Homemade Glazed Doughnuts

Prep Time: 25 minutes Cook Time: 2 Minutes Difficulty: Intermediate Servings: 18

• Ingredients
• Doughnuts
• 1-⅛ cup Whole Milk, Warm
• ¼ cups Sugar
• 2-¼ teaspoons (one Package) Instant Or Active Dry Yeast
• 2 whole Large Eggs, Beaten
• 1-¼ stick Unsalted Butter, melted
• 4 cups All-purpose Flour
• ¼ teaspoons Salt
• Canola Oil
• GLAZE
• 3 cups Powdered Sugar
• ½ teaspoons Salt
• ½ teaspoons Vanilla
• ½ cups Cold Water Or Milk

Preparation Instructions

To Make the Dough:

1. Make sure milk is nice and warm, but not overly hot.
2. Add sugar to milk. Stir to dissolve.
3. Add yeast into a small bowl.
4. Pour milk/sugar mixture over yeast. Stir gently, then let sit for 10 minutes.
5. Melt butter in separate bowl until butter is almost melted. Stir to finish melting so butter won’t be overly hot.
6. Add beaten eggs to melted butter, stirring constantly to make sure the butter’s not too hot for the eggs.
7. Add the egg/butter mixture to the bowl of an electric mixer fitted with the dough hook.
8. With the mixer on 3 or medium-low speed, pour in the yeast mixture.
9. Allow the dough hook to stir this mixture for a couple of minutes, making sure it’s thoroughly combined.
10. With the mixer still going, add helpings of the flour mixture in 1/4 to 1/2 cup increments until all the flour is gone.
11. Stop the mixer, scrape the bowl, then turn the mixer on the same speed for five whole minutes.
12. After five minutes, stop the mixer and scrape the bottom of the bowl.
13. Turn on the mixer for 30 seconds.
14. Turn off the mixer and allow the dough to sit in the bowl undisturbed for 10 minutes.
15. After 10 minutes, transfer dough to a lightly oiled bowl. Toss the dough to coat, then cover the bowl with plastic wrap and place straight in the fridge.
16. Refrigerate dough for at least 8 hours, or overnight.

To Make the Doughnuts:

1. Remove bowl from fridge and turn out dough onto a lightly floured surface.
2. Roll out to 1/4 to 1/3-inch thickness.
3. Using a 3-inch cutter, cut as many rounds as you can, then roll out remaining dough and cut as much as you can, etc.
4. Cut holes out of each round using a 1 1/2-inch cutter.
5. Place both doughnuts and holes on a floured baking sheet.
6. Cover with large tea towel and place in a warm place in your kitchen; my kitchen is very drafty, so I have to briefly warm the griddle, then turn it off and set the sheets on top to keep warm.
7. Allow doughnuts to rise undisturbed for at least 1 hour; 1 hour 15 minutes if necessary. Doughuts should be visibly puffier and appear to be airy.

To Fry the Dougnuts

1. Heat plenty of canola oil in a large pot until the temperature reaches 375 to 380 degrees—do not let it get hotter than 380 degrees! 375 is ideal; keep the thermometer in the pan to continually monitor.
2. One to two at a time, gently grab doughnuts and ease them into the hot oil. Allow them to cook 1 minute on each side; they will brown very quickly.
3. Remove doughnuts from the oil with a slotted spoon, allowing all oil to drip off.
4. Place doughnut immediately on several layers of paper towels. Count to five, then flip it over onto a clean part of the paper towels. Count to five, then flip it over again; the purpose, obviously, is to drain as much grease as possible before it soaks into the doughnut.
5. Repeat with remaining doughnuts and holes. The holes will cook more quickly than the doughnuts; about 30 seconds per side.
6. Allow doughnuts to slightly cool.

To Glaze

1. Mix all glaze ingredients in a bowl until completely smooth.
2. One by one, dip doughnuts into the glaze until halfway submerged. (Note: completely submerge doughnut holes, then remove with slotted spoon.)
4. Remove from glaze, then turn right side up on a cooling rack over a cookie sheet (to catch dripping glaze.)
5. Serve warm if possible, or room temperature.

