Pudding-Chocolate Chunk Cookies

1 cup butter or margarine, softened

3/4 cup  packed brown sugar

1/4 cup granulated sugar

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

1 tsp. vanilla

2   eggs

1 tsp. baking soda

2-1/4 cups  flour

1 pkg. (12 oz.) BAKER'S Semi-Sweet Chocolate Chunks

HEAT oven to 375°F.
BEAT butter, sugars, dry pudding mix and vanilla in large bowl with mixer until well blended. Add eggs and baking soda; mix well. Gradually beat in flour. Stir in chocolate.
DROP teaspoonfuls of dough, 2 inches apart, onto baking sheets.
BAKE 8 to 10 min. or until barely brown. Cool 3 min. on baking sheets. Remove to wire racks. Cool completely.

Parmesan Crusted Stuffed Chicken

6 small boneless skinless chicken breast halves (1-1/2 lb.)

12   fresh asparagus spears, trimmed

1/2 cup Finely Shredded Italian* Five Cheese Blend

1/4 cup  Grated Parmesan Cheese

HEAT oven to 400ºF.
MAKE cut in one long side of each chicken breast, being careful to not cut through to opposite side. Fill pockets with asparagus and shredded cheese.
PLACE on baking sheet sprayed with cooking spray; top with Parmesan.
BAKE 20 min. or until chicken is done (165°F).

Four-Cheese Pasta Florentine

3 cups mostaccioli, uncooked

1 pkg.  (10 oz.) frozen chopped spinach

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

1 cup  2% Milkfat Low Fat Cottage Cheese

2 eggs

1 pkg.  (8 oz.) Shredded Mozzarella Cheese

1/4 cup Grated Parmesan Cheese

HEAT oven to 375ºF.
COOK pasta as directed on package, omitting salt. Meanwhile, cook spinach as directed on package; drain well. Place in large bowl. Add cream cheese; stir until melted. Stir in cottage cheese and eggs until well blended.
DRAIN pasta. Add to spinach mixture with mozzarella; mix lightly. Spoon into 8- or 9-inch square baking dish; top with Parmesan.
BAKE 25 min. or until center is set.

Lemon-Blueberry Swirl Cake

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

3/4 cup  water

3 egg whites

2 Tbsp.  oil

1 pkg. (3 oz.) Lemon Flavor Gelatin, divided

1 cup  blueberries

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

1 whole  egg

3 Tbsp. water

HEAT oven to 350ºF.
BEAT cake mix, 3/4 cup water, egg whites and oil in large bowl with mixer until well blended. Add 1/4 cup dry gelatin mix; beat on low speed 1 min., then on medium speed 4 min. Stir in berries; set aside. Beat cream cheese and whole egg in small bowl with mixer until well blended.
POUR 3/4 of the cake batter into greased 12-cup fluted tube pan or 10-inch tube pan; cover with layers of cream cheese mixture and remaining cake batter.
BAKE 45 to 50 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from side of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
PLACE cake on plate. Microwave 3 Tbsp. water in microwaveable measuring cup on HIGH 30 sec. Add to remaining dry gelatin mix; stir until dissolved. Brush over cake until mixture is absorbed. Refrigerate leftovers.

Cheesy Mashed Potato Casserole

2 lb. Yukon gold potatoes (about 6), peeled, quartered

2 Tbsp.  butter

1/2 cup Sour Cream

1 cup  Shredded Cheddar Cheese

6 slices Bacon, cooked, crumbled

COOK potatoes in boiling water in large saucepan 20 min. or until tender; drain. Return to pan.
HEAT oven to 350ºF. Add butter and sour cream to potatoes; mash until smooth. Spoon half into 1-1/2-qt. casserole; cover with layers of cheese, remaining potato mixture and bacon.
BAKE 30 to 35 min. or until heated through.

Thank You For Using My Site!

Thank you for taking the time to look over my recipes.  I hope you can enjoy many of them like we do. 

They are all categorized so you can easily find a list of recipes for whatever occasion you need. 

If you want to search a little deeper, please use the Search function on the right hand ride of the page.  Just enter a recipe name or ingredient and it'll find them for you. 

And as always, I love to hear from you!! So please comment.  Let me know what recipes you try, how they turned out, and how you altered them to fit your taste.  Others may like to hear your ideas too!

Taco Seasoning

We go through a lot of taco seasoning in our house.  I've found an easy way to make it when you don't have it on hand, or if you want to save some money!

