Off-the-Road Car Cake

Car buffs to little boys will race to see and eat this cake!

Prep Time:25 min
Start to Finish:2 hr 15 min
Makes:16 servings
7 Ratings : 0 Reviews : Rate/Review Recipe

1 package Betty Crocker® pound cake mix
3/4 cup water or milk
2 eggs
1 1/2 tubs Betty Crocker® Rich & Creamy vanilla ready-to-spread frosting
Food color
Tray or cardboard, 13x9 1/2 inches, covered
4 creme-filled chocolate sandwich cookies
1 tube (0.68 ounce) Betty Crocker® black or brown decorating gel
Black and yellow licorice beans
1 white gum ball
2 red gum balls
Silver nonpareils

1. Heat oven to 350ºF. Grease and flour 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches. Make cake mix as directed on package, using water or milk and eggs. Pour into pans.

2. Bake 33 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour.

3. Cut and remove 3 inches from end of 1 loaf. Position pieces as shown in diagram for desired automobile. Freeze cut pieces uncovered about 1 hour for easier frosting if desired.

4. Reserve 1/2 cup of the frosting. Tint remaining frosting with food color. Place whole loaf on tray. Frost top with 1/3 cup tinted frosting. Top with cut layer, positioning for desired car. Trim corners for more rounded look if desired. Attach cookies for wheels, using small amount of frosting. Draw outline of windows with sharp knife. Frost windows and hubcaps with reserved white frosting. Frost sides and top of car with remaining tinted frosting, building up around wheels for fenders.

5. Outline windows, hood, doors and bumpers with decorating gel. Use licorice beans for grill, door handles and signal lights. Cut gum balls in half; use for headlights and taillights. Make spoke markings on wheel with knife. Press 1 silver nonpareil in center of each wheel. Use silver nonpareils for hood ornament if desired. Silver nonpareils are not edible; remove them before eating cake.

Nutrition Information:
1 Serving: Calories 305 (Calories from Fat 90 ); Total Fat 10 g (Saturated Fat 6 g); Cholesterol 40 mg; Sodium 230 mg; Total Carbohydrate 49 g (Dietary Fiber 0g); Protein 2 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4 %; Iron 4 % Exchanges: *Percent Daily Values are based on a 2,000 calorie diet.

How To Before frosting, brush off any crumbs from cake surfaces. Then create a “base” by spreading with a very thin coat of frosting. This prevents any cake crumbs from disturbing your perfectly frosted cake!

Ball Game Cupcakes

Recipe from betty crocker

Celebrating a win? Score big with sweet and sporty ball game cupcakes.

Prep Time:35 min
Start to Finish:1 hr 55 min
Makes:24 cupcakes
18 Ratings : 3 ReviewsRead Reviews

1 box Betty Crocker® SuperMoist® yellow cake mix
1 cup water
1/3 cup vegetable oil
3 eggs
1 cup miniature semisweet chocolate chips
1 container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting
Assorted colors Betty Crocker® decorating icing (in 4.25-oz tubes) or Betty Crocker® easy Flow decorating icing (in 6.4-oz cans)
Assorted food colors

1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 muffin cups. Make cake batter as directed on box--except gently stir chocolate chips into batter. Divide batter evenly among muffin cups (about 2/3 full).

2. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 30 minutes. Decorate as desired below. Store cupcakes loosely covered at room temperature.

Baseballs: Frost cupcakes with vanilla frosting. With black, red or blue icing, pipe 2 arches on opposite sides of cupcakes, curving lines slightly toward center. Pipe small lines from each arch to resemble stitches on a baseball.

Basketballs: Color frosting with yellow and red food colors to make orange; frost cupcakes. With black icing, pipe line across center of cupcake. On either side, pipe an arch that curves slightly toward center line.

Soccer Balls: Frost cupcakes with vanilla frosting. With black icing, pipe a pentagon shape in the center of cupcake, piping a few rows of icing into center of pentagon. Pipe lines from pentagon to edge of cupcake to resemble seams. With toothpick or spatula, spread black icing in center of pentagon to fill in the entire shape.

Tennis Balls: Color frosting with yellow and green food colors to make tennis-ball yellow; frost cupcakes. With white icing, pipe curved design to resemble tennis balls.

High Altitude (3500-6500 ft): Place paper baking cup in each of 30 muffin cups. Stir 2 tablespoons Gold Medal® all-purpose flour into dry cake mix. Increase water to 1 1/4 cups; decrease oil to 2 tablespoons. Bake 17 to 20 minutes.

Nutrition Information:
1 Serving: Calories 270 (Calories from Fat 110); Total Fat 13g (Saturated Fat 4 1/2g, Trans Fat 2g); Cholesterol 25mg; Sodium 200mg; Total Carbohydrate 38g (Dietary Fiber 0g, Sugars 29g); Protein 2g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 4% Exchanges: 1/2 Starch; 2 Other Carbohydrate; 0 Vegetable; 2 1/2 Fat Carbohydrate Choices: 2 1/2 *Percent Daily Values are based on a 2,000 calorie diet.

Special Touch
Arrange cupcakes on green grass. To make grass, shake 1 cup coconut and 3 drops green food color in tightly covered jar until evenly tinted.

Italian Crock Pot Chicken

4 to 6 boneless, skinless chicken breasts
1 can (10 3/4 oz.) Cream of Chicken Soup (I also add a can of COM soup)
1 pkg (8 oz) cream cheese, softened
1 packet Good Seasons Italian Dressing Mix
I also add about 3/4 c. of milk to thin it out a bit.

Combine Soups, cream cheese (milk) and dressing mix. Pour over chicken in Crock pot and cook all day on low-heat. Server over noodles or rice.

Stuffed Green Peppers

2 large green sweet peppers
dash salt
3/4 pound ground beef, pork, lamb, or bulk pork sausage
1/3 cup chopped onion (1 small)
1 7 1/2 ounce can tomatoes, cut up
1/2 cup water
1/3 cup long grain rice
1 T Worcestershire sauce
1/2 t dried basil or oregano, crushed
1/2 cup shredded American cheese or monterey jack/cheddar blend

1. Halve sweet peppers lengthwise, removing stem ends, seeds, and membranes. Immerse peppers in boiling water for 3 minutes. Sprinkle insides with dash of salt. Invert on paper towels to drain well.

2. In a large skillet cook meat and onion till meat is brown and onion is tender. Drain off fat. Stir in undrained tomatoes, water, uncooked rice, Worcestershire sauce, basil or oregano, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Bring to boiling. Reduce heat. Simmer, covered, for 15-18 minutes or till rice is tender. Stir in 1/4 cup of the cheese.

