Smoky Bacon Bloody Mary

SMOKY BACON BLOODY MARY

1 1/2 oz. bacon flavored vodka
4 oz. tomato juice
1 tsp. Worcestershire sauce
1 to 2 dashes of hot sauce
Juice of half a lemon
1/2 tsp. dried ground horseradish
1 slice of cooked bacon
1 celery stalk
A sprinkle of seasoned salt and fresh ground black pepper
Various pickled vegetables, if desired

Fill a shaker with some ice. Add remaining ingredients and give it a good shake. Pour it into a seasoned salt-rimed glass and garnish with a piece of cooked bacon, a celery stalk and your favorite pickled vegetables. Makes 1 cocktail.

*Betty Crocker

Fresh Tomato and Garlic Penne

FRESH TOMATO AND GARLIC PENNE

1 1/4 cups uncooked penne pasta (4 oz)
2 tsp. olive or vegetable oil
2 cloves garlic, finely chopped
1 lb. plum (Roma) tomatoes (6 medium), coarsely chopped
1 Tbsp. chopped fresh basil leaves
1/4 tsp. salt
1/8 tsp. freshly ground pepper

Cook and drain pasta as directed on package, omitting salt. Meanwhile, in 10-inch skillet, heat oil over medium-high heat. Cook garlic in oil 30 seconds, stirring frequently. Stir in tomatoes. Cook 5 to 8 minutes, stirring frequently, until tomatoes are soft and sauce is slightly thickened. Stir in basil, salt and pepper. Cook 1 minute. Serve sauce over pasta. Makes 2 servings.

*Betty Crocker

Homemade Tomato Salsa

HOMEMADE TOMATO SALSA

3 lg. tomatoes, seeded and chopped (3 cups)
1 sm. green bell pepper, chopped (1/2 cup)
3 garlic cloves, finely chopped
8 med. green onions, sliced (1/2 cup)
2 Tbsp. chopped fresh cilantro
1 Tbsp. finely chopped jalapeño chili
2 to 3 Tbsp. lime juice
1/2 tsp. salt

Mix all ingredients in glass or plastic bowl. Cover and refrigerate until serving. Makes 3 1/2 cups.

*Betty Crocker

Garlic Basil Tomatoes with Mozzarella

GARLIC BASIL TOMATOES WITH MOZZARELLA

4 med. tomatoes, cut into 1/4-inch slices
1/4 cup plus 1 Tbsp. olive or vegetable oil
3 Tbsp. red wine vinegar
1 Tbsp. chopped fresh basil leaves or 1 teaspoon dried basil leaves
1/8 tsp. salt
3 drops red pepper sauce
2 lg. garlic cloves, finely chopped
8 oz. fresh mozzarella cheese, sliced
Salad greens, if desired

Place tomatoes in glass or plastic dish. Shake remaining ingredients except cheese and salad greens in tightly covered container. Pour over tomatoes. Cover and refrigerate at least 3 hours to blend flavors, turning occasionally. Layer cheese alternately with tomatoes on salad greens. Makes 8 servings.

*Betty Crocker

Chocolate Topped Peanut Butter Bacon Bars

CHOCOLATE TOPPED PEANUT BUTTER BACON BARS

1 pouch Betty Crocker® peanut butter cookie mix
1/3 cup vegetable oil
2 Tbsp. maple-flavored syrup
1 egg
10 slices bacon, crisply cooked, crumbled (about 3/4 cup)
1/2 cup chopped peanuts
1 cup semisweet chocolate chips (6 oz)

Heat oven to 350 degrees. Lightly spray 9- or 8-inch square pan with cooking spray. In large bowl, stir together cookie mix, oil, syrup and egg until soft dough forms. Reserve 1/4 cup bacon for garnish. Stir remaining bacon and peanuts into dough. Press evenly in pan. Bake 20 to 25 minutes or until golden brown. Remove from oven; sprinkle with chocolate chips. Return to oven; bake 1 minute. Immediately spread chocolate over bars. Sprinkle reserved 1/4 cup bacon over chocolate. Cool completely, about 1 hour or until chocolate is set. For bars, cut into 4 rows by 4 rows. Store tightly covered in refrigerator. Makes 16 bars.

