Cafe Rio Chicken Imitation
3 Tbs lime juice
1/2 c. olive oil
1/2 c. cilantro, chopped
1/4 c. soy sauce
2 Tbs. worcestershire sauce
1 tsp. oregano
1 tsp. cumin
2 to 4 cloves garlic, minced
2 lbs. chicken breasts
Marinate chicken and grill OR place chicken and marinade in slow cooker (I do this) and let cook 4-6 hours until chicken is tender.
Shred chicken and serve over warm flour tortillas with black beans, Spanish rice, shredded romaine lettuce, cheese, tomatoes, and tomatillo dressing (see recipe below). The dressing makes it sooo good.
Tomatillo Dressing (This makes a lot. Most of my kids don't want the dressing, but I love it. You can half the recipe).
1 c. mayonnaise
1 c. sour cream
1/2 bunch cilantro, leaves only
2 Tbs. water
1-2 Tbs. vinegar
1 jalapeno, no seeds (optional) If you use it, use a small one or a small part-they are strong
1 tomatillo, quartered
1/2 tsp. pepper
1/2 tsp. salt
Combine ingredients into food processor or blender and blend until smooth.
Tuesday, June 8, 2010
Tuesday, May 18, 2010
Monterey Chicken with Potatoes
Ingredients
6 medium potatoes, cut into 2 inch chunks
3/4 c. Butter
6 skinless, boneless chicken breast halves
1 TBSP and 1 1/2 tsp. fresh lime juice
2 1/4 c. shredded Mexican blend cheese
1/4 c. and 2 Tbsp. chopped fresh cilantro
3/4 c. Salsa
Preheat the oven to 425. Line a cookie sheet with aluminum foil. Toss potatoes with about 1 Tbsp of melted butter until coated. Arrange in a single layer in the prepared pan. Bake for 10 minutes.
Remove pan from oven and push potatoes out to the sides of the pan. Place the chicken breast halves in the center of pan. Stir together the remaining butter (melted) and lime juice. Brush onto chicken, turn breasts over, and brush other side, using all of the mixture. Return to oven and bake for 20 minutes.
In a small bowl, toss together the cheese, cilantro, and salsa. Sprinkle over the chicken and potatoes. Return to oven until cheese is melted. Serves 6.
6 medium potatoes, cut into 2 inch chunks
3/4 c. Butter
6 skinless, boneless chicken breast halves
1 TBSP and 1 1/2 tsp. fresh lime juice
2 1/4 c. shredded Mexican blend cheese
1/4 c. and 2 Tbsp. chopped fresh cilantro
3/4 c. Salsa
Preheat the oven to 425. Line a cookie sheet with aluminum foil. Toss potatoes with about 1 Tbsp of melted butter until coated. Arrange in a single layer in the prepared pan. Bake for 10 minutes.
Remove pan from oven and push potatoes out to the sides of the pan. Place the chicken breast halves in the center of pan. Stir together the remaining butter (melted) and lime juice. Brush onto chicken, turn breasts over, and brush other side, using all of the mixture. Return to oven and bake for 20 minutes.
In a small bowl, toss together the cheese, cilantro, and salsa. Sprinkle over the chicken and potatoes. Return to oven until cheese is melted. Serves 6.
Tuesday, April 6, 2010
Katie,
This is that recipe for the almond cake I used to make in Utah. It's really good, everyone.
Adrienne's Almond Cake
1 cup sugar
2 eggs, beaten
1 tsp. almond flavoring
1 cup flour
1/4 lb. margarine (1 square), melted
sliced almonds
Mix dry ingredients together. Mix wet ingredients together. Combine, mixing as little as possible. Pour batter into a greased and floured pie tin. Sprinkle with sliced almonds. Bake 350 degrees for 25 min. Cool and slice into pie shaped pieces.
This is that recipe for the almond cake I used to make in Utah. It's really good, everyone.
