White Chocolate Peppermint Cheesecake

** Recipe from Kraft **

* 1 1/2 c. graham cracker crumbs

* 3 Tbl. sugar

* 1/4 c. butter, melted

* 4 pkg. (8 oz. ea.) cream cheese, softened

* 1 c. sugar

* 1/4 tsp. peppermint extract

* 1 c. sour cream

* 4 sq. white baking chocolate, melted

* 4 eggs

* 1 c. thawed whipped topping

* 16 mini candy canes

HEAT oven to 325. LINE 13x9" pan with foil, with ends of foil extending over sides. Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of pan. Bake 10 min. BEAT cream cheese, sugar & extract in large bowl with mixer until well blended. Add sour cream and chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. BAKE 40 min. or until center is almost set. Cool. Refrigerate 4 hrs. Use foil handles to lift cheesecake from pan before cutting to serve. Top each piece with a dollop of whipped topping & a candy cane.

Cinnabun Cake

** Recipe from The Sisters Cafe **

* 3 c. flour
* ¼ tsp. salt
* 1 c. sugar
* 4 tsp. baking powder
* 1 ½ cups milk
* 2 eggs
* 2 tsp. vanilla
* 4 Tbl. butter, melted

* 2 sticks butter, softened
* 1 c. brown sugar
* 2 Tbl. flour
* 1 Tbl. cinnamon
* 2/3 c. nuts, optional

* 2 c. powdered sugar
* 5 Tbl. milk
* 1 tsp. vanilla

In an electric or stand mixer mix the flour, salt, sugar, baking powder, milk, eggs and vanilla. Once combined well, slowly stir in melted butter. Pour batter into a greased 9 x 13" pan. In a large bowl, mix butter, brown sugar, flour, cinnamon & nuts until well combined. Drop evenly over cake batter by Tbl. and use a knife to marble/swirl through the cake. Bake at 350 for 25-30 min. or until toothpick comes out nearly clean from center. Place powdered sugar, milk and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm or at room temperature.

Shake 'n Bake Coconut Shrimp

** Recipe from Kraft **

* 2/3 c. flaked coconut, toasted

* 1 pkt. SHAKE 'N BAKE Chicken Coating Mix

* 1 tsp. curry powder

* 1/4 tsp. ground red pepper (cayenne)

* 1 egg

* 2 Tbl. water

* 1 lb. uncooked extra-large shrimp, peeled, deveined

HEAT oven to 400. COMBINE first 4 ingredients in pie plate; set aside. Beat egg and water in separate pie plate with whisk until well blended. DIP shrimp, 1 at a time, in egg, then in coconut mixture, turning to completely coat both sides of each shrimp with egg before coating with coconut mixture; place on baking sheet sprayed with cooking spray. Press coating mixture firmly onto shrimp to secure. BAKE 10 to 12 min. or until shrimp are done.

Savory Parmesan Bites

** Recipe from Kraft **

* 1 pkg. (8 oz.) cream cheese, softened

* 1 c. grated parmesan cheese, divided

* 2 cans (8 oz. each) refrigerated crescent dinner rolls

* 1 red pepper, chopped

* 1/4 c. chopped fresh parsley

HEAT oven to 350°F. BEAT cream cheese and 3/4 cup Parmesan with mixer until well blended. SEPARATE dough into 8 rectangles; seal seams. Spread with cream cheese mixture; top with peppers and parsley. Fold each rectangle lengthwise into thirds to enclose filling; cut into 4 squares. Place, seam-sides down, on baking sheet; top with remaining Parmesan. BAKE 13 to 15 min. or until golden brown.

Chocolate Cookie Bark

** Recipe from Kraft **

* 2 Tbl. peanut butter

* 1 pkg. (6 sq.) white baking chocolate, melted

* 10 Oreo cookies, coarsely crushed, divided

* 1 pkg. (8 sq.) semi-sweet baking chocolate, melted

ADD peanut butter to white chocolate; mix well. Stir half the crushed cookies into each bowl of melted chocolate. DROP spoonfuls of the chocolate mixtures onto waxed paper-covered baking sheet, alternating colors of chocolates. Swirl with knife. REFRIGERATE 1 hour or until firm. Break into pieces. Store in airtight container in refrigerator.

Tortilla Soup

** Recipe from Envy My Cooking **

* 5 chicken breasts, cooked and cubed (could use canned)
* 3 cloves garlic
* 1 onion
* 3 Tbl. butter
* 3 Tbl. flour
* 6 c. milk
* 6 c. chicken broth
* 1 can creamed corn
* 2 tsp. cumin
* 1 pkg. fajita seasoning
* 1 Tbl. cilantro
* 1 can Herdez Salsa
* 1-15 oz. can tomato sauce
* 1-12 oz. tomato paste

Mix garlic, onion, butter and flour together in a big saucepan until brown. Then add all the remaining ingredients. Best if cooked on low for a couple hours for more flavor. While soup is cooking fry a corn tortilla and cut into strips for top of soup. Could also top soup with sour cream, avocado, Monterey Jack cheese, cilantro and a lime wedge.