Apple Crisp

Place in a shallow 6 x 10 inch baking dish 4 cups of sliced apples.
Sprinkle 1/4 cup of water over the apples.

Work together until crumbly:
3/4 cup flour
1/2 teaspoon salt
1 cup sugar
1/3 cup butter
1 teaspoon cinnamon

Spread crumb mixture over apples.

Bake uncovered about 40 minutes in moderate oven, 350 degrees F. Serve warm with whipped cream or ice cream. Serves about 6.

Cream-Filled Chocolate Cupcakes

Makes 12 Prep time: 30 minutes Total time: 1 hour 45 minutes
ingredients

For the Cupcakes:
16 tablespoons (2 sticks) unsalted butter, room temperature plus more for muffin tins
¾ cup unsweetened cocoa powder, plus more for muffin tins
2 cups all-purpose flour (spooned and leveled)
½ teaspoon baking soda
2 teaspoons baking powder
½ teaspoon salt
2 cups sugar
3 large eggs, room temperature
1 cup sour cream, room temperature

For the Filling
1 ½ cups marshmallow crème (7.5-ounce jar)
8 tablespoons (1 stick) unsalted butter, room temperature

1. Preheat oven to 350 degrees. Butter two 6-cup (each with a 1-cup capacity) jumbo muffin tins: dust with cocoa powder to coat, tapping out excess. In a medium bowl, whisk together cocoa, flour, baking powder, soda, and salt.
2. Using an electric mixer, beat butter and sugar until light. Add eggs one at a time, beating well after each addition. On low speed, add half the flour mixture, followed by sour cream, ending with remaining flour mixture; mix just until incorporated (do not overmix).
3. Divide batter among prepared muffin cups. Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes, rotating tins halfway through baking. Cool in tins, 5 minutes; remove cupcakes and cool, right side up, on a wire rack.
4. Meanwhile, prepare filling: In a medium bowl, whisk marshmallow crème and butter until smooth. Chill until slightly firm, 15 to 30 minutes. Transfer mixture to a heavy-duty resealable plastic bag, and seal; cut off one corner of the bag to make a 1/8-inch opening.
5. Using a small melon baller, scoop out center of each cupcake from the bottom, and reserve (you will use this to plug cupcake after filling). Hallow out each cupcake a bit more, discarding crumbs. Insert tip of plastic bag into each cavity, and squeeze to fill; replace plugs. Using remaining filling in plastic bag, decorate top of cupcakes.

Peanut Butter Surprise Cookies

(From Everyday Baking)

Makes 36 cookies Prep time: 20 minutes Total time: 50 minutes plus cooling time

Ingredients

1/2 cup creamy peanut butter
4 tablespoons unsalted butter, room temperature
1 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour (spooned and leveled)
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup granulated sugar, for rolling dough
36 mini peanut butter cups, chilled and unwrapped

These cookies will have a moist, brownie like texture the day you make them and get crispier the following day. You can also make them with other favorite chocolate candies. Store the cookies in an airtight container for up to two weeks. Adding marshmallows to the container will prevent the cookies from drying out.

1. Preheat oven to 350 degrees. Using an electric mixer, cream peanut butter and butter in a mixing bowl until smooth. Add brown sugar; beat until combined, scraping down bowl as needed. Add eggs and vanilla, and beat until incorporated.

2. In a small bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually beat in flour mixture in two batches.

3. Scoop off dough by the tablespoon; roll into balls. Place granulated sugar on a plate; roll balls in sugar, coating completely. Place 2 inches apart on a nonstick insulated baking sheet.

4. Bake until cookies begin to puff up slightly, about 7 minutes. Remove from oven. Press one peanut butter cup in center of each cookie. Return to oven; continue baking until cookies are golden brown and chocolate has begun to melt, about 6 minutes more. Let cool at least 10 minutes on baking sheet before transferring cookies to rack to cool completely.

