese down center of ham. Fold in edges of ham to match shape of dough triangle. 

2. Roll up each crescent, ending at tip of triangle. Place with tips down on ungreased cookie sheet. 

 3. Bake 15 to 19 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

Turkey Divan

This is DELICIOUS!!!

1 Head of broccoli
16 pieces turkey breast lunch meat (not thinly sliced)
8 slices swiss cheese

Sauce:
1 cup whipping cream
2 t chicken soup base
1/2 c parmesan cheese

Cut head of broccoli into long spears.  Use two spears for each piece of meat.  Steam the broccoli so it's still firm and bright green.  DO NOT OVERCOOK!! 

Using a slice of meat, put 1/2 a slice of swiss cheese on one end, lay two broccoli spears side by side with the flower portion on opposite ends, sticking out on the end of the piece of meat. (this is not how it's shown above, but it's how I do it)  Roll up the meat and place in a flat baking dish close together.

In a sauce pan, combine whipping cream, and soup base until bubbly.  Once mixture gets hot, mix in parmesan cheese and heat until bubbly.  Pour over meat rolls and bake 300-325 for 20-30 minites.  If they are hot but not nicely browned, you can use the broiler for a few seconds, but watch it closely.

Let sit a few minutes to cool slightly.  They will be very hot!  Scoop up extra sauce and spoon over rolls as you serve. 

Green Bean Casserole

1 can cream of mushroom soup
2 cans green beans
1/2 envelope of onion soup mix
1 small can of french fried onions

Mix mushroom soup, green beans, and onion soup mix well.  Put into a casserole dish.  Top with french fried onions.  Bake at 350 for 30 minutes. 

Ranch Spinach Dip

Photo courtesy of Hiddenvalley.com

• 1 packet (1 ounce) Hidden Valley Original Ranch Dips Mix
• 1 container (16 ounces) sour cream
• 1 box (10 ounces) frozen chopped spinach, thawed and well-drained
• 1 can (8 ounces) water chestnuts, rinsed, drained and chopped
• 1 round loaf French bread
• fresh vegetable sticks

Stir together dips mix, sour cream, spinach and water chestnuts. Chill 30 minutes or until just before serving.

Cut top off the bread and remove center (using firm bread pieces as dippers). Fill bread bowl with dip. Serve with cubed bread and vegetables.

Cheesey Chicken Pot Pie

 Photo courtesy of kraftrecipes.com

3 cups chopped cooked chicken

1 pkg.  (16 oz.) frozen vegetable blend, thawed, drained

1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes

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

1 can (8 oz.) refrigerated crescent dinner rolls 

HEAT oven to 375ºF.
COMBINE first 4 ingredients in 13x9-inch baking dish.
UNROLL dough; place over chicken mixture.
BAKE 20 to 25 min. or until crust is golden brown.

Homemade Noodles

2 c flour
3 egg yolks
1 egg
2 t salkt
1/4-1/2 cup water

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

Turn dough onto a well floured cloth -covered board.  Knead until smooth and eliastic. (10 Minutes)

Let rest 10 minutes.  Divide dough into 4 parts.  Roll dough, 1 part at a time, into a paper thin rectangle, keeping remaining dough covered.  Cut dough into strips.  Place strips on a towel to dry for 2 hours.  When dry, break into smaller pieces if desired.  Cook in salt water 12-15 minutes or until tender.

Great for homemade chicken noodle soup or beef and noodles!

Heavenly Hash

Description:  Heavenly Hash is a chocolate covered candy with a sweet cherry-coconut filling.

Sorry, no picture this time.  But this is per special request:

1 pound sugar (3 1/2 cups)
2 sticks margarine
1 med jar drained maraschino cherries (Chopped)
2 c nuts (Chopped)
1 c coconut

1 pkg chocolate chips
Block of paraffin wax
(Or I just use almond bark)

Cream together sugar and margarine.  Add cherries, coconut and nuts. Mix well. Form into balls (I use cookie dough scoop). Refrigerate until firm. In a double boiler, melt chocolate. Dip balls into chocolate until completely covered. Place on pan with wax paper to cool.