3. Fill peppers with meat mixture. Place in 2 quart square baking dish along with any remaining meat mixture. Bake at 375 about 15 minutes or till heated through. Sprinkle with remaining cheese. Let stand about 2 minutes, or until cheese is melted.

Tin Foil Dinners

Assorted chopped vegetables (large slices and pieces, mind you);
some of our favorites are: potatoes, carrots, onions (but bell peppers, mushrooms, squash, corn would be good too) anything would work
Hamburger Meat
Assorted seasonings, including salt, pepper, onion and garlic powder, thyme, marjoram, steak seasoning, etc.
Tin Foil

I usually like to boil my potatoes and carrots for 5-10 minutes, just so they are tender then...
Lightly spray your tin foil with cooking spray, or butter. Fill with veggies and meat and season generously. Fold tin foil over and tightly seal edges. Place on grill and cook until done, 10-20 minutes, depending on contents. This is a great family meal.. And there's no clean-up which is probably why it's one of my favorites!

Eggs Over Easy

Recipe courtesy Alton Brown
Show: Good Eats
Episode: Cable in the Classroom

2 eggs (the fresher the better)
1 tablespoon unsalted butter
Salt and pepper

Heat a small non-stick skillet over low heat and add butter. As soon as the butter stops foaming, crack the eggs into the pan. Lift the handle about an inch so that the eggs pool in the far corner of the pan. Hold for 30 seconds or until the whites start to set, then lower the handle and give the pan a jiggle just to make sure there's no sticking. Season with a pinch of salt and pepper and continue to cook over low heat until the whites become opaque. Jiggle to loosen the eggs, then lift the pan, holding it about a foot above the heat. Now, flip the eggs over by pushing the pan away and snapping upward simultaneously. Once the eggs start their somersault, raise the pan to meet them so that the exposed yolks experience the softest landing possible. The goal of course is to avoid breaking the yolks. If you succeed, count to 10 slowly then flip the eggs again, slide them onto a plate and serve. If the yolks do break, act like you meant them to, fry for another minute and serve. They'll still taste great.

Scrambled Eggs Unscrambled

Recipe courtesy Alton Brown
Show: Good Eats
Episode: Cable in the Classroom

5 eggs
5 tablespoons milk
1 pat of butter
Kosher salt
Ground pepper C
hives or parsley to garnish

In a small mixing bowl, combine eggs and milk with a fork. In a non-stick skillet, melt the butter over medium-low heat until it bubbles. Stir a pinch of kosher salt into egg mixture then pour into pan, stirring slowly with a heat resistant rubber spatula. As soon as curds begin to form, increase heat to high and instead of stirring, use the spatula to fold the eggs over themselves while gently shaking the pan with your other hand. As soon as no more liquid is running around the bottom of the pan, remove from the heat and serve. Season with fresh black pepper and garnish with fresh chives or parsley. Remember: if they look done in the pan, they'll be over-done on the plate.

Strawberry Salad

Prep Time: 15 min

Total Time: 15 min

Makes: 8 servings

2 bags (10 oz. each) torn romaine lettuce
2 cans (15 oz. each) mandarin orange segments, drained
4 cups sliced strawberries
1 medium red onion, sliced
1 cup Caramelized Almonds
1 cup Poppy Seed Dressing
TOSS lettuce with oranges, strawberries and onion in large bowl.
SPRINKLE with Caramelized Almonds.
ADD Poppy Seed Dressing; mix lightly. Serve immediately.

KRAFT KITCHENS TIPS
Serving Suggestion Serve with a whole wheat roll.

Jazz It Up For a quick main-dish salad, add 1 pkg. (6 oz.) OSCAR MAYER Grilled Chicken

Breast Strips.

Caramelized Almonds:

Prep Time: 5 min

Total Time: 1 hr 10 min

Makes: 8 servings, 2 Tbsp. each

1 cup PLANTERS Sliced Almonds
6 Tbsp. sugar
TOSS almonds with sugar in nonstick skillet; cook on medium-high heat until sugar is caramelized, stirring frequently.
SPREAD into single layer on greased baking sheet or sheet of wax paper; cool at least 1 hour.
BREAK into small pieces. Store in tightly covered container at room temperature.

Poppy Seed Dressing
Prep Time: 5 min

Total Time: 5 min

Makes: 14 servings, 2 Tbsp. each

1/2 cup sugar
1 tsp. salt
1 tsp. dry mustard
1/4 cup wine vinegar
1/2 cup olive oil
1/2 cup canola oil
1 Tbsp. onion juice
3 Tbsp. KRAFT Mayo Real Mayonnaise
4-1/2 tsp. poppy seed

BEAT sugar, salt, dry mustard and wine vinegar in medium bowl with wire whisk until well blended.
ADD olive oil, canola oil and onion juice; mix until well blended. Add mayo and poppy seed; mix well. Cover.
REFRIGERATE until ready to serve.

Striped Delight

Prep Time: 20 Min

Total Time: 4 hr 40 min

Makes: 24 servings, one square each

35 OREO Chocolate Sandwich Cookies
6 Tbsp. (3/4 stick) butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
2 Tbsp. cold milk
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
3-1/4 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling

PLACE cookies in food processor; cover. Process to form fine crumbs. Transfer to medium bowl. Add butter; mix well. Press firmly onto bottom of 13x9-inch dish. Refrigerate 10 min.

Meanwhile, beat cream cheese, sugar and 2 Tbsp. milk in separate bowl with wire whisk until well blended. Stir in 1-1/4 cups of the whipped topping. Spread over crust.

POUR 3-1/4 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Spoon evenly over cream cheese layer. Let stand 5 min. or until thickened. Spread remaining whipped topping over pudding layer.

REFRIGERATE at least 4 hours. Store leftover dessert in refrigerator.

Indoor S'Mores

5 cups miniature marshmallows

1/3 cup light corn syrup

6 Tbsp. margarine or butter

1 1/2 cups milk chocolate chips

1 tsp. vanilla

8 cups Golden Grahams cereal

1 cup miniature marshmallows

MELT 5 cups marshmallows, th ecorn syrup, margarine and chocolate chips in 3-quart saucepan over low heat, stirring constantly; remove from heat. Stir in vanilla. Pour over cereal in large bowl.

MIX quickly until completely coated with chocolate. Stir in 1 cup marshmallows.

PRESS mixture evenly in buttered 13x9x2-inch rectangular pan with buttered back of spoon. Let stand at leat 1 hour, or refrigerate if a firmer bar is desired. Cut into 2-inch squars. 24 squares.

Microwave Directions: Place 5 cups marshmallows, the corn syrup, margarine and chocolate chips in a large microwavable bowl. Microwave uncovered on High 2 to 3 1/2 minutes, stirring after each minute, until mixture is melted and smooth when stirred. Continue as directed above!

