Good Cooking!

Prep: 25 minutes
Bake: 25 minutes
Ingredients
1/2  cup butter or margarine
1  cup packed brown sugar
2   slightly beaten eggs
2  teaspoons vanilla
1-1/2  cups all-purpose flour
1-1/2  teaspoons baking powder
1/4  teaspoon salt
1  cup semisweet chocolate pieces (6 ounces)
   Powdered sugar (optional)
Directions
In a medium saucepan melt butter or margarine and brown sugar; cool to lukewarm. Stir in eggs and vanilla. Sprinkle flour, baking powder, and salt over butter mixture. Stir just until mixture is smooth. Stir in all but 2 tablespoons of the chocolate pieces; transfer to a greased 11x7x1-1/2-inch baking pan. Sprinkle with reserved chocolate pieces.
Bake in a 350 degree F oven for 25 to 30 minutes or until a toothpick inserted near center comes out clean. Cool in pan on a wire rack. If desired, sprinkle with powdered sugar. Cut into bars. (To tote, cover pan with plastic wrap.) Makes 18 bars.
Make ahead tip: Store in airtight container up to 3 days at room temperature or 1 week in refrigerator.

Makes 6 to 8 servings
Prep: 30 minutes
Cook: 10 to 12 hours
Ingredients
1  2- to 21/2-pound boneless beef chuck pot roast
1  tablespoon cooking oil
1  pound whole tiny new potatoes, 3 medium potatoes, or 3 medium sweet potatoes
8   carrots or parsnips, cut into 1-inch pieces
3  small onions, cut into wedges
3/4  cup water
1  tablespoon Worcestershire sauce
2  teaspoons instant beef bouillon granules
1  teaspoon dried basil or oregano, crushed
1/2  cup cold water
1/4  cup all-purpose flour

Prep Time: 10 min
Total Time: 4 hr 10 min
Makes: 12 servings, 1/2 cup each

1 container (15 oz.) POLLY-O Ricotta Cheese
1 can (14 oz.) fat free sweetened condensed milk
1/2 cup cold milk
1/4 tsp. ground cinnamon
1 pt. (2 cups) whipping cream
1 cup PLANTERS Slivered Almonds, toasted
2 squares BAKER'S Semi-Sweet Baking Chocolate, chopped
PLACE ricotta cheese in blender or food processor container; cover. Blend until smooth. Pour into medium bowl. Add condensed milk, regular milk and cinnamon; mix well.
BEAT whipping cream in large bowl with electric mixer on high speed until soft peaks form. Add ricotta cheese mixture, almonds and chocolate; stir gently until well blended. Pour into 1-1/2 qt. metal bowl; cover.
FREEZE at least 4 hours or until firm, stirring once after 2 hours or when edge begins to harden. Let stand at room temperature 15 min. or until ice cream can be scooped easily. Store leftover ice cream in covered container in freezer up to 1 week.

Prep Time: 10 min
Total Time: 20 min
Makes: 12 servings

1/3 cup butter or margarine, softened
1/2 cup DI GIORNO Shredded Romano Cheese
1 clove garlic, minced
1 tsp. chopped fresh rosemary
1 loaf (1 lb.) French or Italian bread, cut in half lengthwise
PREHEAT oven to 400°F. Mix butter, cheese, garlic and rosemary until well blended.
SPREAD onto cut surfaces of bread. Place, buttered sides up, on baking sheet.
BAKE 8 to 10 minutes or until lightly browned.

Prep Time: 10 min
Total Time: 45 min
Makes: 6 servings

1 jar (14 oz.) spaghetti sauce (about 1-1/2 cups)
1-1/2 cups KRAFT Finely Shredded Italian Style Five Cheese Blend, divided
1/3 cup seasoned dry bread crumbs
6 small boneless skinless chicken breast halves (1-1/2 lb.)
1/4 cup (1/2 stick) butter or margarine, melted
6 cups hot cooked spaghetti
PREHEAT oven to 375°F. Pour spaghetti sauce into 13x9-inch baking dish; set aside.
MIX 1/2 cup of the cheese and the bread crumbs in separate shallow dish. Dip chicken in butter, then in cheese mixture, turning to evenly coat both sides. Place over spaghetti sauce in baking dish.
BAKE 30 min. or until chicken is cooked through; sprinkle with remaining 1 cup cheese. Bake an additional 5 min. or until cheese is melted. Serve over spaghetti.

1. Combine

1lb chopped, cooked chicken, 1 can (10.75 oz.) condensed cream of chicken soup and 1/2lb. cubed Velveeta Pasteurized Prepared Cheese product (or spice it up with Mexican Velveeta). Stir until blended.

2.Spoon

Mixture on 8 corn tortillas. Roll up and place seam side down in 9 x 13-in. baking dish. Top with 1 jar (10oz) Taco Bell Home orginals Salsa, Krfat Mexican Style Shredded Cheese, over with foil.

3. Bake

at 350 for 30-35 mins. Serves 6

3 eggs
1 1/2 cups granulated sugar
4 ounces unsweetened chocolate, melted
1/2 cup vegetable oil
2 teaspoons baking powder
2 teaspoons vanilla
2 cups all purpose flour
confectioners' sugar -- sifted

In a large mixing bowl, with an electric mixer, beat eggs, sugar, chocolate, oil, baking powder, and vanilla until combined. Beat in as much of the flour with the mixer as possible, and stir in the rest of the flour. Chill for 2 hours, covered.
Shape dough into 1-inch balls. Roll in sifted confectioners' sugar, coating well. Place about 1 inch apart on ungreased cookie sheets and bake in a 375 degree oven for 8 to 10 minutes, until crackled in appearence. Transfer cookies to a wire rack to cool. Sprinkle with more confectioners' sugar if desired.
Makes 48 cookies.
http://southernfood.about.com/library/rec97/bl1214c.htm

Prep Time: 10 minutes
Total Time: 4 hrs 45 minutes
Makes: 10 servings

8 Honey Maid Grahams, finely crushed (about 1-1/4 cups)

1/4 cup sugar

1/3 cup margarine or butter, melted

1 cup boiling water

1 pkg. (4-serving size) Jell-O Brand Lemon Flavor Gelatin

1 cup orange sherbet

2 cups thawed Cool Whip whipped topping

2 cups Jet-Puffed Miniature Marshmallows

1 can (8 oz.) crushed pineapple, drained

2 Tbsp. Orange zest

MIX: graham crumbs, sugar and margarine until well blended. Press firmly onto bottom and up side of 9-inch pie plate.

STIR: boiling water into dry gelatin in large bowl until completely dissolved. Add sherbet; stir until completely meted. Refrigerate 35 minutes. Or until thickened but not set.

ADD: whipped topping, marshmallows and pineapple; mix well. Pour into crust. Freeze 4 hours or until firm. Sprinkle with zest before serving. Store leftover pie in freezer.


www.kraftfoods.com/recipes/cakespiescheesecakes/piesfrozen/mallowsorbetpie.html

1 Keebler Ready Crust Graham Cracker Pie Crust

2 small bananas

1 quart vanilla ice cream, softned

hot fudge sauce

pineapple preserves

chopped nuts

whipped topping

maraschino cherries

Slice bananas into bottom of crust. Spoon softend ice cream on top. Freeze 2 hours. Top with hot fudge,pineapple preserves,a dollop of whipped topping,chopped nuts and a maraschino cherry. Preperation Time: 15 minutes; Freezing Time: 2 hours


makeicecream.com