Candy Cane Dessert Bars

CANDY CANE DESSERT BARS

14 rectangular graham crackers or 1 3/4 cups Graham Cracker Crumbs
3 Tbsp. granulated sugar
1/3 cup butter or margarine, melted
1 1/4 cups semi-sweet chocolate morsels
3/4 cup whipping cream
2 packages (8 oz. each) cream cheese, softened
1 1/4 cups powdered sugar
1 1/2 tsp. peppermint extract
1/2 tsp. vanilla
4 drops red food coloring (optional)
1 cup whipping cream
1 cup coarsely crushed peppermint candy canes or round peppermint candies (about 40 round candies)
24 small candy canes (optional)

Finely crush crackers (should have about 1 3/4 cups crumbs). In small bowl stir together crackers and granulated sugar. Add butter. Toss until combined. Press onto bottom of 13 x 9 x 2-inch dish. Refrigerate until needed. In small saucepan combine chocolate morsels and 3/4 cup cream. Cook and stir over low heat until smooth. Pour over graham layer. Refrigerate until needed. In large mixing bowl beat cream cheese, powdered sugar, peppermint extract and vanilla until fluffy. Beat in food coloring, if desired. Gradually add 1 cup whipping cream to cream cheese mixture, beating on high speed until fluffy. Fold in crushed candies. Spread over chocolate layer. Cover and refrigerate for 2 hours. Cut into squares. Top each square with candy cane, if desired. Store in refrigerator. Makes 24 servings.

Recipe from Kellogg's

Zesty Pepperoni Spread

ZESTY PEPPERONI SPREAD

4 ounces (1/4 pound) stick pepperoni
1 package (8 oz.) cream cheese, softened*
Cherry tomatoes, halved
Crackers

Remove casing from pepperoni. Cut two slices for garnish. Set aside. Slice remaining pepperoni into 1-inch pieces. In blender or food processor container process pepperoni pieces, a few pieces at a time, until crumbly. In small bowl stir together pepperoni and cream cheese. Refrigerate at least 1 hour to blend flavors. Let stand at room temperature for 1 hour. Garnish with pepperoni slices and cherry tomatoes. Serve with crackers. Makes 8 servings.

Recipe from Kellogg's

Parmesan Dip

PARMESAN DIP

1 package (8 oz.) reduced-fat cream cheese, softened
1 container (8 oz.) reduced-fat sour cream
1/2 cup grated Parmesan cheese
1/3 cup sliced green onions
2 tsp. dried Italian seasoning
Crackers

In small mixer bowl beat cream cheese, sour cream, Parmesan cheese, onions and Italian seasoning on low speed of electric mixer until combined. Increase speed to medium. Beat until fluffy. Transfer to serving bowl. Cover and refrigerate at least 1 hour. Serve with crackers. Makes 16 servings.

Recipe from Kellogg's

Hot Ham and Swiss Dip

HOT HAM AND SWISS DIP

2 cups (8 oz.) shredded Swiss cheese
1 1/2 cups finely chopped ham (6 oz.)
1/2 cup sliced green onions
2 Tbsp. all-purpose flour
1/2 cup reduced-fat mayonnaise
2 Tbsp. spicy brown mustard
1 1/2 tsp. caraway seeds, slightly crushed
Crackers

In medium bowl stir together cheese, ham, green onions and flour. Add mayonnaise, mustard and caraway seeds. Mix until combined. Spread in 9-inch pie plate. Bake, uncovered, at 350° F about 25 minutes or until heated through and bubbly around edges. Serve warm with crackers. Makes 28 servings.

Recipe from Kellogg's

Nacho Chicken Cheese Spread

NACHO CHICKEN CHEESE SPREAD

1 cup shredded Cheddar or Monterey Jack cheese
1 cup shredded, cooked chicken
1 cup reduced-fat sour cream
1 Tbsp. taco seasoning mix
1/2 cup canned corn, drained
1 can (4 oz.) chopped green chili peppers, drained
Crackers

In medium bowl stir together cheese, chicken, sour cream and taco seasoning. Stir in corn and chili peppers. Refrigerate at least 1 hour. Garnish as desired. Serve with crackers. Makes 20 servings.

Recipe from Kellogg's

Ranch Snack Mix

RANCH SNACK MIX

1/2 cup vegetable oil
1 (1-ounce) envelope Ranch dressing mix
1 (10-ounce) package oyster crackers
1/2 (10-ounce) package bite-sized Cheddar cheese crackers (2 cups)

Preheat oven to 350 degrees. Whisk together oil and dressing mix in large bowl; pour over crackers, tossing to coat. Spread mixture on lightly greased baking sheet. Bake 15 minutes, stirring after 7 minutes. Makes 6 cups.

Recipe from Mr. Food

Amish Church Spread

AMISH CHURCH SPREAD

1/2 cup brown sugar
1/4 cup water
1 Tbsp. butter
2 Tbsp. corn syrup
3/4 cup peanut butter
1/2 cup marshmallow creme
1/2 tsp. vanilla extract

In a medium saucepan over high heat, combine sugar, water and butter and bring to a boil. Stir in corn syrup, reduce heat to low, and simmer 1 to 2 minutes; remove from heat. Add peanut butter, marshmallow crème, and vanilla and stir until blended. Store in a container in refrigerator. Makes 2 cups.