Alisa's Favorite Chocolate Cake

(From Studio5)

Ingredients:
1 can (15 oz.) whole beets, drained (save juice)
1 ¼ cups granulated sugar
1 cup vegetable oil
½ cup juice from beets
3 eggs
1 teaspoon vanilla
¼ teaspoon salt
1 ½ teaspoon baking soda
1 ¾ cups all-purpose flour
3 squares (1 oz. each) unsweetened chocolate, melted

Method:
1. Sift together salt, baking soda, and flour. Set aside.

2. Place beets in blender jar and puree.

3. Add sugar, oil, and beet juice to beets and blend.

4. Add eggs and vanilla. Blend well.

5. Pour the beet mixture into a mixing bowl and add the dry ingredients. Mix well on medium speed for approximately one minute.

6. Stir in melted chocolate.

7. Pour batter into two greased and floured 8- or 9-inch round cake pans.

8. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted comes out clean. Let cool. 9. Frost with your favorite chocolate frosting and decorate top with chocolate curls or chocolate roses as desired.

Tip: Sprinkle mini chocolate chips on the frosting between each layer for extra texture.

To make chocolate curls: Melt semi-sweet chocolate chips or semi-sweet baking squares in the microwave. Invert a baking sheet and spread the chocolate in a thin layer over the sheet. Let set in refrigerator until chocolate is set but not hard. Take a spatula and scrape the chocolate from the pan to create a curl. The curls will be as wide as the spatula used. If the chocolate breaks let it soften at room temperature. If it is too soft, return to the refrigerator for a few more minutes. When you have the right consistency you will be able to create beautiful chocolate curls. Place a pile of curls on the cake and lightly dust with powdered sugar.

Baked Pears with Vanilla Yogurt Sauce

(From Studio5)
Ingredients:
3 containers (6 oz ea) low-fat vanilla yogurt
2 medium pears (Bartlett or D'Anjou pears)
1/2 cup apple juice
1 cup water
1 tablespoon honey
1/2 cup low-fat granola

Method:
Preheat oven to 375 degrees F.
Line a colander with paper towels and place over bowl to catch drips. Pour yogurt into colander and allow to drain about 30 minutes.
Cut pears in half lengthwise and remove core with a melon baller or small spoon. Place pears, cut side down, in a shallow baking dish just large enough to hold them.
Pour apple juice and water over pears; drizzle with honey. Cover pan loosely with foil and bake about 35 minutes or until tender.
While pears are baking, place granola in a shallow baking pan or pie plate and toast in oven 10 minutes; set aside.
When pears are done, pour baking liquid into a small saucepan and reduce over medium heat until about 1/4 cup of syrup remains; set aside to cool.
Divide yogurt among 4 shallow bowls. Place warm pear half, cut side up, over yogurt. Top with toasted granola and drizzle with syrup. Garnish with a mint leaf, if desired.

Notes: Delightfully delicious and nutritious recipe from 3-A-Day of Dairy for strong bones and healthy bodies! For more bone healthy recipes see http://www.3aday.org/
Serves 4
For nutrition analysis go to http://www.utahdairycouncil.com/

Molten Chocolate Cakes

Ingredients:
2 Tb. plus ¾ c. (1 ½ sticks) butter, divided
8 oz. Chocolate baking bar (I like the Nestle Chocolatier 62% Cacao Bittersweet bar) broken into pieces
3 large eggs
3 large egg yolks
¼ c. plus 1 Tb. granulated sugar
1 tsp. vanilla extract
1 Tb. flour
Powdered sugar

Method:
Preheat oven to 425. Generously butter six 6-oz. custard cups or ramekins with 2 Tb. butter. Melt ¾ c. butter and chocolate bar over low heat in a heavy duty saucepan or double boiler until chocolate is melted and mixture is smooth. Remove from heat. Beat eggs, egg yolks, sugar and vanilla in large mixing bowl until thick and pale yellow, about 8 minutes. Fold 1/3 of chocolate mixture into egg mixture. Fold in remaining chocolate mixture and flour until well blended. Divide batter evenly into prepared dishes, place on baking sheet. (Can make ahead at this point and cover and store in fridge for several hours before baking if desired.) Bake 12 to 13 minutes or until sides are set and 1 inch centers move slightly when shaken. Remove from oven onto wire rack. Run a thin knife around top edge to loosen slightly, invert onto serving plates. Lift ramekin off of cakes. Sprinkle with powdered sugar, or decorate with sugared berries and serve immediately.