Caramel Apple Cheesecake Pie

** Recipe from Annie's Eats **

For the crust:
* 1½ c. graham cracker crumbs
* 3 Tbl. sugar
* ½ tsp. cinnamon
* 5 1/3 Tbl. unsalted butter, melted
* ½-¾ c. caramel
* 1 c. chopped pecans
For the apple filling:
* 5 Tbl. unsalted butter
* ½ c. light brown sugar, packed
* ¼ tsp. salt
* 1 tsp. cinnamon
* 5-6 Granny Smith apples, peeled, cored and thinly sliced
For the cheesecake:
* 8 oz. cream cheese
* ¼ c. sugar
* 1 tsp. vanilla extract
* 1 large egg
* 1 tbsp. freshly squeezed lemon juice
For the topping:
* ¾ c. heavy cream
* 3-4 Tbl. confectioners’ sugar
* ¼-½ c. caramel
* chopped pecans
For crust: preheat the oven to 375. Line the bottom of a 9" rd. springform pan with parchment paper. In a medium mixing bowl, combine the graham crumbs, sugar, cinnamon & melted butter. Toss with a fork until all crumbs are moistened and the ingredients are evenly mixed. Transfer mixture to the prepared pan and press the crumbs in an even layer over the pan bottom and about half to two-thirds of the way up the sides of the pan. Bake for 6-8 min, until golden in color. Let cool for about 10 min. Pour a layer of caramel into the bottom of the crust & sprinkle evenly with the chopped pecans. Refrigerate the crust while you prepare the filling.
For apple filling: melt the butter in a large skillet over med heat. Mix in the brown sugar, salt & cinnamon and cook for 1 min, until bubbling. Mix in apple slices & toss well to coat. Cook over med to medium-high heat until tender and most of the liquid has been reduced, about 15-20 min. Let cool for a few min and pour into the prepared pie shell. Set aside.
For cheesecake layer: Reduce oven to 350. Combine cream cheese & sugar in the bowl of an electric mixer and beat on med speed until smooth, about 1 min. Mix in the vanilla, egg and lemon juice until fully incorporated and smooth, 1-2 min. Spread the cheesecake filling into an even layer over the top of the cooked apples in the crust. Bake until a knife inserted in the center comes out clean, about 30 min. Remove from the oven, transfer to a wire rack and let cool to room temperature. Refrigerate for at least 4 hrs.
To serve, carefully remove the sides of the springform pan. In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy cream and confectioners’ sugar on medium-high speed until stiff peaks form (being careful not to over-beat.) Spread gently over the top of the chilled cheesecake layer. Top with dollops of caramel sauce and swirl with a knife to create a marbled effect. Sprinkle with a handful of chopped pecans if desired. Slice with a long, thin knife to serve.

Spinach Artichoke Dip

** Recipe from Annie's Eats **

* 8 oz. cream cheese, softened
* 1/3 c. freshly grated Parmesan cheese, plus more for topping
* 1/3 c. sour cream
* 1/3 c. mayonnaise
* 10 oz. frozen chopped spinach, thawed and drained
* 1 c. coarsely chopped canned artichoke hearts
* 4 cloves roasted garlic*, smashed
* ¼ tsp. salt
* ½ tsp. roasted red pepper flakes
Preheat the oven to 400. In a medium bowl, combine the cream cheese, Parmesan, sour cream, mayo, spinach, artichokes, roasted garlic, salt and red pepper flakes. Mix well with a spatula until all ingredients are evenly blended. Spread into a small baking dish. Sprinkle additional grated Parmesan over the top if desired. Bake for 35-40 min. or until the top is slightly browned. Serve warm with baguette slices, pita chips, crackers, etc.
*To roast individual cloves of garlic, just place the unpeeled cloves into a baking dish or pan and bake @ 350 for 25-30 min. Let cool before squeezing the cloves from the peels.

Spiced Pumpkin Cheesecake

** Recipe from Kraft **

* 38 ginger snaps, finely crushed (about 1-1/2 cups)

* 1/4 c. finely chopped pecans

* 1/4 c. butter or margarine, melted

* 4 pkg. (8 oz. ea.) cream cheese, softened

* 1 c. sugar

* 1 can (15 oz.) pumpkin

* 1 Tbl. pumpkin pie spice

* 1 tsp. vanilla

* 4 eggs

HEAT oven to 325. MIX crumbs, nuts and butter; press onto bottom and 1" up side of 9" springform pan. BEAT cream cheese and sugar in large bowl with mixer until well blended. Add pumpkin, spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour into crust.

BAKE 1 hour 20 min. to 1 hour 30 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.

Easy Pudding Cookies

** Recipe from Kraft **

* 1 c. butter or margarine, softened

* 1 c. packed brown sugar

* 1 pkg. (3.9 oz.) chocolate instant pudding

* 2 eggs

* 1 tsp. baking soda

* 2 cups flour

* 1 pkg. (6 squares) white chocolate, chopped

HEAT oven to 350. BEAT butter and sugar in large bowl with mixer until light and fluffy. Add dry pudding mix; beat until well blended. Add eggs & baking soda; mix well. Gradually add flour, beating after each addition until well blended. Stir in chocolate. DROP Tbl. of dough, 2 in. apart, onto baking sheets. BAKE 10 - 12 min. or until edges are lightly browned. Cool 1 min. on baking sheets; remove to wire racks. Cool completely.

Turtle Pumpkin Pie

** Recipe from Kraft **

* 1/4 c. plus 2 Tbl. caramel ice cream topping, divided

* 1 graham pie crust (6 oz.)

* 1/2 c. plus 2 Tbl. chopped pecans, divided

* 2 pkg. (3.4 oz. ea.) vanilla instant pudding

* 1 c. cold milk

* 1 c. canned pumpkin

* 1 tsp. ground cinnamon

* 1/2 tsp. ground nutmeg

* 1 tub (8 oz.) whipped topping, thawed, divided

Pour 1/4 c. caramel topping into crust; sprinkle with 1/2 c. nuts. Beat next 5 ingredients in lg. bowl with whisk until well blended. Stir in 1-1/2 c. whipped topping; spoon into crust. Refrigerate 1 hr. Top with remaining whipped topping, caramel topping and nuts just before serving. Store in fridge.

Easy Chocolate Eclair Squares

**Recipe from Kraft **

* 1 3/4 c. cold milk
* 1 pkg. (4 serving size) Jell-o Instant vanilla pudding
* 1 tub (8 oz.) whipped topping, thawed
* 22 graham crackers
* 3 Tbl. butter/margarine
* 2 sq. unsweetened baking chocolate
* 2 Tbl. cold milk
* 1 c. sifted powdered sugar

Pour 1 3/4 c. milk into lg. bowl. Add dry pudding mix. Beat w/ whisk 2 min. Gently stir in whipped topping. Layer 1/3 of grahams & 1/2 whipped topping mix into 13x9" pan, breaking crackers as necessary to fit; repeat layers. Top with remaining crackers. Microwave chocolate & butter in med. bowl on HIGH 1-1/2 min., stirring after 1 min. Stir until chocolate is completely melted. Add sugar and remaining milk; stir until well blended. Immediately spread over grahams. Refrigerate 4 hours. Store in fridge.

Navajo Tacos

** Recipe from Sister's Stuff **

* 1 pkg. Rhodes rolls (unless you prefer to make your own dough)
* Oil for frying
* Desired toppings (i.e. chili, grated cheese, salsa, lettuce, onions, olives, tomatoes, sour cream, etc.)

Let the rolls rise for about 4-5 hours. 1 roll should be fine for kids and 2 for the adults. After they have risen, smash the dough to make a flat circle. Put your dough in the hot oil, quickly brown it on both sides. Place fry bread on paper towels to drain off excess oil. Add desired toppings.