1 T onion powder

1 t salt

1 T chili powder

1/8 t cayanne pepper (I usually leave this out)

1 t oregano

1 T garlic

1 T cumin

You can add more or less of each ingredient to your own taste.  Enjoy!

CrockPot Cake

1 Chocolate Cake Mix
1 pkg instant chocolate pudding
2 cups sour cream
4 eggs
1 cup water
3/4 c veg oil
1 cup chocolate chips

Combine first 6 ingredients.  Beat on med for 2 minutes.  Stir in chocolate chips.  Pour into greased crock pot and cook on low for 6-7 hours. 

Undone Stuffed Pepper Casserole

1 lb. ground beef

2   green peppers, coarsely chopped

3 cloves garlic, minced

2 cups  cooked long-grain white rice

1 jar (26 oz.) spaghetti sauce

1-1/2 cups  KRAFT Finely Shredded Italian* Five Cheese Blend, divided

HEAT oven to 350ºF.
BROWN meat with peppers and garlic in large skillet; drain. Stir in rice, spaghetti sauce and 3/4 cup cheese.
SPOON into 2-qt. casserole; top with remaining cheese.
BAKE 25 min.

Zucchini Bread

1/2 c Marg
1 c sugar
2 eggs
1 1/2 t vanilla
2 c zuccini
1 t baking pwdr
1 t baking soda
1/4 t salt
2 c flour
1 t cinnamon
1/2 t ginger
1/8 t ground cloves

Cream together margarine and sugar for 2 minutes.  Add eggs, vanilla and zucchini and mix well.  In a seperate bowl, mix together dry ingredients.  Slowly add them to the wet ingredients, being careful not to over mix.  If using an electric mixer, I usually finish it up by hand after I add the last of the dry ingredients in order to prevent over mixing.

I put this in two bread pans because for some reason every type of bread I make doesn't cook all the way through.  However, if you know what you're doing, I'm sure it'll all fit into one pan.

Bake at 350 for 1 hr 15 min.

Breakfast Burritos

1-2 eggs per person
1-2 tortillas (depending on size) per person
Veggies (onions, red or green peppers, mushrooms, etc) as desired
Sausage or bacon
Velveeta or sliced American Cheese
Taco Sauce or salsa if desired

In a fry pan, saute veggies until tender.  Set aside.  Cook sausage or bacon in pan and set aside. Mix together eggs, veggies and desired meat and scramble mixture in pan. Take tortillas and lay cheese down the middle of the tortilla.  Top with scrambled eggs, then taco sauce or salsa if desired.  Microwave or put on a cookie sheet in the oven at 350 until cheese melts.

Creamed Eggs on Toast

Yes, I know this is a very OLD recipe and probably not one used by most people these days.  However, I LOVE IT! 

2 T flour
2 T butter
1 c milk
Salt to taste
3-4 boiled eggs

Make a white sauce by melting butter in a sauce pan.  Add flour and mix well.  Immediately, add the milk and whisk together over med heat until it starts to thicken.  Once thicken, salt to taste and add diced boiled eggs.  Serve over toast. 

I have also had this as creamed asparagus, and that was also delicious. 

Soda Cracker Cookies/Toffee

35 soda crackers

1 cup butter

1 cup semisweet chocolate chips

3/4 cup finely chopped walnuts

1 cup packed brown sugar

1.	Preheat oven to 375 degrees F (190 degrees C). Line a 15 x 10 inch baking pan with foil and grease it well. Line the pan with soda crackers.
2.	In a medium saucepan, melt the butter. Add the brown sugar and cook stirring it until it dissolves. Bring to a boil and cook about 3 minutes, stirring constantly. Immediately pour mixture over the soda crackers.
3.	Bake for 3 to 5 minutes or until the mixture starts to bubble. Spread the chocolate chips over the hot cookies. Let set for a minute to allow for chocolate to melt. Spread the chocolate evenly. Sprinkle with nuts. Let cool, then cut into bars.

Meatball and Tortellini Soup--**New Top Recipe!!**

1 lb meatballs (can buy frozen or make your own with my meatball recipe)
1 qt canned tomatoes (I use the chili ready ones)

4 c water
1 T chili powder (Omit this if you use chili ready tomatoes)
1 t salt
1/2 t pepper
2 cloves garlic
2 t basil
2 t oregano
Vegetables of your choice: I use carrots, celery, onion, and zucchini.  You can also try green beans, corn, or peas.
8 oz tortellini

In a large soup pan, combine tomatoes, water, spices, and vegetables.  Cook until vegetables are tender.  If you are using boxed tortellini, cook as directed in a separate pan, then add to soup.  If using frozen, add to soup directly along with meatballs.  Continue to cook soup until tortellini and meatballs are hot.

