Mozzarella Sticks

Ingredients

• 1 1/2 cups Italian-style dried breadcrumbs
• 1 1/3 cups freshly grated Parmesan
• 1 teaspoon salt
• 2 (16-ounce) blocks pasteurized mozzarella cut into 4 by 1/2-inch sticks
• 4 large eggs, beaten to blend
• 1 1/2 cups vegetable oil
• 4 cups Marinara Sauce

Directions

Stir the bread crumbs, 1 cup of Parmesan and 1 teaspoon of salt in a medium bowl to blend. Dip the cheese in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the cheese in the bread crumb mixture, patting to adhere and coat completely. Place the cheese sticks on a baking sheet. Repeat dipping the cheese sticks in the egg and bread crumb mixture to coat a second time. Cover and freeze until frozen, about 2 hours and up to 2 days.

Heat the oil in a large frying pan over medium heat. Working in batches, fry the cheese until golden brown, about 1 minute per side. Transfer the fried cheese to plates. Sprinkle with the remaining cheese and serve with the Marinara Sauce.

Note: I used string cheese and cut each of them in half.

Slow Cooker Fudgy S'Mores Cake

1
1

box Betty Crocker® SuperMoist® triple chocolate fudge cake mix

Water, vegetable oil and eggs called for on cake mix box

2

cups miniature marshmallows

1

cup semisweet chocolate chips (6 oz)

Graham cracker squares, if desired

• 1Spray 2- to 3 1/2-quart slow cooker with cooking spray. Make cake batter as called for on box. Pour batter into slow cooker.
• 2Cover; cook on High heat setting 2 to 2 1/2 hours or until toothpick inserted in center comes out clean.
• 3Turn off slow cooker, and sprinkle marshmallows and chocolate chips over top of cake. Cover 10 minutes. Spoon warm cake into dessert dishes, and serve with graham cracker squares.

Mini Maple Cinnamon Rolls for Bread Machine

ngredients

• 2/3 cup milk
• 1/3 cup maple syrup
• 1/3 cup butter, softened
• 1 egg
• 3/4 teaspoon salt
• 3 cups bread flour
• 1 package (1/4 ounce) active dry yeast
• TOPPING:
• 1/2 cup packed brown sugar
• 2 tablespoons bread flour
• 4 teaspoons ground cinnamon
• 6 tablespoons cold butter
• MAPLE ICING:
• 1 cup confectioners' sugar
• 3 tablespoons butter, melted
• 3 tablespoons maple syrup
• 1 to 2 teaspoons milk/2 (8 ounce) package cream cheese, softened
  
  In Parentheses is what I used for a topping. Instead of vanilla, I used the 3 TBL maple syrup. Really Yummy!!Also somewhere I would put maple flavoring in somewhere - either in the dough or the frosting. Maybe 1/2 tsp.
• {1/4 cup butter, softened
  
  1 cup confectioners' sugar
  
  1/2 teaspoon vanilla extract
  
  1 1/2 teaspoons milk}

Directions

• In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or bread flour if needed).
• When the cycle is completed, turn dough onto a lightly floured surface. Roll into two 12-in. x 7-in. rectangles. In a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle half over each rectangle. Roll up jelly-roll style, starting from a long side; pinch seam to seal.
• Cut each roll into 12 slices. Place cut side down in one greased 13-in. x 9-in. baking pan. Cover and let rise in a warm place until doubled, about 20 minutes.
• Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack for 5 minutes. Meanwhile, in a small bowl, combine the confectioners' sugar, butter, syrup and enough milk to achieve desired consistency. Spread over warm rolls. Yield: 2 dozen.

French Onion Pork Chops

Ingredients
4 boneless pork chops
2 packs of french onion soup mix
1/2 cup breadcrumbs
2 eggs
Directions
Preheat oven to 400 degrees F.
In one pan, crack the egg and beat it. In another mix together the breadcrumbs and soup mix.
Coat the pork chops with the beaten egg, and then with the breadcrumb mixture; take care to coat both sides.
Place pork chops on a baking sheet and bake for 20 minutes, flipping after 10 minutes.

Marinated Ranch Broiled Chicken

INGREDIENTS:

2 skinless, boneless chicken breast halves

• 1 (1 ounce) package dry Ranch-style dressing mix

• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar

  Directions

  1. Combine the dressing mix, oil and vinegar in a large, resealable plastic bag and mix together. Add chicken to bag, seal and shake to coat; work mixture into the meat.
  2. Refrigerate to marinate for at least 1 hour, or overnight if possible.
  3. Preheat oven to Broil/Grill.
  4. Remove chicken from bag, discarding any remaining marinade, and broil for 10 to 15 minutes or until cooked through and no longer pink inside.

Lobster Stew

Makes about 3 1/2 cups
Melt 2 tablespoons butter in a saucepan over low heat.
 Add 8 ounces cooked lobster meat, chopped into bite-size pieces, and cook, stirring, for 3 to 4 minutes.
 Slowly stir in 2 cups milk, and continue stirring until the stew is heated through and starting to steam but not boiling. The continued stirring will make the stew turn a lovely reddish-orange color, indicating the presence of lobster! 