Almond Macaroon Torte w/ Chocolate Frosting (GF!)

** Recipe from smitten kitchen **

Almond macaroons

* Nonstick vegetable oil spray

* 2 1/2 c. slivered almonds (or an = weight of blanched, sliced or ground almonds)
* 1 c. plus 3 Tbl. sugar
* 2 large pinches kosher salt
* 2 tsp. vanilla extract or 1 vanilla bean, split lengthwise
* 6 large egg whites

Frosting and assembly

* 1/2 c. water

* 1/2 c. sugar

* 1/2 tsp. flavoring of your choice, (vanilla, almond or other extract)

* 20 oz. semi-sweet chocolate (61% or less is recommended) chopped/chocolate chips * 1 c. sliced almonds, toasted (at 350 for 7 -9 min. on a tray, stirring once or twice)

Make macaroons: Position an oven rack in the top & lower third of oven and preheat to 325. Draw two 12 x 4" rectangles, spacing 2" apart on a piece of parchment paper, then two more of the same size on a second sheet. In total, you’ll use 2 sheets of parchment paper and draw 4 rectangles. Turn each sheet of parchment over (so your ink or pencil lines don’t seep into the macaroon) & spray with nonstick spray [but first see Note below about the necessity of this] . Place almonds, 1 c. sugar & coarse salt in a food processor (you can skip the food processor, however, if you use an equivalent weight of almond meal or ground almonds, just mixing the ingredients in a bowl) with vanilla bean seeds, if using (you’ll add liquid extract in a bit) and blend until finely ground. Using electric mixer, beat egg whites in large, dry bowl with clean beaters (or a whisk attachment) until soft peaks form. Drizzle in vanilla extract (if using), then slowly add remaining 3 Tbl. sugar. Beat until stiff but not dry. Fold nut mixture into egg whites. Spread 1/4 of macaroon batter evenly within each rectangle, filling completely. Bake macaroon layers until golden & almost firm to the touch in the center, reversing sheets halfway through — takes about 23 min. Check in on yours at 23 min. and then every 5 min. thereafter if they’re not done yet. Cool macaroons on their sheets on a cooling rack.

Make frosting: Simmer 1/2 c. of water & sugar in a med. saucepan until sugar dissolves. Measure 10 Tbl. from this & either discard the rest or save it for another use. Put the 10 Tbl. syrup back in the saucepan & add flavoring of your choice. Bring the syrup back to a boil & add chocolate to saucepan. Remove from heat and let sit for one min, then stir the chocolate until smooth. This should yield a med-thick frosting, good for spreading. If yours is on the thin side, you can let it cool for 5-10 min. until it is a good spreading consistency.

Assemble torte If needed due to spreading, carefully trim your macaroon layers back to their intended rectangular sizes — a sharp knife lightly coated with oil works great!

Place one macaroon layer on a long platter. Spread 1/2 c. frosting evenly over. Top with another macaroon layer. Spread 1/2 c. frosting evenly over. Repeat 1 more time then top with last macaroon layer, flat side up. Spread remaining frosting over top and sides of torte. Press sliced almonds onto sides of torte.

Do ahead: Can be made one to two days ahead. Cover with foil tent. Store at room temperature.

Homemade Pop Tarts

** Recipe from smitten kitchen **

Pastry
* 2 c. all-purpose flour
* 1 Tbl. sugar
* 1 tsp. salt
* 1 c. unsalted butter, cut into pats
* 1 lg. egg
* 2 Tbl. milk

* 1 additional large egg (to brush on pastry)

Cinnamon Filling (enough for 9 tarts)
* 1/2 c. brown sugar
* 1 - 1 1/2 tsp. ground cinnamon, to taste
* 4 tsp. all-purpose flour
* 1 lg. egg, to brush on pastry before filling

Jam Filling
* 3/4 c. jam
* 1 Tbl. cornstarch mixed w/ 1 Tbl. cold water

Alternate fillings: 9 Tbl. chocolate chips; 9 Tbl. Nutella or other chocolate-hazelnut paste; 9 Tbl. of a delight of your choice, such as salted caramel or a nut paste

To make cinnamon filling: Whisk together the sugar, cinnamon, and flour.

To make jam filling: Mix the jam with the cornstarch/water in a small saucepan. Bring the mix to a boil, and simmer, stirring, for 2 min. Remove from heat, & set aside to cool. Use to fill the pastry tarts.

Make the dough: Whisk together flour, sugar, & salt. Work in butter with your fingers, pastry blender or food processor until pea-sized lumps of butter are still visible, and the mixture holds together when you squeeze it. If you’ve used a food processor, transfer the mixture to a large bowl. Whisk the first egg and milk together & stir them into the dough, mixing just until everything is cohesive, kneading briefly on a well-floured counter if necessary.

Divide dough in half (approx. 8 1/4 oz. ea.), shape each half into a smooth rectangle, about 3×5". You can roll this out immediately (see Warm Kitchen note below) or wrap each half in plastic and refrigerate for up to 2 days.

Assemble the tarts: If the dough has been chilled, remove it from the fridge & allow it to soften and become workable, about 15-30 min. Place one piece on a lightly floured work surface, and roll into a rectangle about 1/8″ thick, large enough that you can trim it to an even 9″ x 12″. [You can use a 9" x 13" pan, laid on top, as guidance.] Repeat with the second piece of dough. Set trimmings aside. Cut each piece of dough into thirds – you’ll form nine 3″ x 4″ rectangles.

Beat the additional egg & brush it over the entire surface of the first dough. This will be the “inside” of the tart; the egg is to help glue the lid on. Place a heaping tablespoon of filling into the center of each rectangle, keeping a bare 1/2" perimeter around it. Place a second rectangle of dough atop the first, using your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle. Repeat with remaining tarts.

Gently place the tarts on a lightly greased or parchment-lined baking sheet. Prick the top of each tart multiple times with a fork; you want to make sure steam can escape, or the tarts will become billowy pillows rather than flat toaster pastries. Refrigerate the tarts (they don’t need to be covered) for 30 min, while you preheat your oven to 350.

Charming tip from King Arthur: Sprinkle the dough trimmings with cinnamon-sugar; these have nothing to do with your toaster pastries, but it’s a shame to discard them, and they make a wonderful snack. While the tarts are chilling, bake these trimmings for 13-15 min, till they’re golden brown.

Bake the tarts: Remove the tarts form the fridge, and bake them for 20-25 min, until they’re a light golden brown. Cool in pan on rack.