Recipe from Mr. Food

Queso-Dip

QUESO-DIP

6 oz. fresh Mexican chorizo (about 2 links)
1 Tbsp. olive oil
2 Tbsp. flour
1 cup whole milk
1/4 tsp. ground cumin
1/8 tsp. ground nutmeg
Kosher salt and freshly ground black pepper, to taste
2 cups Mexican Style Finely Shredded Four Cheese
1/2 medium Vidalia onion, sliced
1 medium red pepper, sliced
2 green onions plus extra for garnish, chopped
1/4 tsp. paprika

Remove casings from chorizo. (If using the harder cured chorizo, slice into chunks and chop in food processor.) Cook chorizo in a large pan with olive oil over medium-high heat for about 5 minutes. Add flour to the pan and stir to make a roux. Gradually add milk while stirring with a whisk to avoid lumps. Add cumin, nutmeg, salt and pepper then simmer for 2-3 minutes. Add cheese and stir until fully melted. Cover and keep warm. Set cast iron griddle pan over high heat. Brush onions and peppers with a little oil and grill 2-3 minutes so they are nicely charred. Season with salt and pepper. Transfer to a cutting board and roughly chop vegetables. Fold into the cheese mixture along with green onions and stir. Garnish with paprika and more green onions. Serve with crackers. Makes 20 servings.

Recipe from Kraft

Warm Rueben Spread

I made this recipe last year for my husband's family Christmas....it was a BIG success! If you like a Rueben sandwich, then you will love this!

WARM RUEBEN SPREAD

4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened
1/2 cup Thousand Island Dressing
1/4 lb. sliced deli corned beef, chopped (about 1 cup)
3/4 cup well-drained sauerkraut
1 pkg. (8 oz.) swiss cheese slices, chopped
Crackers

Heat oven to 350 degrees. Mix cream cheese and dressing in medium bowl; stir in all remaining ingredients except crackers. Spread onto bottom of 9-inch pie plate or shallow dish. Bake 20 minues or until heated through. Serve warm with crackers. Makes 20 servings.

Recipe from Kraft

Raspberry Baked Brie

RASPBERRY BAKED BRIE

1 can (8 oz) refrigerated crescent dinner rolls
1 round (8 oz) Brie cheese
1 Tbsp. seedless raspberry jam
1/4 cup fresh raspberries (do not use frozen)
1 egg, beaten
Assorted crackers or slices baguette French bread

Heat oven to 350 degrees. Unroll dough; separate crosswise into 2 sections. Press each section into 6-inch square, firmly pressing perforations to seal. Place cheese on center of 1 dough square; top with jam and raspberries. With small cookie or canapé cutter, cut 1 shape from each corner of remaining dough square, 1 inch from center of square; set cutouts aside. Place square on top of cheese round. Press dough evenly around cheese, folding bottom edges over top edges; press to seal completely. Place on cookie sheet. Brush dough with beaten egg. Arrange dough cutouts on top; brush with egg. Bake 25 to 30 minutes or until golden brown. Remove from cookie sheet; place on serving plate. Cool 10 minutes. Serve warm with crackers. Store in refrigerator. Makes 12 servings (1/12 of brie and 4 crackers each).

Recipe from Betty Crocker

Homemade Doggie Bones

HOMEMADE DOGGIE BONES

1 cup all-purpose flour
1 cup whole-wheat flour
1/2 cup wheat germ
1/2 cup nonfat dry milk
3 Tbsp. vegetable shortening
1 tsp. brown sugar
1/2 tsp. salt
1 egg
1/3 cup water

Preheat oven to 350 degrees. Coat a baking sheet with cooking spray. In a large bowl, combine all-purpose flour, whole-wheat flour, wheat germ, dry milk, shortening, brown sugar, and salt; mix until crumbly. Add egg and water; mix well. On a lightly floured surface, knead dough until smooth. Using a rolling pin, roll out to a 1/2-inch thickness. Using a dog bone-shaped cookie cutter or a knife, cut out biscuits. Place biscuits on baking sheet and bake 25 to 30 minutes, or until golden. Remove to a wire rack to cool completely. Makes 12 bones.

Recipe from Mr. Food

Chocolate Crinkles

CHOCOLATE CRINKLES

1/2 cup vegetable oil
4 oz. unsweetened baking chocolate, melted, cooled
2 cups granulated sugar
2 tsp. vanilla
4 eggs
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup powdered sugar

In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover; refrigerate at least 3 hours. Heat oven to 350 degrees. Grease cookie sheet with shortening or cooking spray. Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets. Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Immediately remove from cookie sheets to cooling racks. Makes 6 dozen cookies.

Recipe from Betty Crocker

No Roll Sugar Cookies

NO ROLL SUGAR COOKIES

4 cups Bisquick
1 1/2 cups powdered sugar
3/4 cup butter or margarine, softened
1 tsp. almond extract
2 eggs
1 cup granulated sugar

Heat oven to 400 degrees. In large bowl, stir all ingredients except granulated sugar until soft dough forms. Shape dough into balls, about 1 inch in diameter; roll in granulated sugar to coat. On ungreased cookie sheets, place balls about 2 inches apart. Flatten balls slightly with bottom of glass. Bake 5 to 6 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks to cool. Store in airtight container. Makes About 4 dozen cookies.