O'Henrietta Bars

• 1/4 cup butter OR margarine, softened
• 1/3 cup brown sugar
• 1/3 cup Light or Dark Corn Syrup (or 1/3 c brown sugar with 1 T water)
• 1 teaspoon Vanilla Extract
• 1-1/2 cups quick oats
• 1/8 teaspoon salt
• 1/2 cup (3 ounces) semi-sweet chocolate chips
• 1/3 cup creamy peanut butter

1. Preheat oven to 350°F. Spray 8- or 9-inch square baking pan with cooking spray. 2. Mix butter, brown sugar, corn syrup, vanilla, and salt with electric mixer until smooth. Stir in oats. Press into prepared pan.
3. Bake for 15 to 18 minutes or until center is barely firm. Cool on wire rack 5 minutes.
4. Sprinkle with chocolate chips; top with small spoonfuls of peanut butter. Let stand 5 minutes; spread peanut butter and chocolate over bars, swirling to marbleize.
5. Cool completely. Refrigerate 15 minutes to set topping. Cut into bars. 

Gooey Chocolate Peanut Butter Bars

CRUST:

• 3/4 cup all-purpose flour
• 1/3 cup sugar
• 1/4 cup Corn Starch
• 1/2 cup butter OR margarine

 FILLING:

• 2 eggs
• 1/2 cup Light Corn Syrup (or 1/2 c sugar and 1/8 c water)
• 1/2 cup brown sugar
• 1/4 cup creamy peanut butter
• 1 teaspoon Vanilla Extract
• 1/4 teaspoon salt
• 1/2 cup flaked coconut
• 1/2 cup semi-sweet chocolate chips

1. For CRUST: Combine flour, sugar and corn starch in a medium bowl. Cut in butter until mixture is crumbly. Press into a greased 13 x 9-inch pan.
2. Bake in a preheated 350°F oven for 15 to 18 minutes or until crust is lightly browned.
3. For FILLING: Beat eggs, corn syrup, peanut butter, vanilla and salt in a medium mixing bowl. Stir in coconut and chocolate chips. Pour over crust. Return to oven.
4. Bake an additional 20 to 25 minutes, or until mixture is golden. Cool and cut into bars.

Blackberry Crumb Bars

1 1/2 cups (3 sticks) unsalted butter, at room temperature
3/4 cup light brown sugar, firmly packed
3/4 cup granulated white sugar
2 teaspoons vanilla extract
3/4 teaspoon salt
3/4 cup almond flour or very finely ground almonds
2 3/4 cups all-purpose flour
1 1/2 cups seedless Blackberry Jam
powdered sugar, for dusting

Directions:

1. Preheat oven to 325 degrees F. Spray 9x13-inch pan with nonstick spray.
2. Prepare shortbread: In a large bowl, use an electric mixer to combine butter and sugars; beat until creamy. Add vanilla and salt and beat until well combined. Beat the almond flour and the all-purpose flour into the butter mixture on low speed, just until a smooth dough forms. Divide the dough in half. Wrap one half in plastic wrap and refrigerate for 30 minutes or so. Press the other half of the dough into the bottom of the prepared pan to form the bottom crust.
3. Bake the crust until it is just beginning to turn light brown around the edges, about 20 minutes. Remove the pan from the oven. Place jam into a bowl and stir very well until it is nice and smooth. Spread the jam evenly over the partially baked crust. Crumble the refrigerated shortbread dough over the jam to form a crumbled topping. Return the pan to the oven and continue baking until the topping is firm and crisp and golden in color, about 30 minutes. Transfer to a wire rack and let cool completely. Sprinkle lightly with powdered sugar before cutting into bars.

Tips:

*Almond flour is sold in a bag (I always buy Bob's Red Mill brand). Ask your market if they carry it.
*If you can find a jar of Smucker's brand seedless Blackberry Jam- 18 ounces- it is the perfect size for this recipe.
*Substitute raspberry or apricot jam if you wish to change up the flavors.
*The bars will keep in a covered container at room temperature for about 1 week. Or keep in the freezer for up to 1 month.

Source: RecipeGirl.com (adapted from Sticky, Chewy, Messy, Gooey)

No Bake Peanut Butter Drop Cookies

• 1 cup sugar
• 1 cup corn syrup
• 1 cup creamy peanut butter
• 1 tsp. vanilla
• 5 cups Cherrios or Chex

1. In a large sauce pan, combine sugar and corn syrup.  Bring to boil over medium heat.
2. Allow mixture to boil for one minute and remove from heat.
3. Add peanut butter and vanilla to mixture and mix until smooth.
4. Add Cheerios or Chex and mix until all coated.
5. Drop mixture by spoonful onto waxed paper and allow to cool.  Enjoy.  (I get about 2 dozen from this recipe.  It all just depends on how big you make them.)

