Chewy Peanut Butter Caramel Bars

INGREDIENTS

1

 package Pillsbury® Ready to Bake!™ refrigerated sugar cookies

1/2

 cup LAND O LAKES® Butter

1

 can (14 oz) Eagle Brand® Sweetened Condensed Milk

1

 cup packed light brown sugar

1

 cup granulated sugar

1 3/4

 cups graham cracker crumbs

1

 bag (11.5 oz) Hershey's® milk chocolate baking chips

1/2

 cup Jif® Creamy Peanut Butter

1/2

 cup finely chopped Fisher® Dry Roasted Peanuts

DIRECTIONS

1 Heat oven to 350°F. Spray 13x9-inch pan (dark pan not recommended) with Crisco® Original No-Stick Cooking Spray or line with nonstick foil. Evenly arrange cookie rounds in pan. 2 Bake 24 to 26 minutes or until light golden brown. Cool 15 minutes on cooling rack. 3 Meanwhile, in 2-quart heavy saucepan, melt butter over medium heat. Stir in condensed milk, brown sugar and granulated sugar until blended. Add graham cracker crumbs; mix well (mixture will be thick). Bring to a boil, stirring constantly. Reduce heat to low; cook 5 minutes, stirring constantly, or until slightly thickened. Pour caramel mixture over warm cookie crust, spreading evenly. 4 In medium microwavable bowl, microwave chocolate chips on High 1 minute to 1 minute 20 seconds, stirring every 30 seconds, until smooth. Stir in peanut butter until blended. Spread evenly over caramel layer. Sprinkle with chopped peanuts. Refrigerate 1 hour or until chocolate is set. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator.

Sweet Potato Pancakes with Caramel Sauce

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons packed brown sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 egg
• 1-3/4 cups 2% milk
• 1/2 cup canned sweet potatoes, mashed
• 2 tablespoons butter, melted
• 1 jar (12 ounces) hot caramel ice cream topping, warmed
• 3/4 cup coarsely chopped unsalted cashews, toasted
• Whipped butter, optional

  Directions

  • In a small bowl, combine the first eight ingredients. In another bowl, whisk the egg, milk, sweet potatoes and melted butter. Stir into dry ingredients just until moistened.
  • Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown.
  • Drizzle with caramel topping; sprinkle with nuts. Serve with whipped butter if desired. Yield: 7 servings.

Seafood Lasagna

 

Ingredients

• 1 green onion, finely chopped
• 2 tablespoons canola oil
• 2 tablespoons plus 1/2 cup butter, divided
• 1/2 cup chicken broth
• 1 bottle (8 ounces) clam juice
• 1 pound bay scallops
• 1 pound uncooked small shrimp, peeled and deveined
• 1 package (8 ounces) imitation crabmeat, chopped
• 1/4 teaspoon white pepper, divided
• 1/2 cup all-purpose flour
• 1-1/2 cups 2% milk
• 1/2 teaspoon salt
• 1 cup heavy whipping cream
• 1/2 cup shredded Parmesan cheese, divided
• 9 lasagna noodles, cooked and drained
•  
• Directions
  • In a large skillet, saute onion in oil and 2 tablespoons butter until tender. Stir in broth and clam juice; bring to a boil. Add the scallops, shrimp, crab and 1/8 teaspoon pepper; return to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until shrimp turn pink and scallops are firm and opaque, stirring gently. Drain, reserving cooking liquid; set seafood mixture aside.
  • In a large saucepan, melt the remaining butter; stir in flour until smooth. Combine milk and reserved cooking liquid; gradually add to the saucepan. Add salt and remaining pepper. Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Remove from the heat; stir in cream and 1/4 cup cheese. Stir 3/4 cup white sauce into the seafood mixture.
  • Spread 1/2 cup white sauce in a greased 13-in. x 9-in. baking dish. Top with three noodles; spread with half of the seafood mixture and 1-1/4 cups sauce. Repeat layers. Top with remaining noodles, sauce and cheese.
  • Bake, uncovered, at 350° for 35-40 minutes or until golden brown. Let stand for 15 minutes before cutting. Yield: 12 servings.