Recipe from Betty Crocker

Hot Holiday Broccoli Dip

HOT HOLIDAY BROCCOLI DIP

1 cup Miracle Whip
1 pkg. (10 oz.) frozen chopped broccoli, thawed, well drained
1 jar (2 oz.) diced pimentos, drained
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese, divided
Snack Crackers

Heat oven to 350 degrees. Combine first 4 ingredients and 1/2 cup mozzarella. Spread into 1-qt. baking dish or 9-inch pie plate. Bake 20 to 25 minutes or until heated through. Sprinkle with remaining mozzarella; bake 5 minutes or until melted. Serve with crackers. Makes 25 servings.

Recipe from Kraft

Shrimp Cocktail Dip

SHRIMP COCKTAIL DIP

1 pkg. (8 oz.) cream cheese, softened
3/4 lb. cooked cleaned shrimp, chopped (about 2 cups)
3/4 cup cocktail sauce
1/4 cup shredded Parmesan cheese
2 green onions, sliced

Spread cream cheese onto bottom of shallow bowl. Toss shrimp with cocktail sauce; spoon over cream cheese. Top with remaining ingredients. Serve with crackers. Makes 24 servings.

Recipe from Kraft

Cream Cheese Bacon Crescents

CREAM CHEESE BACON CRESCENTS

1 tub (8 oz.) Chive & Onion Cream Cheese Spread
3 slices bacon, cooked, crumbled
2 cans (8 oz. each) refrigerated crescent dinner rolls

Heat oven to 375 degrees. Mix cream cheese spread and bacon until well blended. Seperate each can of dough into 8 triangles. Cut each triangle lengthwise in half. Spread each dough triangle with 1 generous tsp. cream cheese mixture. Roll up, starting at shortest side of triangle; place, point-sides down, on baking sheet. Bake 12 to 15 minutes or until golden brown. Serve warm. Makes 16 servings.

Recipe from Kraft

Chocolate Swirl Bars

CHOCOLATE SWIRL BARS

1 1/4 cups refrigerated holiday cookie dough
1 cup (6 oz.) dark chocolate chips
1/4 cup vanilla or white chips, melted

Press dough onto the bottom of an ungreased 13-in. x 9-in. baking pan (dough will be thin). Bake at 350° for 11-13 minutes or until edges begin to brown. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over bars. Drop spoonfuls of melted vanilla chips over top; cut through chocolate with a knife to swirl. Let stand until set. Cut into bars. Makes about 3 dozen.

Recipe from Taste of Home

Pomegranate-Ginger Cocktails

POMEGRANATE-GINGER COCKTAILS

Ginger Sugar:
2 Tbsp. sugar
1/2 tsp. finely chopped gingerroot
1 slice fresh gingerroot

Ginger Simple Syrup (makes 1 1/3 cups):
1 cup sugar
1 cup water
2 Tbsp. finely chopped fresh gingerroot

Cocktail:
Ice
2 oz. gin
2 oz. pomegranate juice
1 oz. ginger simple syrup (above)
2 oz. prosecco
1 Tbsp. pomegranate seeds

In small bowl, stir together 2 tablespoons sugar and 1/2 teaspoon finely gingerroot. Place mixture on small flat plate. Rub fresh gingerroot slice around rims of 2 martini glasses to moisten. Dip moistened rims of glasses in ginger sugar mixture. In 1-quart saucepan, heat ginger simple syrup ingredients over low heat until sugar is dissolved. Let stand 15 minutes. Use within 2 days. Fill martini shaker with ice. Add gin, pomegranate juice, and 1 oz of the ginger simple syrup; place lid on shaker, and shake until cold and blended. Pour into prepared martini glasses; add prosecco. Garnish with pomegranate seeds. Makes 2 Cocktails.

Recipe from Betty Crocker

Elegant Beef Tenderloin

ELEGANT BEEF TENDERLOIN

1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh thyme leaves
1/4 cup chopped fresh oregano leaves
3 cloves garlic, finely chopped
2 lb. beef tenderloin, trimmed
3/4 tsp. salt
1/4 tsp. freshly ground black pepper
3 Tbsp. Dijon mustard

Heat oven to 400 degrees. In small bowl, mix parsley, basil, thyme, oregano and garlic; set aside. Spray bottom of roasting pan with cooking spray. Place beef in pan; sprinkle with salt and pepper. Spread mustard evenly over beef; pat parsley mixture over mustard. Insert ovenproof meat thermometer so tip is in center of thickest part of beef. Bake uncovered 35 to 45 minutes or until thermometer reads at least 140°F (for medium-rare doneness). Place beef on cutting board. Cover loosely with foil; let stand 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°F, and beef will be easier to carve.) Cut beef into 1/2-inch-thick slices. Makes 8 servings.