Adrienne's Almond Cake
1 cup sugar
2 eggs, beaten
1 tsp. almond flavoring
1 cup flour
1/4 lb. margarine (1 square), melted
sliced almonds
Mix dry ingredients together. Mix wet ingredients together. Combine, mixing as little as possible. Pour batter into a greased and floured pie tin. Sprinkle with sliced almonds. Bake 350 degrees for 25 min. Cool and slice into pie shaped pieces.
Saturday, March 13, 2010
Oregano Chicken
1/4 cup butter, melted
1/4 cup lemon juice
2 TBSP worchestershire sauce
2 TBSP soy sauce
2 tsp. dried oregano
1 tsp. garlic powder
3 chkn breast
preheat oven to 375
-combine butter, lemon juice, worchestirshire sauce and soy sauce, oregano and garlic power, mix well
-place chkn in ungreased 7x11 baking dish pour sauce over it. Bake 15 min.
-put juices over chkn and bake additional 15 min
1/4 cup lemon juice
2 TBSP worchestershire sauce
2 TBSP soy sauce
2 tsp. dried oregano
1 tsp. garlic powder
3 chkn breast
preheat oven to 375
-combine butter, lemon juice, worchestirshire sauce and soy sauce, oregano and garlic power, mix well
-place chkn in ungreased 7x11 baking dish pour sauce over it. Bake 15 min.
-put juices over chkn and bake additional 15 min
TA-DA!...
I have to dedicate this post to Mr. Red. Everything these days that is good starts with TA-DA. Funny story to lighten your little cooking hearts. During sacrament Red went to the bathroom so I took him out to change his diaper. The ONE time our sacrament in actually pretty quiet Red walks in and puts his hands in the air and says, "TA-DA!!! ALL CLEAN!!" haha did I turn red, ohhh you better believe it!
Okay okay finally I know, but seriously can you get on my case anymore?? Look how many I posted!! These recipes are from my friend Katrina. Her mom is a cook and she actually writes cook books. She cooks all the time with her best friend Andrea. Andrea is a really good cook and has learned from her husband that owned a restaurant and went to culinary school. I have not made any of these mainly because I forget about them, but with Kip working tonight I decided it was time to put them up. Let me know when you try one and what you think about them. Also sisters, I sent all of you an e-mail with a bunch of crock pot recipes that she sent me. I am a HUGE fan of crock pot and I thought some looked pretty yummy. I didn't know how to post the recipes on here so if you know then you can post them. Hope you enjoy them!
Okay okay finally I know, but seriously can you get on my case anymore?? Look how many I posted!! These recipes are from my friend Katrina. Her mom is a cook and she actually writes cook books. She cooks all the time with her best friend Andrea. Andrea is a really good cook and has learned from her husband that owned a restaurant and went to culinary school. I have not made any of these mainly because I forget about them, but with Kip working tonight I decided it was time to put them up. Let me know when you try one and what you think about them. Also sisters, I sent all of you an e-mail with a bunch of crock pot recipes that she sent me. I am a HUGE fan of crock pot and I thought some looked pretty yummy. I didn't know how to post the recipes on here so if you know then you can post them. Hope you enjoy them!
here you go ladies!
Pumpkin Dip
1 can pumpkin (15 oz)
16 oz. cream cheese
2 tsp. cinnamon
1 tsp. cloves
4 cups powdered sugar
*mix sugar and cream cheese together until smooth, and add remaining ingredients and them mix until well blended. Refrigerate at least 8 hours. a great way to serve this is to hollow out a small pumpkin and will with the dip. Serve with vanilla wafers and ginger snaps (This makes a lot of dip)
Funnel Cakes
1 egg
2/3 cup milk
2 Tablespoon sugar
1 1/4 cup flour
1/4 tsp. salt
1 tsp baking powder
*Beat egg and milk. Mix all other ingredients and slowly add the egg mixture, beating until smooth. Using a funnel, drop into hot oil working from the center outwards. remove from the oil when golden brown and crispy. Sprinkle with powdered sugar, strawberry jam, and strawberries, and serve. (These are light and fluffy and super yummy!)