Store overnight in the refrigerator and reheat before serving, seasoning with salt and pepper to taste. Sroeing overnight will make it more flavorful!

Gruyere Bacon Dip

• 1/2 cup chopped onion 
• Cooking spray
• 4 ounces shredded Gruyère cheese (about 1 cup)
• 1/2 cup canola mayonnaise 
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dry mustard
• 1/8 teaspoon freshly ground black pepper
• 1 (8-ounce) block fat-free cream cheese, softened 
• 2 tablespoons chopped green onions
• 4 center-cut bacon slices, cooked and crumbled 

Preparation

1. 1. Heat a large nonstick skillet over medium-high heat. Add onion to pan; sauté 5 minutes or until tender. Remove from heat.
2. 2. Place onion in a 2 1/2-quart electric slow cooker coated with cooking spray. Add cheese and next 5 ingredients (through cream cheese). Stir until blended. Cover and cook on LOW for 1 1/2 hours or until cheese melts, stirring after 45 minutes. Top with green onions and bacon.

Elf Biscuits

• 1 (5 1/3-ounce) package graham crackers (1 sleeve)
• 3/4 cup butter or margarine 
• 1/2 cup sugar 
• 1 cup chopped pecans or almonds

Preparation

1. Arrange 11 whole graham crackers on an ungreased 15- x 10-inch jellyroll pan.
2. Bring butter, sugar, and pecans to a boil in a medium saucepan; boil 2 minutes. Pour mixture on crackers, spreading quickly to cover.
3. Bake at 300° for 12 minutes. Remove crackers to wax paper to cool. Cut with a knife along perforations

Brownie Pudding Cake

• 4.5 ounces all-purpose flour (about 1 cup)
• 1 1/4 cups sugar
• 1/4 cup Dutch process cocoa
• 1/4 teaspoon salt
• 1/4 cup canola oil
• 1 teaspoon vanilla extract $
• 3 large egg whites
• 2 large eggs
• 2 ounces bittersweet chocolate, melted
• 1/4 cup coarsely chopped walnuts, toasted
• Cooking spray
• 1 teaspoon powdered sugar (optional)

Preparation

1. 1. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, cocoa, and salt, stirring with a whisk.
2. 2. Combine canola oil and next 3 ingredients (through eggs), stirring with a whisk. Add to dry ingredients, stirring until blended. Stir in melted chocolate. Stir in walnuts.
3. 3. Coat a 3-quart electric slow cooker with cooking spray. Pour batter into slow cooker. Cover and cook on LOW for 2 to 2 1/2 hours or until set around edges but still soft in the center. Turn off slow cooker. Let stand, covered, 30 minutes before serving. Sprinkle with powdered sugar, if desired.

Chicken Cordon Bleu Casserole

what you need

1

pkg.  (6 oz.) STOVE TOP Lower Sodium Stuffing Mix for Chicken

1

can  (10-3/4 oz.) reduced-sodium condensed cream of chicken soup

1

Tbsp.  GREY POUPON Dijon Mustard

1

lb.  boneless skinless chicken breasts, cut into bite-size pieces

3

cups  small fresh broccoli florets

12

slices  OSCAR MAYER Deli Fresh Smoked Ham, chopped

6

 KRAFT Extra Thin Swiss Cheese Slices

make it

HEAT oven to 375ºF.

PREPARE stuffing as directed on package.

MIX soup and mustard in medium bowl; stir in chicken, broccoli and ham. Spoon into 2-qt. casserole sprayed with cooking spray; top with cheese and stuffing.

BAKE 35 to 40 min. or until heated through.

Turtle Bars

• INGREDIENTS:

• 2 cups all-purpose flour 
• 1/2 cup confectioners' sugar
• 1 cup unsalted butter
• 1 14-ounce can sweetened condensed milk 
• 1 large egg, beaten 
• 1 teaspoon pure vanilla extract 
• 1 cup pecans, coarsely chopped 
• 3/4 cup semisweet chocolate chips 
• 1 cup toffee-and-chocolate baking pieces (such as Heath or Skör)

Preparation

1. Heat oven to 350° F. Combine the flour, confectioners' sugar, and butter in the bowl of a food processor. Pulse until a crumbly dough is formed. Press the dough firmly into a greased 9-by-13-inch pan. Bake until just golden, about 13 minutes. Whisk together the condensed milk, egg, and vanilla. Pour the filling over the baked crust. Sprinkle the pecans, chocolate chips, and toffee pieces evenly over the filling. Bake until the filling is set, the edges are golden brown, and the toffee is melted, about 25 minutes. Cool completely in the refrigerator, about 2 hours. Cut into 32 bars.

Overnight Caramel Apple Rolls

Filling

1/3

cup granulated sugar

1

tsp ground cinnamon

1

medium cooking apple, peeled and chopped (1 1/2 cups)

Rolls

3-3 1/2 cups Gold Medal® all-purpose flour or Better for Bread™ bread flour

1/4

cup granulated sugar

1

tsp salt

1

pkg regular or quick active dry yeast

1/2

cup applesauce

1/4

cup butter or margarine

1/2

cup milk

1

egg

1/2

cup packed brown sugar

1/2

cup applesauce

3

Tbsp butter or margarine, melted

1/2

cup chopped walnuts

2

Tbsp butter or margarine, softened

 1 In medium bowl, mix filling ingredients. Set aside. In large bowl, mix 1 cup of the flour, 1/4 cup sugar, the salt and yeast.