Chicken Kiev

I know this is a recipe website.  However, I thought I'd share with you a meal idea that not many people are aware of..

It's called Chicken Kiev.  You can find it in your grocer's freezer.  I always wait until Hy-Vee has them on sale for $1.  They come individually wrapped.  You can also find Chicken Cordon Blue or Broccoli Cheese Stuffed Chicken.  Prepare them as directed or I microwave two for 1 minute (plus 30 seconds for every additional one) and then bake them another 10 minutes until they reach 160 degrees.  That makes for a quick supper.  Serve with rice or mashed potatoes.  Enjoy!!

Biscuits

3 c flour
2 T baking powder
1 t salt (or garlic salt)
1 stick marg
milk

Mix dry ingredients together with fingers. Using a pastry blender, cut in one stick of margarine.  Add enough milk to make dough very soft, almost sticky.  Don't over mix.  Pat dough out and cut with a biscuit cutter, (or just drop batter in little mounds) and place on a greased cooking sheet.  Bake at 425 for 10-15 minutes. 

For biscuits similar to those served at Red Lobster, try this:
Add in 1 t garlic powder and 1/2 c or more shredded cheddar cheese.

Buffalo Chicken Dip

4 boneless, skinless chicken breasts (About 2 lbs)
1-12oz. bottle hot sauce
2-8 oz pkgs cream cheese
1-16 oz bottle of blue cheese salad dressing (I use ranch)
8 oz sharp cheddar cheese, mont. jack, or a combo

Boil chicken until cooked through.  Shred with 2 forks.
Preheat oven to 350.  In a 9x13 pan, combine chicken with hot sauce and spread evenly.
In a large saucepan over med. heat, combine cream cheese and dressing, stirring until smooth and hot.  Pour evenly over chicken.  Bake uncovered for 20 min., then sprinkle with shredded cheese and bake uncovered for another 10 min.
Let stand 10 minutes before serving.  Serve with tortilla chips.

Parmesan Bow-Tie Skillet

3 cups farfalle (bow-tie pasta), cooked

1 jar  (14 oz.) spaghetti sauce

1/2 cup Ricotta Cheese

1 cup  Shredded 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.

Easy Chicken Enchilada Skillet

1 Tbsp. oil

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

1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth

1/4 cup  Ranch Dressing

2 Tbsp. flour

6   flour tortillas (6 inch), cut into small pieces

1 cup Mexican Style Finely Shredded Four Cheese

1/2 cup Thick 'N Chunky Salsa(I omit this)

HEAT oil in large deep skillet on medium-high heat. Add chicken; cook 7 min. or until done, stirring occasionally.
MIX broth, dressing and flour until well blended; gradually add to chicken, stirring constantly. Bring to boil. Simmer on medium-low 3 min. Stir in tortilla pieces.
SPRINKLE with cheese; cover. Simmer 3 to 5 min. or until melted. Top with salsa.

Chicken Parmesan Bundles

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

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

1-1/4 cups Shredded Mozzarella Cheese, divided

6 Tbsp.  Grated Parmesan Cheese, divided

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

1   egg

10 RITZ Crackers, crushed (about 1/2 cup)

1-1/2 cups  spaghetti sauce, heated (I omit this and just serve the chicken)

HEAT oven to 375ºF.
MIX cream cheese, spinach, 1 cup mozzarella and 3 Tbsp. Parmesan until well blended; spread onto chicken breasts. Starting at one short end of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired.
BEAT egg in shallow dish. Mix remaining Parmesan and cracker crumbs in separate shallow dish. Dip chicken in egg, then roll in crumb mixture to evenly coat. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.
BAKE 30 min. or until chicken is done (165ºF). Remove and discard toothpicks, if using. Serve chicken topped with spaghetti sauce and remaining mozzarella.

Slush Punch (an Earle tradition)

(Hopefully I don't get dis-owned for posting this)

1 family size strawberry jello

2 cups sugar

1 cup boiling water

Mix above ingredients together until dissolved

Add:

8 oz. lemon juice

1-18 oz can pineapple juice

1 T almond flavoring

Add water to above to fill a gallon bucket

Freeze overnight. 