*Betty Crocker

Mozzarella Stuffed Mushroom Pizza Burgers

MOZZARELLA STUFFED MUSHROOM PIZZA BURGERS

1 1/2 lb. lean (at least 80%) ground beef
1 tsp. Italian seasoning
1 tsp. salt
1/2 tsp. pepper
1 cup shredded mozzarella cheese (4 oz)
1 Tbsp. olive oil or vegetable oil
1 pkg. (8 oz.) sliced fresh mushrooms (about 3 cups)
1 clove garlic, finely chopped
4 hamburger buns, split
1/2 cup pizza sauce, warmed

In large bowl, mix beef, Italian seasoning, salt and pepper. Shape mixture into 8 patties, 4 1/2 inches in diameter and 1/4 inch thick. Press 1/4 cup of the cheese into a ball with hands; press flat into 3 1/2-inch-diameter patty. Repeat with remaining cheese. Place cheese patties on top of 4 beef patties; top with remaining beef patties. Pinch edges together to seal. In 10-inch skillet, heat oil over medium-high heat. Add mushrooms; cook 4 minutes, stirring occasionally, until lightly browned. Add garlic; cook 1 minute longer. Remove from heat. Heat gas or charcoal grill. Place patties on grill over medium heat. Cover grill; cook 11 to 13 minutes, turning once, until meat thermometer inserted in center of patties reads 160 degrees. During last 2 minutes of cooking, place buns, cut sides down, on grill until toasted. Place burgers on bottom halves of buns. Top with pizza sauce and mushroom mixture. Cover with top halves of buns. Makes 4 sandwiches

*Betty Crocker

Flag Cake

FLAG CAKE

1 pkg. (18-1/4 oz.) French vanilla cake mix
1 cup buttermilk
1/3 cup canola oil
4 eggs

FILLING:
1 pkg. (3 oz.) berry blue gelatin
1 1/2 cups boiling water, divided
1 cup cold water, divided
Ice cubes
1 pkg. (3 oz.) strawberry gelatin
2/3 cup finely chopped fresh strawberries
1/4 cup fresh blueberries

FROSTING:
3/4 cup butter, softened
2 cups confectioners' sugar
1 Tbsp. 2% milk
1 jar (7 oz.) marshmallow creme

Line a 13-in. x 9-in. baking pan with waxed paper and grease the paper; set aside. In a large bowl, combine the first four ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into prepared pan. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Transfer cake to a covered cake board. Using a small knife, cut out a 5-in. x 4-in. rectangle (1/2 in. deep) in the top left corner of cake, leaving a 1/2-in. border along edges of cake. For red stripes, cut out 1/2-in. wide rows (1/2 in. deep), leaving a 1/2-in. border. Using a fork, carefully remove cut-out cake pieces. In a small bowl, dissolve berry blue gelatin in 3/4 cup boiling water. Pour 1/2 cup cold water into a 2-cup measuring cup; add enough ice cubes to measure 1-1/4 cups. Stir into gelatin until slightly thickened. Scoop out and discard any remaining ice cubes. Repeat, making strawberry gelatin. In a small bowl, combine strawberries and 1 cup strawberry gelatin. In another bowl, combine blueberries and 1 cup blue gelatin. Refrigerate for 20 minutes or just until soft-set. (Save remaining gelatin for another use.) Stir gelatin mixtures. Slowly pour blueberry mixture into rectangle; spoon strawberry mixture into stripes. In a large bowl, beat butter until fluffy; beat in the confectioners' sugar and milk until smooth. Add marshmallow creme; beat well until light and fluffy. Spread 1 cup over sides and top edge of cake. Refrigerate remaining frosting for 20 minutes. Cut a small hole in the corner of pastry or plastic bag; insert a large star tip. Fill the bag with remaining frosting. Pipe frosting in between rows of strawberry gelatin and around edges of cake. Refrigerate for 1-2 hours or until gelatin is set. Makes 15 servings.