Recipe from Betty Crocker

Peppermint Stick Cookies

PEPPERMINT STICK COOKIES

1 cup unsalted butter, softened
1 cup sugar
1 egg
2 tsp. mint extract
1/2 tsp. pure vanilla extract
2 3/4 cups all-purpose flour
1/2 tsp. salt
12 drops red food coloring
12 drops green food coloring
1 1/2 cups white baking chips
Crushed mint candies

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine flour and salt; gradually add to the creamed mixture and mix well. Set aside half of the dough. Divide remaining dough in half; add green food coloring to one portion and red food coloring to the other. Wrap dough separately in plastic wrap. Refrigerate for 1-2 hours or until easy to handle. Divide green and red dough into 24 portions each. Divide plain dough into 48 portions. Roll each into a 4-in. rope. Place each green rope next to a white rope; press together gently and twist. Repeat with red ropes and remaining white ropes. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees for 10-12 minutes or until set. Cool for 2 minutes before carefully removing from pans to wire racks to cool completely. In a microwave, melt white chips; stir until smooth. Dip cookie ends into melted chips; allow excess to drip off. Sprinkle with crushed candies and place on waxed paper. Let stand until set. Store in an airtight container. Makes 4 dozen.

Recipe from Taste of Home

Snowball Cookies

SNOWBALL COOKIES

1/2 cup light olive oil
1 1/4 cups quick rolled oats
1 (18.25 oz.) pkg. white cake mix
2 large eggs
2 Tsp. clear vanilla
1/2 cup finely chopped walnuts
Powdered sugar

Heat oven to 350 degrees. Combine olive oil and oats. Let stand 5 minutes. Stir in cake mix, eggs and vanilla until well blended. Fold in nuts. Form into 1-inch balls and place about 2 inches apart on ungreased cookie sheet. Bake 8 minutes or until set. Cool on cookie sheet 1 minute. Remove cookies to cooling rack. Roll in powdered sugar while still slightly warm. Makes 7 dozen cookies.

Recipe from Taste of Home

Braised Brisket with Garlic

BRAISED BRISKET WITH GARLIC

1 lemon
3 Tbsp. olive oil
1 beef brisket (about 5 pounds)
36 cloves garlic, peeled
2 Tbsp. red wine vinegar
3 cups beef stock (Regular or Unsalted)
3 to 4 sprigs fresh thyme or 2 teaspoons dried thyme leaves, crushed
2 sprigs fresh rosemary leaves
Ground black pepper
1 tsp. chopped fresh rosemary leaves
1 tsp. minced garlic

Heat the oven to 325 degrees. Grate 1 tsp. zest from the lemon. Heat the olive oil in a roasting pan over medium-high heat. Add the beef and cook until well browned on both sides. Remove the beef from the pan. Pour off all but 1 Tbsp. pan drippings. Reduce the heat to medium. Add the garlic to the pan and cook until golden, stirring occasionally. Add the vinegar to the pan and cook and stir for 1 minute, scraping up the browned bits from the bottom of the pan. Stir in the stock, thyme and rosemary sprigs. Reduce the heat to low. Cook for 5 minutes. Season with the black pepper. Return the beef to the pan. Spoon the stock mixture over the beef. Cover the pan. Bake for 2 1/2 hours or until the beef is fork-tender. Baste the beef with the pan juices every 30 minutes. Remove the beef from the pan, cover and keep warm. Strain the pan drippings through a sieve into a medium bowl, reserving the garlic and discarding the thyme and rosemary sprigs. Spoon off any fat. Place about half the garlic cloves and about 1 cup pan drippings into a food processor or blender. Cover and process until the mixture is smooth. Heat the garlic mixture, remaining garlic cloves, remaining pan drippings, chopped rosemary, minced garlic and lemon zest in a 10-inch skillet over medium-high heat to a boil. Cook and stir until the gravy is thickened. Serve the gravy with the beef. Makes 10 servings.

Recipe from Campbell's

Frozen Peppermint Cheesecake

FROZEN PEPPERMINT CHEESECAKE

1 1/4 cups chocolate wafer crumbs (about 25 wafers)
1/4 cup sugar
1/4 cup butter, melted
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 cup crushed hard peppermint candy
2 cups whipping cream

Stir together first 3 ingredients; press mixture in bottom and 1-inch up sides of a 9-inch springform pan. Set aside. Beat cream cheese at medium speed of an electric beater until creamy. Gradually add milk, beating until smooth. Stir in candy. Beat whipping cream until soft peaks form; gently fold whipped cream into cream cheese mixture. Pour into prepared pan. Cover and freeze 6 hours or until firm. Remove sides of pan just before serving. Makes 12 servings.

Recipe from Mr. Food

Pork Snow Pea Stir Fry

PORK SNOW PEA STIR FRY

1 Tbsp. oil
1 lb. pork tenderloin, cut into bite-size pieces
2 cups quartered fresh mushrooms
1 cup fresh snow peas
1 small yellow pepper, cut into strips
2 cloves garlic, minced
1 Tbsp. minced gingerroot
1/4 cup light Catalina Dressing
1 Tbsp. lite soy sauce
1/4 cup cashews
2 green onions, chopped
3 cups hot cooked long-grain brown rice

Heat oil in wok or large skillet on high heat. Add meat; stir-fry 1 minute. Add next 5 ingredients; stir-fry on medium-high heat 3 to 5 min. or until meat is lightly browned. Stir in dressing and soy sauce; stir-fry 2 minutes or until vegetables are crisp-tender and meat is done. Top with nuts and onions. Serve with rice. Makes 4 servings.