To Serve. allow to thaw for about 30 minutes.  Place frozen punch into a punch bowl and sparingly add Strawberry soda as you use a knife or metal spoon to slush up the punch. Punch should be very thick, so don't add too much pop!

Slow Cooker Tex-Mex Chicken

1 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips

2 Tbsp.  (1/2 of 1-1/4-oz. pkg.)  Taco Seasoning Mix

2 Tbsp. flour

1   each green and red pepper, cut into 1-inch-wide strips

1 cup frozen corn

1-1/2 cups  Thick 'N Chunky Salsa

1 cup Mexican Style Finely Shredded Four Cheese 

  TOSS chicken with taco seasoning and flour in slow cooker. Stir in vegetables and salsa; cover with lid.
COOK on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
STIR just before serving; top with shredded cheese

Layered Enchilada Bake

1 lb. lean ground beef

1 large  onion, chopped

2 cups Salsa

1 can  (15 oz.) black beans, rinsed

1/4 cup Zesty Italian Dressing

2 Tbsp.  Taco Seasoning Mix

6 flour tortillas (8 inch)

1 cup  Sour Cream

1 pkg. (8 oz.) Mexican Style Finely Shredded Four Cheese 

 

 

HEAT oven to 400ºF.
BROWN meat with onions in large skillet on medium-high heat; drain. Stir in next 4 ingredients.
ARRANGE 3 tortillas in single layer on bottom of 13x9-inch baking dish. Cover with layers of half each meat mixture, sour cream and cheese. Repeat layers; cover.
BAKE 40 min. or until casserole is heated through and cheese is melted, uncovering after 30 min. Let stand 5 min.

Beefy One-Pot Dinner

1 lb. lean ground beef

1 large  onion, chopped

2 carrots, thinly sliced

1 cup  finely chopped potatoes

1 cup water

1 can  (14 oz.) baked beans

1/2 cup Original Barbecue Sauce

1 cup  Shredded Cheddar Cheese 

BROWN meat in large nonstick skillet; drain. Add vegetables; cook 5 min., stirring occasionally.
STIR in water; cover. Simmer on medium-low heat 10 min. or until vegetables are tender.
ADD beans and barbecue sauce; mix well. Cook 5 min. or until heated through. Top with cheese.

Easy Italian Stew

2 Tbsp. Italian Dressing

1 lb.  bulk Italian sausage

2 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth

1 pkg.  (16 oz.) frozen stir-fry vegetables (white onions; sliced green, red and yellow peppers)

1 can (15 oz.) cannellini beans, rinsed

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

1 cup elbow macaroni, uncooked

1 cup  Shredded Mozzarella Cheese 

 

HEAT dressing in large saucepan on medium heat. Add sausage; cook 8 to 10 min. or until done, stirring occasionally to break into small pieces.
ADD broth, stir-fry vegetables, beans and tomatoes; bring to boil. Stir in macaroni; simmer on medium heat 8 to 10 min. or until macaroni is tender, stirring occasionally.
TOP with cheese. Serve with RITZ Crackers.
 

Layered Pumpkin Loaf

1 cup canned pumpkin

1 cup  plus 2 Tbsp. granulated sugar, divided

1/2 cup packed brown sugar

4   egg whites, divided

1/2 cup fat-free milk

1/4 cup  canola oil

2 cups flour

2-1/2 tsp.  Baking Powder

2 tsp. pumpkin pie spice

1/4 tsp.  salt

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

 

 

HEAT oven to 350ºF.
MIX pumpkin, 1 cup granulated sugar, brown sugar, 3 egg whites, milk and oil in large bowl. Add flour, baking powder, spice and salt; stir just until moistened. Beat Neufchatel cheese, remaining granulated sugar and remaining egg white with whisk until well blended.
SPOON half of pumpkin batter into greased 9x5-inch nonstick loaf pan; cover with layers of Neufchatel mixture and remaining pumpkin batter.
BAKE 1 hour to 1 hour 5 min. or until toothpick inserted in center comes out clean. Loosen bread from sides of pan; cool in pan 10 min. Remove bread from pan to wire rack; cool completely.