Oreo Truffles
1 package Oreo cookies (divided.. use cookie including the cream center)
1 8 oz package of cream cheese (softened)
1 package of white bark (found on the baking section)
*finely crush 7 cookies in a food processor and reserve for later. Crush remaining cookies and stir in softened cream cheese. Use the back of a large spoon to help mash the two together. Roll the mixture into 1" balls and place on wax paper covered cookie sheet. Melt chocolate as directed on the package and then dip balls into chocolate, tap off extra and set aside on the wax paper covered cookie sheet to dry. The sprinkle the tops with the 7 crushed cookies. Once dry, refrigerate and enjoy! (These are AMAZING!!! everyone will love you and want you to make many more!)
English Trifle
1 Angel food cake (the best is from Sam's club)
2 small instant vanilla puddings
a bag of frozen mixed berries
1 container of cool whip
1 pkg. almonds, sliced
*slice the cake into 3 layers. Cute each of the layers into triangles. Make the pudding and fold in the cool-whip to the pudding. In a Large glass Trifle dish layer the ingredients (cake,pudding mixture, berries) Repeat 3 times. Top with fruit and almonds. (Very Yummy!!!!)
Brownie Goody bars
1 pkg. Supreme brownie mix with pouch of Hersey's syrup
Water, vegetable oil and eggs as called for in the Brownie mix package
1 tub rich and creamy whipped vanilla frosting
3/4 cup salted peanuts, chopped
3 cups crisp rice cereal
1 cup creamy peanut butter
1 bag (12 oz) semi-sweet chocolate chips
*Heat over to 350 degrees. Make Brownies as directed in package for 13x9 inch pan. Cool completely. Frost Brownies with frosting. Sprinkle with peanuts, refrigerate.Measure cereal into large bowl;set aside. Melt peanut butter and chocolate chips in 1-quart saucepan over low heat,stirring constantly. pour over cereal in bowl.stirring until even coated. Spread over frosted brownies.Cool completely before cutting.
Brownie Trifle
1 large container cool whip, thawed
1 box fudge brownie mix
2 cups M&M's chocolate mini baking bits
2 regular snicker bars, chopped into 10 to 15 pieces
chocolate syrup
1 small box chocolate flavor instant pudding
*Bake brownies according to package instructions. Let cool and cut into squares. Make instant pudding according to package instructions. Layer trifle dish (brownies,drizzle with chocolate syrup,pudding,cool-whip,sprinkle with chopped snickers and m&m's) Repeat 3 times! Finish with a final sprinkling of M&M's and snickers! (This is one of David's Favorite!!! It is super yummy!!)
Secret Hukilau Cookies
Mix:
1/2 pound butter softened
1 cup brown sugar
1 cup white sugar
2 eggs
5 teaspoons coconut (use only McCormick's brand)
Then Add:
2 cups bread flour
1 tsp. salt
1 tsp baking powder
1/2 tsp baking powder
2 cups regular oatmeal
Then add:
3/4 cup dried pineapple-chopped if needed
1 3/4 cup white chocolate chips
1 3/4 cup macadamia nuts-chopped
Make a round glob a little bigger than a golf ball... medium to large (bigger is better)
Bake at 350 degrees for 8-10 mins. Take them out when they are light brown. Drizzle sweetened condensed milk when they are cool. (This recipe is from the PCC in Hawaii. My cousin's husband used to make these cookies to sell at the PCC during intermission. They would sell for $5.00 a cookie. They are EXTREMELY GOOD!)
Mandi's Famous Hawaiian Beans
1 can pork and beans
1 cup ketcup
1 cup BBQ sauce
1/2 cup mustard
1 can baked beans
1 cup brown sugar
1 cup REAL bacon bits
*Mix all ingredients together and bake in a 9x13 pan @ 450 degrees for 20 mins or until beans are boiling.
