Frosty Lemonade Pie

FROSTY LEMONADE PIE

1 pkg. (8 oz.) fat-free cream cheese
1 tub sugar-free lemonade soft drink mix
1 cup cold fat-free milk
1 pkg. (1 oz.) sugar-free instant vanilla pudding mix
1 carton (8 oz.) frozen fat-free whipped topping, thawed
10 sugar-free lemon sandwich cookies, crushed
1 reduced-fat graham cracker crust (8 inches)

In a small bowl, beat cream cheese and soft drink mix until smooth. In a bowl, whisk milk and pudding mix for 1-1/2 minutes (mixture will be very thick). Beat into cream cheese mixture. Beat in a third of the whipped topping. Fold in remaining whipped topping. Set aside 3 tablespoons cookie crumbs. Fold remaining crumbs into cream cheese mixture. Spoon into crust. Sprinkle with reserved crumbs. Cover and freeze for 4-5 hours or until firm. Remove from the freezer 15 minutes before serving. Makes 8 servings.

Cookie Fruit Baskets

COOKIE FRUIT BASKETS

1/4 cup butter
1/4 cup packed brown sugar
1/4 cup light corn syrup
3 1/2 Tbsp. all-purpose flour
1/2 cup ground pecans
1/2 tsp. vanilla extract
Vanilla ice cream and fresh berries

In a small saucepan, melt butter over low heat. Stir in brown sugar and corn syrup; cook and stir until mixture comes to a boil. Remove from the heat. Stir in flour. Fold in pecans and vanilla. Drop by tablespoonfuls 3 in. apart onto parchment paper-lined baking sheets. Bake at 325° for 8-10 minutes or until golden brown. Cool for 30-60 seconds; peel cookies off paper. Immediately drape over inverted 6-oz. custard cups; cool completely. Scoop ice cream into baskets; top with berries. Makes 12 servings.

Chewy Chocolate Brownies

CHEWY CHOCOLATE BROWNIES

3 oz. semisweet chocolate, chopped
1 cup packed brown sugar
3 Tbsp. unsweetened applesauce
1 egg
1 egg white
2 Tbsp. canola oil
4 1/2 tsp. light corn syrup
2 tsp. vanilla extract
1 cup all-purpose flour
1/4 cup baking cocoa
1/2 tsp. baking soda
1/8 tsp. salt

In a microwave, melt chocolate; stir until smooth. Cool slightly. Meanwhile, in a large bowl, beat the brown sugar, applesauce, egg, egg white, oil, corn syrup and vanilla. Beat in chocolate until blended. Combine the flour, cocoa, baking soda and salt; beat into brown sugar mixture just until blended. Pour into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350 degrees for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars. Makes 1-1/2 dozen.

Fresh Apple Crumble

FRESH APPLE CRUMBLE

2 (14 oz.) packages refrigerated apple slices (sweet or tart), about 8 cups
1 1/2 cups water
1 (18.25 oz.) package white cake mix
1 1/2 cups quick-cooking oatmeal
1 cup packed brown sugar
1 tsp. ground cinnamon
3/4 cup (1 1/2 sticks) butter, melted

Preheat oven to 350 degrees. Coat a 9- x 13-inch baking dish with cooking spray. Place apples in baking dish; pour water over apples. In a large bowl, mix together cake mix, oatmeal, brown sugar, and cinnamon. Stir in melted butter until ingredients are thoroughly blended; mixture will be crumbly. Sprinkle over apples. Bake 50 to 55 minutes. Makes 12 servings.

Deviled Egg Dip

DEVILED EGG DIP

6 hard-boiled eggs, peeled
1/2 cup mayonnaise
1 tsp. yellow mustard
3/4 tsp. salt
1/4 tsp. black pepper

In a food processor or blender, combine all the ingredients and process until smooth. Refrigerate until ready to serve. Makes 1 1/2 cups of dip.

Beef with Caramelized Shallots

BEEF WITH CARAMELIZED SHALLOTS

2 Tbsp. olive oil
1 boneless beef sirloin steak, 3/4-inch thick (about 1 lb.), cut into thin strips
6 medium shallots, cut in quarters (about 1 cup)
1/2 cup dry red wine
1 Tbsp. balsamic vinegar
1 Tbsp. Dijon-style mustard
2 packets Swanson® Flavor Boost™ Concentrated Beef Broth
1/3 of a 12 oz. package medium egg noodles (about 3 cups), cooked and drained

Heat 1 tablespoon oil in a 10-inch skillet over medium heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Heat the remaining oil in the skillet. Add the shallots and cook for 5 minutes or until lightly browned, stirring occasionally. Stir the wine and vinegar in the skillet and cook for 5 minutes or until the mixture is reduced by half. Stir in the mustard and concentrated broth. Return the beef to the skillet and cook until the mixture is hot and bubbling. Serve the beef mixture with the noodles. Makes 4 servings.

Mom's Tuna Casserole

MOM'S TUNA CASSEROLE

1 (8 oz.) pkg. medium egg noodles
2 (10.75 oz.) cans condensed cream of mushroom soup
1 1/2 cups milk
1 (12 oz.) can chunk tuna, drained and flaked
2 cups frozen peas
1/4 tsp. black pepper
1 cup French-fried onions

Preheat oven to 350 degrees. Coat an 8-inch baking dish with cooking spray. Prepare noodles according to package directions; drain. In a large bowl, combine soup and milk; mix well. Add noodles, tuna, peas, and pepper. Pour mixture into prepared baking dish then top evenly with French-fried onions. Bake 30 to 35 minutes, or until bubbly and heated through. Serve immediately. Makes 4 servings.