Creamy Macaroni and Cheese Ham Bake

Ingredients

• 1
  7 1/4 ounce package macaroni and cheese dinner mix
• 1 1/2
  cups cubed cooked ham or chopped cooked chicken
• 1 1/2
  cups shredded cheddar cheese (6 ounces)
• 1
  cup cream-style cottage cheese
• 1/2
  cup sour cream
• 1/2
  cup chopped onion
• 1/4
  teaspoon ground black pepper
• 1/4
  cup soft bread crumbs
• 1
  tablespoon snipped fresh parsley or 1 teaspoon dried parsley flakes (optional)
• 1
  tablespoon butter

   
• Directions

  1. Preheat oven to 375 degrees F. Prepare macaroni and cheese mix according to package directions, except do not add salt to water. Stir in ham, 1 cup of the cheddar cheese, the cottage cheese, sour cream, onion, and pepper. Transfer mixture to an ungreased 1-1/2-quart baking dish.

  2. In a small bowl, combine bread crumbs and, if desired, parsley; stir in melted butter. Sprinkle over macaroni mixture. Sprinkle with the remaining 1/2 cup cheddar cheese.

  3. Bake, uncovered, about 30 minutes or until mixture is heated through and crumbs are golden. Makes 4 servings.

  utter, melted

Decadent Chocolate Peanut Butter Cheesecake

Ingredients

• 18
  chocolate graham cracker squares, finely crushed (1-1/2 cups)
• 1/2
  cup butter, melted
• 2
  tablespoons sugar
• 2
  8 ounce package cream cheese, softened
• 1
  cup creamy peanut butter
• 1/4
  cup sugar
• 3
  eggs
• 1 1/2
  cups semisweet chocolate pieces
• 2
  tablespoons milk
• 1/2
  teaspoon vanilla
• Peanuts (optional)

Directions

1. Preheat oven to 300 degrees F. Combine crackers, melted butter, and 2 tablespoons sugar. Press into bottom and 1 inch up sides of a 9-inch springform pan; set aside. In bowl beat 1 package cream cheese with electric mixer until smooth. Beat in peanut butter and 1/4 cup sugar until combined. Fold in 1 lightly beaten egg; set aside.

2. In saucepan stir chocolate over low heat until melted and smooth. Remove from heat. Cube remaining cream cheese; add to chocolate. Stir to combine. Stir in milk and vanilla until smooth. Fold in 2 lightly beaten eggs. Spread half the chocolate mixture into pan. Carefully spread all the peanut butter mixture over layer. Evenly spread remaining chocolate mixture.

3. Bake 45 minutes or until top is set when lightly shaken. Outer 2 inches of the top will be slightly puffed and dry-looking; center will look darker and wet. Cool in pan on rack 15 minutes. Use a small sharp knife to loosen crust from sides; cool completely on rack. Cover; chill 4 hours. Let stand at room temperature 15 minutes before serving. Sprinkle with peanuts. Makes 16 servings.

White Hot Chocolate Cupcakes

Ingredients

 

14

oz white chocolate baking bars or squares, chopped

1

box Betty Crocker® SuperMoist® white cake mix

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

12

large marshmallows, cut in half crosswise

Unsweetened baking cocoa

1 Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Microwave 4 oz of the white chocolate on High 30 to 60 seconds, stirring once, until chocolate can be stirred smooth; set aside.

2 Make cake mix as directed on box, using water, oil and eggs. Stir in melted white chocolate. Divide batter evenly among muffin cups. Bake as directed. Cool 5 minutes; remove from pans to cooling racks. Cool completely.

3 Microwave remaining 10 oz white chocolate on High 1 minute 30 seconds, stirring after 30 seconds, until chocolate can be stirred smooth. Dip tops of cupcakes in melted chocolate. Arrange dipped cupcakes on cookie sheet. Refrigerate until set, about 10 minutes.

4 Set oven control to broil. Line cookie sheet with cooking parchment paper. Place marshmallows, cut sides down, on cookie sheet. Broil 1 to 2 minutes or until golden brown. Let stand 2 to 3 minutes. With metal spatula, slide 1 toasted marshmallow half onto each cupcake. Sprinkle with cocoa.