*Taste of Home

Stuffed Portobellos

STUFFED PORTOBELLOS

4 lg. fresh portobello mushrooms (about 5 inches)
3/4 cup shredded part-skim mozzarella cheese, divided
1/3 cup dry bread crumbs
1/3 cup chopped walnuts
1/3 cup finely chopped onion
1/3 cup golden raisins, optional
3 Tbsp. grated Parmesan cheese
1/4 tsp. salt
1/4 tsp. pepper
1 egg, lightly beaten
2 Tbsp. vegetable broth

Remove stems from mushrooms (discard or save for another use); set caps aside. In a small bowl, combine 1/4 cup mozzarella cheese, bread crumbs, walnuts, onion, raisins if desired, Parmesan cheese, salt and pepper. Stir in egg and broth until blended. Spoon into mushroom caps; sprinkle with remaining mozzarella cheese. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake, uncovered, at 350 degrees for 20-25 minutes or until mushrooms are tender. Makes 4 servings.

*Taste of Home

Cheeseburger Pockets

I made this one for my family the other night. We all LOVED it!!! I added some A-1 sauce to the meat mixture for a little extra zing!!

CHEESEBURGER POCKETS

1/2 lb. ground beef
1 Tbsp. chopped onion
1/2 tsp. salt
1/8 tsp. pepper
1 tube (12 ounces) refrigerated buttermilk biscuits
5 slices process American cheese

In a large skillet, cook the beef, onion, salt and pepper over medium heat until meat is no longer pink; drain and cool. Place two biscuits over-lapping on a floured surface; roll out into a 5-in. oval. Place 3 tablespoons meat mixture on one side. Fold a cheese slice to fit over meat mixture. Fold dough over filling; press edges with a fork to seal. Repeat with remaining biscuits, meat mixture and cheese. Place on a greased baking sheet. Prick tops with a fork. Bake at 400 degrees for 10 minutes or until golden brown. Makes 5 servings.

*Taste of Home

Veggie Spiral Salad

VEGGIE SPIRAL SALAD

1 cup uncooked tricolor spiral pasta
1/2 cup chopped seeded cucumber
1/2 cup thinly sliced celery
1/2 cup chopped red onion
1/2 cup sliced radishes
1/2 cup chopped tomatoes
1/2 cup sliced ripe olives, drained
1/2 cup shredded Swiss cheese
1/8 tsp. garlic powder
1/8 tsp. pepper
1 Tbsp. Italian salad dressing mix
2 Tbsp. plus 1-1/2 tsp. cider vinegar
2 Tbsp. olive oil

Cook pasta according to package directions. Meanwhile, in a large bowl, combine the cucumber, celery, onion, radishes, tomatoes, olives, cheese, garlic powder and pepper. Drain pasta and rinse in cold water; stir into vegetable mixture. In a whisk the dressing mix, vinegar and oil. Drizzle over salad and toss to coat. Serve immediately or refrigerate. Makes 5 servings.

*Taste of Home

Berry Cheesecake Pie

BERRY CHEESECAKE PIE

8 sheets phyllo dough (14 inches x 9 inches)
6 Tbsp. butter, melted
2 pkg. (8 oz. each) cream cheese (softened or cubed), softened
1/2 cup sugar
1 tsp. vanilla extract
2 eggs, lightly beaten
2 cups fresh or frozen blueberries
1/2 cup strawberry jelly
1 cup whipped topping
Sliced fresh strawberries and additional blueberries, optional

Place one phyllo sheet in a greased 9-in. pie plate; brush with butter. Repeat seven times; trim edges. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Bake at 425 degrees for 6-8 minutes or until edges are lightly browned (center will puff up). Cool on a wire rack. For filling, in a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Fold in blueberries. Spoon into crust. Bake at 350 degrees for 10 minutes; cover edges with foil to prevent overbrowning. Bake 23-27 minutes longer or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate until chilled. In a small bowl, beat jelly until smooth; spread over filling. Spread with whipped topping. Garnish with strawberries and additional blueberries if desired. Makes 6-8 servings.