Christmas Mix

1 lb mixed nuts or peanuts
1 box cheerios
1 box rice chex
1 box wheat chex
1 pkg pretzels

1 stick marg
8 T Worcestershire sauce
1 t garlic salt
salt
celery salt

In a large bowl, mix together first list of ingredients.  In a pan, mix together second list of ingredients and heat until marg melts.  Pour liquid mixture over dry ingredients and stir well.  Pour mix onto a jelly roll pan and bake at 275 for 2 hours, stirring every 15 minutes. 

Peanut Brittle

• 1  cup  sugar
• 1/2  cup  light corn syrup
• 1/8  teaspoon  salt
• 1  cup  dry-roasted or shelled raw peanuts
• 2  tablespoons  butter
• 1  teaspoon  baking soda
• 2  teaspoons  vanilla

Butter a jelly roll pan (cookie sheet with side), set aside.  In a sauce pan, combine sugar, corn syrup, and water.  Heat on medium heat until reaches 285 degrees.  Remove from heat and add peanuts and butter.  Cook over medium heat again until mixture reaches 295 degrees.  Remove from heat and add vanilla and baking soda. Pour onto buttered jelly roll pans. Spread thin.  Cool until firm and break into pieces.

Mom's Peanut Butter Fudge

4 c sugar
14.5 oz can (1-2/3 c) evaporated milk
1 c butter
1-12 oz pkg peanut butter chips (or you can use chocolate for chocolate fudge, or half and half for choc-peanut butter)
1 pint (2 cups) marshmallow cream
1 t vanilla
1 cup chopped peanuts (optional, i usually omit)

Butter the sides of a 3 qt saucepan.  Add sugar, evaporated milk, and butter.  Cook over medium heat, stirring frequently, to soft ball stage. (236 degrees, using a candy thermometer) Once the mixture reaches tempterature, remove from heat and immediately add peanut butter chips, marshmallow cream, vanilla, and nuts if desired.  Beat until chips melt. Pour into buttered 9x13 pan.  Allow to cool completely. 

Tip:  To keep fudge fresh for longer, store in the freezer in an air-tight container.

Caramels

1 c melted butter
2-1/4 c br sugar
dash salt
1 c corn syrup
1-14 oz can sweet and condensed milk

1 t vanilla

Combine first 5 ingredients in a medium sauce pan.  On medium heat, heat mixture to firm ball stage. (245 degrees, using a candy thermometer)  Once mixture reaches desired tempterature, remove from heat and stir in vanilla.  Pour into a buttered 9 inch square pan. Cool and cut into squares.

Tip: This recipe makes a lot caramel, you may want to cut the recipe in half. We cut the pieces with scissors and wrapped each piece in wax paper.

Ginger Cookies

• 2 cups flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons Ground Ginger
• 1/2 teaspoon Ground Saigon Cinnamon
• 1/8 teaspoon Ground Cloves
• 1 cup sugar
• 1/2 cup Butter
• 1 egg
• 1/4 cup Dark Corn Syrup (or 1/4 c br sugar and 1 T water)
• 1/3 to 1/2 cup sugar

 
1. Combine flour, baking soda, salt, ginger, cinnamon and cloves in a medium bowl; set aside.
2. Beat 1 cup sugar and butter in a large bowl with mixer at medium high speed until well mixed. Beat in egg and corn syrup until smooth. Stir in flour mixture. Refrigerate dough 1 hour or until easy to handle. 3. Place 1/3 to 1/2 cup sugar in a small dish. Shape dough into 3/4 to 1-inch balls; roll in sugar. Place balls 2 inches apart on greased baking sheets.
4. Bake in preheated 350°F oven for 9 to 11 minutes or just until golden around edges. Cool on baking sheet 1 minute; remove to wire racks to finish cooling.

TIP: To speed chilling, place dough in freezer for 15 to 30 minutes instead of refrigerating.