Roasted Garlic Nut Crusted Fish

Ingredients:

 

1/2

cup KRAFT Light Sicilian Roasted Garlic Balsamic Vinaigrette Dressing

4

 tilapia fillets (1 lb.)

1/4

cup finely chopped PLANTERS Mixed Nuts

2

Tbsp. finely chopped fresh cilantro

1

clove garlic, minced

1

tsp. PLANTERS Peanut Oil

Make It

POUR dressing over fish in shallow dish; turn to coat both sides of each fillet with dressing. Refrigerate 30 min. to marinate. Meanwhile, combine nuts, cilantro, garlic and oil.
HEAT oven to 375°F. Remove fish from marinade; discard marinade. Place fish on baking sheet sprayed with cooking spray. Top with nut mixture; press lightly into fish to secure.
BAKE 10 to 12 min. or until fish flakes easily with fork.

German Chocolate Wafer Cookies

Ingredients

• 1
  14.1 ounce package chocolate-creme-filled sandwich wafer cookies
• 1
  16 ounce can chocolate frosting
• 1
  15 ounce can coconut and pecan frosting (German chocolate cake frosting)

   
• Directions

  1. Place cookies on a wire rack set over waxed paper.

  2. In a medium microwave-safe bowl, microwave chocolate frosting on 100 percent power (high) for 30 seconds; stir. Microwave about 30 seconds more or until frosting is of drizzling consistency, stirring every 10 seconds.

  3. Dip each cookie halfway into melted chocolate frosting, covering one large flat surface of cookie with chocolate. Gently shake off any excess chocolate. Place cookies on the wire rack. Let stand until set.

  4. Top each cookie with 1 teaspoon of the coconut-pecan frosting. If desired, drizzle with some of the remaining melted chocolate frosting. Makes 40 cookies.

  From the Test Kitchen

Speedy Pork Skillet

Ingredients

 

1

tablespoon vegetable oil

3/4

pound pork tenderloin, cut into 1/8-inch strips

2

packages (3 ounces each) pork-flavor ramen noodle soup mix

1 1/2

cups water

1

tablespoon chopped fresh parsley or 2 teaspoons parsley flakes

1

tablespoon soy sauce

1

cup broccoli flowerets

1

medium red bell pepper, cut into 3/4-inch pieces

4

medium green onions, cut into 1-inch pieces

1 Heat oil in 12-inch skillet over medium-high heat. Add pork; stir-fry about 5 minutes or until pork is slightly pink.

2 Gently break apart blocks of noodles. Stir noodles, contents of seasoning packets and remaining ingredients into pork.

3 Heat to boiling. Boil 3 to 4 minutes, stirring occasionally, until noodles are completely softened

Creamy Meatballs and Potatoes

2

cups refrigerated potato wedges (from 1 lb. 4-oz. pkg.)

1

(10 3/4-oz.) can condensed cream of onion soup

1/4

cup water

2

cups Green Giant Select® Frozen Broccoli Florets (from 1-lb. pkg.)

24

    frozen cooked meatballs

1/4

cup sour cream

1 In 12-inch nonstick skillet, combine potatoes, soup and water; stir gently to mix. Bring to a boil. Reduce heat to low; simmer 5 minutes, stirring occasionally.

2 Stir in broccoli and meatballs; simmer 10 to 15 minutes or until broccoli and potatoes are tender, stirring occasionally.

3 Stir in sour cream; cook just until thoroughly heated, stirring occasionally

frozen cooked meatballs (about 12 oz.), thawed

Cinnamon Churros

Ingredients

• 1
  cup water
• 1/3
  cup butter
• 2
  tablespoons packed brown sugar
• 1/2
  teaspoon salt
• 1
  cup all-purpose flour
• 1
  egg
• 1/2
  teaspoon vanilla
• Vegetable oil for deep-fat frying
• 1/4
  cup granulated sugar
• 3/4
  teaspoon ground cinnamon
• 1
  recipe Mexican Chocolate Dipping Sauce (optional)

  Directions

  1. In a medium saucepan, combine water, butter, brown sugar, and salt. Bring to boiling over medium heat Add flour all at once, stirring vigorously with a wooden spoon. Cook and stir until mixture forms a ball and pulls away from the sides of the pan. Remove from heat. Cool for 10 minutes. Add egg and vanilla, beating well with a wooden spoon.