Roasted Garlic Lime Chicken
6 boneless chicken breast
2 tbsp. lime and lime juice
2 tsp. Lawry's Garlic salt
1 tsp. Lawry's Seasoned pepper
* Spray 9x13 baking dish with nonstick cooking spray; arrange chicken in dish. Sprinkle with lime and lemon juice, then garlic salt and seasoned pepper. Roast @ 400 degrees until meat is no longer pink and juices are running clear when cut about 30 mins.
Parmesan Chicken
1/2 cup mayo
1/4 cup grated Parmesan cheese
4 chicken breasts
4 tsp. Italian seasoned dry bread crumbs
* Combine mayo and cheese. Spread mixture onto chicken, then sprinkle with bread crumbs. Bake at 425 degrees for 20 mins
1 can pumpkin (15 oz)
16 oz. cream cheese
2 tsp. cinnamon
1 tsp. cloves
4 cups powdered sugar
*mix sugar and cream cheese together until smooth, and add remaining ingredients and them mix until well blended. Refrigerate at least 8 hours. a great way to serve this is to hollow out a small pumpkin and will with the dip. Serve with vanilla wafers and ginger snaps (This makes a lot of dip)
Funnel Cakes
1 egg
2/3 cup milk
2 Tablespoon sugar
1 1/4 cup flour
1/4 tsp. salt
1 tsp baking powder
*Beat egg and milk. Mix all other ingredients and slowly add the egg mixture, beating until smooth. Using a funnel, drop into hot oil working from the center outwards. remove from the oil when golden brown and crispy. Sprinkle with powdered sugar, strawberry jam, and strawberries, and serve. (These are light and fluffy and super yummy!)
Oreo Truffles
1 package Oreo cookies (divided.. use cookie including the cream center)
1 8 oz package of cream cheese (softened)
1 package of white bark (found on the baking section)
*finely crush 7 cookies in a food processor and reserve for later. Crush remaining cookies and stir in softened cream cheese. Use the back of a large spoon to help mash the two together. Roll the mixture into 1" balls and place on wax paper covered cookie sheet. Melt chocolate as directed on the package and then dip balls into chocolate, tap off extra and set aside on the wax paper covered cookie sheet to dry. The sprinkle the tops with the 7 crushed cookies. Once dry, refrigerate and enjoy! (These are AMAZING!!! everyone will love you and want you to make many more!)
English Trifle
1 Angel food cake (the best is from Sam's club)
2 small instant vanilla puddings
a bag of frozen mixed berries
1 container of cool whip
1 pkg. almonds, sliced
*slice the cake into 3 layers. Cute each of the layers into triangles. Make the pudding and fold in the cool-whip to the pudding. In a Large glass Trifle dish layer the ingredients (cake,pudding mixture, berries) Repeat 3 times. Top with fruit and almonds. (Very Yummy!!!!)
Brownie Goody bars
1 pkg. Supreme brownie mix with pouch of Hersey's syrup
Water, vegetable oil and eggs as called for in the Brownie mix package
1 tub rich and creamy whipped vanilla frosting
3/4 cup salted peanuts, chopped
3 cups crisp rice cereal
1 cup creamy peanut butter
1 bag (12 oz) semi-sweet chocolate chips
*Heat over to 350 degrees. Make Brownies as directed in package for 13x9 inch pan. Cool completely. Frost Brownies with frosting. Sprinkle with peanuts, refrigerate.Measure cereal into large bowl;set aside. Melt peanut butter and chocolate chips in 1-quart saucepan over low heat,stirring constantly. pour over cereal in bowl.stirring until even coated. Spread over frosted brownies.Cool completely before cutting.