Church Windows

2 c chocolate chips
6 T marg
1 cup chopped nuts
1- 10.5 oz pkg colored mini marshmallows


Melt butter and chocolate chips over low heat.  Allow to cool slightly.  Stir in nuts and marshmallows.  Pour mixture onto an 18-inch sheet of wax paper. Roll the loaf of marshmallow mixture in the wax paper, and twist wax paper at the ends to seal. Refrigerate until firm, about 3 hours. Cut into 1/4-inch slices to serve.

Oatmeal Hermits

• 2 cups quick-cooking oats
• 1/2 cup firmly packed brown sugar
• 1 cup chocolate chips
• 1-1/2 cups flour
• 1/2 teaspoon salt
• 2 teaspoons Baking Powder
• 1 teaspoon Ground Cinnamon
• 1/2 cup Dark or with real Brown Sugar Corn Syrup (Or substitute 1/2 c Br sugar with 1/8 cup water or oil)
• 1/2 cup vegetable Oil
• 2 eggs

1. Preheat oven to 375°F. Spray a large baking sheet with cooking spray.
2. Mix oats, sugar and chocolate chips in a large bowl; add flour, salt, baking powder and cinnamon and mix well. Whisk together corn syrup, oil and eggs in a small bowl. Add to dry ingredients.
3. Drop dough by rounded tablespoons 2 inches apart on prepared baking sheet.
4. Bake 12 to 15 minutes until lightly browned around edges. Remove cookies to wire rack to cool.

VARIATION: Omit cinnamon and add 1/2 teaspoon vanilla extract to the corn syrup mixture.

Cool Whip Cookies

These are EASY and Delicious!!

1 pkg. (2 lg. size) lemon or chocolate cake mix (or any other kind you'd like)
2 c. Cool Whip
1 lg. egg
Powdered sugar

Mix all ingredients except powdered sugar with mixer. Roll a spoonful of dough in powdered sugar. Place on cookie sheet. Bake at 350 degrees in preheated oven for 7-8 minutes. Note: These may be made with any flavor cake mix.

Do not overcook.  Cookies should be a little chewy.

Pie Crust

8" crust (or 4 apple dumplings
1 1/2 c flour
3/4 t salt
1/2 c shortening (lard)
3 T water

9" crust (or 6 apple dumplings)
2 c flour
1 t salt
2/3 c shortening (lard)
1/4 c water

*if using crisco, add 1 extra T)

Using a dough hook and mixer (or a pasty blender by hand) mix flour, salt, and lard together until mixture in crumbly.   Add water and mix just until comes together.  Roll out using pastry cloth and rolling pin cover for easy rolling. 

Kitchen Tip - Bacon!!

To save time cooking bacon (and time cleaning up the grease splatter), try baking your bacon!

Line a jelly roll pan with foil (makes for a lot easier cleanup) and set a oven proof cooling rack or baking rack on top.  Place bacon on rack and bake according to the back of the package. 

For delicious sweet and crispy bacon, sprinkle each slice with a little brown sugar.  Yum!!

Pumpkin Spice Cake with Brown Sugar Frosting

1 pkg. (2-layer size) spice cake mix

1 cup  water

1 cup canned pumpkin

1/3 cup  oil

3 eggs

3/4 cup  chopped Walnuts

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

1/3 cup  packed dark brown sugar

1 cup thawed Whipped Topping 

 

HEAT oven to 350ºF.
BEAT first 5 ingredients in large bowl with mixer 2 min. or until well blended. Stir in nuts. Pour into 13x9-inch pan sprayed with cooking spray.
BAKE 30 to 32 min. or until toothpick inserted in center comes out clean. Cool completely.
BEAT Neufchatel and sugar in small bowl with mixer until well blended. Add COOL WHIP; mix well. Spread over cake.