  2. Transfer mixture to a decorating bag fitted with a large star tip. Line a baking sheet waxed paper. Pipe 4x1-inch logs onto prepared baking sheet.

  3. Heat 3 inches of oil in a deep saucepan to 375 degrees F. Fry a few logs at a time in deep hot oil about 2 minutes or until golden brown on both sides, turning once. Drain on paper towels. Keep warm in a 300 degree F oven while cooking remaining churros.

  4. In a medium bowl, combine granulated sugar and cinnamon. Roll warm churros in cinnamon-sugar mixture to coat. Serve warm. Makes about 20 churros.

  Mexican Chocolate Dipping Sauce

  Ingredients

  • 3/4
    cup semisweet chocolate pieces
  • 1/4
    cup butter
  • 1/2
    teaspoon ground pasilla or ancho chile pepper (if desired)
  • 1/4
    teaspoon ground cinnamon
  • 2/3
    cup granulated sugar
  • 1
    5 ounce can (2/3 cup) evaporated milk

  Directions

  in a heavy small saucepan combine semisweet chocolate pieces, butter, ground pasilla or ancho chile pepper (if desired), and cinnamon; cook and stir over medium heat until chocolate is melted. Add granulated sugar; gradually add evaporated milk, stirring frequently to dissolve the sugar. Bring to boiling; reduce heat. Boil gently over low heat for 8 minutes, stirring frequently. Remove from heat. Cool slightly. Serve warm sauce with warm with churros.

Beef Stroganoff Casserole

Ingredients

• 12
  ounces dried campanelle or penne pasta
• 1
  17 ounce package refrigerated cooked beef roast au jus
• 2
  large fresh portobello mushrooms, stems removed and coarsely chopped (about 4 cups)
• 1
  medium sweet onion, cut into thin wedges
• 2
  cloves garlic, minced
• 2
  tablespoons butter
• 3
  tablespoons all-purpose flour
• 2
  tablespoons tomato paste
• 1
  14 ounce can beef broth
• 1
  tablespoon Worcestershire sauce
• 1
  teaspoon smoked paprika or Spanish paprika
• 1/4
  teaspoon salt
• 1/4
  teaspoon ground black pepper
• 1
  8 ounce carton sour cream
• 1
  tablespoon prepared horseradish
• 1
  teaspoon snipped fresh dill or 1/4 teaspoon dried dill
• Fresh dill sprigs (optional)

   
• Directions

  1. Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. Return to pan.

  2. Meanwhile, remove meat from container, reserving juices. Using two forks, shred meat into bite-size pieces. Set aside.

  3. In a large skillet, cook mushrooms, onion, and garlic in hot butter over medium heat for 4 to 5 minutes or until tender. Stir in flour and tomato paste. Gradually stir in meat juices, broth, Worcestershire sauce, paprika, salt, and pepper. Cook and stir until thickened and bubbly. Remove from heat. Stir in 1/2 cup of the sour cream.

  4. Stir shredded meat and mushroom mixture into cooked pasta. Transfer mixture to an ungreased 3-quart casserole. Bake, covered, about 30 minutes or until heated through.

  5. Meanwhile, in a small bowl, combine the remaining sour cream, horseradish, and snipped or dried dill. Serve with meat mixture. If desired, garnish with dill sprigs. Makes 6 servings.

Peanutty Buckeye Bars

Ingredients

• 1
  19 1/2 ounce package brownie mix
• 2
  eggs
• 1/3
  cup cooking oil
• 1
  cup chopped peanuts
• 1
  14 ounce can sweetened condensed milk
• 1/2
  cup peanut butter

   
•  
• Directions

  1. Preheat oven to 350 degrees F. Lightly grease a 13x9x2-inch baking pan; set aside. In a large bowl, combine brownie mix, eggs, and oil. Beat with an electric mixer on medium speed until combined. Stir in peanuts. Remove half of the brownie mixture and set aside. Spread the remaining brownie mixture evenly into prepared pan.

  2. In a medium bowl, whisk together sweetened condensed milk and peanut butter until smooth. Spread evenly over brownie mixture in pan. Separate the remaining brownie mixture into pieces, flatten them with your fingers, and place them on top of the brownie mixture in pan.