2 In 2-qt saucepan, cook 1/2 cup applesauce, 1/4 cup butter and the milk over medium heat, stirring constantly, until very warm (120-130°F). Add warm mixture and egg to flour mixture; beat with electric mixer on low speed until moistened. Beat on medium speed 2 min. Stir in enough remaining flour to make dough easy to handle.

3 Place dough on lightly floured surface; gently roll in flour to coat. Knead about 5 min or until smooth and springy. Place in large greased bowl, turning dough to grease all sides. Cover and let rise in warm place 45-60 min or until double. (Dough is ready if indentation remains when touched.)

4 Grease bottom and sides of 13x9" pan with shortening. Mix brown sugar, 1/2 cup applesauce, 3 Tbsp melted butter and the walnuts in pan; spread evenly.

5 Gently push fist into dough to deflate. Roll dough into 15x12" rectangle. Spread 2 Tbsp softened butter over dough; sprinkle with filling. Tightly roll up rectangle, beginning at 15" side; pinch edge of dough into roll to seal. Stretch and shape until even. Cut roll into twelve 1" slices. Place slightly apart in pan. Cover and refrigerate at least 8 hr but no longer than 48 hr.

6 Before baking, let rolls stand at room temperature 30 min (rolls will not rise during this time). Heat oven to 400ºF. Bake 20-25 min or until golden brown. Cool in pan 1 min. Place heatproof serving platter or tray upside down onto pan; turn platter and pan over. Let stand about 1 min so caramel can drizzle over rolls; remove pan. Serve warm.

Candy Cane Cake

Cake

1

box Betty Crocker® SuperMoist® white cake mix

Water, vegetable oil and egg whites called for on cake mix box

1/2

teaspoon red food color

1/2

teaspoon peppermint extract

White Icing

1

cup powdered sugar

1

tablespoon milk or water

1/2

teaspoon vanilla, if desired

Decoration

Crushed candy canes or crushed hard peppermint candies, if desired

1 Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease and flour 12-cup fluted tube cake pan. Make cake batter as directed on box. Pour about 2 cups batter into pan. In small bowl, pour about 3/4 cup batter; stir in food color and peppermint extract. Carefully pour pink batter over white batter in pan. Carefully pour remaining white batter over pink batter.

2 Bake and cool cake as directed on box.

3 In small bowl, mix white icing ingredients. If necessary, stir in additional milk, 1 teaspoon at a time, until smooth and spreadable. Spread over cake. Sprinkle crushed candy on top. Store loosely covered.

 

Spicy Shrimp and Rice Soup

• INGREDIENTS:
• 4 cups fat-free, less-sodium chicken broth
• 2 cups water
• 1 cup instant long-grain rice (such as Minute brand)
• 1 tablespoon canola oil
• 1 teaspoon bottled minced garlic
• 1/2 teaspoon crushed red pepper
• 1 1/2 pounds large shrimp, peeled and deveined
• 4 lime wedges
• Bean sprouts (optional)
• Sliced green onions (optional)
• Chopped fresh cilantro (optional)
• Sliced jalapeño pepper (optional)

  Preparation

  1. Combine chicken broth and water in a large saucepan, and bring to a boil. Stir in instant long-grain rice, and bring to a boil. Remove from heat, and let stand 5 minutes.
  2. Heat canola oil in a large nonstick skillet over medium-high heat. Add garlic, red pepper, and shrimp; sauté 3 minutes or until shrimp are done. Stir shrimp mixture into broth mixture. Divide soup evenly among 4 bowls, and serve with lime wedges. Top each serving with sprouts, onions, cilantro, and jalapeño, if desired.

Peanut Butter Brownie Cookies

1 (19.5 ounce) box Pillsbury® Family Size Chocolate Fudge Brownie Mix

1/4 cup butter, melted

4 ounces cream cheese, softened

1 large egg

• 1 cup powdered sugar
• 1 cup Jif® Creamy Peanut Butter
• 1/2 (16 ounce) container Pillsbury® Creamy Supreme® Chocolate Fudge Flavored Frosting

  Directions

  1. Heat oven to 350 degrees F. Beat brownie mix, melted butter, cream cheese and egg in medium bowl 50 strokes with spoon until well blended (dough will be sticky).
  2. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets to make 24 cookies; smooth edge of each to form round cookie.
  3. Mix powdered sugar and peanut butter in small bowl with spoon until mixture forms a ball. With hands, roll rounded teaspoonfuls peanut butter mixture into 24 balls. Lightly press 1 ball into center of each ball of dough.
  4. Bake 10 to 14 minutes or until edges are set. Cool on cookie sheets at least 30 minutes.
  5. Spread thin layer of frosting over peanut butter portion of each cooled cookie.

  Creamy Supreme® Chocolate Fudge Flavored Frosting