Pumpkin Bars

Bars

2

cups Original Bisquick® mix

2

cups granulated sugar

1/2

cup vegetable oil

2

teaspoons ground cinnamon

1

teaspoon baking soda

4

eggs, beaten

1

can (15 oz) pumpkin (not pumpkin pie mix)

1/2

cup raisins

Cream Cheese Frosting

1

package (3 oz) cream cheese, softened

1/3

cup butter or margarine, softened

1

tablespoon milk

1

teaspoon vanilla

2

cups powdered sugar

1 Heat oven to 350°F. Grease bottom and sides of 15x10x1-inch pan with shortening or cooking spray.

2 In large bowl, beat all bar ingredients except raisins with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in raisins. Pour into pan.

3 Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 2 hours.

4 In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar on low speed until smooth. Spread over bars. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.

Almond-Coconut Bliss Bars

3/4

cup shredded coconut

1

pouch (17.5 oz) Betty Crocker® oatmeal cookie mix

1/2

cup butter, melted

2

bars (1.75 oz each) dark chocolate and coconut candy, unwrapped, coarsely chopped

2

bars (1.61 oz each) milk chocolate, coconut and almond candy, unwrapped, coarsely chopped

1/3

cup sliced or whole almonds

1/4

cup miniature semisweet chocolate chips

1

cup sweetened condensed milk (not evaporated)

1 Heat oven to 350°F. Spread coconut in ungreased shallow pan. Bake uncovered 5 to 7 minutes, stirring occasionally, until golden brown.

2 In medium bowl, stir together cookie mix and melted butter. Press in bottom of 13x9-inch pan. Sprinkle chopped candy bars over crust. Top with toasted coconut, almonds and chocolate chips. Drizzle with condensed milk.

3 Bake 20 to 25 minutes or until golden brown. Cool completely on cooling rack. Cut into 4 rows by 4 rows

Farmers' Market Chicken Skillet

What You Need

1/2

lb.  linguine, uncooked

6

small  boneless skinless chicken breast halves (1-1/2 lb.)

1/2

tsp.  black pepper

2

Tbsp.  olive oil, divided

3

 zucchini, sliced

3

 yellow squash, sliced

4

cloves  garlic, minced

1-1/2

cups  KRAFT 2% Milk Shredded Italian* Three Cheese Blend

1/4

cup  chopped fresh basil

1/4

cup  KRAFT Grated Parmesan Cheese

Make It

COOK pasta in large saucepan as directed on package, omitting salt.
MEANWHILE, sprinkle chicken with pepper. Heat 1 Tbsp. oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 7 min. on each side or until done (165ºF). Remove to plate; cover to keep warm. Add remaining oil to same skillet. Add squash; stir-fry 3 min. Add garlic; stir-fry 3 min. or until squash is crisp-tender.
DRAIN pasta, reserving 1/4 cup cooking water. Toss pasta with reserved water in same pan; place on large serving platter. Top with chicken, squash and remaining ingredients.

Banana Split Cake

9

 HONEY MAID Honey Grahams, crushed (about 1-1/2 cups)

1

cup  sugar, divided

1/3

cup  butter, melted

2

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

1

can  (20 oz.) crushed pineapple in juice, drained

6

 bananas, divided

2

pkg.  (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

2

cups  cold milk

2

cups  thawed COOL WHIP Whipped Topping, divided

1

cup  chopped PLANTERS Pecans

 

Make It

MIX crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Freeze 10 min.
BEAT cream cheese and remaining sugar with mixer until well blended. Spread carefully over crust; top with pineapple. Slice 4 bananas; arrange over pineapple.
BEAT pudding mixes and milk with whisk 2 min. until well blended. Stir in 1 cup COOL WHIP; spread over banana layer in pan. Top with remaining COOL WHIP. Refrigerate 5 hours. Slice remaining 2 bananas just before serving; arrange over dessert. Top with nuts.