Recipe from Kraft

Chocolate Peanut Butter Parfaits

CHOCOLATE PEANUT BUTTER PARFAITS

2 Tbsp. reduced-fat chunky peanut butter
2 Tbsp. plus 2 cups cold fat-free milk, divided
1 cup plus 6 Tbsp. reduced-fat whipped topping, divided
1 pkg. (1.4 oz.) sugar-free instant chocolate fudge pudding mix
3 Tbsp. finely chopped salted peanuts

In a small bowl, combine peanut butter and 2 tablespoons milk. Fold in 1 cup whipped topping; set aside. In another small bowl, whisk remaining milk with the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spoon half of the pudding into six parfait glasses or dessert dishes. Layer with reserved peanut butter mixture and remaining pudding. Refrigerate for at least 1 hour. Refrigerate remaining whipped topping. Just before serving, garnish each parfait with 1 tablespoon whipped topping and 1-1/2 teaspoons peanuts. Makes 6 servings.

*Recipe from Taste of Home

Miracle Lasagna

MIRACLE LASAGNA

1 jar (24 OZ.) Traditional Italian Sauce or Tomato Basil & Garlic Italian Sauce
6 uncooked lasagna noodles
1 container (15 OZ.) ricotta cheese
8 OZ. shredded mozzarella cheese (about 2 cups)
1/4 cup grated Parmesan cheese

Spread about 1 cup of the sauce in a 2-quart shallow baking dish. Top with 3 uncooked noodles, ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese and 1 cup sauce. Top with the remaining 3 uncooked noodles and the remaining sauce. Cover the dish. Bake at 375°F. for 1 hour. Uncover the dish and top with the remaining mozzarella cheese. Let stand for 5 minutes. Makes 6 servings.

Recipe from Campbell's

Tex-Mex Pasta Salad

TEX-MEX PASTA SALAD

1/2 cup ranch dressing
1/3 cup mayonnaise
Zest and juice from lime
2 tsp. hot pepper sauce
1/2 tsp. ground cumin
2 cups elbow macaroni, cooked, drained
1 1/2 cups halved cherry tomatoes
3/4 cup canned black beans, rinsed
4 green onions, thinly sliced

Mix dressing, mayo, lime zest, juice, pepper sauce and cumin in large bowl. Add remaining ingredients; mix lightly. Refrigerate 1 hour. Makes 8 servings.

Recipe from Kraft

Dripping Roast Beef Sandwiches

DRIPPING ROAST BEEF SANDWICHES

1 can (10 1/2 oz.) condensed French onion soup
1 Tbsp. reduced sodium Worcestershire sauce
3/4 lb. thinly sliced deli roast beef
4 soft hoagie rolls
4 slices deli provolone cheese cut in half
1/4 cup drained hot or mild pickled banana pepper rings

Heat the oven to 400 degrees. Heat the soup and Worcestershire in a 2-quart saucepan over medium-high heat to a boil. Add the beef and heat through, stirring occasionally. Divide the beef evenly among the rolls. Top the beef with the cheese slices and place the sandwiches onto a baking sheet. Bake for 3 minutes or until the sandwiches are toasted and the cheese is melted. Spoon the soup mixture onto the sandwiches. Top each sandwich with 1 tablespoon pepper rings. Makes: 4 sandwiches.

Recipe from Campbell's

Grasshoper Dessert Squares

GRASSHOPPER DESSERT SQUARES

1 1/2 cups chocolate cookie crumbs (from 15-oz package)
1/4 cup sugar
6 Tbsp. butter or margarine, melted
2 pkg. (8 oz. each) cream cheese, cubed, softened
1/3 cup green crème de menthe liqueur
1/4 cup white crème de cacao liqueur
1 1/2 jars (7 oz. each) marshmallow creme (2 1/4 cups)
1 1/2 cups whipping cream

Line 13x9-inch pan with foil so edges of foil extend over sides of pan; spray with cooking spray. In pan, mix cookie crumbs, sugar and butter. Press evenly in bottom of pan. In large bowl, beat cream cheese, crème de menthe and crème de cacao with electric mixer on medium speed until smooth. Add marshmallow creme; beat until smooth. Refrigerate about 45 minutes or until mixture mounds when dropped from a spoon. In chilled large bowl, beat whipping cream on high speed until stiff peaks form. Fold whipped cream into marshmallow mixture until blended. Pour over crust. Freeze about 4 hours or until firm. Remove from pan, using foil to lift. Let dessert stand at room temperature 10 minutes before cutting. Freeze any remaining dessert tightly covered. Makes 16 servings.

Recipe from Betty Crocker

Chicken Pasta Salad with Grapes and Poppy Seed Dressing

CHICKEN PASTA SALAD WITH GRAPES AND POPPY SEED DRESSING

1 box Suddenly Salad® classic pasta salad mix
1/2 cup refrigerated poppy seed dressing
1 1/2 cups cut-up cooked chicken
3/4 cup halved red grapes
1/2 cup thinly sliced celery
1/4 cup slivered almonds, toasted

Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally. Drain pasta; rinse with cold water. Shake to drain well. In large bowl, stir together seasoning mix and dressing. Add pasta and remaining ingredients; toss to combine. Serve immediately, or refrigerate. Makes 4 servings (1 1/2 cups each).