Warm kitchen warning: If you find yourself in an overly warm kitchen working with dough that gets soft too quickly, just keep using your freezer. The 10 minutes here and there that you extend this project will save you many gray hairs as the dough becomes easy to work with again.

Pumpkin Spice Pancakes

** Recipe from Annie's Eats **

* 1¼ c. all-purpose flour
* 2 Tbl. brown sugar
* 2 tsp. baking powder
* ¼ tsp. salt
* ¾ tsp. ground cinnamon
* ¼ tsp. ground nutmeg
* dash of ground ginger
* dash of ground cloves
* 1 c. milk
* ½ c. pumpkin puree
* 1 large egg
* 2 Tbl. vegetable oil or melted butter
In a medium mixing bowl, combine the flour, brown sugar, baking powder, salt and spices and stir with a fork to combine. Mix together the milk, pumpkin puree, egg and oil or butter in a liquid measuring cup. Add the wet ingredients to the dry ingredients and whisk together just until combine. (The batter may still have a few lumps – that is okay.)
Preheat the oven to 200° F. Have an oven safe plate or serving dish ready. Heat a greased skillet or griddle over medium heat. Once the skillet is hot, add a 1/3 cup scoop of batter to the pan. Let cool until bubbles begin to form on the top surface. Carefully flip with a spatula and cook the second side until golden brown, a couple minutes more. transfer the cooked pancake to the oven safe dish, and place in the oven to keep warm. Repeat with the rest of the batter until it has all been cooked, re-greasing the pan as needed. Serve with cinnamon sugar, maple syrup, and/or whipped cream.

Italian Pasta Salad

** Recipe from The Sisters Cafe **

* 1/2 -1 package of bowtie pasta
* broccoli florets--bite size pieces
* sliced pepperoni (cut in half)
* sliced olives
* mozzerella cheese-cubed (or just slice up cheese sticks)
* cherry tomatoes (not pictured)
* favorite Italian dressing

Boil the pasta in water according to the package directions. For the last minute of cooking add the broccoli florets. Drain and rinse with cold water to stop cooking. Add to a bowl with the pepperoni, olives, cheese and tomatoes. Toss with your favorite dressing. Remember that the pasta will soak in some of the dressing so put in a little more than you think. (Or add some right before serving, so it is not too dry.) Chill and enjoy!

Reeses Puffs Crunch Monster Eyeballs

** Recipe from Picky Palate **

* 3/4 c. crunchy peanut butter
* 1/2 c. powdered sugar
* 1 c. Reeses Peanut Butter Puff Cereal, crushed

* 1 c. chopped chocolate
* 1 small bag candy coated chocolate pieces (M&M’s)

Place peanut butter, powdered sugar and cereal into a large bowl. Mix until dough forms. Take 1 Tbl. pieces and roll into balls. Freeze for 15 minutes. Melt chocolate in a double broiler until smooth. Using a toothpick or skewer dip peanut butter balls into chocolate leaving top centers open. Let chocolate harden then place candy coated chocolate pieces in center of opening to form the eye. Serve chilled or room temperature.

Fudgy Graveyard Brownies

** Recipe from Picky Palate **

* 1 brownie mix, 8×8 size

* 6 Milano Cookies (for grave)

* 5 Oreo Cookies, crushed

* 6 pumpkin candy corns and 6 normal candy corns

* 1 c. melted chocolate for frosting and piping

Preheat oven to 350. Bake brownies in an 8×8 inch pan lined with foil, sprayed with cooking spray. Let cool completely then cut into 6 rectangles. Frost with melted chocolate reserving 2 Tbl. for piping the cookies. Pipe "RIP" onto the Milano Cookies then press into the back of each brownie. Top with a candy corn pumpkin and candy corn. Sprinkle with crushed Oreos for the “dirt.”

French Toast

** Recipe from I heart nap time **

* 1/4 c. all-purpose flour
* 1 c. milk
* 1 pinch salt
* 3 eggs
* 1 tsp. ground cinnamon
* 1 tsp. vanilla extract
* 1 Tbl. sugar
* 12 thick slices bread - i.e. texas toast!

Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth. Heat a lightly oiled griddle or frying pan over medium heat. Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot.

Candy Syrup:
* 3/4 c. buttermilk (3/4 c. milk w/ 3/4 Tbl. vinegar or lemon juice)
* 1 1/2 c. sugar
* 1 stick butter
* 2 Tbl. corn syrup
* 1 tsp. baking soda
* 1 tsp. vanilla

Combine buttermilk, sugar, butter, corn syrup, and baking soda in a large pot. This will bubble up! Once it comes to a boil turn the heat back down to low and stir consistently for 5-10 min. The longer the better, just make sure not to burn it! When it looks a golden caramel color remove it from the heat and add the vanilla. Enjoy with french toast, pancakes, ice cream, etc.! It will save in the fridge for up to 3 weeks!

Oreo Ice Cream Cake

** Recipe from I heart nap time **

* 2 rows of Oreo's
* 1/4 c. melted butter
* 2 boxes of ice cream sandwiches
* 1 jar of hershey's hot fudge
* 1 container of cool whip

Smash Oreo's in a zip lock bag and pour into bottom of 9x13" pan. Drizzle butter on top and mix with a fork. Next, layer your ice cream sandwiches on top. Spread the hot fudge on top and stick in freezer for about 20 min. Spread cool whip on top and layer with extra oreo crumbs.

Marble Brownies

**Recipe from Kraft **

* 1 pkg. (19 to 21 oz.) brownie mix (13x9" pan size)

* 1 pkg. (8 oz.) cream cheese, softened

* 1/3 c. sugar

* 1 egg

* 1/2 tsp. vanilla

Preheat 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 - 40 min. or until cream cheese mixture is lightly browned. Cool completely before cutting to serve. Keep refrigerated.

** Note: For best results, do not use brownie mix with a syrup pouch.

Special Extra : Sprinkle 1/2 cup BAKER'S Semi-Sweet Chocolate Chunks over brownie batter before baking.