*Taste of Home

Patriotic Trifle

PATRIOTIC TRIFLE

1 pkg. (3 oz.) berry blue gelatin
1 pkg. (3 oz.) strawberry gelatin
2 cups boiling water
1 cup cold water
2 cups cold whole milk
2 pkg. (3.4 oz. each) instant vanilla pudding mix
1 carton (8 oz.) frozen whipped topping, thawed, divided
1 pint fresh blueberries
1 quart fresh strawberries, quartered
1 prepared angel food cake (8 to 10 oz.), cut into 1-inch cubes

In two small bowls, combine each gelatin flavor with 1 cup boiling water. Stir 1/2 cup cold water into each. Pour each into an ungreased 9-in. square pan. Refrigerate for 1 hour or until set. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 2 cups whipped topping. Set aside 1/4 cup blueberries and 1/2 cup strawberries for garnish. Cut the gelatin into 1-in. cubes. In a 3-qt. trifle bowl or serving dish, layer the strawberry gelatin, half of the cake cubes, the remaining blueberries and half of the pudding mixture. Top with blue gelatin and remaining cake cubes, strawberries and pudding mixture. Garnish with reserved berries and remaining whipped topping. Serve immediately. Makes 16-20 servings.

*Taste of Home

Marshmallow Witches

MARSHMALLOW WITCHES

1/2 cup vanilla frosting, divided
36 miniature semisweet chocolate chips
12 large marshmallows
1 drop each green, red and yellow food coloring, optional
1/4 cup flaked coconut
12 chocolate wafers
12 miniature peanut butter cups
12 milk chocolate kisses

For the face of each witch, place a dab of frosting on the bottom of three chocolate chips; press two for eyes and one for nose onto each marshmallow. For hair, combine green food coloring and a drop of water in a small resealable plastic bag; add coconut and shake well. Spread a small amount of frosting on sides of marshmallows; press coconut hair into frosting. Place 3 tablespoons of frosting in a small heavy-duty resealable plastic bag; tint orange with red and yellow food coloring. Set aside. For hats, spread some of the remaining frosting in the center of chocolate wafers; press peanut butter cups upside down into frosting. Lightly spread bottoms of chocolate kisses with frosting; place on peanut butter cups. Cut a small hole in the corner of pastry or plastic bag; insert a small star tip. Fill the bag with frosting and pipe stars around the base of each peanut butter cup. Secure a hat to each witch with a dab of frosting. Makes 1 dozen.

*Taste of Home

Caprese Tomato Bites

CAPRESE TOMATO BITES

1 pint cherry tomatoes, halved
3 Tbsp. heavy whipping cream
1/2 lb. fresh mozzarella cheese, sliced
6 fresh basil leaves
1 garlic clove, minced
1 Tbsp. balsamic vinegar

Scoop out and discard pulp of cherry tomatoes. Invert tomatoes onto paper towels to drain. In a food processor, combine the cream, mozzarella cheese, basil and garlic; cover and process until blended. Cut a small hole in the corner of a pastry or heavy-duty resealable plastic bag. Fill with cheese mixture. Turn tomato halves over; drizzle with vinegar. Pipe cheese mixture into tomatoes. Refrigerate until serving. Makes about 3-1/2 dozen.

*Taste of Home

Crab Football Spread

CRAB FOOTBALL SPREAD

1 pkg. (8 oz.) cream cheese (softened or cubed), softened
2 cups (8 oz.) shredded cheddar cheese
1 cup (4 oz.) provolone cheese, shredded
1 cup crabmeat, drained, flaked and cartilage removed
1 cup (8 oz.) 4% cottage cheese
2 tsp. seafood seasoning
2 tsp. Worcestershire sauce
1 tsp. prepared mustard
Pretzel sticks
Assorted crackers and/or fresh vegetables

In a large bowl, beat cream cheese until smooth. Add cheddar cheese, provolone cheese, crab, cottage cheese, seafood seasoning, Worcestershire sauce and mustard; mix well. Cover and refrigerate overnight. Form mixture into a football shape. Arrange pretzel over top for laces. Serve with crackers and/or vegetables. Makes 1 cheese ball.

*Taste of Home

Makeover Pineapple Nut Cake

MAKEOVER PINEAPPLE NUT CAKE

2 cups all-purpose flour
1/2 cup sugar
1/2 cup sugar blend
2 tsp. baking soda
2 eggs, beaten
1 can (20 oz.) unsweetened crushed pineapple, undrained
1/2 cup chopped pecans or walnuts, toasted

FROSTING:
1 pkg. (8 oz.) Neufchatel Cheese
2 Tbsp. butter, softened
1 1/2 cups confectioners' sugar
1 tsp. vanilla extract

In a large bowl, combine the flour, sugar, sugar blend and baking soda. Combine eggs and pineapple; stir into dry ingredients just until moistened. Fold in nuts. Transfer to a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350 degrees for 32-38 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cake. Store in the refrigerator. Makes 16 servings.