Recipe from Betty Crocker

Brownie Goody Bars

BROWNIE GOODY BARS

1 box (1 lb 2.4 oz) brownie mix
Water, vegetable oil and egg called for on brownie mix box
1 cup vanilla frosting (from 16 oz container)
1/2 cup salted peanuts, coarsely chopped
2 cups crisp rice cereal
2/3 cup creamy peanut butter
1 1/3 cups (8 oz.) semisweet chocolate chips

Heat oven to 350 degrees (325 degrees for dark or nonstick pan). Grease bottom only of 9-inch square pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.) Make and bake brownies as directed on box. Cool completely. Frost brownies with frosting. Sprinkle with peanuts; refrigerate while making cereal mixture. Measure cereal into medium bowl; set aside. In 1-quart saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Pour over cereal in bowl, stirring until evenly coated. Spread over frosted brownies. Refrigerate 1 hour or until set before cutting. For bars, cut into 4 rows by 4 rows. Store tightly covered at room temperature or in refrigerator. Makes 16 bars.

Recipe from Betty Crocker

Corned Beef Spread

CORNED BEEF SPREAD

2 cups mayonnaise
2 cups (16 oz.) sour cream
1 medium onion, finely chopped
2 Tbsp. dill weed
1 tsp. seasoned salt
2 cups diced cooked corned beef
Onion bagels, split and cut into wedges or snack rye bread

In a large bowl, combine the mayonnaise, sour cream, onion, dill, seasoned salt and corned beef. Cover and refrigerate until serving. Serve with bagel wedges or rye bread. Makes 4 cups.

Recipe from Taste of Home

Beer Dip

BEER DIP

2 pkg. (8 oz. each) cream cheese, softened
1/3 cup beer or nonalcoholic beer
1 envelope ranch salad dressing mix
2 cups (8 oz.) shredded cheddar cheese
Pretzels

In a large bowl, beat the cream cheese, beer and dressing until smooth. Stir in cheddar cheese. Serve with pretzels. Refrigerate leftovers. Makes 3-1/2 cups.

Creamy Buffalo Chicken Dip

CREAMY BUFFALO CHICKEN DIP

1 pkg. (8 oz.) cream cheese, softened
1 cup Louisiana-style hot sauce
1 cup ranch salad dressing
3 cans (4-1/2 oz. each) chunk white chicken, drained and shredded
1 cup (4 oz.) shredded cheddar cheese
Corn or tortilla chips
Thinly sliced green onions, optional

In a small bowl, combine the cream cheese, hot pepper sauce and salad dressing. Stir in chicken. Spread into an ungreased 11-in. x 7-in. baking dish. Sprinkle with cheddar cheese. Bake, uncovered, at 350° for 20-22 minutes or until heated through. Sprinkle with green onions if desired. Serve with chips. Makes 5 cups.

Striped Delight

STRIPED DELIGHT

35 OREO Cookies
6 Tbsp. butter, melted
1 pkg. (8 oz.) cream cheese, softened
1/4 cup sugar
2 Tbsp. cold milk
1 tub (12 oz.) whipped topping, thawed, divided
2 pkg. (3.9 oz. each) chocolate instant pudding
3 1/4 cups cold milk

Process cookies in food processor until fine crumbs form. Transfer to medium bowl; mix in butter. Press onto bottom of 13x9-inch dish. Refrigerate until ready to use. Whisk cream cheese, sugar and 2 Tbsp. milk in medium bowl until blended. Stir in 1-1/4 cups whipped topping; spread over crust. Beat pudding mixes and 3 1/4 cups milk with whisk 2 minutes; pour over cream cheese layer. Let stand 5 minutes or until thickened; cover with remaining whipped topping. Refrigerate 4 hours. Makes 24 servings.

Slow-Cooker Beef Stroganoff

SLOW-COOKER BEEF STROGANOFF

2 lb. beef stew meat, cut into 1-inch cubes
10 oz. fresh mushrooms, halved
1 onion, chopped
1 clove garlic, minced
1 cup beef broth
2 tsp. paprika
1 tsp. salt
1 cup sour cream
2 Tbsp. flour
1 Tbsp. Dijon mustard
1 pkg. (16 oz.) egg noodles, uncooked
2 Tbsp. chopped fresh parsley

Place meat, mushrooms, onions and garlic in slow cooker. Add broth, paprika and salt. Cover with lid. Cook on low 7 to 8 hours (or on high 5 hours). Mix sour cream, flour and mustard. Stir into ingredients in slow cooker until well blended. Cook, covered, on lot 15 minutes. Meanwhile, cook noodles as directed on package. Drain noodles; place in large serving bowl. Add meat mixture; mix lightly. Sprinkle with parsley. Makes 8 servings.

Easy Baked Manicotti

EASY BAKED MANICOTTI

2 cups spaghetti sauce, divided
1 3/4 cups ricotta cheese
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg, beaten
1/4 cup pesto
12 cooked manicotti shells, rinsed in cold water

Heat oven to 350 degrees. Spread 3/4 cup sauce onto bottom of 13x9-inch baking dish. Mix cheeses, egg and pesto until blended; spoon into resealable plastic bag. Use scissors to cut small corner from bottom of bag. Fill manicotti shells by squeezing cheese mixture into both sides of each shell; place in baking dish. Top with remaining sauce; cover. Bake 40 minutes or until heated through. Makes 6 servings.