Chicken & Spinach Stuffed Shells

**Recipe from The Sisters Cafe **

* 44 uncooked jumbo pasta shells (about 1 1/2 - 12-oz boxes)
* 2 c. chopped cooked chicken
* 2 c. fresh chopped spinach
* 1 onion, chopped
* 2 cloves garlic, minced
* 1 (15 oz.) container ricotta cheese
* 2 (8 oz.) packages cream cheese, softened
* 1 (5 oz.) package shredded Parmesan cheese (about 1 2/3 c.)
* 1 large egg, lightly beaten
* 1 Tbl. dried parsley flakes
* 1 tsp. Italian seasoning
* 1/2 tsp. salt
* 1/2 tsp. pepper
* 2 c. shredded mozzarella cheese, divided
* 1 (26 oz.) jar prepared spaghetti sauce (any variety)

Cook shells according to package directions (be sure to stir often so they don't stick to the bottom of the pan and tear apart); drain and set aside.
Preheat oven to 350°. Lightly grease 2 - 13x9x2" baking dishes.
In a large bowl, combine chicken and all the rest of the ingredients except mozzarella and spaghetti sauce. Stir in 1 c. mozzarella. Spoon into shells. Spread half of spaghetti sauce into prepared baking dishes. Arrange shells over sauce; top with remaining sauce. Cover tightly with heavy-duty aluminum foil. Bake, covered, for 40 min. Uncover, sprinkle with remaining 1 c. mozzarella. Bake for 5 - 10 min. longer.

Bewitching Bars

**Recipe from Singing With Birds **

* 2 3/4 c. flour
* 1 tsp. baking soda
* 1/2 tsp. baking powder
* 1 c. shortening or butter
* 1 1/2 c. sugar
* 1 egg
* 1 tsp. vanilla extract
* 2 c. semi-sweet chocolate chips
* 1 (14 oz. can) sweetened condensed milk
* 1 egg
* 2 tsp. vanilla extract
* 1 c. almonds, toasted and chopped (optional)
* 6 oz. candy corn
* 1/4 c. white vanilla chips
* 2 tsp. canola oil

Preheat oven to 350. Cream butter, sugar, egg & vanilla. Add flour, baking soda and baking powder and mix till crumbly. Pat into a 9x13" pan that has been sprayed with a non-stick spray. Press down till the crust is smooth and uniform. Bake 18 - 20 min. or until light golden brown. Remove from oven and let cool 10 min. While the crust is cooling, mix 1 c. of the chocolate chips with 1/2 of the can of sweetened condensed milk. Over medium-low heat, melt and stir until it's creamy. Remove from heat, stir in remaining cup of chocolate chips, sweetened condensed milk, egg, vanilla, and nuts. Stir till creamy and smooth. Spread over cookie crust and return to oven. Bake 22 - 24 min. until set. Remove from oven and set on a cooling rack. Gently press candy corn into crust, just lightly. Place vanilla chips and oil in a zip-top bag and microwave for 1 to 1-1/2 min. on 50% power. Press mixture together, mixing chips and oil together till smooth. Snip the corner of the bag and drizzle over the pan of bars. After it cools, chill to set the swirly vanilla topping. Makes 36 bars.

Chocolate Chex Caramel Corn Bars

** Recipe from Chex **

* 4 c. popped light butter-flavor microwave popcorn
* 4 c. Chocolate Chex cereal
* 1 c. pretzel sticks, coarsley broken
* 1/2 c. packed brown sugar
* 1/2 c. light corn syrup
* 1/3 c. butter/margarine
* 1/4 c. semisweet chocolate chips

Butter bottom & sides of a 13 x 9" pan. Remove & discard unpopped kernels from popcorn. In large bowl, mix popcorn, cereal & pretzels; set aside. In a micro-safe bowl, melt brown sugar, corn syrup & butter/margarine on high, or until boiling, stirring after 1 min. Heat 30 sec. longer; stir. Pour over cereal mixture in bowl, stirring until evenly coated; press into pan.

In another micro-safe bowl, melt chocolate on high, 30 sec - 1 min, or until it can be stirred smooth. Drizzle over bars; let cool completely, about 30 min. Cut into bars. (*Tip - for easier cutting, spray your knife with cooking spray first!!)

Waffles of Insane Greatness

** Recipe from Annie's Eats **

* ¾ c. all-purpose flour
* ¼ c. cornstarch
* ½ tsp. baking powder
* ¼ tsp. baking soda
* ½ tsp. salt
* 1½ tsp. sugar
* ½ c. whole milk
* ½ c. buttermilk
* 1/3 c. vegetable oil
* 1 large egg, lightly beaten
* ¾ tsp. vanilla extract
In a medium mixing bowl, combine the flour, cornstarch, baking powder, baking soda, salt and sugar. Whisk together to blend. In another mixing bowl, beat together the whole milk, buttermilk, oil, egg and vanilla. Add the dry ingredients to the bowl with the wet ingredients and whisk just until incorporated and few lumps remain. Set aside to rest for 30 min.
Preheat a waffle iron. Fill waffle wells and cook according to the manufacturer’s instructions. Cook until crisp and golden. Serve immediately.

Easy Chinese Stir-Fry

** Recipe from Kraft **

* 1 tsp. oil

* 1 lb. pork tenderloin, cut into thin strips

* 3 carrots, sliced

* 1/3 c. balsamic vinaigrette dressing

* 2 Tbl. Hoisin sauce

* 2 green onions, thinly sliced

Heat oil in large skillet on medium-high heat. Add meat and carrots; stir-fry 5 min.

Stir in dressing and hoisin sauce; stir-fry 7 min. or until carrots are crisp-tender and meat is done. onions; add cook 1 min. Serve over hot cooked rice or angel hair pasta.

Tips:

For browner meat, toss meat with 1 tsp. cornstarch before stir-frying as directed.

Pat's Favorite Oreo Ice Cream Bars

** Recipe from The Neelys & Kraft **

* 20 OREO Cookies, chopped (about 2 c.)

* 3 Tbl. butter, melted

* 4 c. butter pecan ice cream, softened

* 1/2 c. caramel ice cream topping

* 1-1/2 c. thawed whipped topping

* 1/3 c. cocktail peanuts, chopped

COMBINE cookie pieces and butter until well blended. Press onto bottom of 9" square pan. SPREAD ice cream carefully over crust; drizzle with ice cream topping. Cover with whipped topping and nuts. FREEZE 3 hours or until firm.

Grilled Spinach Alfredo Pizza

** Recipe from Kraft **

* 1 c. Alfredo sauce

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

* 1 tsp. crushed red pepper

* 1 lb. refrigerated pizza dough, at room temperature

* 2 Tbl. olive oil

* 1 c. shredded mozzarella cheese

* 1 boneless, skinless chicken breast (4 oz.), cooked, chopped (about 1 cup)

* 4 slices bacon, cooked, crumbled

Heat grill to medium heat. COOK & stir Alfredo sauce in medium saucepan on medium heat 4-5 min. or until heated through. Stir in spinach and crushed pepper. Keep warm.