Strawberry Lemonade

Ingredients:
10 cups cold water
1 can (10 ounces) frozen non-alcoholic strawberry daiquiri mix, thawed
1 cup fresh squeezed lemon juice (4 to 5 large lemons)
3/4 cup sugar
Whole strawberries (optional)

Directions:
1. Place all ingredients except strawberries in Family-Size Quick-Stir® Pitcher.
2. Plunge until contents are thoroughly mixed.
3. Garnish each glass with a strawberry, if desired. Serve chilled.
Yield: 12 (1-cup) servings

Creamy Caesar Salad Dressing

Ingredients:
1 lemon
3/4 teaspoon Dijon mustard
3/4 teaspoon Worcestershire sauce
1 large garlic clove, pressed
1/2 teaspoon coarsely ground black pepper
1/4 cup mayonnaise
1/2 cup vegetable or olive oil
1/4 cup (1 ounce) grated fresh Parmesan cheese

Directions:
1. Juice lemon to measure 2 tablespoons juice; place in Small Batter Bowl. Add mustard, Worcestershire sauce, garlic and black pepper; whisk until blended using Stainless Steel Whisk. Add mayonnaise; whisk until smooth.
2. While continually whisking, add oil to mayonnaise in a thin, steady stream. Continue whisking until blended; stir in Parmesan cheese. Cover; refrigerate until ready to serve. Store dressing covered in the refrigerator up to 2 weeks.
Yield: 1 cup

Caramel Apple Dip

Recipe from Pampered Chef:

Ingredients:
1 package (8 ounces) cream cheese, softened
1/2 Cup apple butter
1/4 cup packed brown sugar
1/2 teaspoon vanilla
1/2 cup peanuts, chopped
5 apples or pears, wedged

Directions:
1. Combine all ingredients except peanuts and apples in Small Batter Bowl; mix well. Chop peanuts using Food Chopper; add to Batter Bowl. Mix well; chill.
2. Wedge apples using Apple Wedger; arrange around dip and serve.
Yield: 16 servings (2 cups) Cook’s Tips: Apple butter can be found in the jams and jellies section of most grocery stores. Substitute 1 can (8 ounces) crushed pineapple, drained, for the apple butter.

Roasted Potato and Vegetable Salad

Prep Time: 10 min
Total Time: 1 hr min
Makes: 8 servings

2 lb. red potatoes, cut into 1/2-inch cubes
1 medium zucchini, cut lengthwise into thin slices
1 medium yellow summer squash
2 medium carrots, diagonally sliced
1 small red onion, cut into wedges
red and green peppers chopped
2 corn on the cob cut into 2 pieces
8 ounces fresh large mushrooms
Sweet Potato
beef cubes (optional)
1 cup KRAFT Balsamic Vinaigrette Dressing
Or 1 cup KRAFT Sun dried Tomato Vinaigrette Dressing

PREHEAT oven to 400°F. Toss vegetables with dressing.
SPOON into shallow roasting pan.
BAKE 50 minutes or until vegetables are tender, stirring occasionally.

Shepherd's Pie

Brown:

1 ld. ground beef
1 mediium onion, chopped

Add:

1 can tomato soup
1 can green beans

Top with:

2 cups Mashed Potatoes
1 cup grated cheese

Bake at 350 degrees for 20 minutes
Yield 4 Servings

Tuna Noodle Casserole

8 Oz Noodles, Cooked
2 Cans Tuna Fish
1 Can Cream of Celery Soup
2/3 Cup milk
Cheese
Peas

Combine Tuna, Soup, Milk, Cheese and Peas.

Pour over Noodles.

Bake at 375 degrees 25 Minutes

Last 5 Minutes top with more cheese.

Serve with potato chips.

Dirt Cups

Prep Time: 15 min
Total Time: 1 hr 15 min
Makes: 10 servings, about 1/2 cup each




2 cups cold milk
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
15 OREO Chocolate Sandwich Cookies, finely crushed, divided
10 worm-shaped chewy fruit snacks

POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Let stand 5 min.. Gently stir in whipped topping and 1/2 cup of the cookie crumbs.

SPOON into 10 (6- to 7-oz.) paper or plastic cups; top with remaining cookie crumbs.

REFRIGERATE at least 1 hour. Top with fruit snacks just before serving. Store leftovers in refrigerator. Dirt Cups can also be served frozen. Prepare as directed; freeze 3 hours or until firm.

Creamed Corn

Prep Time: 5 min
Total Time: 10 min
Makes: 6 servings, 1/2 cup each

2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
2 Tbsp. milk
1 can (14-3/4 oz.) cream-style corn
1 pkg. (10 oz.) frozen corn, thawed
1/2 cup KRAFT Shredded Sharp Cheddar Cheese
1/3 cup sliced green onions

COOK cream cheese and milk in medium saucepan on medium heat until cream cheese is melted, stirring frequently.

ADD cream-style and thawed frozen corn; stir. Cook 4 min. or until heated through, stirring occasionally.

SPOON into serving dish; sprinkle with Cheddar cheese and onions.

Triple Chocolate Bliss Cake

Prep Time: 20 min

Total Time: 2 hr min

Makes: 18 servings, one slice each

1 pkg. (2-layer size) chocolate cake mix
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
4 eggs
1/2 cup oil
1/2 cup water
3 cups thawed COOL WHIP Whipped Topping, divided
1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate
1-1/2 cups raspberries

PREHEAT oven to 350°F. Lightly grease 12-cup fluted tube pan or 10-inch tube pan. Beat all ingredients except whipped topping, chocolate and raspberries in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 min. scraping bowl occasionally. Pour into prepared pan.

BAKE 50 min. to 1 hour or until wooden toothpick inserted near center comes out clean. Cool in pan 10 min. Loosen cake from side of pan with knife or metal spatula and gently remove cake. Cool cake completely on wire rack. Place on serving plate.

RESERVE 2 Tbsp. of the whipped topping. Microwave remaining whipped topping 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 min. Drizzle over cake. Immediately drop reserved whipped topping, by scant teaspoonfuls, around top of cake; create star shape by drawing wooden toothpick through middle several times. Spoon raspberries into center of cake. Store leftover cake in refrigerator.

KRAFT KITCHENS TIPS
Size-Wise A serving of this sweet treat goes a long way on chocolate flavor.How to If you don't have a traditional cake plate or pedestal plate to serve this cake on, any large round plate will do. Just cover the plate with an inexpensive paper doily.

English Trifle

Vanilla Pudding (microwave)
1/4 Cup Sugar
1 Tbsp Cornstarch
3/4 Cup Milk
1 Egg Yolk
1 Tbsp Margarine
1/2 tsp Vanilla

In a 2 quart Pyrex measuring bowl, blend sugar and cornstarch. Gradually stir in milk. Microwave on high 4-5 minutes or to a full boil, stir after 2 minutes and then every 30 seconds So the mixture does not thicken and lump.
Add Margarine and Vanilla.