Slow Cooker Sweet and Sour Chicken

1

 onion, sliced

1

 carrot, sliced

1

stalk  celery, sliced

1-1/2

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

1/3

cup  packed brown sugar

1/3

cup  KRAFT Classic CATALINA Dressing

1/4

cup  soy sauce

1

tsp.  grated gingerroot

1

Tbsp.  cornstarch

1

can  (8 oz.) pineapple chunks, drained, liquid reserved

1

 each green and red pepper, cut into strips

3

cups  hot cooked long-grain white rice

 

Make It

PLACE onions, carrots and celery in slow cooker; top with chicken.
MIX sugar, dressing, soy sauce and ginger; pour over chicken. Cover with lid.
COOK on LOW 4 to 5 hours, increasing heat to HIGH for the last 30 min.
STIR cornstarch into reserved pineapple liquid. Add to slow cooker with pineapple and peppers; stir. Cook, covered, 30 min. or until sauce is thickened. Serve over rice.

Steakhouse Potato Salad

What You Need

3

lb.  small red potatoes (about 9), quartered

1/2

cup  water

1/2

cup  MIRACLE WHIP Dressing

1/4

cup  KRAFT Classic Ranch Dressing

6

slices  OSCAR MAYER Bacon, cooked, crumbled

1

cup  KRAFT Shredded Cheddar Cheese

4

 green onions, thinly sliced

Make It

PLACE potatoes in 2-qt. microwaveable dish. Add water; cover with lid. Microwave on HIGH 12 to 15 min. or just until potatoes are tender; drain. Place in large bowl.
REFRIGERATE 1 hour or until completely cooled.
MIX dressings. Add to potatoes with remaining ingredients; mix lightly.

Wild-Berry Oatmeal Cheesecake Muffins

What You Need

1

cup  old-fashioned oats

1

cup  buttermilk

1

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

1/4

cup  granulated sugar

3

Tbsp.  orange zest

1

cup  flour

3/4

cup  packed brown sugar

1

tsp.  CALUMET Baking Powder

1/2

tsp.  baking soda

1/2

tsp.  salt

1

 egg, beaten

1/4

cup  butter, melted

1

cup  fresh or frozen mixed berries

Make It

HEAT oven to 350ºF.
COMBINE oats and buttermilk in small bowl; let stand 10 min.
MEANWHILE, beat cream cheese, granulated sugar and zest with mixer until blended; set aside. Mix flour, brown sugar, baking powder, baking soda and salt in large bowl.
ADD egg and butter to oat mixture; stir until well blended. Add to dry ingredients; stir just until moistened. Gently stir in berries.
SPOON half the batter evenly into 12 muffin cups lined with extra-large or giant paper liners, filling each liner half full; top each with 2 Tbsp. cream cheese filling. Cover with remaining batter.
BAKE 25 to 27 min. or until toothpick inserted in centers comes out clean.

Peanut-Chocolate Mud Pie Squares

20

 OREO Cookies, finely crushed (about 1-2/3 cups), divided

1/4

cup  butter, melted

1

tub   (8 oz.) PHILADELPHIA Cream Cheese Spread

1/2

cup  PLANTERS Creamy Peanut Butter

1/4

cup  sugar

1

tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided

1/4

cup  coarsely chopped PLANTERS COCKTAIL Peanuts

1

pkg.   (3.9 oz.) JELL-O Chocolate Instant Pudding

1-1/2

cups  cold milk

Make It

LINE 9-inch square pan with plastic wrap, with ends of wrap extending over sides. Mix 1-1/4 cups cookie crumbs and butter; press onto bottom of prepared pan. Refrigerate until ready to use.
BEAT cream cheese spread, peanut butter and sugar in medium bowl with mixer until well blended. Gently stir in 1-1/2 cups COOL WHIP; spread over crust. Top with 1/4 cup of the remaining cookie crumbs.
BEAT pudding mix and milk in same bowl with mixer on low speed 2 min. Stir in remaining COOL WHIP; spoon over crumb mixture. Top with remaining crumbs and nuts.
FREEZE overnight. Remove dessert from freezer 20 min. before serving; let stand at room temperature to soften slightly. Use plastic wrap handles to remove dessert from pan before cutting into squares.

Easy Cheesy Frittata

4

whole  eggs

4

 egg whites

2

Tbsp.  water

1

cup  KRAFT 2% Milk Shredded Mozzarella Cheese, divided

1/2

cup   chopped seeded tomatoes

2

slices  OSCAR MAYER Bacon or OSCAR MAYER Turkey Bacon, crisply cooked, crumbled

1/4

cup   chopped fresh basil

 

Make It

HEAT oven to 350°F.
BEAT whole eggs, egg whites and water with whisk in medium bowl until blended.
STIR in 1/2 cup cheese, tomatoes, bacon and basil. Pour into greased 9-inch pie plate.
BAKE 25 min. or until puffed and golden brown. Sprinkle with remaining cheese; bake 5 min. or until melted.