DIVIDE pizza dough into 4 pieces. Roll each piece into 12-inch round on lightly floured surface. Brush evenly with half the oil. Place, oiled-sides down, on grill grate. Grill 5 min. or until bottoms are golden brown and lightly charred. Brush with remaining oil; turn.

TOP with spinach mixture, cheese, chicken and bacon; cover grill with lid. Grill 5 to 7 min. or until bottoms of crusts are golden brown and cheese is melted.

10 Minute Creamy Perline Pasta

**Recipe from Picky Palate **

* 1 lb Perline Pasta (from Trader Joe's) or other pasta of choice

* 2 Tbl. extra virgin olive oil

* 1 medium onion, finely chopped

* 2 cloves fresh garlic, minced

* 26 oz. favorite pasta sauce

* ½ Cup low-fat buttermilk

* Salt and pepper to taste

* ½ c. fresh grated parmesan cheese for garnish

Cook pasta according to package directions. Drain and set aside. Heat oil into a large skillet over medium heat. Saute onion for 5 minutes or until softened. Stir in garlic for 1 minute then stir in pasta sauce. Heat for 5 minutes then stir in buttermilk. Season with salt and pepper to taste. Stir in cooked pasta and reduce heat to low until ready to serve. Sprinkle each plate with fresh grated Parmesan cheese.

Pecan Crusted Chicken Salad w/ Honey Dijon Dressing

**Recipe from Picky Palate **

* 1 ½ c. Panko Bread Crumbs

* ½ c. fresh grated Parmesan Cheese

* ½ c. ground pecans

* 1 c. flour

* ½ tsp. salt

* ¼ tsp. pepper

* 2 eggs

* 2 Tbl. water

* 4 lg. boneless skinless chicken breasts

Honey Dijon Dressing

* 1 c. mayonnaise

* Heaping ¼ c. whole grain mustard

* Heaping ¼ c. honey

* Salt & pepper to taste

* Mixed greens of choice

* Sliced cucumbers

* Cherry tomatoes

* Crumbled Feta cheese

Preheat oven to 350 degrees F. In a shallow bowl mix the Panko, Parmesan and pecans. Set aside. In another shallow bowl mix the flour, salt and pepper. In a third shallow bowl whisk the egg and water. Dredge each chicken breast into the flour mixture, the egg mixture then press into the pecan crust. Place each chicken breast onto a greased baking rack placed over a baking sheet. Bake for 25-35 min. or until chicken is cooked through. Let cool for 10 min. then cut into thin strips.

For dressing: mix mayonnaise, mustard and honey into a bowl. Season with salt and pepper to taste.

3. Place salad greens onto serving plates and top with pecan crusted chicken, sliced cucumbers, tomatoes, cherry tomatoes and feta cheese. Drizzle with dressing.

Soft Pretzels

**Recipe from Annie's Eats **

Pretzel dough:
* 1½ c. warm water (110-115° F)
* 1 Tbl. sugar
* 2 tsp. kosher salt
* 2¼ tsp. instant yeast
* 22 oz. all-purpose flour (about 4½ c.)
* 4 Tbl. unsalted butter, melted
* vegetable oil, for greasing the bowl
For finishing:
* Cooking spray
* 10 c. water
* 2/3 c. baking soda
* 1 egg yolk beaten with 1 Tbl. water
* Pretzel (or kosher) salt
Directions:
To make the dough, combine the water, sugar, salt and yeast in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed to dissolve the yeast. Add in the flour and melted butter and mix just until the dough comes together. Switch to the dough hook and knead on medium speed until the dough is smooth and clears the sides of the bowl, about 5 minutes. Transfer the dough to a bowl lightly greased with oil, turning once to coat. Cover with plastic wrap and let rise in a warm place, about 50-55 min. or until doubled in bulk.
Preheat the oven to 450° F. Line two baking sheets with parchment paper and spray lightly with cooking spray. Bring the water and baking soda to a boil in a large saucepan or stockpot. In the meantime, divide the dough into 8 equal pieces. Working with one piece at a time, roll a segment out into a 24-inch long rope. Make a U-shape with the rope and holding the ends of the rope, cross them over each other and onto the bottom of the U-shape in order to form the shape of a pretzel. Place onto the parchment lined baking sheet. Repeat with the remaining pieces of dough. Place the pretzels into the boiling water, 1 or 2 at a time, for 30 sec. Remove from the water with a slotted skimmer and return to the baking sheet. Once all the pretzels have been boiled, brush the tops with the egg wash and sprinkle lightly with salt. Bake in the preheated oven until dark golden brown, about 12-14 min. Transfer to a cooling rack for at least 5 min. before serving.

Gluten-Free. . . and GOOD???

Ok, so I don't usually make small talk, but figured I should on this one!! :) I've been GF (Gluten-Free) for about 8 months - - not as long as most, but long enough!! I am OBSESSED with sweets, and was a little bummed by what is out there (or I should say, what's NOT out there), so I began experimenting on my own!! I don't like all those "weird" ingredients in most GF recipes (and definitely don't like the prices - some are quite costly!!), however, I've discovered that if you simply keep the same "normal" ingredients & only change the gluten-containing ingredients . . . you can make some tasty treats!! :) I love the GF flour mixtures I use (#1 & #2) - I came across them in a recipe, but didn't have what it called for, so I tweaked it & made it my own!! :) The GF pancake & GF chocolate chip recipes are some of my favorites & I make them often!! Hope you enjoy them as much as I do!! Gluten-free does not have to be taste-free!!! ;)

Gluten-Free Chocolate Chip Cookies

* 2 1/4 c. GF flour mixture (#1 or #2)
* 1 tsp. baking soda
* 1/2 tsp. salt
* 1 c. butter
* 3/4 c. sugar
* 2 tsp. vanilla
* 2 eggs
* 2 c. chocolate chips
* 1 c. chopped nuts (optional)

Heat oven to 375. Line baking sheets with parchment paper; set aside. In med. bowl, combine flour, baking soda & salt; set aside. Beat butter w/ sugar & brown sugar at med. speed until creamy. Add vanilla & eggs, mixing on low until well combined. Gradually add in dry mixture into creamed mixture. Stir in chocolate chips & nuts. Drop by Tbl. onto prepared cookie sheets. Bake for 9-11 min or until golden.