Trifle
Angel Food Cake
Vanilla Pudding
2/3 Cup Whipped Topping
1/2 Banana
10 Pieces Mandarin Oranges
10 Pineapple Chunks
1 Kiwi
4 Strawberries

Use a glass bowl or trifle bowl and put a layer of the broken angel food cake in the bottom of the bowl.
Pour 1/3 of the cooled pudding over the cake pieces.
Add the fruit layers, add pudding and top with the whipped topping. Repeat until all the ingredients are used or the bowl in full.
Top with the whipped topping and garnish.

Better Than SEX Cake (Jeremy's recipe)

1 Super moist chocolate cake
1 8 oz pkg cream cheese
2 instant chocolate pudding (4 1/2 oz)
1 pkg whipped cream

Make cake by direction on back of box and let cake cool fully.
Soften cream cheese and beat until smooth.
Make instant pudding by direction on box.
Mix Pudding with cream cheese together.
Spread cream cheese and putting mixture on cake and then top with whipped cream.

Top with chocolate shavings.

Citric Punch

5 quarts water & popcorn ice
2 Tbsp citric Acid
2 Tbsp Lemon Extract
2 or 3 cups sugar

Simple and Delicious!

No MEAT Enchiladas

I got this recipe from Yvonne.

Enchilada Sauce

3 Tbsp. Vegetable oil
1 1/2 tsp. chili powder
1 1/2 Tbsp. Flour
1 1/2 Cup water
1 tsp vinegar
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp oregano

Filling

Tortillas
3/4 cup refried beans
onion diced
1/2 cup chopped olives
1/2 cup cottage cheese
diced tomatoes
cheese

1. Heat oil, chili powder and flour in small pan. Add water gradually to make smooth sauce. And add vinegar and spices. Boil-smimmer-3 minutes.

2. To assemble- Place beans, cheese, cottage cheese, onion, olives, tomatoes. Roll up, cover with sauce. Cheese on top.

3. Bake 350 degrees 20 minutes.

Oreo Cookies

I got recipe from Marianne Walker.

1 Pkg. Devil's Food Cake Mix
2 eggs
1/3 Cup Vegetable Oil

Mix well until thick. Roll into small 1" balls and put on ungreased cookie sheets. Flatten Balls with a cup. Bake at 350 degrees for 8 minutes.

Filling:

3 Oz. Cream Cheese - softened
1/4 cup margarine - softened
3 cups powdered sugar
1/4 teaspoon vanilla

Mix well until creamy. Spread filling between cooled cookies.

Won-Ton Salad

I got Recipe from Sheri Green.

1/2 pkg of sliced (into strips) Won-Ton

Fry the Won-Ton in oil.

1 Large head of lettuce
6 green onions (chopped)
1/4 cup slivered almonds
2 Tablespoons Sesame Seeds

Rinse and Drain lettuce-then tear it apart into a large bowl. Add the green onions, slivered almonds, and the sesame seeds as well.

Mix Dressing:
2 Tablespoons sugar
not quite 2 teaspoons of salt
3/4 teaspoon of pepper
1/4 cup salad oil
1/4 cup white wine vinager
1 teaspoon sesame oil

Once you have mixed the dressing-wait until right before you eat to add it to the salad or your salad will get sloppy.

Add the Won-Tons and mix.

Enjoy!

Hot Chocolate Mix

Recipe from Jaran & Shannon--

1 lb. box chocolate quick mix
6 oz. jar powdered coffee mate creamer
1/2 cup powdered sugar
9.6 oz box carnation powdered milk

mix 3-4 spoonfuls with hot water!

Simply Sensational Strawberry Shortcake

1 cup milk, divided

1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

3 Tbsp. sugar

2-1/4 cups dry all-purpose baking mix for biscuits

1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling

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

4 cups sliced strawberries

1/3 cup sugar

PREHEAT oven to 425°F.

Mix 1/2 cup of the milk, sour cream and 3 Tbsp. sugar in large bowl with wire whisk. Stir in baking mix until just blended. Spread evenly into greased 9-inch round cake pan. Bake 12 to 15 min. or until top is golden brown. Remove from pan; cool completely on wire rack.

MEANWHILE, combine dry pudding mix and remaining 1/2 cup milk; blend well. Gently stir in half of the whipped topping until well blended. Mix strawberries and 1/3 cup sugar in large bowl; set aside. Slice cake in half horizontally to make 2 layers.

PLACE bottom cake layer on serving plate; top evenly with half of the strawberry mixture. Spread with pudding mixture; top with top cake layer. Spread with remaining whipped topping; top with remaining strawberry mixture.

Serve immediately. Store leftover shortcake in refrigerator.

Waffles From Scratch

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 cup milk
1/4 cup butter, melted

1) In a small bowl, combine the flour, baking powder and salt. Combine egg yolks, milk and butter; stir into dry ingredients just until moistened.

2) In a small mixing bowl, beat egg whites on medium speed until soft peaks form; gently fold into batter

3) Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Top with confectioners' sugarand fruit or serve with syrup. Or in our case, fresh strawberries and real whipped cream.

Yeild: 4 waffles(about 6 inches)

Apple Pie Muffins

best ever apple pie muffins-

Topping

1/2 cup firmly packed brown sugar

1/3 cup all-purpose flour

1/4 cup unsalted butter, melted

1 teaspoon cinnamon

Muffins

1 1/2 cups firmly packed brown sugar

2/3 cup vegetable oil

1 egg

1 1/2 teaspoons vanilla

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 cup buttermilk

2 cups diced peeled firm tart apples (such as Spy, Granny Smith)

-Topping: In a small bowl toss together sugar, flour, butter and cinnamon until crumbly; set aside.

-Muffins: In a large bowl whisk together brown sugar, oil, egg and vanilla until smooth.-In a separate bowl, sift together flour, soda and salt.-Stir oil mixture into flour mixture alternately with buttermilk.

-Fold in apples, mixing just until combined.-Spoon into greased muffin cups filling 3/4 full.-Sprinkle topping over evenly.-Bake at 350°F for 25-30 minutes or until golden brown and tops spring back.

Pronto Saucy Pork Chops Pasta Skillet

Prep Time: 5 min

Total Time: 15 min

Makes: 4 servings

Take 1 can (14-1/2 oz.) diced tomatoes, undrained and 1/2 lb. (8 oz.) of your favorite uncooked bite-size pasta and mix & match your recipe from these options...