Grand Raspberry Trifle

(From Everyday Food)

Makes 10 Prep Time: 20 minutes Total Time: 20 minutes

Ingredients

1/2 cup plus 2 tablespoons sugar
1/4 cup fresh lemon juice
1 cup seedless raspberry jam
4 cups raspberries
2 cups heavy cream
1 1/2 pounds favorite pound cake

1. In a small saucepan, bring 1/2 cup sugar, 1/4 cup water, and lemon juice to a boil, stirring to dissolve sugar, 1 to 2 minutes. Let cool.

2. In a small bowl, combine jam with 3 cups raspberries, mashing slightly. In a large bowl, whip cream and 2 tablespoons sugar to stiff peaks.

3. Slice pound cake 3/4 inch thick; brush both sides of slices with lemon syrup.

4. Fit 1/3 of slices snugly in the bottom of a 4-quart trifle dish or other glass bowl, trimming edges if necessary. Gently spread top of layer with 1/3 of raspberry mixture, and then 1/3 of whipped cream. Repeat to make two more layers; garnish with remaining cup raspberries. Refrigerate until ready to serve, up to 24 hours.

Oreo Truffles

I do mine a little different then the picture

1 pkg. (1 lb. 2 oz.) OREO Chocolate Sandwich Cookies, finely crushed

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

1 cup of chocolate chips, melted (I add a little vegetable oil to help the pouring)

Mix the cookie crumbs and the cream cheese until well blended. Shape into bite sized balls.

Drizzle the melted chocolate on top of the balls. Put them on waxed paper-covering baking sheet. Refrigerate for about 20 minutes or until the chocolate hardens.

If you would like to go by the way of the photograph, it is not much different.

Instead of using chocolate chips you need

2 pkg. (8 squares each) BAKER'S Semi-Sweet Baking Chocolate, melted

Also you divide the cookie crumbs.

Mix 3 cups of the cookie crumbs and cream cheese until well blended. Shape into 42 (1 inch) balls. Dip balls in melted chocolate and place on wax paper-covered baking sheet. (Any leftover melted chocolate can be stored in a tightly covered container at room temperature for another use) Sprinkle with remaining cookie crumbs. Refrigerate for one hour or until firm. Any leftover truffles can be stored in a tightly covered container in refigerator.

Enjoy. I know I do!

Berry Crumble

Prep Time: 15 Minutes
Baking Time: 40 -45 Minutes

3 Cups fresh blueberries
3 cups fresh blackberries
1 tablespoon fresh lemon juice
8 tablespoons granulated sugar, divided
3/4 cup plus 4 tablespoons all-purpose flour, divided
1/2 cup firmly packed brown sugar
1/2 teaspoon cinnamon
6 tablespoons butter cut into small pieces
Vanilla ice cream

1. Heat oven to 375 degrees. Combine blueberries, blackberries, lemon juice, 6 tablespoons granulated sugar and 2 tablespoons flour in a large bowl; transfer to 2-quart shallow baking dish.
2. Combine remaining flour and granulated sugar, brown sugar and cinnamon in medium bowl. With pastry blender or 2 knives, cut in butter until crumbly. Sprinkle evenly over fruit.
3. Bake 40 - 45 minutes, until top is brown and fruit is bubbly. Cool on wire rack. Serve warm or at room temperature with vanilla ice cream. Makes 8 servings.

Instructions for digging up a GHOST!

