Zesty Turkey & Rice

ZESTY TURKEY & RICE

1 tsp. dried basil leaves, crushed
1/4 tsp. garlic powder
1/4 tsp. hot pepper sauce
1 can (about 14 1/2 oz.) stewed tomatoes
3/4 cup uncooked regular long-grain white rice
1 3/4 cups chicken broth
1 cup frozen peas
2 cups cubed cooked turkey or cooked chicken

Mix broth, basil, garlic powder, hot pepper sauce and tomatoes in saucepan. Heat to a boil. Stir in rice. Cover and cook over low heat 20 minutes. Stir in peas and turkey. Cover and cook 5 minutes more or until rice is done. Makes 4 servings.

Fruity Cheesecake

FRUITY CHEESECAKE

1 cup crushed Nilla Wafers (about 25 wafers)
3 Tbsp. butter or margarine, melted
3 Tbsp. sugar
4 pkg. (8 oz. each) cream cheese, softened
1 cup sugar
2 Tbsp. flour
1 cup sour cream
4 eggs
1 pkg. (4-serving size) lemon flavor instant pudding
2 cups thawed Strawberry Cool Whip
1 cup each: blueberries, sliced strawberries and peeled sliced kiwi

Preheat oven to 325 degrees. Mix crumbs, butter and 3 Tbsp. sugar; press firmly onto bottom of foil-lined 13x9-inch baking pan. Bake 10 minutes. Beat cream cheese, 1 cup sugar and the flour in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in dry pudding mix. Pour over crust. Bake 1 hour or until center is almost set. Cool in pan on wire rack. Refrigerate 4 hours or overnight. Lift cheesecake out of pan with foil handles; place on serving platter. Spread with the whipped topping; top with fruit. Makes 24 servings.

Goin' Fishin' Cupcakes

GOIN’ FISHIN’ CUPCAKES

1 box devil's food cake mix
Water, oil and eggs called for on cake mix box
1 container (1 lb) creamy vanilla frosting
Blue liquid or paste food color
Fishing Poles
24 cocktail straws
24 pieces thick craft thread, dental floss or fish line, each 6 1/2 inches long
24 Shark Bites chewy fruit snacks (2 to 3 packets)

Heat oven to 350 degrees. Place paper baking cup in each of 24 regular-size muffin cups. Make cake mix as directed on box, using water, oil and eggs. Divide batter evenly among muffin cups. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Coot completely, about 30 minutes. Mix frosting and a few drops of food color. Frost cupcakes with blue frosting. Pull up on frosting, using metal spatula, so frosting looks like waves. Cut each straw to make one 3-inch piece. Insert piece of craft thread into end of each straw to look like fish line. Attach 1 shark snack to end of each piece of craft thread. Decorate cupcakes with fishing poles. Store loosely covered at room temperature. Makes 24 cupcakes.

Lemonade Stand Pie

LEMONADE STAND PIE

1/3 cup lemonade flavor drink mix or Lemon Berry Sippers Drink Mix, any flavor
1 pt. (2 cups) vanilla ice cream, softened
2 cups thawed Cool Whip
1 graham cracker pie crust (6 oz.)

Stir drink mix and 1/2 cup water in large bowl until drink mix is completely dissolved. Add ice cream. Beat with electric mixer on low speed until well blended. Gently stir in whipped topping. Freeze, if necessary, until mixture will mound. Spoon into crust. Freeze 4 hours or overnight until firm. Let stand at room temperature 15 minutes or until pie can be cut easily. Garnish with lemon slices, if desired. Store leftover pie in freezer.

Impossibly Easy French Apple Pie

IMPOSSIBLY EASY FRENCH APPLE PIE

Filing:
3 cups sliced peeled apples (3 large)
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 cup Bisquick
1/2 up granulated sugar
1/2 cup milk
1 Tbsp. butter or margarine, softened
2 eggs

Streusel:
1/2 cup Bisquick
1/4 cup chopped nuts
1/4 cup packed brown sugar
2 Tbsp. firm butter or margarine

Heat oven to 325 degrees. Grease 9-inch glass pie plate. In medium bowl, mix apples, cinnamon and nutmeg; place in pie plate. In medium bowl, stir remaining filing ingredients until well blended. Pour over apple mixture in pie plate. In small bowl, mix all streusel ingredients until crumbly; sprinkle with filling. Bake 40 to 45 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Store in refrigerator. Makes 6 servings.

Velvet Crumb Cake

VELVET CRUMB CAKE

1 1/2 cups Bisquick
1/2 cup sugar
1/2 cup milk or water
2 Tbsp. shortening
1 tsp. vanilla
1 egg
Crumb Topping (See Below)

Heat oven to 350 degrees. Grease and flour 8-inch square pan or 9-inch round pan. Beat all ingredients except Crumb Topping in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean; cool slightly. Make Crumb Topping; spread over cake. Set oven control to Broil. Broil about 3 inches from heat about 3 minutes or until golden brown. Makes 8 servings.

Crumb Topping
1/2 cup flaked coconut
1/3 cup packed brown sugar
1/4 cup chopped nuts
3 Tbsp. butter or margarine, softened
2 Tbsp. milk

Stir together all ingredients.

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

Preheat oven to 375 degrees. Mix cream cheese spread and bacon in small bowl until well blended. Separate each can of dough into 8 triangles each. Cut each triangle in half lengthwise. Spread each dough triangle with 1 generous tsp. cream cheese mixture. Roll up, starting at shortest side of triangle and rolling to opposite point. Place, point sides down, on ungreased baking sheet. Bake 12 to 15 minutes or until golden brown. Serve warm. Makes 16 servings, 2 crescents each.