Shore is Good Seafood Dip

Ingredients

• 2 tablespoons butter
• 1 medium green bell pepper, diced
• 1 medium onion, diced
• 2 stalks celery, diced
• 1/2 of a 10 3/4-ounce can cream of shrimp soup (discard top half and use bottom part of soup)
• 1 cup mayonnaise
• 1/2 pound freshly grated Parmesan
• 1 (6-ounce) can crabmeat, picked free of any broken shells, drained
• 6 ounces shrimp, fresh or canned, drained
• 1/2 teaspoon white pepper

Directions

Preheat oven to 325 degrees F.

Melt the butter in a skillet over medium heat. Add the bell pepper, onion, and celery and saute for 2 minutes. In a bowl, combine the soup, mayonnaise, Parmesan, crabmeat, shrimp, and pepper. Stir the sauteed vegetables into the seafood mixture and spoon this mixture into a lightly greased 8 by 11-inch casserole dish. Bake for 30 minutes. Serve with toast points or crackers.

Slow - Cooker Pizza Stuffed Peppers

1/2

cup uncooked orzo or rosamarina pasta

4

cups boiling water

6

small bell peppers (about 5 oz each)

1/2

package (1 1/4-lb size) lean ground turkey (about 10 oz)

1/2

cup diced pepperoni (about 2 1/2 oz)

1

can (15 oz) pizza sauce

1 1/2

cups shredded pizza cheese blend (6 oz)

1/2

cup water

1 In 2-quart saucepan, cook pasta in 4 cups boiling water 3 minutes. Drain; rinse with cold water to cool. Drain well. Meanwhile, cut thin slice from stem end of each bell pepper to remove top; reserve tops. Remove seeds and membranes; rinse peppers. To make peppers stand upright, cut thin slice off bottom of each.

2 In 10-inch nonstick skillet, cook turkey and pepperoni over medium-high heat 4 to 6 minutes, stirring occasionally, until turkey is no longer pink. Drain if necessary. Stir in pizza sauce, 1 cup of the cheese and the cooked pasta. Divide turkey filling among peppers.

3 Spray 5- to 6-quart slow cooker with cooking spray. Pour 1/2 cup water into cooker. Stand peppers upright in cooker; replace pepper tops. Cover; cook on Low heat setting 4 to 5 hours.

4 Remove pepper tops; reserve. Top filling with remaining 1/2 cup cheese. Cover; cook 5 to 10 minutes longer or until cheese is melted. To remove peppers from cooker, lift out with large slotted spoon, using tongs to support peppers (do not squeeze). Garnish with pepper tops.

Grilled Lemon Chicken

Ingredients

• 1/3 cup lemon juice
• 1/4 cup olive oil
• 1 tablespoon Dijon mustard
• 2 large cloves garlic, finely chopped
• 2 tablespoons finely chopped red bell pepper
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 skinless, boneless chicken breast halves

Directions

1. In a bowl, mix the lemon juice, olive oil, Dijon mustard, garlic, red bell pepper, salt, and pepper. Set aside 1/4 cup of the mixture to use for basting. Place chicken in the bowl, and marinate at least 20 minutes in the refrigerator.
2. Preheat grill for high heat.
3. Lightly oil grill grate. Drain and discard marinade from the bowl, and place chicken on the grill. Cook 6 to 8 minutes on each side, until juices run clear, basting occasionally with the reserved marinade.

Ooey Gooey Turtle Bars

1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies

1

bag (12 oz) semisweet chocolate chips (2 cups)

3

cups Fisher® Chef's Naturals® Chopped Pecans

1/2

cup LAND O LAKES® Butter

1/2

cup packed light brown sugar

1

jar (12.25 oz) caramel ice cream topping

1

cup graham cracker crumbs (16 squares)

• 1 Heat oven to 350°F (325°F for dark or nonstick pan). Press cookie dough evenly in bottom of ungreased 13x9-inch pan.
• 2 Sprinkle 1 cup of the chocolate chips and 1 1/2 cups of the pecans over dough; lightly press into dough. Set aside.
• 3 In 2-quart saucepan, melt butter over medium-high heat. Stir in brown sugar, caramel topping and graham cracker crumbs. Heat to boiling, stirring constantly. Pour over crust in pan; spread evenly. Sprinkle with remaining 1 cup chocolate chips and 1 1/2 cups pecans.
• 4 Bake 25 to 32 minutes or until edges are deep golden brown and pecans are lightly toasted. Cool on cooling rack 30 minutes; loosen sides from pan, but do not cut. Cool completely, about 3 hours longer. (For firmer bars, let stand an additional 2 hours.) For bars, cut into 6 rows by 4 rows.