4 boneless pork chops (1 lb.)
1 cup peas, 1 cup sliced carrots (about 2 medium)
1/2 cup KRAFT Zesty Italian Dressing, divided, 1 cup KRAFT Shredded Cheddar Cheese

Then follow our 3 simple steps:
COOK pasta as directed on package.
MEANWHILE, cook meat in 2 Tbsp. of the dressing in large skillet 5 min. or until meat is browned on both sides, turning after 3 min. Stir in tomatoes, vegetables and remaining 6 Tbsp. dressing. Bring to boil. Reduce heat to medium; simmer 10 min. or until meat is cooked through and vegetables are crisp-tender.
TOP with cheese; cover. Let stand 2 to 3 min. or until cheese is melted. Serve over hot drained pasta.

KRAFT KITCHENS TIPS
Jazz It Up For a nice presentation, simply slide the meat, vegetables and sauce out of the skillet onto the cooked pasta.Make Ahead Get a head start on the next night's meal. Cook and drain 1 lb. of pasta. Use half for this recipe, then cool the remaining pasta and toss with a little olive oil. Store in a resealable plastic bag in the refrigerator to enjoy another night.

Pronto Saucy Meatless Pasta Skillet

Prep Time: 5 min

Total Time: 15 min

Makes: 4 servings

Take 1 can (14-1/2 oz.) diced tomatoes, undrained and 1/2 lb. (8 oz.) of your favorite uncooked bite-size pasta and mix & match your recipe from these options...

meatless:

1 can (15 oz.) cannellini beans, drained, rinsed (add with the tomatoes)
2 cups fresh broccoli florets,

1 jar (4-1/2 oz.) sliced mushrooms, drained
1/2 cup KRAFT Ranch Dressing, divided,

1/4 cup KRAFT 100% Grated Parmesan Cheese

Then follow our 3 simple steps:
COOK pasta as directed on package.

MEANWHILE, cook meat in 2 Tbsp. of the dressing in large skillet 5 min. or until meat is browned on both sides, turning after 3 min. Stir in tomatoes, vegetables and remaining 6 Tbsp. dressing. Bring to boil. Reduce heat to medium; simmer 10 min. or until meat is cooked through and vegetables are crisp-tender.

TOP with cheese; cover. Let stand 2 to 3 min. or until cheese is melted. Serve over hot drained pasta.

KRAFT KITCHENS TIPS
Jazz It Up For a nice presentation, simply slide the meat, vegetables and sauce out of the skillet onto the cooked pasta.Make Ahead Get a head start on the next night's meal. Cook and drain 1 lb. of pasta. Use half for this recipe, then cool the remaining pasta and toss with a little olive oil. Store in a resealable plastic bag in the refrigerator to enjoy another night.

Pronto Saucy Beef Sirloin Pasta Skillet

Prep Time: 5 min
Total Time: 15 min
Makes: 4 servings

Take 1 can (14-1/2 oz.) diced tomatoes, undrained and 1/2 lb. (8 oz.) of your favorite uncooked bite-size pasta and mix & match your recipe from these options...

1 lb. boneless beef sirloin steak, cut into 4 pieces
1 cup sliced onions (about 1 medium),
1 jar (4-1/2 oz.) sliced mushrooms, drained
1/2 cup KRAFT Balsamic Vinaigrette Dressing, divided,
6 oz. VELVEETA Pasteurized Prepared Cheese Product, cut up


Then follow our 3 simple steps:
COOK pasta as directed on package.
MEANWHILE, cook meat in 2 Tbsp. of the dressing in large skillet 5 min. or until meat is browned on both sides, turning after 3 min. Stir in tomatoes, vegetables and remaining 6 Tbsp. dressing. Bring to boil. Reduce heat to medium; simmer 10 min. or until meat is cooked through and vegetables are crisp-tender.
TOP with cheese; cover. Let stand 2 to 3 min. or until cheese is melted. Serve over hot drained pasta.

KRAFT KITCHENS TIPS
Jazz It Up For a nice presentation, simply slide the meat, vegetables and sauce out of the skillet onto the cooked pasta.Make Ahead Get a head start on the next night's meal. Cook and drain 1 lb. of pasta. Use half for this recipe, then cool the remaining pasta and toss with a little olive oil. Store in a resealable plastic bag in the refrigerator to enjoy another night.

Pronto Saucy Chicken Pasta Skillet

Prep Time: 5 min

Total Time: 15 min

Makes: 4 servings

Take 1 can (14-1/2 oz.) diced tomatoes, undrained and 1/2 lb. (8 oz.) of your favorite uncooked bite-size pasta and mix & match your recipe from these options...

4 boneless skinless chicken breast halves (1 lb.)

1 cup chopped onions (about 1 medium),

1 cup chopped green peppers (about 1 medium),

1/2 cup KRAFT Sun-Dried Tomato Dressing, divided,

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

Then follow our 3 simple steps:
COOK pasta as directed on package.
MEANWHILE, cook meat in 2 Tbsp. of the dressing in large skillet 5 min. or until meat is browned on both sides, turning after 3 min. Stir in tomatoes, vegetables and remaining 6 Tbsp. dressing. Bring to boil. Reduce heat to medium; simmer 10 min. or until meat is cooked through and vegetables are crisp-tender.
TOP with cheese; cover. Let stand 2 to 3 min. or until cheese is melted. Serve over hot drained pasta.

KRAFT KITCHENS TIPS
Jazz It Up For a nice presentation, simply slide the meat, vegetables and sauce out of the skillet onto the cooked pasta.Make Ahead Get a head start on the next night's meal. Cook and drain 1 lb. of pasta. Use half for this recipe, then cool the remaining pasta and toss with a little olive oil. Store in a resealable plastic bag in the refrigerator to enjoy another night.

Rainbow Ribbon Mold

Prep Time: 1 hr min
Total Time: 5 hr 30 min
Makes: 16 servings, 1 slice each (about 1/2 cup)

6-1/4 cups boiling water, divided
5 pkg. (4-serving size each) JELL-O Brand Gelatin, any 5 different flavors, divided
1 cup BREAKSTONE'S or KNUDSEN Sour Cream or BREYERS Vanilla Lowfat Yogurt, divided

STIR 1-1/4 cups boiling water into 1 pkg. gelatin in small bowl at least 2 minutes until completely dissolved. Pour 3/4 cup of the dissolved gelatin into 8-cup ring mold sprayed with cooking spray. Refrigerate about 15 minutes or until set but not firm (gelatin should stick to finger when touched). Refrigerate remaining gelatin in bowl about 5 minutes or until slightly thickened (consistency of unbeaten egg whites). Gradually stir in 3 Tbsp. of the sour cream. Spoon over gelatin in pan. Refrigerate about 15 minutes or until gelatin is set but not firm (gelatin should stick to finger when touched).

REPEAT process with each remaining gelatin flavor. (Be sure to cool dissolved gelatin to room temperature before pouring into mold.) Refrigerate gelatin as directed to create a total of 10 alternating clear and creamy gelatin layers.