Brownie Trifle
1 large container cool whip, thawed
1 box fudge brownie mix
2 cups M&M's chocolate mini baking bits
2 regular snicker bars, chopped into 10 to 15 pieces
chocolate syrup
1 small box chocolate flavor instant pudding
*Bake brownies according to package instructions. Let cool and cut into squares. Make instant pudding according to package instructions. Layer trifle dish (brownies,drizzle with chocolate syrup,pudding,cool-whip,sprinkle with chopped snickers and m&m's) Repeat 3 times! Finish with a final sprinkling of M&M's and snickers! (This is one of David's Favorite!!! It is super yummy!!)
Secret Hukilau Cookies
Mix:
1/2 pound butter softened
1 cup brown sugar
1 cup white sugar
2 eggs
5 teaspoons coconut (use only McCormick's brand)
Then Add:
2 cups bread flour
1 tsp. salt
1 tsp baking powder
1/2 tsp baking powder
2 cups regular oatmeal
Then add:
3/4 cup dried pineapple-chopped if needed
1 3/4 cup white chocolate chips
1 3/4 cup macadamia nuts-chopped
Make a round glob a little bigger than a golf ball... medium to large (bigger is better)
Bake at 350 degrees for 8-10 mins. Take them out when they are light brown. Drizzle sweetened condensed milk when they are cool. (This recipe is from the PCC in Hawaii. My cousin's husband used to make these cookies to sell at the PCC during intermission. They would sell for $5.00 a cookie. They are EXTREMELY GOOD!)
Mandi's Famous Hawaiian Beans
1 can pork and beans
1 cup ketcup
1 cup BBQ sauce
1/2 cup mustard
1 can baked beans
1 cup brown sugar
1 cup REAL bacon bits
*Mix all ingredients together and bake in a 9x13 pan @ 450 degrees for 20 mins or until beans are boiling.
Roasted Garlic Lime Chicken
6 boneless chicken breast
2 tbsp. lime and lime juice
2 tsp. Lawry's Garlic salt
1 tsp. Lawry's Seasoned pepper
* Spray 9x13 baking dish with nonstick cooking spray; arrange chicken in dish. Sprinkle with lime and lemon juice, then garlic salt and seasoned pepper. Roast @ 400 degrees until meat is no longer pink and juices are running clear when cut about 30 mins.
Parmesan Chicken
1/2 cup mayo
1/4 cup grated Parmesan cheese
4 chicken breasts
4 tsp. Italian seasoned dry bread crumbs
* Combine mayo and cheese. Spread mixture onto chicken, then sprinkle with bread crumbs. Bake at 425 degrees for 20 mins
more...
3 Cheese Chicken Penne Pasta Bake
1-1/2 cups multi-grain penne pasta, uncooked
1 pkg. (9 oz.) fresh spinach leaves
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 jar (14-1/2 oz.) spaghetti sauce
1 can (14-1/2 oz.) diced tomatoes, drained
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA 1/3 Less Fat Cream Cheese, cubed
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
2 Tbsp. KRAFT Grated Parmesan Cheese
Make It!
HEAT oven to 375ºF.
COOK pasta as directed on package, adding spinach to the boiling water the last minute.
COOK and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in spaghetti sauce and tomatoes; bring to boil. Simmer on low heat 3 min. or until chicken is done. Stir in cream cheese.
DRAIN pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. casserole or 8-inch square baking dish.
BAKE 20 min. Sprinkle with remaining cheeses. Bake 3 min.
Candied Apple Pie Cheesecake
1 cup crushed NABISCO Ginger Snaps
3 Tbsp. butter, melted
1/2 cup plus 2 Tbsp. sugar, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 tsp. vanilla
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 eggs
1 cup apple pie filling, divided
1/2 cup PLANTERS Walnut Pieces, divided
1/2 cup toffee bits, divided
Make It
HEAT oven to 325°F. Mix crumbs, butter and 2 Tbsp. sugar; press onto bottom and up side of 9-inch pie plate.
BEAT cream cheese, 1/2 cup sugar and vanilla with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating just until blended after each. Stir in 1/2 each pie filling, nuts and toffee. Pour into crust.