Honey Nut Granola

4 cups rolled oats

1 cup sliced almonds

1 cup chopped pecans  (Or substitute either of these nuts for your favorite ones)

1 cup raw sunflower seeds (optional)

1/3 cup canola oil

1/2 cup honey

(Here's an option:  try adding 1/3 c peanut butter)

1 teaspoon vanilla extract

1 tablespoon ground cinnamon

1.	Preheat oven to 300 degrees F (150 degrees C).
2.	In a large bowl, stir oats, nuts and sunflower kernels together. In a separate bowl, mix together oil, honey, vanilla and cinnamon. Add to dry ingredients; mix well. Spread mixture onto two ungreased baking sheets.
3.	Bake in preheated oven, for 10 minutes, remove from oven and stir. Return to oven and continue baking until golden, about 10 minutes. Remove from oven and let cool completely before storing.

Cookie Salad

2 (3.4 ounce) packages instant vanilla pudding mix

2 cups buttermilk

12 ounces frozen whipped topping, thawed

1 (20 ounce) can pineapple chunks, drained

2 (11 ounce) cans mandarin oranges, drained

1/2 (11.5 ounce) package fudge stripe cookies

In a large bowl, mix together the pudding mix and the milk. Fold in the whipped topping. Mix in the pineapple chunks and mandarin oranges. Chill until ready to serve. Crush cookies and mix in just before serving.

Caramel or Peanut Butter Brownies

Peanut Butter Version:

Caramel Version:

1 pkg.  chocolate cake mix

1/2 cup (1 stick) butter, melted

1/4 cup evaporated milk (I just use regular milk)

1/2 cup chocolate chips

For Peanut Butter Brownies: 

1 cup  PLANTERS Dry Roasted Peanuts, divided (optional 

1 cup creamy peanut butter

For Caramel Brownies:

1 Pkg Caramels (unwrapped)

1/4 Cup Evaporated Milk (Again, I use regular milk)

(sometimes I cheat and use caramel ice cream topping.  Not as good, but much easier and cheaper)

HEAT oven to 350ºF.  

Beat first 3 ingredients with mixer until well blended. (Dough will be thick.) Press half onto bottom of prepared 9x13 pan. Bake for 10 minutes. 

Sprinkle half of the chocolate chips (and nuts if making peanut butter) over crust. Microwave peanut butter or caramel/milk mixture in small microwaveable bowl on HIGH 1 min., stirring after 30 sec.; spread over chocolate chips. Drop remaining dough on top of the peanut butter/caramel. Sprinkle with remaining chocolate (and nuts-Press gently into dough with spatula)
BAKE 15 min. more

Amazing Coffee Cake

1 C Butter or Marg

1 C Sugar

2 eggs

1/2 t salt

3 t baking pwdr

3 c flour

1 c milk

1 t vanilla

1 1/2 c brown sugar

2 t cinnamon

1 stick butter

1. Cream together butter and sugar, add eggs and beat together.  2. In seperate bowl, mix together salt, baking powder, and flour.  In another bowl mix together milk and vanilla.  3. Add flour and milk mixtures a little at a time, alternating, to the creamed butter, sugar and eggs. (add a little milk, then a little flour, then a little more milk, etc.)  4. Pour 1/2 of batter into a greased 9x13 pan.  Sprinkle with 1/2 of brown sugar and cinnamon.  Repeat layering.  5.  Pour melted butter over entire pan.  Bake @ 375 for 25 minutes.

You can put it all together the night before and bake it in the morning.

No Bake Cookies

1 stick marg
1/2 c cocoa
2 c sugar
1/2 c milk

1/2 c peanut butter
1 t vanilla
3 c quick oatmeal

Stir together marg, cocoa, sugar, and milk.  Boil one minute.  Take off stove and add peanut butter, vanilla, and oats.  Drop by spoonful onto wax paper.  Allow to cool, and enjoy!

My Favorite Peach Cobbler

Peach Cobbler:
 

1/2 c butter- melted
1 large can peaches

Batter:
1 c sugar
1 c flour
1 1/2 t baking powder
3/4 c milk
 

Pour melted butter into a 9x13 pan. Mix remaining ingredients except peaches. Pour over melted butter into the pan. Place peach slices evenly over batter. Bake at 350 for 30 minutes.

Ultimate Cinnamon Buns from America's Test Kitchen

I have several cinnamon roll recipes on my blog.  I haven't made them enough to have developed a favorite, but these turned out as well as my Great Cinnamon Rolls  recipe.  I just liked this recipe because when I made these, I didn't have the ingredients on hand that were needed for the other recipe.