Fudge Lover's Cream Cheese Cake

FUDGE LOVER'S CREAM CHEESE CAKE

Cake:
1 box yellow or devil's food cake mix
1 box (4-serving size) chocolate instant pudding and pie filling mix
3/4 cup hot water
3/4 cup vegetable oil
1 tsp. vanilla
4 eggs

Filling:
1 pkg. (8 oz.) cream cheese, softened
1/2 cup sugar
1 egg
1/2 cup semisweet chocolate chips
1/2 cup chopped nuts, if desired

Frosting:
1 container vanilla or chocolate frosting

Heat oven to 350 degrees (325 degrees for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. In large bowl, beat cream cheese, sugar and 1 egg with electric mixer on medium speed until smooth and creamy. Stir in chocolate chips. Spoon filling by tablespoonfuls evenly over top of batter. Using table knife, swirl filling through batter. Sprinkle with nuts. Bake 47 to 55 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Spread frosting over cake. Store covered in refrigerator. Makes 15 servings.

Cheesy Potato Cups

CHEESY POTATO CUPS

6 large baking potatoes (4-3/4 lb.)
1/3 cup butter or margarine
3 Tbsp. milk
1 pkg. (8 oz.) cheddar cheese, cut into 1-inch cubes
2 Tbsp. bacon bits
12 fresh broccoli florets, blanched

Heat oven to 350 degrees. Pierce potatoes with fork. Bake 1 hour. Cool 5 minutes. Cut potatoes crosswise in half; scoop out centers, leaving 1/8-inch-thick shells. Place potato flesh in large bowl. Add butter and milk; beat with mixer until well blended and fluffy. Spoon into potato shells; lightly press 1 cheese cube into filling in center of each shell. Place in muffin pan cups. Bake 30 minutes or until heated through. Top with bacon and broccoli. Makes 12 servings.

Bears on Cloud Nine

BEARS ON CLOUD NINE

2 cups boiling water
2 pkg. (3 oz. each) strawberry flavor gelatin
4 cups ice cubes
1/3 cup bear-shaped gummy candies (2 oz.)

Add boiling water to gelatin mixes in medium bowl; stir 2 minutes until completely dissolved. Add ice; stir 2 to 3 minutes or until gelatin is slightly thickened. Remove any unmelted ice. Pour all but 3/4 cup gelatin into 12 (5-oz.) clear plastic cups. Beat remaining gelatin with mixer on high speed 30 seconds or until fluffy and doubled in volume. Spoon over gelatin in cups. Refrigerate 30 minutes or until firm. Top with candies. Makes 12 servings.

Yeast Rolls

YEAST ROLLS

2 to 2-1/2 cups all-purpose flour
2 Tbsp. sugar
1 pkg. (1/4 ounce) quick-rise yeast
1/2 tsp. salt
3/4 cup warm water (120° to 130°)
2 Tbsp. plus 4 tsp. butter, melted, divided
3/4 cup shredded sharp cheddar cheese
2 tsp. honey
1/8 tsp. garlic salt

In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. Add water and 2 tablespoons butter; beat on medium speed for 3 minutes or until smooth. Stir in cheese and enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes. Divide into 13 pieces. Shape each into a ball. Place in a greased 9-in. round baking pan. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 375° for 11-14 minutes or until lightly browned. Combine the honey, garlic salt and remaining butter; brush over rolls. Remove to a wire rack to cool. Makes 13 rolls.

Reuben Rolls

REUBEN ROLLS

1 pkg. (8 oz.) cream cheese, softened
3 Tbsp. spicy brown mustard
1/4 tsp. prepared horseradish
5 flour tortillas (10 inches), room temperature
7 pkg. (2 oz. each) thinly sliced deli corned beef
15 thin slices Swiss cheese
1 can (14 oz.) sauerkraut, rinsed and well drained

In a small bowl, beat the cream cheese, mustard and horseradish until blended. Spread a heaping tablespoonful of cream cheese mixture over each tortilla. Layer each tortilla with eight slices of corned beef, three slices of cheese, another heaping tablespoonful of cream cheese mixture and 1/2 cup sauerkraut. Roll up tightly. Chill for 1 hour. Cut each roll-up into 1/2-in. slices. Makes about 8 dozen.

Savory White Chicken Chili

SAVORY WHITE CHICKEN CHILI

2 Tbsp. olive or canola oil
1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
1 medium onion, chopped (1/2 cup)
2 cloves garlic, minced
1 1/2 cups chicken broth
1 medium red bell pepper, chopped
1 Tbsp. chili powder
1 tsp. ground cumin
1 tsp. salt
1/2 tsp. sugar
1/4 tsp. ground red pepper (cayenne)
2 cans (15 oz each) cannellini beans, drained
1 can (4.5 oz) chopped green chiles
1/4 cup chopped fresh cilantro
1 container (6 oz) Greek Fat Free plain yogurt

In 4-quart saucepan or Dutch oven, heat oil over medium heat. Cook chicken, onion and garlic 5 to 7 minutes, stirring occasionally, until chicken is no longer pink. Stir in remaining ingredients, except cilantro and yogurt. Heat to boiling. Reduce heat; cover and simmer 10 minutes, stirring occasionally. Remove from heat; stir in cilantro and yogurt. Serve with additional yogurt and chopped cilantro, if desired. Makes 4 servings.