Farmer's Crostini

1

baguette (14 oz), cut into 40 (1/4-inch) slices

Nonstick cooking spray

2

packages (3 oz each) cream cheese, softened

1/4

cup crumbled blue cheese (from a 5-oz container)

1/4

cup mayonnaise or salad dressing

1/4

teaspoon garlic powder

1/4

teaspoon salt

1/8

teaspoon pepper

1/2

medium cucumber, finely chopped

1

small ripe tomato, finely chopped

1/2

medium red or yellow bell pepper, cut into matchsticks

Fresh flat-leaf (Italian) parsley leaves, if desired

1 Heat oven to 325°F. Place bread slices on ungreased cookie sheet; spray lightly with non-stick cooking spray. Bake 6 to 9 minutes or until crispy. Remove to wire rack; cool completely.

2 In medium bowl, beat cream cheese, blue cheese, mayonnaise, garlic powder, salt and pepper with electric mixer on medium speed until well blended.

3 In small bowl, stir together cucumber, tomato and bell pepper.

4 Spread about 1 teaspoon cheese mixture on top of each slice of baguette. Top with cucumber and tomato mixture. Garnish with parsley.

Blueberry Scones with Maple Blueberry Glaze

6 tablespoons unsalted butter, frozen for at least 2 hours

 

1 cup fresh blueberries

 

2 cups all-purpose flour

 

1 cup heavy cream

1/3 cup sugar

 

2 cups confectioners' sugar, sifted

 

1 tablespoon baking powder

 

1/2 cup maple syrup

1/2 teaspoon kosher salt

 

2 tablespoons blueberries

• 1
  Preheat oven to 375 degrees F. On a box grater, grate the frozen butter onto a piece of wax paper. Return to the freezer.
• 2
  In a large bowl, whisk the flour, sugar, baking powder and salt and toss to mix. Add the frozen butter and toss with fingers until thoroughly coated. Add the blueberries and toss again until just coated.
• 3
  Slowly pour the heavy cream into the blueberry mixture, stirring with rubber scraper just until dough forms. Knead just until it comes together, 3 or 4 times. Don't over-knead.
• 4
  Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut each round into 4 wedges.
• 5
  Bake on ungreased sheet about 20 minutes until golden brown. Remove from oven and allow to cool slightly.
• 6
  Meanwhile, mash the remaining 2 tablespoons blueberries with the back of a spoon and set aside. Combine the powdered sugar and maple syrup until smooth. Add the mashed blueberries. Spoon about 1 tablespoon over each scone and eat warm.

Zucchini Oven Chips

Ingredients

• 1/4 cup dry breadcrumbs
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• 1/4 teaspoon seasoned salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons fat-free milk
• 2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small)
• Cooking spray

Preparation

1. Preheat oven to 425°.
2. Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.

Lemon Blueberry Crumb Bars

What You Need

1/2

cup  butter

1

pkg.  (2-layer size) yellow cake mix

2

 eggs, divided

2

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

1/2

cup  sugar

1

Tbsp.  zest and 3 Tbsp. juice from 1 lemon

2-1/2

cups  fresh blueberries

Make It

HEAT oven to 350ºF.
LINE 13x9-inch pan with foil, with ends of foil extending over sides. Microwave butter in large microwaveable bowl on HIGH 1 to 1-1/2 min. or until melted. Add cake mix and 1 egg; beat with mixer until well blended. Press 2/3 of the mixture onto bottom of prepared pan.
BEAT cream cheese and sugar with mixer until well blended. Add remaining egg, zest and juice; mix well. Pour over crust; top with berries. Pinch small pieces of the remaining cake mix mixture between your fingers; press lightly into cream cheese layer.
BAKE 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool completely. Use foil handles to lift dessert from pan before cutting into bars. Keep refrigerated.