3/4	cup whole milk , heated to 110 degrees
1	envelope (2 1/4 teaspoons) instant or rapid-rise yeast
3	large eggs , room temperature
4 1/4	cups all-purpose flour
1/2	cup cornstarch
1/2	cup granulated sugar
1 1/2	teaspoons salt
12	tablespoons (1 1/2 sticks) unsalted butter , cut into 12 pieces and softened

Filling
1 1/2	cups packed light brown sugar
1 1/2	tablespoons ground cinnamon
1/4	teaspoon salt
4	tablespoons unsalted butter , softened

Glaze
4	ounces cream cheese , softened
1	tablespoon whole milk
1	teaspoon vanilla extract
1 1/2	cups confectioners' sugar

1. 1. For the dough: Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, shut off. Line 13- by 9-inch baking pan with foil, allowing excess foil to hang over pan edges. Grease foil and medium bowl.
2. 2. Whisk milk and yeast in liquid measuring cup until yeast dissolves, then whisk in eggs. In bowl of stand mixer fitted with dough hook, mix flour, cornstarch, sugar, and salt until combined. With mixer on low, add warm milk mixture in steady stream and mix until dough comes together, about 1 minute. Increase speed to medium and add butter, one piece at a time, until incorporated. Continue to mix until dough is smooth and comes away from sides of bowl, about 10 minutes. Turn dough out onto clean surface and knead to form a smooth, round ball. Transfer dough to prepared bowl, cover with plastic wrap, and place in warm oven. Let rise until doubled in size, about 2 hours.
3. 3. For the filling: Combine brown sugar, cinnamon, and salt in small bowl. Turn dough out onto lightly floured surface. Following photos 1 and 2 in the related step-by-step, roll dough into 18-inch square, spread with butter, and sprinkle evenly with filling. Starting with the edge nearest you, roll dough into tight cylinder, pinch lightly to seal seam, and, following photo 3, cut into 8 pieces. Transfer pieces, cut-side up, to prepared pan. Cover with plastic wrap and let rise in warm spot until doubled in size, about 1 hour.
4. 4. For the glaze and to bake: Heat oven to 350 degrees. Whisk cream cheese, milk, vanilla, and confectioners’ sugar in medium bowl until smooth. Discard plastic wrap and bake buns until deep golden brown and filling is melted, 35 to 40 minutes. Transfer to wire rack and top buns with ½ cup glaze; cool 30 minutes. Using foil overhang, lift buns from pan and top with remaining glaze. Serve.
5. Make Ahead: After transferring pieces to prepared pan in step 3, buns can be covered with plastic wrap and refrigerated for 24 hours. When ready to bake, let sit at room temperature for 1 hour. Remove plastic wrap and continue with step 4 as directed.

Almond Bars

Delicious and Easy!!

4 eggs
2 c sugar
2 sticks butter
2 c flour
1 1/2 t almond extract
Optional: Almonds for garnish as pictured above.

Melt margarine and sugar together.  Mix in rest of ingredients but be careful not to overmix.  Pour into greased 9x13 pan.  If desired, place almonds on top for garnish before baking.  Bake at 350 for 20-25 minutes, but be careful not to over bake.  Enjoy!

Strawberry Lemonade Bars

Crust
1/4 cup sugar
1/2 cup butter, room temperature
1 1/2 cups all purpose flour
1/4 tsp salt

Filling
1 cup fresh lemon juice
2-3 tsp lemon zest
1/2 cup pureed strawberries (about 3/4 cup berries)
1 1/4 cups sugar
4 large eggs
1/4 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt

Preheat oven to 350F. Lightly grease a 9×13-inch baking pan.

Begin by making the crust:
In a large bowl, cream together sugar and butter, until smooth and fluffy. Working at a low speed, gradually beat in flour and salt until mixture is crumbly. Pour into prepared pan and press into an even layer. Bake for about 17 minutes, until set at the edges.

While the crust bakes, prepare the filling:
In the bowl of a food processor, combine lemon juice, lemon zest, strawberry puree, sugar and eggs and process until smooth. Add in flour, baking powder and salt, then pulse until smooth.
Gently pour the filling over the hot crust when it has finished baking. Return pan to oven and bake for 23-26 minutes, until the filling is set (There will be a light colored “crust” on top from the sugar in the custard – nothing to worry about).
Cool completely before slicing and use a damp knife to ensure clean slices.
Store bars in the refrigerator, especially on a hot day.