*Taste of Home

Beef & Pasta

BEEF & PASTA

3/4 lb. lean ground beef (85% lean)
1 3/4 cups vegetable broth
1 Tbsp. Worcestershire sauce
1/2 tsp. dried oregano leaves, crushed
1/2 tsp. garlic powder
1 can (about 8 oz.) stewed tomatoes
1 1/2 cups uncooked medium tube-shaped or corkscrew-shaped pasta

Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to break up the meat. Pour off any fat. Stir the broth, Worcestershire, oregano, garlic and tomatoes in the skillet and heat to a boil. Stir in the pasta. Reduce the heat to low. Cover and cook for 10 minutes, stirring often. Uncover. Cook for 5 minutes or until the pasta is tender. Makes 4 servings.

*Campbell's Kitchen

Unstuffed Peppers

UNSTUFFED PEPPERS

1 Tbsp. vegetable oil
1/2 lb. ground turkey
1 med. onion, chopped (about 1/2 cup)
1/2 tsp. dried basil leaves, crushed
2 cups V8 Vegetable Juice
1/2 cup uncooked regular long-grain white rice
2 med. green peppers, cut into 1-inch pieces (about 2 cups)

Heat the oil in a 10-inch skillet over medium heat. Add the turkey, onion and basil and cook until the turkey is browned, stirring often to separate the meat. Pour off any fat. Stir the juice and rice in the skillet. Heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes. Stir the peppers in the skillet. Cover and cook for 10 minutes or until the rice is tender and most of the liquid is absorbed. Makes 4 servings.

*Campbell's Kitchen

Savory Grilled Beef Kabobs

SAVORY GRILLED BEEF KABOBS

1 can (10 1/2 oz.) condensed beef broth
1/4 cup ketchup
1 Tbsp. vegetable oil
1 tsp. dried thyme leaves, crushed
1/4 tsp. garlic powder or 2 small cloves garlic, minced
1/2 tsp. ground black pepper
1 boneless beef sirloin steak or beef top round steak (about 1 lb.), cut into 1-inch pieces
12 med. mushrooms
1 lg. green pepper, cut into 1-inch pieces (about 1 1/2 cups)

Stir the broth, ketchup, oil, thyme, garlic powder and black pepper in a shallow, nonmetallic dish or gallon size resealable plastic bag. Add the beef, mushrooms and green pepper and toss to coat. Cover the dish or seal the bag and refrigerate for 30 minutes. Remove the beef and vegetables from the marinade. Thread the beef, mushrooms and green pepper alternately on 4 skewers. Lightly oil the grill rack and heat the grill to medium. Grill the kabobs for 20 minutes or until the beef is cooked through and the vegetables are tender, turning and brushing often with the marinade. Discard any remaining marinade. Makes 4 servings.

*Campbell's Kitchen

Firecracker Flank Steak

FIRECRACKER FLANK STEAK

1 jar (16 oz.) picante sauce
2 cups orange juice
1/2 cup olive oil
2 Tbsp. packed brown sugar
2 Tbsp. soy sauce
2 Tbsp. Dijon-style mustard
1 tsp. ground ginger
1 beef flank steak (about 2 lb.)
2 cups regular long-grain white rice, prepared according to package directions (about 6 cups)
Chopped fresh parsley

Stir the picante sauce, orange juice, oil, brown sugar, soy sauce, mustard and ginger in a shallow, nonmetallic dish or gallon size resealable plastic bag. Add the beef and turn to coat. Cover the dish or seal the bag and refrigerate for 1 hour or overnight. Lightly oil the grill rack and heat the grill to medium. Grill the beef for 10 minutes for medium-rare or until desired doneness, turning the beef over once halfway through the grilling time and basting often with the picante sauce mixture. Heat the remaining picante sauce mixture in a 1-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the mixture is thickened, stirring occasionally. Slice the beef and serve with the picante sauce mixture and rice. Sprinkle with the parsley. Makes 8 servings.