REFRIGERATE 2 hours or until firm. Unmold. Cut into 16 slices to serve. Store leftover gelatin
in refrigerator.

How to Unmold Gelatin
Dip mold in warm water for about 15 seconds. Gently pull gelatin from around edge with moist fingers. Place moistened serving plate on top of mold. Invert mold and plate; holding mold and plate together, shake slightly to loosen. Gently remove mold and center gelatin on plate.

Comments:

*My family loves this recipe, instead of using sour cream I use evaporated milk.

*This is delicious! I use 3 Tbsp. Vanilla Yogurt instead of sour cream. My family's favorite flavor combination is Wild Strawberry, Pineapple and Apricot Jell-o. It's pretty and the flavors taste great together. This is a great side dish at a bridal shower!

*Do suggest letting the first layer sit a bit longer than recipe states... from experience, first layer requires about 25 minutes to set before adding... after that 15 minute intervals is fine. Takes time... but well worth it.

Easy Decorator's Frosting

1 pound powdered sugar (about 3 1/2 cups), divided
1/2 cup butter or margarine, softened
1/4 cup vegetable shortening
1/2 teaspoon clear vanilla extract
3-4 tablespoons milk, divided
Food coloring (optional)

Directions:

1. In Small Batter Bowl, combine half of the powdered sugar, butter, shortening, vanilla and 1 tablespoon of the milk. Beat with electric mixer until smooth.

2. Add remaining powdered sugar. Beat until light and fluffy, adding more milk, 1 tablespoon at a time, as needed for good spreading consistency.

3. Tint frosting with food coloring, if desired.

Yield: 3 1/2 cups

Cream Cheese Frosting

1 pkg (8 oz/250 g) cream cheese, softened
1/2 cup (125 mL) butter, softened
4 cups (1 L) powdered sugar
1 tbsp (15 mL) milk
1 tsp (5 mL) vanilla or almond extract

Directions:
1. In Classic Batter Bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar, milk and vanilla; beat until creamy.

2. Spread frosting over cooled cake using Large Spreader. Or, store covered in refrigerator until ready to use. If refrigerating, let frosting stand at room temperature 30 minutes until slightly softened before spreading.

Yield: 3 cups (750 mL)

Tuna Melts

Bread
Can of tuna
Mayo
slice of cheese
Salt, Pepper to taste

Optional (that make your tuna salad better: hard boiled egg, diced, diced apples, diced onions, diced pickles)Make your tuna salad, heap onto bread, layer with slice of cheese and pop into broiler for 2-3 minutes. Mmmm....

Classic Chocolate Chip Cookies

These are the softest and yummiest Chocolate Chip Cookies!!!
2 ¼ cup flour
1 tsp baking soda
1 cup butter, softened (not too melted or cookies will come out greasy and flat)
¼ cup sugar
¾ cup brown sugar
1 tsp vanilla
1 small box instant vanilla pudding (3 ½ oz)
2 eggs
2 cups milk chocolate chips

Combine flour & baking soda; set aside. Cream butter, sugars, vanilla & pudding mix. Beat in eggs. Add flour mixture. Add chocolate chips. Bake 9-10 minutes in a 375 degree oven.

Hawaiian Haystacks

I'm always pleasently surprised how good this actually is.

For the sauce, sautee together:
¼ cup Green Onions
½ cup Green Peppers
1 Garlic Clove
2 tsp Curry

Then whip the following together and add to the sautee:
2 Tbsp Flour
1 cup Milk
1 cup Chicken Broth
Ginger (fresh or powder)
1 Tbsp Lemmon
Add 1 Lb Chicken breast, cut and cooked

Put it over rice and top with chow mein noodles, cellery, green onions, sliced almonds or chashews, coconut, cheese, tomatoes, pineapple, mandarin oranges, raisins, boiled eggs, green/red peppers, etc...

-OR-

For a quick sauce (but not quite as yummy), mix together 2 (10 ¾ oz) cans cream of chicken soup and 1 cup chicken broth or water

Creamy Cilantro Salad Dressing (Compare to Cafe Rio)

3 tomatillos, cut in quarters
1 pkg. Ranch buttermilk dressign mix (NOT Dip mix... make sure it's the dressing mix)
1 cup mayo
1/3 - 1/2 cup buttermilk
1 cup fresh cilantro, broken up
2 cloves crushed garlic
1/4 tsp. cayenne

Combine everything in blender and refrigerate at least one hour

For a thicker dressing, reduce mayo to 1/2 cup and add 1/2 cup sour cream instead

Avocado Dip

I haven't actually tried this one yet, but it sounds so yummy, I had to include it.

3 avocados, pitted and peeled
2 tablespoons lemon juice
1/4 teaspoon salt
1 package (8-oz.) cream cheese, softened
1 (16-oz.) container sour cream
1 packet ORTEGA Taco Seasoning Mix - Regular
2 cups shredded cheddar cheese
3 cups chopped tomatoes
5 green onions, sliced
1/2 cup sliced black olives

Mash avocados and blend in lemon juice and salt, mixing well. Spread evenly in a bowl or on a serving plate to the edges.

Beat cream cheese with an electric mixer until smooth and creamy. Stir in sour cream and taco seasoning mix, blending well. Spread over the avocado layer. Sprinkle with cheddar cheese, tomatoes, green onions and black olives. Keep refrigerated until serving time. Serve with tortilla chips.

Note: Make with Refried Beans next time and only half of the Taco Seasoning Mix and I made it with lime juice instead of lemon juice, it tasted really good.

Black Bean Dip

Good to eat and good for you, too!

1 can black beans, drained
1/2 c fresh salsa
2 T. cilantro
2 T. lime juice
1/4 tsp. cumin
Salt and pepper to taste

Blend all together in food processor;

serve with tortilla chips

Sweet and Sour Sauce

1/2 c brown sugar
1 T cornstarch
1 can crushed pineapple in juice, drained, with juices reserved
1/3 c white vinegar
1 T soy sauce
1/4 c chopped green pepper

Mix brown sugar and cornstarch in saucepan. Add enough water to reserved pineapple juice to measure 1/2 c. Stir into sugar mixture. Stir in vinegar and soy sauce. Heat to boiling, stirring constantly and boil 1 minute. Stir in pineapple and bell pepper.

This is great with beef fondue, chicken, or rice

Fruit dip

Blend together:

8oz cream cheese
1 can sweetened condensed milk
Orange or other extract to taste (opt).

Fold in 1 small carton cool whip. So simple, yet so divine!

Orange Julius

1 6 oz. can OJ concentrate
1 cup milk
3/4 cup water
1/3 cup sugar (use honey for a healthier alternative)
1/2 tsp. vanilla
12 ice cubes
Blend everything together into a fruity, frothy, dreamy smoothie!