Slow Cooker Beef Vegetable Soup

INGREDIENTS:

Beef for stew
Frozen vegetables
Diced onions
64 oz of V8 juice
Pasta/potatoes
Garlic

Put all ingredients accept for the pasta in the slow cooker and cook on high for 4 hours or low for 8. When it is nearly done cook the pasta to add to the stew. (If you are using potatoes, add those at the beginning.)

Seafood Crescent Casserole

2

teaspoons vegetable oil

1/3

cup sliced celery

3

tablespoons sliced green onions (3 medium)

1

clove garlic, finely chopped

1

cup Green Giant® Select® frozen baby sweet peas

12

oz refrigerated flake-style imitation crabmeat

1

jar (4.5 oz) Green Giant® sliced mushrooms, drained

1 1/4

cups shredded Parmesan cheese (5 oz)

1

container (10 oz) refrigerated Alfredo pasta sauce

1

can (8 oz) Pillsbury® refrigerated crescent dinner rolls

*I would also add shrimp and or scallops to this, or any other fish you want.

1 Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In 10-inch skillet, heat oil over medium heat until hot. Add celery, onions and garlic; cook 1 to 2 minutes, stirring occasionally, until vegetables begin to soften.

2 Stir in peas, imitation crabmeat and mushrooms. Cook 3 to 5 minutes, stirring occasionally, until thoroughly heated. Reserve 2 tablespoons of the cheese for topping. Stir remaining cheese and the pasta sauce into crabmeat mixture; cook 3 to 5 minutes, stirring occasionally, until thoroughly heated and cheese is melted. Spoon into baking dish.

3 Unroll dough into 2 long rectangles; press perforations to seal. Place rectangles over crabmeat mixture; pinch center edges to seal. Press outside edges of dough to edges of baking dish. Cut several slits in dough for steam to escape. Sprinkle with reserved 2 tablespoons cheese.

4 Bake 15 to 20 minutes or until thoroughly heated and crust is golden brown. To serve, cut into squares.

Golden Grahams S'mores

8

cups Golden Grahams® cereal

5

cups miniature marshmallows

1 1/2

cups milk chocolate chips

1/4

cup light corn syrup

5

tablespoons butter or margarine

1

teaspoon vanilla

1

cup miniature marshmallows, if desired

1 Into large bowl, measure cereal. Butter 13x9-inch pan. In large microwavable bowl, microwave 5 cups marshmallows, the chocolate chips, corn syrup and butter uncovered on High 2 minutes to 3 minutes 30 seconds, stirring after every minute, until melted and smooth when stirred. Stir in vanilla.

2 Pour over cereal; quickly toss until completely coated. Stir in 1 cup marshmallows.

 

3 Press mixture evenly in pan, using buttered back of spoon. Let stand uncovered at least 1 hour, or refrigerate if you prefer a firmer bar. For bars, cut into 6 rows by 4 rows. Store loosely covered at room temperature up to 2 days.

 

Stuffed Zucchini with Cheese

 

Ingredients

• 3 (1.3-ounce) slices day-old whole-wheat bread
• 3 medium zucchini
• 3/8 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon unsalted butter
• 1 cup finely chopped onion
• 1/3 cup canned artichoke hearts, drained and chopped
• 1 tablespoon chopped fresh thyme
• 3 garlic cloves, minced
• 3 tablespoons dry white wine
• 5 tablespoons grated Parmesan cheese
• 1/4 cup chopped fresh flat-leaf parsley
• 3 tablespoons pine nuts, toasted
• 2 tablespoons chopped fresh basil
• 2 teaspoons finely grated lemon rind

Preparation

1. 1. Preheat oven to 350°.
2. 2. Place bread in a food processor; pulse until fine crumbs form. Set aside.
3. 3. Cut zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Chop pulp. Place zucchini halves, cut sides up, on a baking sheet lined with parchment paper; sprinkle with 1/8 teaspoon salt and 1/4 teaspoon pepper.
4. 4. Heat oil and butter in a large skillet over medium heat. Add zucchini pulp and onion; sauté 5 minutes. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, artichoke hearts, thyme, and garlic; cook 45 seconds. Add wine; cook 1 minute or until most of liquid evaporates. Combine breadcrumbs and onion mixture in a large bowl; stir in cheese and remaining ingredients. Spoon 1/2 cup breadcrumb mixture into each zucchini shell. Bake at 350° for 45 minutes or until just tender.