  3. Bake in the preheated oven for 25 to 30 minutes or until top is set and edges are lightly browned. Cool completely in pan on a wire rack. Cut into bars. Makes 32 bars.

  From the Test Kitchen

German Chocolate Cupcakes

Ingredients

• 1
  recipe Chocolate-Pecan Ice Cream "Frosting"
• 1
  cup all-purpose flour
• 1/2
  teaspoon baking soda
• 1/4
  teaspoon salt
• 2
  ounces sweet baking chocolate
• 1/4
  cup water
• 1/2
  cup butter, softened
• 1/2
  cup sugar
• 2
  eggs
• 1/2
  teaspoon vanilla
• 1/2
  cup buttermilk or sour milk
• Caramel ice cream topping
• 2/3
  cup toasted shaved coconut**

Directions

1. Prepare Chocolate-Pecan Ice Cream "Frosting." Cover and freeze. Line twelve 2-1/2-inch muffin cups with paper bake cups. Set aside.

2. Preheat oven to 350 degree F. In a small bowl stir together flour, baking soda, and salt; set aside.

3. In a small saucepan combine chocolate and water. Cook and stir over low heat until melted; cool about 10 minutes.

4. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in sugar until fluffy. Add eggs and vanilla; beat on low speed until combined then beat on medium speed for 1 minute. Beat in chocolate mixture. Add the flour mixture and buttermilk alternately to beaten mixture, beating on low speed after each addition just until combined. Spoon batter into bake cups, filling cups about 2/3 full.

5. Bake about 25 minutes or until a wooden toothpick comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool thoroughly.

6. Just before serving, heat caramel ice cream topping until warm. Remove wrappers from cupcakes; place cupcakes on plates or in shallow bowls. Top each cupcake with one round of Chocolate-Pecan Ice Cream "Frosting." Top with toasted coconut and drizzle with warm caramel ice cream topping. Makes 12 servings.

From the Test Kitchen

• Tip *Toasted Coconut:With vegetable peeler, shave strips of coconut from a peeled, halved coconut. Place in a shallow baking pan. Toast in a 350 degree F oven for 10 minutes or until edges are lightly browned, stirring occasionally. You may also use purchased raw chip coconut, but only toast for 2 to 3 minutes.

Chocolate-Pecan Ice Cream

Start to Finish: 30 mins

Ingredients

• Waxed paper
• 1/2
  gallon chocolate ice cream
• 3/4 - 1
  cup toasted pecan pieces

Directions

Line a cookie sheet with waxed paper; set aside. Slice chocolate ice cream into sheets about 2 inches thick. Use a cookie cutter to cut rounds just larger than the cupcakes from frozen ice cream. Place on waxed paper-lined cookie sheet. Press toasted pecan pieces into ice cream letting pecans protrude from the ice cream. Cover and freeze 4 hours or overnight.

Chicken Alfredo Biscuit Casserole

 

INGREDIENTS

1

 tablespoon butter

2

 cups sliced fresh mushrooms

1/2

 cup chopped onion

1

 jar (16 oz) Alfredo pasta sauce

1/4

 cup milk

2

 cups chopped cooked chicken

2

 cups Green Giant® SELECT® frozen broccoli florets, thawed

1/4

 teaspoon dried basil leaves

1

 can (7.5 oz) Pillsbury® refrigerated buttermilk biscuits

1

 tablespoon butter, melted

1

 tablespoon grated Parmesan cheese

DIRECTIONS

1 Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. 2 In 10-inch nonstick skillet, melt 1 tablespoon butter over medium heat. Cook mushrooms and onion in butter, stirring occasionally, about 5 minutes or until tender. Stir in Alfredo sauce, milk, chicken, broccoli and basil. Cook until mixture is thoroughly heated and bubbly, stirring constantly. Spoon into baking dish. 3 Separate dough into 10 biscuits. Cut each biscuit in half crosswise. Arrange around edge of baking dish, overlapping slightly. Drizzle biscuits with melted butter; sprinkle with Parmesan cheese. 4 Bake 15 to 20 minutes or until biscuits are golden brown.