 

Mile-High Peanut Butter Pie

35 NILLA Wafers, finely crushed (about 1 cup)

1/4 cup  butter, melted

1 pkg. (3.9 oz.) Chocolate Instant Pudding

2 cups  cold milk, divided

4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, softened

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

1/2 cup peanut butter, divided

2 cups  thawed Whipped Topping, divided

1/2 square BAKER'S Semi-Sweet Chocolate 

 

HEAT oven to 375ºF.
MIX wafer crumbs and butter until well blended; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
BEAT chocolate pudding mix and 1 cup milk with whisk 2 min. (Pudding will be thick.) Spread onto bottom of crust. Gradually add remaining milk to cream cheese in large bowl with mixer until well blended. Add dry vanilla pudding mix; beat 2 min. Reserve 1 Tbsp. peanut butter. Add remaining to vanilla pudding mixture; beat until well blended. Stir in 1 cup COOL WHIP. Spread over chocolate pudding layer to within 1 inch of edge. Spoon remaining COOL WHIP onto center of pie.
REFRIGERATE 3 hours. When ready to serve, microwave remaining peanut butter in microwaveable bowl on HIGH 15 sec. or until melted. Melt chocolate as directed on package. Drizzle peanut butter and chocolate over pie.

 

Layered Chocolate-Peanut Butter Fudge

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

3/4 cup  canned sweetened condensed milk

1/2 cup Peanuts, chopped

1 pkg.  (6 squares) BAKER'S White Chocolate

1/4 cup creamy peanut butter 

 

MICROWAVE semi-sweet chocolate and milk in microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Stir in nuts. Spread onto bottom of foil-lined 8-inch square pan.
MICROWAVE white chocolate in separate microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Add peanut butter; stir until melted. Spread over semi-sweet chocolate layer.
REFRIGERATE 2 hours or until firm. Cut into squares.
 

Chocolate-Peppermint Striped Delight

45 NILLA Wafers, finely crushed (about 1-1/2 cups)

1/4 cup  butter, melted

1/2 cup sugar, divided

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

3 cups plus 2 Tbsp. cold milk, divided

1/4 cup  finely crushed candy canes

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

2 pkg.  (3.9 oz. each)  Chocolate Instant Pudding

1/4 cup coarsely crushed candy canes 

 

MIX wafer crumbs, butter and 2 Tbsp. sugar; press onto bottom of 13x9-inch dish. Refrigerate until ready to use.
BEAT cream cheese, remaining sugar and 2 Tbsp. milk in medium bowl until well blended. Stir in finely crushed candy canes. Add 1-1/4 cups COOL WHIP; mix well. Spread over crust.
BEAT pudding mixes and remaining milk with whisk 2 min.; pour over cream cheese layer. Let stand 5 min. or until thickened. Cover with remaining COOL WHIP.
REFRIGERATE 4 hours. Top with coarsely crushed candy canes just before serving.
 

Chocolate-Pecan Pie Bars

1 cup butter or margarine, softened

2 cups  flour

2 cups sugar, divided

1/4 tsp.  salt

1-1/2 cups light corn syrup

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

4 eggs, beaten

1-1/2 tsp.  vanilla

2-1/2 cups chopped PLANTERS Pecans 

 

HEAT oven to 350ºF.
BEAT butter, flour, 1/2 cup sugar and salt with mixer until mixture resembles coarse crumbs. Press onto bottom of 15x10x1-inch pan sprayed with cooking spray. Bake 20 min. or until lightly browned.
MEANWHILE, microwave corn syrup and 6 chocolate squares in large microwaveable bowl on HIGH 2-1/2 min. or until chocolate is almost melted, stirring after 1-1/2 min.; stir until completely melted. Add remaining sugar, eggs and vanilla; mix well. Stir in nuts. Pour over warm crust; spread to evenly cover crust.
BAKE 35 min. or until filling is firm around edges but still slightly soft in center. Cool completely. Melt remaining chocolate squares as directed on package; drizzle over cooled bars. Let stand until chocolate is firm.

 

Overnight Stuffed French Toast

1 pkg (8 oz.)  Cream Cheese

3 Tbsp.  sugar

8 slices cinnamon-swirl bread

4   eggs

1/2 cup milk

2 cups  sliced fresh strawberries (or fried apples, or favorite pie filling)

1 cup blueberries 

MIX reduced-fat cream cheese and sugar until well blended; spread onto bread. Place 4 bread slices, cream cheese-sides up, in 8-inch square baking dish sprayed with cooking spray. Cover with remaining bread slices, cream cheese-sides down.
WHISK eggs and milk until well blended; pour over bread. Cover; refrigerate overnight.
HEAT oven to 350ºF. Bake, uncovered, 30 to 35 min. or until center is set and top is lightly browned. Serve topped with fruit.