Jalapeno Poppers

** Recipe from Kraft **

* 24 fresh jalapeño peppers (2 lb.)

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

* 1 pkg. (8 oz.) shredded Cheddar Cheese

* 8 slices bacon, cooked, crumbled

* 1/4 c. flour

* 2 eggs, beaten

* 40 RITZ Crackers, finely crushed (about 1-2/3 c.)

* 2 c. oil

CUT lengthwise slit in top of each pepper; scrape out seeds and veins. Combine next 3 ingred; spoon into peppers. ROLL peppers in flour; dip in eggs, then roll in cracker crumbs to evenly coat. Place in single layer in shallow pan. Refrigerate 15 min.

HEAT oil in medium saucepan to 375. Add peppers, in batches; cook 3 min. or until golden brown. Drain on paper towels. Serve warm.

Chicken, Ranch & Rice Soup

** Recipe from Picky Palate **
* 2 Tbl. extra virgin olive oil
* 1 medium onion, finely chopped
* 2 large carrots, peeled and sliced
* 3 stalks of celery, chopped
* 3 Tbl. fresh minced garlic
* 2 large boneless skinless chicken breasts
* 1 c. dry rice, steamed….comes out to about 3 c. cooked
* 64 oz. chicken broth
* 1 Tbl. dry Ranch Dressing seasoning
* 1/2 tsp. kosher salt
* 1/4 tsp. fresh cracked black pepper
* 2 Tbl. Dijon Mustard
* 1 tsp. hot sauce, like Tabasco (optional)
Heat oil into a large dutch oven over medium heat. When hot, saute onion, carrots and celery for 7-10 min. or until softened slightly. Stir in garlic and cook for 1 min. Stir in chicken & rice then pour in broth. Stir, then season with ranch seasoning, salt, pepper & add in Dijon and hot sauce. Reduce heat to low & simmer until serving. Taste and season accordingly.

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.