Six Layer Brownie Bars

Ingredients:

1

box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix

1/3

cup butter or margarine, melted

1

egg

2/3

cup coconut

2/3

cup toffee bits

2/3

cup semisweet chocolate chips

2/3

cup chopped pecans

3/4

cup plus 2 tablespoons sweetened condensed milk (not evaporated), from 14 oz can*

1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.)

2 In large bowl, stir brownie mix, pouch of chocolate syrup, butter and egg until well blended. Press into pan. Bake 14 minutes (16 minutes for dark pan).

3 Top with coconut, toffee bits, chocolate chips and pecans. Drizzle evenly with condensed milk to within 1/2 inch of sides. Bake 35 to 39 minutes longer or until center is set, (37 to 41 minutes for dark pan or until and center is light golden brown). Cool completely, about 2 hours. For bars, cut into 6 rows by 4 rows.

Raspberry Palmier Shortcakes

INGREDIENTS

Raspberry Palmiers

1

 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

1/4

 cup granulated sugar

2

 tablespoons butter or margarine, melted

2

 tablespoons raspberry preserves, melted

 Coarse sugar

Cream Cheese Filling

2

 packages (3 oz each) cream cheese, softened

2

 tablespoons granulated sugar

2

 tablespoons whipping cream

Raspberry Filling

1/4

 cup raspberry preserves

1

 cup fresh raspberries

 Mint leaves, if desired

DIRECTIONS

1 Heat oven to 375°F. Line cookie sheet with cooking parchment paper. Separate or cut dough into 4 (4x7-inch) rectangles; if using crescent roll dough, firmly press perforations to seal. 2 Sprinkle 1 tablespoon of the granulated sugar on cutting board. Place 2 dough rectangles on sugar; press lightly. Brush tops of dough with about 1 tablespoon of the melted butter and about 1 tablespoon of the raspberry preserves; sprinkle with 1 tablespoon granulated sugar. Place one rectangle on top of another; tightly roll both short sides of rectangle at the same time so they meet in the middle. Refrigerate rolls for 20 minutes for easier cutting. 3 Repeat step 2. 4 Using a thin serrated knife, cut each roll into 10 slices. Place cut side down 2 inches apart on parchment-lined cookie sheet. Sprinkle with coarse sugar. Press each slightly to flatten. 5 Bake 10 to 13 minutes or until golden brown. Cool 1 minute; remove from cookie sheets. Cool completely. 6 In medium bowl, beat cream cheese and 2 tablespoons granulated sugar with electric mixer on medium speed until smooth; slowly add whipping cream. Increase mixer speed to high, and beat until light and fluffy. 7 On serving plate, top 1 palmier with about 1 tablespoon cream cheese filling. Top with 1 teaspoon raspberry preserves and 3 fresh berries. Place another palmier on top and press slightly. Sprinkle with powdered sugar if desired.

Cheesy Meat Loaf Minis

Ingredients

• 1/2 cup fresh breadcrumbs (about 1 ounce)
• Cooking spray
• 1 cup chopped onion
• 2 garlic cloves, chopped
• 1/2 cup ketchup, divided
• 3 ounces white cheddar cheese, diced
• 1/4 cup chopped fresh parsley
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon prepared horseradish
• 1 tablespoon Dijon mustard
• 3/4 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 pounds ground sirloin
• 1 large egg, lightly beaten

Preparation

1. 1. Preheat oven to 425°.
2. 2. Heat a skillet over medium-high heat. Add breadcrumbs; cook 3 minutes or until toasted, stirring frequently.
3. 3. While breadcrumbs cook, heat a large skillet over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes. Combine onion mixture, breadcrumbs, 1/4 cup ketchup, and remaining ingredients. Shape into 6 (4 x 2-inch) loaves on a broiler pan coated with cooking spray; spread 2 teaspoons ketchup over each. Bake at 425° for 25 minutes or until done.

Strawberry Shortcake Cheesecake

What You Need

1

 round prepared sponge cake (6 oz.), 12 inch

2

Tbsp. strawberry jam, melted

2

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/2

cup sugar

1

Tbsp. vanilla

2

 eggs

1-1/2

cups thawed COOL WHIP Whipped Topping

1-1/2

cups fresh strawberries, sliced

Make It

HEAT oven to 350°F.
REMOVE rim from 9-inch springform pan; set aside. Place bottom of pan on sponge cake; use as pattern to trim sponge cake to fit inside springform pan. Reserve cake trimmings for snacking or another use. Reassemble springform pan. Place cake in pan; brush with jam.
BEAT cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over cake.
BAKE 35 to 40 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Spread cheesecake with COOL WHIP just before serving; top with berries.