Peanut-Chip Cookies

• 1 3/4  cups  all-purpose flour
• 1  teaspoon  baking soda
• 1/4  teaspoon  salt
• 1/2  cup  peanut butter
• 1/4  cup (1/2 stick)  unsalted butter, softened
• 1/2  cup  packed light-brown sugar
• 1/4  cup plus 1 tablespoon  granulated sugar
• 1/4  cup  fat-free milk
• 1    egg
• 1  teaspoon  vanilla extract
• 1  cup  chocolate chips
• 1/4  cup  finely chopped peanuts

Heat oven to 350 degrees F.
In a medium-size bowl, whisk together flour, baking soda and salt. Set aside.
In a large bowl, beat peanut butter and butter on medium speed 2 minutes, until creamy. Add brown sugar and 1/4 cup of the granulated, and beat 2 minutes. Beat in milk, egg and
vanilla. Beat in dry ingredients until just combined. Stir in chips and nuts. Chill dough 15 minutes.
For each cookie, roll 2 teaspoons of dough into a ball and place on baking sheets 2 inches apart. With fork, flatten each ball into a 1 1/2-inch round, making a crosshatch pattern. Sprinkle a small amount of the remaining sugar over the top of each.
Bake at 350 degrees F. for 10 to 12 minutes, until lightly browned around edges. Let cool on sheets 1 minute. Transfer to rack; let cool.

Recipe courtesy of Family Circle magazine.

Harvest Chicken and Potatoes

• 1  pound  boneless, skinless chicken breast, cut into 1-inch pieces
• 3  tablespoons  flour
• 1/2  teaspoon  salt
• 1/4  teaspoon  black pepper
• 12  ounces  small new potatoes, scrubbed and halved
• 2  cups  baby carrots, cut into thirds
• 2    celery stalks, cut into 1/2-inch pieces
• 1  large  onion, chopped
• 1  can (4 ounces)  sliced mushrooms, drained
• 2    cloves garlic, minced
• 3/4  teaspoon  dried thyme
• 1/2  teaspoon  dried sage
• 1  cup  low-sodium chicken broth
• 1  tablespoon  unsalted butter, softened

Directions

1. In a medium-size bowl, stir together chicken, 2 tablespoons of the flour, 1/4 teaspoon of the salt and the pepper; add to slow cooker. Stir in potatoes, carrots, celery, onion, mushrooms, garlic, 1/2 teaspoon of the thyme, the sage and broth. Cover and cook on HIGH for 4 hours or on LOW for 6 hours.
2. In a small bowl, stir together remaining 1 tablespoon flour and the butter until a paste forms. Push the chicken and veggies to one side and whisk paste, remaining 1/4 teaspoon each salt and thyme into slow cooker bowl. Cook 1
more hour or until thickened.

Recipe courtesy of Family Circle magazine.

Spicy Velveeta Cheeseburger Dip

1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes

1 can  (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained

1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

1/2 lb.  ground beef, cooked, drained

4 green onions, sliced 

 

MIX all ingredients except onions in microwaveable bowl.
MICROWAVE on HIGH 5 min. or until VELVEETA is melted, stirring after 3 min. Stir in onions.
SERVE with RITZ Crackers and assorted cut-up fresh vegetables.
 

Zebra Brownies

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

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

1/3 cup sugar

1   egg

1/2 tsp. vanilla 

 

HEAT oven to 350ºF.
PREPARE brownie batter as directed on package; spread into greased 13x9-inch pan.
BEAT cream cheese with mixer until creamy. Add sugar, egg and vanilla; mix well. Drop by tablespoonfuls over brownie batter; swirl with knife.
BAKE 35 to 40 min. or until cream cheese mixture is lightly browned. Cool completely before cutting to serve. Keep refrigerated.

 

Cheesy Hot Dog Crescents

8  Hot Dogs

4   American cheese slices, each cut into 4 strips

1 can (8 oz.) refrigerated crescent dinner rolls 

 

HEAT oven to 375ºF.
CUT lengthwise slits in franks to within 1/2 inch of ends; fill with Singles.
SEPARATE dough into 8 triangles; wrap 1 around each frank. Place, slit-sides up, on baking sheet.
BAKE 12 min. or until golden brown.