*Campbell's Kitchen

Beef Taco Salad

BEEF TACO SALAD

1 lb. ground beef
2 Tbsp. chili powder
1 can (10 3/4 oz.) condensed tomato soup
8 cups mixed salad greens torn into bite-sized pieces
2 cups tortilla chips
Chopped tomato
Sliced green onion
Shredded Cheddar cheese
Sliced pitted ripe olives

Cook the beef and chili powder in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat. Stir the soup in the skillet and cook until the mixture is hot and bubbling. Place the greens and chips onto a platter. Spoon the beef mixture over the chips. Top with the tomato, onions, cheese and olives. Makes 4 servings.

*Campbell's Kitchen

Beef & Cheddar Soft Tacos

BEEF & CHEDDAR SOFT TACOS

1 lb. ground beef
1 can (10 3/4 oz.) condensed cheddar cheese soup
1/2 cup picante sauce
8 flour tortillas (8-inch), warmed
2 cups shredded lettuce

Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Stir the soup and picante sauce in the skillet and cook until the mixture is hot and bubbling. Spoon about 1/3 cup beef mixture down the center of each tortilla. Top with the lettuce. Fold the tortillas around the filling. Makes 4 servings.

*Campbell's Kitchen

20 Minute Herbed Chicken

20 MINUTE HERBED CHICKEN

1 Tbsp. vegetable oil
4 skinless, boneless chicken breast halves (about 1 lb.)
1 can (10 3/4 oz.) condensed cream of chicken with herbs soup
1/2 cup milk
Broth Simmered Rice

Heat the 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. Stir the soup and milk in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce with the Broth Simmered Rice.

Broth Simmered Rice: Heat 1 can (10 1/2 oz.) condensed chicken broth and 1 cup water in a 3-quart saucepan over medium-high heat to a boil. Stir in 2 cups uncooked minute rice. Cover the saucepan and remove from the heat. Let stand for 5 minutes.

Makes 4 servings.

*Campbell's Kitchen

Bow Ties in Beef Blush Sauce

BOW TIES IN BEEF BLUSH SAUCE

1 lb. lean ground beef
1 lg. onion, chopped (about 1 cup)
3 cloves garlic, minced
1/2 tsp. dried Italian seasoning, crushed
1 jar (16 oz.) picante sauce
1/2 of an 8-oz. pkg. Neufchâtel cheese, cut into cubes
3 cups bow tie pasta, cooked without salt and drained (about 4 1/4 cups)

Cook the beef, onion, garlic and Italian seasoning in a 12-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat. Stir the picante sauce and cheese in the skillet. Reduce the heat to low. Cook for 5 minutes or until the cheese is melted, stirring often. Stir in the pasta and cook until the mixture is hot and bubbling. Makes 6 servings.

*Campbell's Kitchen

Peanut Butter Chocolate Freeze

PEANUT BUTTER CHOCOLATE FREEZE

45 Nilla Wafers, finely crushed (about 1-1/2 cups)
1/2 cup cocktail peanuts, finely chopped
1/4 cup butter, melted
3/4 cup crunchy peanut butter, divided
1 pkg. (8 oz.) cream cheese, softened
1 can (14 oz.) sweetened condensed milk
1 tub (8 oz.) whipped topping, thawed
1/4 cup chocolate syrup

Mix wafer crumbs, nuts, butter and 1/4 cup peanut butter. Reserve 1/4 cup; press remaining onto bottom of 13x9-inch pan. Beat cream cheese and remaining peanut butter in large bowl with mixer until well blended. Gradually beat in condensed milk. Stir in COOL WHIP; pour over crust. Drizzle with chocolate syrup; swirl gently with knife. Sprinkle with reserved crumb mixture. Freeze 2 hours or until firm. Remove dessert from freezer 15 minutes before serving; let stand at room temperature to soften slightly. Makes 24 servings.