BAKE 35 min. or until center is almost set. Cool. Refrigerate 4 hours. Top with remaining pie filling, nuts and toffee before serving.
Turtle Pumpkin Pie
1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1/2 cup plus 2 Tbsp. chopped PLANTERS Pecans, divided
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
Make It!
POUR 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts.
BEAT pudding mixes, milk, pumpkin and spices with whisk until blended. Stir in 1-1/2 cups COOL WHIP. Spoon into crust.
REFRIGERATE 1 hour. Top with remaining COOL WHIP, caramel topping and nuts just before serving.
Peanut Butter Cheesecake Brownie Babies
1 pkg. (19 to 21 oz.) brownie mix (13x9-inch pan size)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
1 egg
1/4 cup peanut butter
1/2 tsp. vanilla
1-1/2 cups thawed COOL WHIP Whipped Topping
20 maraschino cherries
Make It!
HEAT oven to 350ºF.
PREPARE brownie batter as directed on package. Spoon into 20 paper-lined muffin cups.
BEAT cream cheese, sugar, egg, peanut butter and vanilla with mixer until blended. Spoon 1 rounded Tbsp. into center of batter in each cup, pressing down slightly into batter. Bake 30 min. or until centers are set. Cool.
SERVE topped with COOL WHIP and cherries.
Peaches 'n Cream no bake Cheesecake
2 cups HONEY MAID Graham Cracker Crumbs
6 Tbsp. margarine, melted
1 cup sugar, divided
4 pkg. (8 oz. each) PHILADELPHIA 1/3 Less Fat Cream Cheese, softened
1 pkg. (3 oz.) JELL-O Peach Flavor Gelatin
2 fresh peaches, chopped
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed
Make It!
MIX graham crumbs, margarine and 1/4 cup sugar; press onto bottom of 13x9-inch pan. Refrigerate while preparing filling.
BEAT cream cheese and remaining 3/4 cup sugar in large bowl with mixer until well blended. Add dry gelatin mix; mix well. Stir in peaches and whipped topping. Spoon over crust; cover.
REFRIGERATE 4 hours or until firm. Store leftovers in refrigerator.
Note: Prepare as directed, using 1 drained 15-oz. can peaches
Lemonade cheesecake pie
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup frozen lemonade concentrate, thawed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1-1/2 cups sliced strawberries
2 Tbsp. sugar
Make It!
BEAT cream cheese in medium bowl with mixer until creamy. Gradually add concentrate, beating well after each addition. Stir in 2 cups COOL WHIP. Spoon into crust.
REFRIGERATE 4 hours or until firm. Meanwhile, toss berries with sugar. Refrigerate until ready to use.
SERVE pie topped with berries and remaining COOL WHIP.
Pineapple Lush Cake
1 can (20 oz.) DOLE Crushed Pineapple in Juice, undrained
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup thawed COOL WHIP Whipped Topping
1 pkg. (10 oz.) round angel food cake, cut into 3 layers
10 small fresh strawberries
Make It!
MIX pineapple and dry pudding mix. Gently stir in COOL WHIP.
Use toothpicks to mark cake into 3 layers. Use a serrated knife to cut cake, in sawing motion, into layers.
STACK cake layers on plate, spreading pudding mixture between layers and on top of cake.
REFRIGERATE 1 hour. Top with berries.
Oreo and Fudge Ice Cream cake
1/2 cup hot fudge ice cream topping, warmed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
8 OREO Cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches
Make It!
POUR fudge topping into medium bowl. Whisk in 1 cup COOL WHIP. Add dry pudding mix; stir 2 min. Stir in chopped cookies.
ARRANGE 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half the COOL WHIP mixture. Repeat layers. Top with remaining sandwiches. Frost top and sides with remaining COOL WHIP. Bring up foil sides; double fold top and ends to loosely seal packet.
FREEZE 4 hours.