 

Dirt Cups

1 pkg. (3.9 oz.) Chocolate Instant Pudding

2 cups  cold milk

1 tub (8 oz.) Whipped Topping, thawed

15   OREO Cookies, finely crushed (about 1-1/4 cups), divided

10 worm-shaped chewy fruit snacks 

BEAT pudding mix and milk in large bowl with whisk 2 min. Let stand 5 min. Stir in COOL WHIP and 1/2 cup cookie crumbs.
SPOON into 10 (6- to 7-oz.) paper or plastic cups; top with remaining cookie crumbs.
REFRIGERATE 1 hour. Top with fruit snacks just before serving.

Taco Bowls

• 8 small Flour Tortillas
• 1 lb. extra lean ground beef
• 1 cup Salsa
• 1/2 cup Shredded Cheddar Cheese
• 5 lettuce leaves
• 1 large tomato
• 1/4 cup Ranch Dressing

1. PREHEAT oven to 350°F. Microwave tortillas on HIGH 30 sec. or until softened. Press 1 tortilla into each of 8 medium muffin cups to form a bowl. Carefully fold edges back to keep an opening for the filling. Bake 10 min.

2. MEANWHILE, brown meat in large skillet on medium heat; drain. Stir in salsa; bring to boil. Reduce heat to medium-low; simmer 10 min.,stirring occasionally.

3. CUT lettuce with clean kitchen shears (about 2 cups chopped).

4. CHOP tomato into 1/4-inch pieces with knife (about 1 cup chopped).

5. SPOON about 1/4 cup of the meat mixture into each tortilla bowl. Top evenly with cheese, lettuce and tomatoes. Drizzle with dressing. Makes 4 servings, 2 taco bowls each.

Loaded Baked Potato Soup

Loaded Baked Potato Soup:
3 c peeled, cubed potatoes
one small onion (diced)
1 t garlic
3 c chicken broth
2 c milk
1/2 c bacon (cooked and cut into small pieces)
1 c sour cream
1/2 c cheddar cheese
Salt - to taste

Boil potatoes, onion, and garlic in chicken broth for at least 15 minutes, 

or until potatoes are very tender. Slowly add milk to soup.

Add bacon, sour cream and cheddar cheese.  

Salt soup to taste.

Spinach-Stuffed Chicken Breasts

1-1/2 cups water

6 Tbsp.  KRAFT Roasted Red Pepper Italian with Parmesan Dressing, divided

1 pkg. (10 oz.) spinach leaves, stems removed, chopped

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

1/4 cup coarsely chopped roasted red peppers

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

1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese 

 

HEAT oven to 350ºF.
BRING water and 2 Tbsp. dressing to boil in large skillet on medium-high heat. Stir in spinach, stuffing mix and peppers; cover. Remove from heat. Let stand 5 min.
SPREAD onto chicken breasts. Roll up each breast, starting at one short end; place, seam-side down, in 13x9-inch baking dish. Brush with remaining dressing.
BAKE 35 min. or until chicken is done (165ºF). Top with cheese; bake 5 min. or until melted.

 

Chicken Casserole

This is the recipe we served when we hosted the Ladies Regional Meeting at our church.  The ladies loved it!

2 c chicken, cooked, cubed
1 can cream of celery soup
1 c rice, prepared as directed (1 cup before it's cooked)
1/2 t salt
3/4 c mayo
1 c shredded cheddar cheese
1 small can water chestnuts
1 T lemon juice

Potato chips, crushed

Mix all ingredients together except potato chips.  Put in 9x13 pan. Top casserole with crushed potato chips.  Bake at 350 for 45 minutes to an hour.

Chinese Sundaes

These are delicious!  However, some of the following ingredients may make you wonder, but be brave.  It's good!  If you like sweet and sour chicken, or pineapple on your pizza, you'll love this!  We put the ingredients out "buffet style" so people can be as brave for not-brave as they like.  Great for company!!

Set ingredients out in this order
1. White rice, prepared as directed.  1 1/2-2 cups per person
2. Chow mein noodles (large bag or can for 8 people)
3. Cooked chicken, cubed -room temp
4. Cream of chicken soup + 1/2 c milk, heated  (1 can soup per 2-3 people)
5. Grated Cheese
6. Diced celery
7. Onion (1 c diced)
8. Diced tomatoes
9. More cream of chicken soup+milk
10. Pineapple Tidbits
11. Coconut
12. Chopped nuts
13. Maraschino cherries

All ingredients are not pictured above, but they all go together nicely if you're brave enough to try!