Slush

6 oz. OJ concentrate
6 oz. lemonade concentrate
1 cup sugar
2 cups water
1/2 cup fresh lemon juice
4-6 bananas, mashed

Follow OJ and lemonade concentrate directions, then add sugar, water, lemon juice and mashed bananas. It helps to whirl your bananas with some liquid in the blender. Freeze and serve with ginger ale, 7-Up, or the like. Warning... this makes a lot! Make sure you have a big bowl!

Wassle

2 cups sugar
4 cups water
2 cups orange juice
1 cup lemon juice
4 cups Apple Juice/Cider
4 cinnamon sticks
8 cloves
12 all spice berries
¼ tsp ginger

Place generous amounts of spices in a tied cheesecloth or similar. Bring the liquids to a boil and and let the bag of spices simmer for 1 ½ hours. The smells and taste of wassle brings on a lifetime of winter holiday memories!

Holiday Cheeseball

Mix:
16 Ounces Cream Cheese (2 bars), softened
1 stick butter, softened

Add:
1 1/2 cups powdered sugar
1/2 cup brown sugar
1 tsp. vanilla

Form into a ball & pat mini chocolate chips on the outside. Refrigerate overnight. Serve with graham cracker sticks.

Frozen Chocolate Mousse Squares

Prep Time: 15 min

Total Time: 6 hr 15 min

Makes: 16 servings, 1 square each

12 OREO Chocolate Sandwich Cookies, crushed
1/4 cup (1/2 stick) butter or margarine, melted
2 containers (8 oz. each) PHILADELPHIA Cream Cheese Spread
1 can (14 oz.) sweetened condensed milk
4 squares BAKER'S Semi-Sweet Baking Chocolate, melted
1 cup thawed COOL WHIP Whipped Topping

MIX crushed cookies and the butter in foil-lined 9-inch square pan. Press firmly onto bottom of pan to form crust.

BEAT cream cheese in large bowl with electric mixer on low speed until creamy. Gradually add milk, mixing well after each addition. Blend in chocolate. Gently stir in whipped topping. Spoon over crust; cover.

FREEZE at least 6 hours or overnight. Remove from freezer 15 min. before serving to soften slightly. Cut into 16 squares to serve. Store leftover dessert in freezer.

Easy Cleanup

Place cookies in resealable plastic bag. Seal bag, removing all air. Crush cookies with rolling pin or wooden spoon. No mess to clean up!

COMMENTS

*The first time I made this I did it per the recipe and thought there was too much cream cheese. The next time I made it was for a special occasion. I used only 1 pkg. cream cheese for the filling and doubled the oreos and butter for the crust. It made 30 medium size cupcakes and the taste was just right. Everyone loved them! I will make again for other special occasions.

*This was very, very good. It sort of tasted like chocolate mousse cheesecake. I added 4 bars of the baking chocolate crumbled, and 4 melted. Very good.

*Fantastic ! A PERFECT treat for unexpected guests. A frozen strawberry makes an attractive garnish.

*Tastes more like cheesecake, I would add 2 more squares of chocolate next time.

*I used the Oreo piecrust instead of a square pan with crumbs, so the filling was higher. It tasted wonderful and was attractive to the eye. My husband and I really liked it .

Strawberry Margarita Squares

Prep Time: 15 min
Total Time: 6 hr 15 min
Makes: 16 servings, 1 square each


1-1/4 cups crushed pretzels
1/4 cup (1/2 stick) butter or margarine, melted
1 can (14 oz.) sweetened condensed milk
1 cup pureed strawberries
1/2 cup lime juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 cup sliced strawberries

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

COMBINE condensed milk, strawberries and lime juice in large bowl. Gently stir in whipped topping. Pour over crust.

FREEZE 6 hours or overnight. Remove from freezer about 15 min. before serving. Let stand at room temperature to soften slightly. Cut into 16 squares to serve. Top evenly with the strawberries.


KRAFT KITCHENS TIPS

Variation - Double Strawberry Margarita Squares Beat 1 softened pkg. (8 oz.) PHILADELPHIA Cream Cheese with the sweetened condensed milk in large bowl with electric mixer on medium speed (or with wire whisk) until well blended. Add strawberries and lime juice; mix well. Continue as directed, using COOL WHIP Strawberry Whipped Topping.

Make it Easy:
For easy cutting of frozen desserts, run a sharp knife under hot water before use.

COMMENTS

Amazingly easy, rich & delicious. I omitted the lime juice and made an oreo cookie crust versus the pretzel crust. Everyone loved it! I will definitely be making this recipe again!

Excellent recipe. Quick and easy. I think next time I do it, I'll use a graham cracker base instead of pretzels. Also, I added a drop or two of red food coloring to give it that pink look as shown in the photo.

Very easy, good and a nice summer dessert. I made it in pie form and also used skim sweetened condensed milk. VERY GOOD!

Oven BBQ Chicken Breasts

Prep Time: 5 min

Total Time: 30 min

Makes: 6 servings

6 boneless skinless chicken breast halves (about 2 lb.)
1 cup KRAFT Original Barbecue Sauce

PLACE chicken in 13x9-inch baking dish.
POUR barbecue sauce over chicken.
BAKE at 375°F, uncovered, for 25 minutes or until cooked through.

KRAFT KITCHENS TIPS
Use Your Grill Place chicken on greased grill over medium coals. Grill chicken 7 to 8 minutes on each side or until cooked through, brushing frequently with barbecue sauce.

Lemon-Lime Daiquiri Layered Dessert

2 cups lemon or lime sherbet, softened
1 container (8 oz.) PHILADELPHIA Cream Cheese Spread
1 can (14 oz.) sweetened condensed milk
1/2 cup lime juice or lemon juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

LINE 9x5-inch loaf pan with foil. Spoon sherbet into prepared pan; spread to form even layer in pan. Freeze 10 minutes.

BEAT cream cheese spread in large bowl with wire whisk until creamy. Gradually add sweetened condensed milk and lime juice, beating until well blended. Stir in whipped topping; spread over sherbet layer in pan.

FREEZE at least 3 hours or overnight. Cut into 12 slices to serve. Store leftover dessert in freezer.

KRAFT KITCHENS TIPS
Size-Wise Enjoy a 1-slice serving of this indulgent, cool dessert on occasion.How to Quickly Soften Sherbet Place sherbet in microwavable bowl. Microwave on MEDIUM (50%) 10 to 15 seconds or until slightly softened.