Buttermilk Scones

Ingredients

• 2 cups all-purpose flour, plus more fordusting
• 6 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 tablespoons dry buttermilk powder (available in the baking aisle)
• 1/2 teaspoon salt
• 1 teaspoon minced fresh rosemary (optional)
• 1/2 cup mini chocolate chips (optional)
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 cup plus 2 tablespoons heavy cream
• 2 tablespoons coarse brown sugar

Directions

Preheat the oven to 425 degrees F. Line a baking sheet with parchment. Whisk the flour, granulated sugar, baking powder, baking soda, dry buttermilk and salt in a medium bowl. Add the rosemary and/or chocolate chips. In a small bowl, whisk the melted butter, vanilla and 1 cup cream. Stir the wet ingredients into the dry ingredients until just combined. Turn the dough out onto a floured surface and knead until smooth, about 1 minute.

Divide the dough into 2 balls; roll out each ball into a 1/2-to-3/4-inch-thick disk. Brush the tops of the disks with the remaining 2 tablespoons cream, then sprinkle with the coarse sugar. Cut each disk into 6 wedges. Transfer to the prepared baking sheet and bake until golden brown, 12 to 16 minutes. Transfer to a rack to cool

Chicken with Brussel Sprouts and Mustard Sauce

Ingredients

• 2 tablespoons olive oil, divided
• 4 (6-ounce) skinless, boneless chicken breast halves
• 3/8 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper
• 3/4 cup fat-free, lower-sodium chicken broth, divided
• 1/4 cup unfiltered apple cider
• 2 tablespoons whole-grain Dijon mustard
• 2 tablespoons butter, divided
• 1 tablespoon chopped fresh flat-leaf parsley
• 12 ounces Brussels sprouts, trimmed and halved

Preparation

1. 1. Preheat oven to 450°.
2. 2. Heat a large ovenproof skillet over high heat. Add 1 tablespoon oil. Sprinkle chicken with 1/4 teaspoon salt and pepper; add to pan. Cook 3 minutes or until browned. Turn chicken; place pan in oven. Bake at 450° for 9 minutes or until done. Remove chicken from pan; keep warm. Heat pan over medium-high heat. Add 1/2 cup broth and cider; bring to a boil, scraping pan to loosen browned bits. Reduce heat to medium-low; simmer 4 minutes or until thickened. Whisk in mustard, 1 tablespoon butter, and parsley.
3. 3. Heat remaining 1 tablespoon oil and 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add Brussels sprouts; sauté 2 minutes or until lightly browned. Add remaining 1/8 teaspoon salt and 1/4 cup broth to pan; cover and cook 4 minutes or until crisp-tender. Serve sprouts with chicken and sauce.

Santa Fe Chicken

What You Need

2

cups instant white rice, uncooked

1

can (15 oz.) black beans, rinsed

1

 yellow pepper, chopped

1

can (10-1/2 oz.) condensed cream of chicken soup

2

cups water

1/4

cup chopped fresh cilantro

4

small boneless skinless chicken breast halves (1 lb.)

1/2

cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

1

cup KRAFT Mexican Style Finely Shredded Four Cheese

Make It

HEAT oven to 400°F.
COMBINE rice, beans and peppers in 13x9-inch baking dish. Mix soup, water and cilantro; pour over rice mixture.
TOP with chicken and salsa.
BAKE 45 min. or until chicken is done (165°F), topping with cheese for the last 10 min

Peanut Butter Cream-Filled Devil's Food Cupcake

Ingredients

For the cupcakes:

• 1 1/4 cups cake flour
• 1/2 cup unsweetened Dutch- process cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (1 stick) plus 2 tablespoons unsalted butter, at room temperature
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 1/2 cup hot strong coffee

For the filling:

• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1 cup creamy peanut butter
• 1 1/4 cups sifted confectioners' sugar

For the ganache:

• 4 ounces semisweet chocolate, roughly chopped
• 1/2 cup heavy cream
• 1 cup roasted peanuts, chopped

Directions

Preheat the oven to 325 degrees F. Line one 12-cup and one 6-cup muffin pan with paper or foil cupcake liners.

