Slow-Cooker Chicken & Dumplings

SLOW-COOKER CHICKEN & DUMPLINGS

1 1/2 lb. skinless, boneless chicken breasts, cut into 1" pieces
2 medium Yukon gold potatoes, cut into 1" pieces
2 cups whole baby carrots
2 stalks celery, sliced
2 cans (10 3/4 oz. each) cream of chicken soup
1 cup water
1 tsp. dried thyme leaves, crushed
1/4 tsp. ground black pepper
2 cups all-purpose baking mix
2/3 cup milk

Place chicken, potatoes, carrots and celery in 6-qt. slow cooker. Mix soup, water, thyme and black pepper. Pour over all. Cover and cook on low 7 to 8 hr. (or on high for 4 to 5 hr.) or until chicken is done. Mix baking mix and milk. Spoon batter over chicken mixture. Tilt lid to vent and cook on high 30 min. or until dumplings are cooked in center. Makes 8 servings.

Coca-Cola Cake

COCA-COLA CAKE

Cake:
2 cups flour
2 cups sugar
2 sticks margarine
1 cup Coca-Cola
1/2 cup buttermilk
2 eggs
1 tsp. baking soda
1 tsp. Vanilla
3 Tbsp. cocoa
1 1/3 cup miniature marshmallows

Icing:
1/2 cup butter (1 stick)
6 Tbsp. Coca-Cola
3 Tbsp. cocoa
1 lb. box powdered sugar
1 cup pecans, chopped

CAKE: Combine flour and sugar. Heat margarine and Coca-Cola to boiling point; pour over flour mixture. Mix well. Add buttermilk, eggs, baking soda, vanilla, cocoa, and marshmallows. Pour into greased cake pan. Bake at 350 degrees for 35 minutes.

ICING: Combine butter, Coca-Cola, and cocoa. Heat mixture, pour over powdered sugar. Use more or less powdered sugar as needed. Beat well. Ice cake while cake is still hot. Sprinkle chopped nuts over cake.

Orange Creamsicle Pie

ORANGE CREAMSICLE PIE

1 can (15 oz.) mandarin oranges in light syrup, drained, syrup reserved
1 pkg. (0.3 oz.) orange Jello
1 cup ice cubes
1 can (14 oz.) sweetened condensed milk
4 cups Cool Whip, thawed
1/2 tsp. grated orange zest
1 pkg. (6 oz.) graham cracker pie crust
Orange fruit slice candies, optional

In large microwave safe bowl, microwave reserved orange syrup on high in 10 second intervals until hot. Stir in gelatin mix until dissolved. Add ice cubes; stir until slightly thickened. Remove and discard any remaining ice. Whisk in milk; let stand until slightly thickened, 5 to 10 minutes. Fold in 1 cup Cool Whip and zest. Transfer mixture to crust; smooth top. Refrigerate until just set, about 2 hours. Top with orange segments in single layer; refrigerate 6 hours or overnight. Just before serving, spread with remaining 3 cups Cool Whip. If desired, garnish with candies. Makes 12 servings.

Flavored Mocha Drink Mix

FLAVORED MOCHA DRINK MIX

1-1/2 cups powdered nondairy creamer
1 cup sugar
1/2 cup instant coffee granules
1/2 cup baking cocoa
Dash salt
1/4 tsp. vanilla extract
1/4 tsp. almond extract
3/4 cup boiling water
Whipped cream, optional

In a bowl, combine the first five ingredients. Divide mixture in half. Stir in vanilla to one portion and almond extract to the other. Store in airtight containers in a cool dry place for up to 1 year. Makes 14-16 batches (7-8 batches vanilla mocha mix; 7-8 batches almond mocha mix), about 3 cups total.

TO PREPARE BEVERAGE: Dissolve about 3 tablespoons mix in water; stir well. Top with whipped cream if desired. Yield: 1 serving per batch.

Key Lime Cheesecake

KEY LIME CHEESECAKE

2 limes, divided
1 box (1 lb.) glazed doughnut holes
2 boxes (3 oz.) lime Jell-0
2 pkgs. (8 oz. each) cream cheese, softened
2 containers (8 oz.) Cool Whip, thawed

Juice 1 lime; halve and slice remaining lime. In food processor or blender, pulse doughnut holes 4 times, or until fine crumbs form. Press crumbs into bottom of 9 inch springform pan. Chill 20 minutes. In bowl, stir gelatin mix into 1 1/3 cups boiling water 2 minutes, or until gelatin is dissolved; let cool slightly. In clean food processor or blender, puree gelatin, cream cheese and 2 Tbsp. lime juice for 1 minute, or until smooth; transfer to a large bowl. Fold in 4 cups Cool Whip. Stand lime slices around edge of prepared crust in pan. Spoon gelatin mixture into pan; using spatula, smooth top. Chill 2 hours or until set. Spoon remaining whipped topping into pastry bag fitted with star tip. Pipe on cake. Garnish with lime slices and raspberries, if desired. Makes 10 servings.

Spinach Triangles

SPINACH TRIANGLES

1 pkg. (17.3 oz.) frozen puff pastry sheets (2 sheets)
3 eggs
1 Tbsp. water
1/2 cup crumbled feta cheese
1 pkg. (about 10 oz.) frozen chopped spinach, thawed and well drained
1 medium onion, finely chopped
2 Tbsp. chopped fresh parsley

Thaw pastry sheets at room temperature 40 minutes. Preheat oven to 400 degrees. Mix 1 egg and water and set aside. Mix remaining eggs, cheese, spinach, onion arid parsley. Unfold pastry on lightly floured surface. Roll each pastry sheet into 12" square and cut each into 16 (3") squares. Place 1 tbsp. spinach mixture in center of each square. Brush edges with egg mixture. Fold squares over filling to form triangles. Crimp edges to seal. Place on baking sheet. Brush with egg mixture. Bake 20 minutes or until golden. Serve warm or at room temperature. Makes 32.

Parmesan Cheese Ball

PARMESAN CHEESE BALL

2/3 cup grated Parmesan cheese
2/3 cup finely chopped nuts
1 small onion, finely chopped (1/4 cup)
1 Tbsp. milk
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
Coarsely chopped nuts
2 pkg. (8 oz. each) cream cheese, softened

Stir together all ingredients except coarsely chopped nuts until well blended. Shape into ball; roll in coarsely chopped nuts. Wrap cheese ball in plastic wrap and refrigerate at least 8 hours but no longer than 48 hours. Let stand at room temperature 30 minutes before serving.
Makes 12 servings.