Creamy Pesto Stuffed Shells

24

 jumbo pasta shells, uncooked

1

lb.  lean ground beef

1

small  onion, chopped

1

tub  (10 oz.) PHILADELPHIA Creamy Pesto Cooking Creme, divided

1

cup  POLLY-O Natural Part Skim Ricotta Cheese

1

cup  KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided

1/4

cup  KRAFT Grated Parmesan Cheese

2

cups  spaghetti sauce, divided

2

Tbsp.  milk

Make It

HEAT oven to 350ºF.
COOK shells as directed on package, omitting salt. Meanwhile, brown beef with onions in large skillet; drain. Remove from heat. Stir in 3/4 cup cooking creme, ricotta, 1/2 cup mozzarella and Parmesan.
DRAIN shells; stuff with meat mixture. Spread 1 cup sauce onto bottom of 13x9-inch baking dish; top with shells and remaining sauce. Cover.
BAKE 25 min. Mix remaining cooking creme and milk; drizzle over shells. Top with remaining mozzarella. Bake, uncovered, 5 min. or until cheese is melted.

Neopolitan Ice Cream Sandwich Cake

Ingredients

• 10 3.5-ounce rectangular vanilla ice cream sandwiches
• 1 pint strawberry ice cream, slightly softened
• 1 pint mint chip or pistachio ice cream, slightly softened
• 1/2 cup finely crushed chocolate wafer cookies (about 12 cookies)
• Chocolate shell topping, for spreading

Directions

Line a 9-by-5-inch loaf pan with heavy-duty foil, leaving an overhang on all sides. Arrange 5 ice cream sandwiches snugly in the bottom of the pan. Spread the strawberry ice cream on top in an even layer. Press the remaining 5 ice cream sandwiches on top, then spread the mint chip ice cream evenly over the sandwiches. Top with an even layer of crushed cookies, pressing gently.

Cover the cake with plastic wrap and freeze until set, about 4 hours. Uncover, then lift the foil to remove the cake from the pan. Invert onto a platter, remove the foil and spread with the chocolate shell topping. Serve immediately or cover and freeze for up to 2 days.

Crescent Bars

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

1

cup white vanilla baking chips ( I use peanut butter chips instead - so yummy! You could also use butterscotch)

1

cup semisweet chocolate chips

1

cup slivered almonds

1

cup cashew halves and pieces

1

can (14 oz) sweetened condensed milk (not evaporated)

• 1 Heat oven to 375°F (350°F for dark pans). Grease bottom and sides of 13x9-inch pan.
• 2 If using crescent rolls: Unroll dough into 2 long rectangles. If using dough sheet: Unroll dough. Place in pan; press over bottom and 1/2 inch up sides to form crust. Bake 5 minutes.
• 3 Remove partially baked crust from oven. Sprinkle vanilla chips, chocolate chips, almonds and cashews evenly over crust. Pour condensed milk evenly over top.
• 4 Return to oven; bake 20 to 25 minutes longer or until golden brown. Cool 10 minutes. Run knife around sides of pan. Cool 1 hour. Refrigerate about 30 minutes or until chocolate is set. For bars, cut into 9 rows by 4 rows.

Italian Crescent Casserole

1

lb ground beef, cooked, drained

1

cup basil and garlic tomato pasta sauce (from 16-oz jar)

1

can (8 oz) Pillsbury® refrigerated crescent dinner rolls

1 1/2

cups shredded Italian cheese blend (6 oz)

1/4

teaspoon dried basil leaves

1 In 10-inch skillet, mix beef and pasta sauce. Heat to boiling over medium-high heat, stirring occasionally.

2 Separate dough into 8 triangles. Place dough in ungreased 9-inch glass pie plate in spoke pattern, with narrow tips overlapping rim of plate about 3 inches. Press dough in side and bottom to form crust; sprinkle with 1 cup of the cheese. Spoon meat mixture evenly over cheese. Bring tips of dough over filling to meet in center; do not overlap. Sprinkle with remaining 1/2 cup cheese and the basil.

3 Bake at 375°F 15 to 20 minutes