Note
The consistency of fudge topping can vary depending on what brand you purchase. If your fudge topping mixture is too thick to spread easily, stir in 1/4 cup milk.
Special Extra
Prepare using Neapolitan ice cream sandwiches.
Size-Wise
Since this indulgent ice cream cake makes 12 servings, it is the perfect dessert to serve at your next party.
Strawberry Whipped sensation with Oreo
4 cups fresh strawberries, divided
1 can (14 oz.) sweetened condensed milk
1/4 cup lemon juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
8 OREO Cookies, finely chopped
1 Tbsp. butter, melted
Make It!
LINE 9x5-inch loaf pan with foil, with ends of foil extending over sides. Mash 2 cups berries in large bowl. Add milk, juice and 2 cups COOL WHIP; mix well. Pour into prepared pan.
MIX chopped cookies and butter. Spoon over COOL WHIP mixture. Cover with ends of foil; gently press cookie mixture into COOL WHIP mixture. Freeze 6 hours or until firm.
INVERT dessert onto plate when ready to serve; remove pan and foil. Frost dessert with remaining COOL WHIP. Slice remaining berries; arrange over dessert. Freeze leftovers.
Note: Be sure to leave enough foil extending over sides of pan so that there is enough to completely cover dessert.
1-1/2 cups multi-grain penne pasta, uncooked
1 pkg. (9 oz.) fresh spinach leaves
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 jar (14-1/2 oz.) spaghetti sauce
1 can (14-1/2 oz.) diced tomatoes, drained
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA 1/3 Less Fat Cream Cheese, cubed
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
2 Tbsp. KRAFT Grated Parmesan Cheese
Make It!
HEAT oven to 375ºF.
COOK pasta as directed on package, adding spinach to the boiling water the last minute.
COOK and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in spaghetti sauce and tomatoes; bring to boil. Simmer on low heat 3 min. or until chicken is done. Stir in cream cheese.
DRAIN pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. casserole or 8-inch square baking dish.
BAKE 20 min. Sprinkle with remaining cheeses. Bake 3 min.
Candied Apple Pie Cheesecake
1 cup crushed NABISCO Ginger Snaps
3 Tbsp. butter, melted
1/2 cup plus 2 Tbsp. sugar, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 tsp. vanilla
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 eggs
1 cup apple pie filling, divided
1/2 cup PLANTERS Walnut Pieces, divided
1/2 cup toffee bits, divided
Make It
HEAT oven to 325°F. Mix crumbs, butter and 2 Tbsp. sugar; press onto bottom and up side of 9-inch pie plate.
BEAT cream cheese, 1/2 cup sugar and vanilla with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating just until blended after each. Stir in 1/2 each pie filling, nuts and toffee. Pour into crust.
BAKE 35 min. or until center is almost set. Cool. Refrigerate 4 hours. Top with remaining pie filling, nuts and toffee before serving.
Turtle Pumpkin Pie
1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1/2 cup plus 2 Tbsp. chopped PLANTERS Pecans, divided
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
Make It!
POUR 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts.
BEAT pudding mixes, milk, pumpkin and spices with whisk until blended. Stir in 1-1/2 cups COOL WHIP. Spoon into crust.
REFRIGERATE 1 hour. Top with remaining COOL WHIP, caramel topping and nuts just before serving.
Peanut Butter Cheesecake Brownie Babies
1 pkg. (19 to 21 oz.) brownie mix (13x9-inch pan size)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
1 egg
1/4 cup peanut butter
1/2 tsp. vanilla
1-1/2 cups thawed COOL WHIP Whipped Topping
20 maraschino cherries
Make It!
HEAT oven to 350ºF.
PREPARE brownie batter as directed on package. Spoon into 20 paper-lined muffin cups.
BEAT cream cheese, sugar, egg, peanut butter and vanilla with mixer until blended. Spoon 1 rounded Tbsp. into center of batter in each cup, pressing down slightly into batter. Bake 30 min. or until centers are set. Cool.