3 1/2 cups cold milk
2 pkgs. 4 serving size Jell-O chocolate flavor instant Pudding and Pie Filling
1 tub 12 oz cool whip, thawed
1 pkg. 16 oz oreo cookies crushed

Pour cold milk into large bowl; add pudding mixes. Beat with wire whisk 2 minutes. Stir in 3 cups of whipped topping and 1/2 of the cookies. Spoon 2 tablespoons cookie crumbs and 1/2 cup pudding into 15 individual cups. Pot with remaining crumbs. Decorate with remaining whipped topping dropped by spoonfull (ghosts) and candy eyes. Watch the ghosts disapear.

Homemade Fudge Sauce

1 1/2 cups semi-sweet or milk chocolate morsels
2 tablespoons butter
1 can (5 ounces) evaporated milk

Directions:
1. Combine chocolate chips and butter in Small Micro-Cooker® and microwave on HIGH 1 minute. Blend with Skinny Scraper; microwave again for 1 minute. Add evaporated milk and gently stir with Stainless Steel Whisk.
2. Microwave 1 minute, whisk until smooth, then microwave again 30 seconds to 1 minute until glossy and thick. Sauce will thicken as it stands. Serve warm over ice cream. Store remaining sauce covered in refrigerator.

Yield: 2 cups

©The Pampered Chef, Ltd. 2008

Chocolate Strawberry Delight

24 chocolate-flavored graham cracker squares (2 1/2 inches each), approximately 2 cups chopped
1/2 cup butter or margarine, melted
1/4 cup sugar
1 container (12 ounces) frozen whipped topping, thawed
1 package (3.9 ounces) chocolate instant pudding and pie filling
1 cup sour cream
1 pint strawberries, hulled and sliced
1 ounce semi-sweet chocolate, melted
2 teaspoons butter or margarine, melted
Semi-sweet chocolate, grated (optional)

Directions:
1. Finely chop graham crackers with Food Chopper. Combine graham cracker crumbs, butter and sugar in Small Batter Bowl. Press into bottom and partially up sides of Springform Pan fitted with flat bottom.
2. Combine whipped topping, pudding mix and sour cream in Classic Batter Bowl with Stainless Steel Whisk. Pour half of filling over crust. Hull strawberries; slice with Egg Slicer Plus®. Layer strawberries on top of filling; pour remaining filling over strawberries.
3. Melt chocolate and butter together 1 minute 30 seconds on HIGH in Small Micro-Cooker®; stir until smooth. Drizzle over top using V-Shaped Cutter. Grate additional chocolate over the top with Deluxe Cheese Grater. Filling will set immediately, but can be refrigerated to chill.

Yield: 12 servings

©The Pampered Chef, Ltd. 2008

Decadent Dipped Strawberries

1 quart strawberries (about 20 large strawberries)
1 cup (6 ounces) semi-sweet chocolate morsels
1 tablespoon plus 1 teaspoon vegetable shortening, divided
1/4 cup white chocolate morsels

Directions:
1. Melt semi-sweet chocolate morsels with 1 tablespoon of the shortening. Dip strawberries into chocolate. Place strawberries on parchment paper to allow chocolate to set.
2. Melt white chocolate morsels with remaining 1 teaspoon shortening; drizzle over strawberries. Allow strawberries to stand at room temperature until set.

Yield: approximately 20 dipped strawberries

©The Pampered Chef, Ltd. 2008

Mom's Party Mix

For a Small Amount
1/2 Box Corn Chex
1/2 Box Golden Grahams
2 Cups Coconut
1 Cup Slivered Almonds
Mix together in very large bowl.

In Sauce pan:
1 Cup Sugar
1 Cup Karo Syrup
3/4 Cup Butter

Bring to Boiling, Stir Constantly, Boil 2 Minutes
Pour Over Mixture...Let Set.

For Large amount:
1 Box Corn Chex
2 Small Boxes Golden Grahams
1 Bag coconut
2 Bags slivered almonds
Mix together in very large bowl

In sauce pan:
2 cups sugar
1 bottle Karo syrup
1 cube butter

Bring to Boiling, Stir Constantly, Boil 2 Minutes
Pour Over Mixture...Let Set.

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.

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!

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.