Fudgy Brownies

FUDGY BROWNIES

1 pkg. fudge brownie mix (13-inch x 9-inch pan size)
1-1/2 cups confectioners' sugar
1/2 cup butter, softened
2 to 3 Tbsp. peanut butter
2 Tbsp. cold 2% milk
4-1/2 tsp. instant vanilla pudding mix
1 can (16 oz.) chocolate fudge frosting

Prepare and bake brownies according to package directions. Cool on a wire rack. Meanwhile, in a small bowl, beat the confectioners' sugar, butter, peanut butter, milk and pudding mix until smooth. Spread over brownies. Cover and refrigerate for 30 minutes or until firm. Frost with chocolate fudge frosting just before cutting. Makes 2-1/2 dozen.

Ham & Cheese Ziti

HAM & CHEESE ZITI

1 pkg. (16 oz.) ziti
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups milk
2 cups (8 oz.) shredded white cheddar cheese
1/4 cup grated Parmesan cheese
1 tsp. garlic powder
1/2 tsp. pepper
3 cups cubed fully cooked ham
1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry

Prepare ziti according to package directions. Meanwhile, in a Dutch oven, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the cheeses, garlic powder and pepper; cook and stir until cheese is melted. Drain ziti; add to sauce mixture. Stir in ham and spinach. Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 375 degrees for 20-25 minutes or until heated through. Makes 6 servings.

Recipe from Taste of Home

Lemonade Cheesecake Parfaits

LEMONADE CHEESECAKE PARFAITS

2 whole graham crackers, crushed
1 cup half-and-half cream
1-3/4 cups sugar, divided
2 Tbsp. lemon juice, divided
2 envelopes unflavored gelatin
1 pkg. (8 oz.) cream cheese, softened
3 tsp. grated lemon peel, divided
1 tsp. vanilla extract
1-1/4 cups cold water
1 Tbsp. grenadine syrup
Dash salt

Divide graham crackers among six dessert dishes. In a small saucepan, combine the cream, 1 cup sugar and 1 tablespoon lemon juice. Sprinkle 1 envelope of gelatin over cream mixture; let stand for 1 minute or until softened. Heat over low heat, stirring until gelatin and sugar are completely dissolved. In a large bowl, beat cream cheese until smooth. Beat in gelatin mixture. Stir in 1 teaspoon lemon peel and vanilla. Pour into glasses over graham crackers, about 1/2 cup in each. Cover and refrigerate until firm. In a small saucepan, combine the water, grenadine, salt and remaining sugar and lemon juice. Sprinkle remaining gelatin over water mixture; let stand for 1 minute. Heat over low heat, stirring until gelatin and sugar are completely dissolved. Pour 2 tablespoons mixture into each parfait glass. Cover and refrigerate until firm. Refrigerate remaining grenadine mixture until syrupy, about 30 minutes. With a hand mixer, beat until frothy. Divide among glasses. Cover and refrigerate until firm. Garnish with remaining lemon peel. Makes 6 parfaits.

Recipe from Taste of Home

Cheesy Chicken Pot Pie

Made this one last night....it was good. I used two cans of the soup instead of one to make it a little less cheesy. Family had the idea that next time I should put a layer of hash browns down in the pan first to add that extra zip.

CHEESY CHICKEN POT PIE

3 cups chopped cooked chicken
1 pkg. (16 oz.) frozen mixed vegetables, thawed, drained
1/2 lb. (8 oz.) Velveeta, cut into 1/2-inch cubes
1 can (10-3/4 oz.) condensed cream of chicken soup
1 can (8 oz.) refrigerated crescent dinner rolls

Heat oven to 375 degrees. Combine first 4 ingredients in 13x9-inch baking dish. Unroll dough; place over chicken mixture. Bake 20 to 25 minutes or until crust is golden brown. Makes 8 servings.

Recipe from Kraft Foods

Six Layer Dip

SIX LAYER DIP

1 fully ripe avocado, cut in half, divided
1 pkg. (8 oz.) cream cheese, softened
1 cup sour cream
2 Tbsp. (1/2 of 1.25-oz. pkg.) taco seasoning mix
3 Tbsp. Thick 'N Chunky Salsa
1 small tomato, chopped
3/4 cup shredded cheddar cheese
2 green onions, sliced

Mash half the avocado with cream cheese until well blended; spread onto bottom of pie plate. Mix sour cream and seasoning mix; spread over cream cheese mixture. Chop remaining avocado; mix with salsa. Spread over sour cream layer; cover with remaining ingredients. Refrigerate several hours or until chilled. Makes 4 cups.

Recipe from Kraft Foods

Veggie Cheese Soup

VEGGIE CHEESE SOUP

1 medium onion, chopped
1 celery rib, chopped
2 small red potatoes, cut into 1/2-inch cubes
2-3/4 cups water
2 tsp. chicken bouillon granules
1 Tbsp. cornstarch
1/4 cup cold water
1 can (10-3/4 oz.) condensed cream of chicken soup, undiluted
3 cups frozen California-blend vegetables, thawed
1/2 cup chopped fully cooked lean ham
8 oz. reduced-fat process cheese (Velveeta), cubed

In a large nonstick saucepan coated with a cooking spray, cook onion and celery over medium heat until onion is tender. Stir in the potatoes, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cornstarch and cold water until smooth; gradually stir into soup. Return to a boil; cook and stir for 1-2 minutes or until slightly thickened. Stir in condensed soup until blended. Reduce heat; add vegetables and ham. Cook and stir until vegetables are tender. Stir in cheese until melted. Makes 9 servings.

Recipe from Taste of Home

Fish & Vegetable Skillet

FISH & VEGETABLE SKILLET

1/4 cup water
2 Tbsp. dry white wine (optional)
1/2 tsp. dried thyme leaves, crushed
Generous dash ground black pepper
1 large carrot, cut into matchstick-thin strips (about 1 cup)
2 stalks celery, cut into matchstick-thin strips (about 1 1/3 cups)
1 small onion, chopped (about 1/4 cup)
1 can (10 3/4 oz.) condensed cream of mushroom soup
4 firm white fish fillets (cod, haddock or halibut) (about 1 lb.)

Heat the water, wine, thyme, black pepper, carrot, celery and onion in a 10-inch skillet over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp. Stir the soup in the skillet. Top with the fish. Cover and cook for 5 minutes or until the fish flakes easily when tested with a fork. Makes 4 servings.

Recipe from Campbell's