Prep Time: 15 min
Total Time: 3 hr 25 min
Makes: 12 servings


COMMENTS

(The 2nd time I made this I doubled the sherbert, I put 1/2 in, freeze 10 min, put 1/2 the cream cheese mixture, freeze 10 min, put remaining sherbert, freeze again 10 min, then final layer of remaining cream cheese mixture & freeze. Much better - not so heavy, lighter & fresher tasting. Got rave reviews from guests! I also made this with pineapple sherbert instead of lemon/lime and left out the juice in the cream cheese mixture, and instead I added a small can of crushed pineapples in it's own juice & a can of frozen Bacardi Pina Colada (non-alcoholic) mix. We couldn't decide which was our favorite!)

(the ratio of sherbet to the creamcheese mixture should be reversed. i would use 4 cups of sherbet and half the creamcheese mixture. it was too over powering. all six of us agreed. but the taste is so refreshing. i've already come up with an orange creamcicle version.)

(This recipe was so easy and DELICIOUS!! My whole family loved it. I didn't find a real need for the foil, though (and it got stuck on a few pieces that i served). Next time i might add a bit more lime sherbet, though. YUMMY!!)

Fluffy Pudding Frosting

1 cup cold milk
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1/4 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

POUR milk into medium bowl. Add pudding mix and sugar. Beat with wire whisk 2 minutes. Gently stir in whipped topping.

SPREAD onto cake immediately.

Prep Time: 10 min
Total Time: 10 min
Makes: 40 servings, about 2 Tbsp. each

Honey-Lime Chicken

1/2 cup GREY POUPON Savory Honey Mustard
2 Tbsp. lime juice
2 cloves garlic, minced
1 Tbsp. soy sauce
1 tsp. grated lime peel (optional)
4 small boneless skinless chicken breast halves (1 lb.)

MIX mustard, lime juice, garlic, soy sauce and lime peel until well blended. Reserve 1/2 cup of the mustard mixture for serving with cooked chicken.

GRILL or broil chicken 15 minutes or until cooked through, turning and brushing occasionally with remaining mustard mixture.

SERVE with reserved 1/2 cup mustard mixture.

KRAFT KITCHENS TIPS
Marinated Honey-Lime Chicken Prepare mustard mixture as directed, increasing soy sauce to 2 Tbsp. Pour 1/4 cup of the mustard mixture over chicken; cover. Refrigerate 1 to 4 hours to marinate. Remove chicken from marinade; discard marinade. Cook chicken as directed. Heat reserved mustard mixture; serve with cooked chicken.

Keeping It Safe
Use a visual test to ensure boneless chicken breasts are thoroughly cooked. Cut small slit in the thickest part of each chicken piece. If meat is totally white with no pink color, it is safe to eat.

Skillet Green Beans, Tomatoes & Bacon

6 slices OSCAR MAYER Bacon, cut into 1-inch pieces
1 large onion, chopped
1 lb. fresh green beans, trimmed, cut into 1-1/2-inch pieces
1/2 cup chicken broth
1/4 tsp. pepper
4 medium plum tomatoes, chopped

COOK bacon in large skillet on medium heat until crisp, stirring occasionally. Transfer bacon with slotted spoon to paper towels to drain, reserving drippings in skillet.

ADD onions to drippings in skillet; cook and stir 6 min. or until lightly browned. Add beans, broth and pepper; mix well. Bring to boil. Reduce heat to medium-low; cover. Simmer 40 min. or until beans are tender.

STIR in tomatoes; increase heat to medium-high. Cook 3 min. or until tomatoes are heated through. Transfer to serving dish. Sprinkle with bacon. Serve warm.

Prep Time: 15 min

Total Time: 1 hr 15 min

Makes: 8 servings

KRAFT KITCHENS TIPS
Best of Season Select fresh green beans that have firm, smooth, brightly colored pods. They should be crisp enough to snap when bent in half.

German Chocolate Cookies

I got recipe and picture from McKell!

1 Box German Chocolate Cake Mix
1/2 Cup Oil
2 Eggs
3 Tbs. Butter, Melted
1/4 Cup Flour
1 Cup Chocolate Chips
1 Cup Coconut (optional)

Preheat oven to 350°F. Place first five ingredients in bowl and mix well. Stir in chocolate chips and coconut. Shape dough into walnut sized balls. I used a measuring spoon. Bake 10-12 minutes.
Yield approximately 2 dozen cookies.

Chocolate Chip Pumpkin Cookies

*They are best warm*

Wet Ingredients:
(Cream together)
1/2 cup margarine or butter1
1/2 cup sugar
1 egg
1 cup pumpkin
1 tsp. vanilla
Dry Ingredients:
(Mix separately)
2 1/2 cup flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
1 tsp. nutmeg and/or allspice
1 tsp. ginger
2 bags Chocolate chips

Mix separately and then combine in mixer. Mix well and spoon onto greased cookie sheet and bake at 350°F for 13-14 minutes.
Yield 3 - 4 dozen depending on cookie size.

Lemon and Lime Rice

2 Cups Rice, uncooked
1 Tbsp. Butter or Margarine
1 Tbsp. Chopped fresh cilantro
1-1/2 tsp. grated lemon peel
1-1/2 tsp. grated lime peel
1 juice of a lemon
1 juice of a lime
1/2 tsp. salt

Cook rice as directed on package.
ADD butter; stir until melted. Add remaining ingredients; mix lightly. Serve warm
Yield: 4 servings

Hot Artichoke Dip

2 jars (6.5 ounces each) marinated artichoke hearts, drained and coarsely chopped
1 package (10 ounces) frozen chopped spinach, thawed and well drained.
1/2 cup sour cream
1/2 cup mayonnaise
3/4 cup (3 ounces) grated fresh Parmesan cheese
1 garlic clove, pressed

Directions:
1. Preheat oven to 375°F. Combine artichokes, spinach, sour cream and mayonnaise. Add Parmesan cheese and garlic; mix well and spoon into serving dish.

2. Bake 20-25 minutes or until heated through.

Served with sliced baguettes (can toast first) or with tortilla chips or even fresh vegetable dippers.

Yield: 3 Cups or 24 servings

Nutrients per serving: (2 tablespoons dip): Calories 70, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 5 mg, Carbohydrate 2 g, Protein 2 g, Sodium 140 mg, Fiber less than 1 g ©The Pampered Chef, Ltd. 2008

French Dip Sandwiches

1 medium roast (approximately 3 pounds) (You can put the roast in Frozen)
1 Package of McCormick Au Jus Gravy Mix3 Cups cold water
(for thicker Au Jus gravy, Mix 3 Tbsp. of flour with gravy mix before adding water.)
Rolls

Slow cook the roast for 7-8 hours on low with the the Au Jus sauce. Slice roast and serve on rolls. Serve each sandwich with prepared Au Jus gravy for dipping.

Option: cut the rolls in half and put the roast (thinly sliced) and a slice on cheese on them and stick them under the broiler for a second. Put the two sides together and dip.