SERVE topped with COOL WHIP and cherries.
Peaches 'n Cream no bake Cheesecake
2 cups HONEY MAID Graham Cracker Crumbs
6 Tbsp. margarine, melted
1 cup sugar, divided
4 pkg. (8 oz. each) PHILADELPHIA 1/3 Less Fat Cream Cheese, softened
1 pkg. (3 oz.) JELL-O Peach Flavor Gelatin
2 fresh peaches, chopped
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed
Make It!
MIX graham crumbs, margarine and 1/4 cup sugar; press onto bottom of 13x9-inch pan. Refrigerate while preparing filling.
BEAT cream cheese and remaining 3/4 cup sugar in large bowl with mixer until well blended. Add dry gelatin mix; mix well. Stir in peaches and whipped topping. Spoon over crust; cover.
REFRIGERATE 4 hours or until firm. Store leftovers in refrigerator.
Note: Prepare as directed, using 1 drained 15-oz. can peaches
Lemonade cheesecake pie
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup frozen lemonade concentrate, thawed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1-1/2 cups sliced strawberries
2 Tbsp. sugar
Make It!
BEAT cream cheese in medium bowl with mixer until creamy. Gradually add concentrate, beating well after each addition. Stir in 2 cups COOL WHIP. Spoon into crust.
REFRIGERATE 4 hours or until firm. Meanwhile, toss berries with sugar. Refrigerate until ready to use.
SERVE pie topped with berries and remaining COOL WHIP.
Pineapple Lush Cake
1 can (20 oz.) DOLE Crushed Pineapple in Juice, undrained
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup thawed COOL WHIP Whipped Topping
1 pkg. (10 oz.) round angel food cake, cut into 3 layers
10 small fresh strawberries
Make It!
MIX pineapple and dry pudding mix. Gently stir in COOL WHIP.
Use toothpicks to mark cake into 3 layers. Use a serrated knife to cut cake, in sawing motion, into layers.
STACK cake layers on plate, spreading pudding mixture between layers and on top of cake.
REFRIGERATE 1 hour. Top with berries.
Oreo and Fudge Ice Cream cake
1/2 cup hot fudge ice cream topping, warmed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
8 OREO Cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches
Make It!
POUR fudge topping into medium bowl. Whisk in 1 cup COOL WHIP. Add dry pudding mix; stir 2 min. Stir in chopped cookies.
ARRANGE 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half the COOL WHIP mixture. Repeat layers. Top with remaining sandwiches. Frost top and sides with remaining COOL WHIP. Bring up foil sides; double fold top and ends to loosely seal packet.
FREEZE 4 hours.
Note
The consistency of fudge topping can vary depending on what brand you purchase. If your fudge topping mixture is too thick to spread easily, stir in 1/4 cup milk.
Special Extra
Prepare using Neapolitan ice cream sandwiches.
Size-Wise
Since this indulgent ice cream cake makes 12 servings, it is the perfect dessert to serve at your next party.
Strawberry Whipped sensation with Oreo
4 cups fresh strawberries, divided
1 can (14 oz.) sweetened condensed milk
1/4 cup lemon juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
8 OREO Cookies, finely chopped
1 Tbsp. butter, melted
Make It!
LINE 9x5-inch loaf pan with foil, with ends of foil extending over sides. Mash 2 cups berries in large bowl. Add milk, juice and 2 cups COOL WHIP; mix well. Pour into prepared pan.
MIX chopped cookies and butter. Spoon over COOL WHIP mixture. Cover with ends of foil; gently press cookie mixture into COOL WHIP mixture. Freeze 6 hours or until firm.
INVERT dessert onto plate when ready to serve; remove pan and foil. Frost dessert with remaining COOL WHIP. Slice remaining berries; arrange over dessert. Freeze leftovers.
Note: Be sure to leave enough foil extending over sides of pan so that there is enough to completely cover dessert.
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