Make the cupcakes: Sift the cake flour, cocoa powder, baking soda, baking powder and salt together three times. Beat the butter and sugar with an electric mixer at high speed for 15 seconds until combined. Add the eggs, one at a time, beating until each is incorporated. Continue beating until light and fluffy, about 6 more minutes. With the mixer at its lowest speed, beat in one-third of the flour mixture. Beat in the buttermilk and vanilla, then another one-third of the flour mixture. Beat in the coffee and then the remaining flour mixture. Fill the muffin cups halfway and bake for 25 minutes, or until the centers spring back when lightly pressed. Set the pans on a rack to cool.

Make the peanut butter filling: Beat the butter and peanut butter with an electric mixer at medium speed until blended. Reduce the speed to low and gradually beat in the confectioners' sugar. Increase the speed to high and beat for 3 to 5 minutes, until smooth and fluffy. Spoon the filling into a pastry bag fitted with a medium plain tip. Insert the tip into the top of each cooled cupcake and squeeze approximately 1 1/2 tablespoons filling into each cupcake.

Make the ganache frosting: Place the chocolate in a medium bowl. Heat the cream in a small saucepan until scalding. Pour the cream over the chocolate and let sit 1 minute, then whisk until smooth. Let sit 10 minutes, until thick but still pourable. Dunk the tops of the cupcakes into the frosting to coat, then place on a rack and sprinkle with the chopped peanuts. Transfer to the refrigerator for 20 minutes to set.

Photograph by Gentl & Hyers

Towering Flourless Cake

Ingredients

For the cake:

• 2 1/2 sticks unsalted butter, cut into pieces, plus more for the pan
• 6 ounces bittersweet chocolate, chopped
• 6 ounces unsweetened chocolate, chopped
• 6 large eggs
• 3/4 cup turbinado sugar
• Pinch of salt
• 1/2 cup stout beer (such as Guinness)
• 1 teaspoon vanilla extract

For the meringue:

• 2 ounces semisweet chocolate, chopped
• 2 tablespoons unsalted butter
• 1 tablespoon light corn syrup
• 1 cup granulated sugar
• 3 large egg whites
• 1/4 teaspoon cream of tartar
• Pinch of salt
• 2 teaspoons vanilla extract

Directions

Make the cake: Preheat the oven to 325 degrees F. Butter the bottom and sides of a 9-inch springform pan and line the bottom with parchment paper.

Put the bittersweet and unsweetened chocolate in a heatproof bowl and set over a saucepan of simmering water (do not let the bowl touch the water). Stir until the chocolate melts, then remove the bowl from the pan.

Put the eggs, turbinado sugar and salt in the bowl of a stand mixer. Set the bowl over the same pan of simmering water and whisk until the mixture is warm, about 2 minutes. Transfer the bowl to the stand mixer; beat with the whisk attachment on medium speed until tripled in volume, about 5 minutes.

Meanwhile, bring the beer and vanilla to a low boil in a saucepan. Reduce the mixer speed to low; beat in the beer mixture, then the melted chocolate, until combined, about 2 minutes. Gradually beat in the butter until incorporated.

Pour the batter into the prepared pan. Bake until a toothpick comes out with a few crumbs, about 35 minutes. Cool in the pan on a rack 1 hour, then run a knife around the edge of the pan and remove the ring. Let cool completely.

Make the meringue: Microwave the chocolate, butter and corn syrup in a microwave-safe bowl in 30-second intervals, stirring, until the chocolate melts.

Whisk the granulated sugar, egg whites, cream of tartar, salt and 1/3 cup water in a heatproof bowl. Put the bowl over a saucepan of simmering water; beat with a handheld mixer on low speed, then gradually increase the speed to high and beat until soft peaks form, about 5 minutes. Remove the bowl from the pan; continue beating until the meringue is cool and fluffy. Fold in the vanilla, then fold in the melted chocolate until swirled. Spread the meringue on the cake