** This recipe can be easily split in half!!!! ***

Gluten-Free Pancakes

* 2 eggs
* 1 1/2 Tbl. sugar
* 3/4 c. milk (or water)
* 2 Tbl. oil
* 1/2 tsp. almond extract
* 1 tsp. baking powder
* 1/2 tsp. baking soda
* 1/2 tsp. salt
* 1 c. GF flour mixture (#1 or #2)

In med. bowl, whip eggs til frothy. Add sugar & mix until thickened. Add milk (or water), oil, and almond extract & mix well. In a separate bowl, combine dry ingredients. Mix dry ingredients into egg mixture until well combined. Cook on medium heat til golden on each side. **Batter will be runny & pancakes will be thin, but WONDERFUL!! :)

Gluten-Free Flour Mixture #2

* 1 1/2 c. white rice flour
* 1 c. garbanzo bean flour
* 1 c. corn flour
* 1/2 c. tapioca flour
* 1/2 c. almond flour

Mix all flours until well combined. This mixture can be used in pancakes, cookies, cakes, or just about anything!!

Gluten-Free Flour Mixture #1

* 1 1/2 c. brown rice flour
* 1 1/2 c. sweet rice flour
* 1 c. corn flour
* 1/2 c. almond meal

Mix all flours until completely combined. This mixture can be used in pancakes, cookies, cakes, and just about anything sweet!

Sorry!!

Guess I need to fix the way I'm sharing other people's recipes! SORRY!! :( I thought I was ok with adding where I got the recipe, right at the top of the recipe - guess not!!! :( I'll try to go back and fix them all, but it's going to take some time, so be patient with me!! Thanks!! (And thanks for having great recipes!!) :)

Warm Italiano Spread

** Recipe from Kraft **

* 1 pkg. (8 oz.) cream cheese

* 1/4 c. Pesto

* 1 Plum tomato, chopped

* 1/4 c. finely shredded Italian Five Cheese Blend

* TRISCUIT Cracked Pepper & Olive Oil Crackers

Heat grill to medium heat. Place unwrapped cream cheese on 8-inch square sheet of heavy-duty foil; top with pesto, tomatoes and shredded cheese. PLACE foil on grill; cover with lid. Grill 8 to 10 min. or until shredded cheese is melted and cream cheese is softened, but still holding its shape. Transfer foil to platter. Serve spread with crackers.

Grilled Chicken Bruschetta

** Recipe from Sisters Stuff **

* 4 small boneless, skinless chicken breast halves (1 lb.)

* 1/4 c. Sun-Dried Tomato Dressing, divided

* 1 tomato, finely chopped

* 1/2 c. Mozzarella Cheese

* 1/4 c. chopped fresh basil or 1 Tbl. dried basil

Heat grill to medium heat. COVER half the grill grate with sheet of heavy-duty foil. Place chicken in large resealable plastic bag. Add 2 Tbl. dressing; seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 min. Remove chicken from bag; discard bag and dressing. PLACE chicken on uncovered side of grill; cover with lid. Grill 6 min. Meanwhile, combine remaining dressing, tomatoes, cheese and basil. TURN chicken over; place on foil. Top with tomato mixture. Grill, covered, grill 8 min. or until chicken is done (165ºF).

Grilled Pizza

** Recipe from The Crafting Chicks **

Pizza Dough:
* 1 c. warm water
* 1 Tbl. sugar
* 1 Tbl. yeast
* 2 Tbl. oil
* 2 1/2 – 3 c. flour
* 1/2 tsp. salt

Add yeast and sugar to warm water and oil. Wait until it foams and then add the flour and salt. (For a stiffer dough, use 3 cups of flour.) Cover and let rise until doubled in size. Spread dough out onto a piece of parchment for easy transfer, or shape and put directly on grill. Cook for a couple of minutes until the bottom is cooked. Turn over and add toppings to the cooked side (or take off and let the kids add their toppings and put it back on the grill). Finish cooking the second side. If the bottom is done before the cheese melts, move the pizza to the top rack, and let the indirect heat finish the melting.

Provencal Tomatoes

** Recipe from A Feast for the Eyes **

* 6 ripe tomatoes (2 1/2 - 3" in diameter)
* 1 1/2 c. fresh white bread crumbs or Panko bread crumbs
* 1/4 c. minced scallions, white & green parts (2 scallions)
* 2 Tbl. minced fresh flat-leaf parsley
* 2 tsp. minced garlic (2 cloves)
* 1/2 tsp. minced fresh thyme
* kosher salt
* ground black pepper
* 1/2 c. grated Gruyere cheese
* olive oil

Heat oven to 400. Cut the cores from the tomatoes, removing as little as possible. Cut them in half crosswise and, with your fingers, remove the seeds and juice. Place the tomatoes halves in a baking dish. In a bowl, combine the bread crumbs, scallions, basil**, parsley, garlic, thyme and 1 tsp. salt. NOTE: The crumb mixture will be dry, so add a drizzle of olive oil or melted butter into the mixture to make it bind. Sprinkle the tomato halves generously with kosher salt & pepper. With your hands, fill the cavities and cover the tops of the tomatoes with the bread crumb mixture. Bake for 15 min, or until they’re tender. Sprinkle with cheese, drizzle with olive oil & bake for 30 sec. or more. Serve hot or at room temperature.

Parmesan Chicken

** Recipe from A Feast for the Eyes **

* 4 - 6 boneless, skinless chicken breasts
* 1 c. flour
* 1 tsp. kosher salt
* 1/2 tsp. ground black pepper
* 2 exl. eggs
* 1 Tbl. water
* 1 1/4 c. dry bread crumbs
* 1/2 c. freshly grated Parmesan cheese, plus extra for garnishing
* unsalted butter
* olive oil
* salad greens, enough for 6, rinsed & dried
* Lemon Vinaigrette, recipe follows

Lemon Vinaigrette:
* 1/4 c. fresh squeezed lemon juice (2 lemons)
* 1/2 c. olive oil
* 1/2 tsp. kosher salt
* 1/4 tsp. ground black pepper
Combine all ingredients in a small bowl.

Pound the chicken breasts until they are 1/4" thick. Combine flour, salt, & pepper on a dinner plate. On a second plate, beat the eggs with 1 Tbl. of water. On a third plate, combine the bread crumbs and 1/2 c. grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture & dredge both sides in the bread-crumb mixture, pressing lightly.
Heat 1 Tbl. of butter and 1 Tbl. of olive oil in a large saute pan & cook 2 - 3 chicken breasts on med-low for 2 - 3 min. on each side, until cooked through. Add more butter & oil and cook the rest of the chicken breasts. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.