*Kraft Foods

Low-Fat Lemon Souffle Cheesecake

LOW-FAT LEMON SOUFFLE CHEESECAKE

1 honey grahams, crushed (about 3 Tbsp.), divided
2/3 cup boiling water
1 pkg. (0.3 oz.) lemon flavor sugar free gelatin
1 cup low fat cottage cheese
1 container (8 oz.) fat free cream cheese
2 cups thawed whipped topping

Sprinkle half the crumbs onto side of 8- or 9-inch springform pan or pie plate sprayed with cooking spray. Add boiling water to gelatin mix in small bowl; stir 2 minutes until completely dissolved. Cool 5 minutes. Blend gelatin mixture and cheeses in blender until smooth, occasionally scraping down side of blender container. Pour into large bowl. Gently stir in whipped topping. Pour into prepared pan; smooth top. Sprinkle remaining crumbs around outside edge. Refrigerate 4 hours or until set. Remove side of pan just before serving. Makes 8 servings.

*Kraft Foods

Grasshopper Pudding Pie

GRASSHOPPER PUDDING PIE

4 Famous Chocolate Wafers, divided
1 pkg. (1 oz.) Pistachio Flavor Fat Free Sugar Free Instant Pudding
1 1/2 cups cold fat-free milk
1/4 tsp. peppermint extract
2 cups thawed Cool Ship Sugar Free Whipped Topping
1 square Baker's Semi-Sweet Chocolate, chopped

Crush 2 wafers; sprinkle onto bottom of 9-inch pie plate sprayed with cooking spray. Beat pudding mix, milk and extract with whisk 2 minutes. Stir in Cool Whip and chopped chocolate; spread onto bottom of pie plate. Top with remaining wafers, cut into quarters. Freeze 6 hours or until firm. Remove pie from freezer 10 minutes before serving; let stand at room temperature to soften slightly before cutting to serve. Makes 8 servings.

*Kraft Foods

Frosty Orange Creme Layered Dessert

FROSTY ORANGE CREME LAYERED DESSERT

2 cups orange sherbet, softened
1 pkg. (8 oz.) cream cheese, softened
1 can (14 oz.) sweetened condensed milk
1/2 cup orange juice
1 tub (8 oz.) whipped topping, thawed

Line 9x5-inch loaf pan with foil. Spread sherbet onto bottom of prepared pan to form even layer. Freeze 10 minutes. Meanwhile, beat cream cheese in large bowl with mixer until creamy. Gradually add condensed milk and juice, beating until blended. Whisk in whipped topping; spread over sherbet in pan. Freeze 3 hours. To unmold, invert pan onto plate; remove foil. Makes 12 servings.

*Kraft Foods

Fruit Smoothie No-Bake Cheesecake

FRUIT SMOOTHIE NO-BAKE CHEESECAKE

2 cups graham cracker crumbs
6 Tbsp. butter, melted
3 Tbsp. sugar
4 pkg. (8 oz. each) Neufchatel Cheese, softened
3/4 cup sugar
1 pkg. (12 oz.) frozen mixed berries (strawberries, raspberries, blueberries, blackberries), thawed, well drained
1 tub (8 oz.) whipped topping, thawed

Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix cracker crumbs, butter and 3 Tbsp. sugar; press onto bottom of pan. Refrigerate while preparing filling. Beat Neufchatel and 3/4 cup sugar in large bowl with mixer until well blended. Add berries; beat on low speed just until blended. Whisk in COOL WHIP. Pour over crust. Refrigerate 4 hours or until firm. Use foil handles to lift cheesecake from pan before cutting to serve. Makes 16 servings.

*Kraft Foods

Rocky Road No-Bake Cheesecake

ROCKY ROAD NO-BAKE CHEESECAKE

3 squares Baker's Semi-Sweet Chocolate, divided
2 pkg. (8 oz. each) cream cheese, softened
1/3 cup sugar
1/4 cup milk
2 cups thawed whipped topping
3/4 cup miniature marshmallows
1/3 cup chopped cocktail peanuts
1 Oreo Pie Crust (6 oz.)

Microwave 1 chocolate square as directed on package. Coarsely chop remaining chocolate. Beat cream cheese, sugar and milk with mixer until well blended. Add melted chocolate; mix well. Whisk in whipped topping, marshmallows, nuts and chopped chocolate. Spoon into crust. Refrigerate 4 hours or until firm. Makes 10 servings.

*Kraft Foods