Party Cheese Ball

PARTY CHEESE BALL

2 pkg. (8 oz. each) Neufchatel Cheese, softened
1/2 cup shredded sharp cheddar cheese
1 Tbsp. finely chopped red peppers
1 Tbsp. finely chopped green onions
2 tsp. dijon mustard
1/2 cup finely chopped fresh parsley
12 stalks celery, cut crosswise into quarters
Crackers

Beat Neufchatel and cheddar in small bowl with mixer until well blended. Add peppers, onions and mustard; mix well. Refrigerate 1 hour. Shape into ball; roll in parsley. Serve with celery and crackers. Makes 24 servings.

Santa Fe Chicken and Rice

SANTA FE CHICKEN AND RICE

2 Tbsp. vegetable oil
1 1/4 lbs. skinless, boneless chicken breast halves
1 cup uncooked regular long-grain white rice
1 3/4 cups chicken broth or chicken stock
1 cup picante sauce
1 tsp. ground cumin
1 can (about 15 oz.) black beans, rinsed and drained
1 cup frozen whole kernel corn
1/2 cup shredded Cheddar cheese

Heat 1 Tbsp. oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet. Reduce the heat to medium. Heat the remaining oil in the skillet. Add the rice and cook and stir until it's golden. Stir in the broth, picante sauce and cumin and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes. Stir in the beans and corn. Return the chicken to the skillet. Top the chicken with the cheese. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender. Makes 4 servings.

Beer Cheese Soup

BEER CHEESE SOUP

1/2 cup butter or margarine
3/4 cup finely chopped carrots
1/2 cup finely chopped celery
1/4 cup finely chopped onion
1 cup quick-mixing flour
1/2 tsp. paprika
1/8 tsp. black pepper
1/8 tsp. ground red pepper (cayenne)
3 cups chicken broth (from 32-oz carton)
1 cup whipping cream
4 cups shredded sharp Cheddar cheese (16 oz)
1 can (12 oz) beer

In 4-quart Dutch oven, melt butter over medium heat. Add carrots, celery and onion; cook about 10 minutes, stirring occasionally, until celery and onions are transparent. Stir in flour, paprika, black pepper and ground red pepper. Add broth; heat to boiling over medium heat. Boil and stir 1 minute. Reduce heat; stir in whipping cream and cheese. Heat until cheese is melted, stirring occasionally. Stir in beer. If desired, serve with popcorn. Makes 5 servings.

Slow Cooker Cheesy Potato Soup

SLOW COOKER CHEESY POTATO SOUP

1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
1/2 cup frozen chopped onion (from 12-oz bag), thawed
1 medium stalk celery, diced (1/2 cup)
1 carton (32-oz) chicken broth
1 cup water
3 Tbsp. all-purpose flour
1 cup milk
1 bag (8 oz) shredded American-Cheddar cheese blend (2 cups)
1/4 cup real bacon pieces (from 2.8-oz package)
4 med. green onions, sliced (1/4 cup)

In 3- to 4-quart slow cooker, mix potatoes, onion, celery, broth and water. Cover; cook on Low heat setting 6 to 8 hours. In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted. Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired. Makes 6 servings.

Honey-Drizzled Cheddar Cheese

HONEY-DRIZZLED CHEDDAR CHEESE

2 pkg. (10 oz. each) aged extra sharp Cheddar cheese
1/4 cup honey
1/2 cup chopped walnuts
1/2 cup chopped dates
1 apple, sliced

Place cheese on cheese board; drizzle with honey. Top with nuts and dates. Serve with apples. Makes 10 servings.

*Recipe from Kraft Foods

Double Berry Martini

DOUBLE BERRY MARTINI

1 pkg. (makes 2 qt. drink) or 2 pkg. (makes 1 qt. drink each)raspberry ice flavor drink mix
2 cups water
2 cups low-calorie cranberry juice cocktail
1/2 cup vodka
2 cups cold club soda
6 frozen cranberries

Empty drink mix into 2-qt. glass or plastic pitcher. Add water, juice cocktail and vodka; stir until mix is dissolved. Refrigerate 1 hour or until chilled. Stir in club soda just before serving. Pour over cranberries in martini glasses. Makes 6 servings.

*Recipe from Kraft Foods

Bourbon Cheesecake Shots

BOURBON CHEESECAKE SHOTS

3/4 cup half-and-half
2 Tbsp. bourbon
1 tub (8 oz.) cream cheese spread
1/2 cup sugar
12 Nilla Wafers, crushed (about 1/3 cup)

Blend all ingredients except cookie crumbs in blender until smooth. Pour into 1-oz. plastic cups; top with wafer crumbs. Serve immediately. Makes 16 servings.

*Recipe from Kraft Foods

Pizza Pasta Salad

PIZZA PASTA SALAD

3 cups penne pasta, cooked, cooled
4 tomatoes, chopped
12 slices hard salami, chopped
1 cup finely shredded Italian five cheese blend
1/2 cup sliced fresh basil
1/2 cup grated Parmesan cheese
1/2 cup Italian dressing

Combine ingredients. Refrigerate 1 hour. Makes 10 servings.

*Recipe from Kraft Foods

Garden Vegetable Chopped Salad

GARDEN VEGETABLE CHOPPED SALAD

6 cups chopped romaine lettuce
1 cup chopped broccoli
1/2 cup matchlike carrot sticks or shredded carrots
1/2 cup ranch dressing
1/2 cup shredded Cheddar cheese
3 slices bacon, cooked, crumbled

Toss lettuce with broccoli, carrots and dressing. Top with cheese and bacon. Makes 6 servings.

*Recipe from Kraft Foods