Brew House Baby Back Ribs

**Recipe from Kraft **

* 1/2 c. packed brown sugar

* 1/2 c. unsweetened cocoa powder

* 2 Tbl. minced garlic

* 1 Tbl. Onion powder

* 1 Tbl. coarse kosher salt

* 1/2 tsp. ground red pepper (cayenne)

* 4 lb. Pork baby back ribs

* 1 c. BULL'S-EYE GUINNESS Draught Beer Blend Barbecue Sauce

Heat oven to 350. Mix sugar, cocoa powder, garlic and seasonings. Rub onto both sides of ribs. Place in 13x9" foil-lined pan. Bake 1 hr. HEAT grill to medium-high heat; cover grill grates with additional foil. Transfer ribs from pan to grill. GRILL 20 min. or until done, turning and brushing occasionally with barbecue sauce.

Crispy Baked Chicken W/ Teriyaki Sauce

** Recipe from Annie's Eats **

Sauce:
* 3 Tbl. soy sauce
* 3 Tbl. freshly squeezed orange juice
* 3 Tbl. sake
* 3 Tbl. sugar
* 3 Tbl. mirin
Chicken:
* ½ c. all-purpose flour
* ½ tsp. garlic powder
* 2 tsp. salt
* ½ tsp. pepper
* 2 large eggs
* 1½ c. Panko breadcrumbs
* 1 lb. boneless, skinless chicken breasts (about 2-3)
* Nonstick cooking spray
For sauce: combine the soy sauce, orange juice, sake, sugar and mirin in a small saucepan. Bring to a boil, reduce the heat to low and let simmer for 6 minutes, until slightly thickened. Remove from the heat and set aside.
Heat oven to 475. In a shallow bowl or pie plate, whisk together the flour, garlic powder, salt and pepper. In a second bowl, lightly beat the eggs together. Place the panko in a third shallow bowl or pie plate. Place a wire rack over a baking sheet and spray lightly with nonstick cooking spray.
Butterfly the chicken breasts into halves so that you have 4-6 pieces total. Lightly season both sides of the chicken pieces with salt and pepper. Using tongs and working with one piece of chicken at a time, dredge the chicken in the flour mixture to coat both sides. Shake lightly to remove any excess. Then dip into the eggs and shake gently to remove any excess. Finally place in the Panko, turning to coat well. Transfer to the prepared wire rack. Repeat with the remaining chicken pieces. Once all the chicken pieces are in place, spray lightly with cooking spray.
Bake for 15 min, until the chicken is cooked through and the bread crumbs are golden. Let rest a few minutes before slicing and serving. Serve with the teriyaki dipping sauce.

Ranch Dressing

** Recipe from Annies Eats**
* ¾ c. mayonnaise
* ¾ c. sour cream
* 1 Tbl. olive oil
* 1 Tbl. lemon juice
* ¼-1 c. buttermilk
* 1 small bunch chives
* small handful parsley
* 1 clove garlic, chopped
* ½ tsp. kosher salt
* freshly ground black pepper
Combine all of the ingredients in a blender or food processor starting with ¼ c. of the buttermilk and blend for 10 seconds. Check the consistency and taste and blend in additional buttermilk as desired. Taste and adjust seasonings as necessary. Store in an airtight container in the refrigerator.

Snickers Caramel Cheesecake Cookies

**Recipe from Picky Palate **

* 2 c. chopped Snickers Bars

* 2 1/2 c. graham cracker crumbs

* 2 Tbl. sugar

* 5 Tbl. melted butter

* 2 (8 oz. ea.) packages softened cream cheese

* 1 c. sugar

* 2 eggs

* 1 Tbl. vanilla

* 3 Tbl. caramel sauce

Heat oven to 350. Place chopped Snickers Bars into a bowl, set aside for now. Place graham cracker crumbs, sugar and melted butter into a mixing bowl to combine. Spoon a couple spoonfuls of crumbs into each muffin top pan and press down and up the sides. Bake for 5-6 min. or just until browned. Remove from oven.

In a stand or electric mixer, beat cream cheese & sugar until smooth and creamy. Add in eggs and vanilla until well combined, scraping sides of bowl with a rubber spatula. Beat in caramel sauce until well combined. Pour about 1/4 c. of cheesecake mixture over each baked crust then top evenly with chopped Snickers. Bake for 23-26 min. or until cheesecake edges are just starting to brown and centers are nearly set. Remove and let cool completely. While still warm, loosen all edges with a plastic knife to make for easier removal from pan. Refrigerate once cooled then top with caramel sauce and whipped cream to serve!

Cinnamon Roll Pizza

** Recipe from Picky Palate **

* 4 Tbl. cold butter, cut into cubes, divided in half

* 1/2 c. packed brown sugar, divided in half

* 13 oz. pizza dough of choice, divided in half

* 4 Tbl. room temp. butter

* 1/2 c. packed brown sugar

* 1 1/2 tsp. ground cinnamon, divided in half

Icing:

* 1 c. powdered sugar

* 4-5 Tbl. heavy cream

Heat oven to 350. Spray pizza pans with cooking spray and layer each pan with 2 Tbl. butter cubes and 1/4 c. brown sugar. Gently place divided dough into pans over butter and brown sugar then spread 2 Tbl. butter over tops of dough. Layer with remaining brown sugar and cinnamon. Bake for 25-30 min. or until pizza crust is cooked through. Let cool for 10 min. or until butter and brown sugar have set. Cut into wedges.

Place powdered sugar and cream into mixing bowl and stir until smooth. Drizzle over warm slices of pizza and serve.

Makes 8 small slices of pizza, 2 full personal pan size or 1 - 12" pizza.

Italian Cream Cheese Chicken

* 6 boneless, skinless chicken breasts

* 1 pkg. dry Italian dressing mix

* garlic salt

* pepper

* 1 can Cream of Chicken/Mushroom soup

* 1 can milk (use empty soup can to measure)

* 1 (8 oz.) pkg. cream cheese

* brown or white rice

Place chicken in crock pot. Pour dry Italian dressing mix on top. Season with garlic salt & pepper. Pour soup into crock pot. Let cook for a few hours, until chicken turns white. Add cream cheese & allow to melt. Serve over rice.