Chocolate Peanut Butter Cookie Bars

1

pkg.  (2-layer size) chocolate cake mix

1

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

1/2

cup  butter, melted

1/2

cup  milk

1-1/2

pkg.  (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), chopped, divided

1

cup  PLANTERS Dry Roasted Peanuts, divided

1

cup  PLANTERS Creamy Peanut Butter

Make It

HEAT oven to 350ºF.

LINE 13x9-inch pan with foil; spray with cooking spray. Beat first 4 ingredients with mixer until well blended. (Dough will be thick.) Press half onto bottom of prepared pan. Bake 10 min.

SPRINKLE half each of the chopped chocolate and nuts over crust. Microwave peanut butter in small microwaveable bowl on HIGH 1 min., stirring after 30 sec.; spread over nuts.

ROLL remaining dough into 13x9-inch rectangle between 2 sheets of waxed paper. Peel back top layer of waxed paper; flip dough onto top of dessert. Remove remaining waxed paper. Sprinkle with remaining chocolate and nuts; press gently into dough with spatula.

BAKE 15 min. Cool 1 hour. Refrigerate 4 hours before cutting into bars

Whiskey Whoopie Pies

Ingredients

• Cookies
• 1 cup granulated sugar
• 1/2 cup butter, softened
• 1/4 teaspoon table salt
• 1 large egg
• 1 large egg yolk
• 1 3/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa
• 1 teaspoon baking soda
• 1 1/2 cups buttermilk
• Parchment paper
• Filling
• 1 (8-oz.) package cream cheese, softened
• 1/4 cup butter, softened
• 2 tablespoons whiskey
• 3 1/2 cups powdered sugar
• 3/4 cup toasted chopped pecans

Preparation

1. 1. Prepare Cookies: Preheat oven to 350°. Beat first 3 ingredients at medium speed with a heavy-duty electric stand mixer until light and fluffy. Add egg and egg yolk; beat just until blended.
2. 2. Sift together flour and next 2 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Drop batter by level spoonfuls onto parchment paper-lined baking sheets, using a medium-size cookie scoop (about 1 1/2 inches).
3. 3. Bake at 350° for 10 minutes. Cool on baking sheets 5 minutes; cool on wire racks completely.
4. 4. Prepare Filling: Beat cream cheese and next 2 ingredients at medium speed until smooth. Add powdered sugar, 1/2 cup at a time, beating at low speed just until blended after each addition.
5. 5. Assemble: Turn half of cooled cookies over, flat sides up. Dollop each with about 2 Tbsp. filling, and sprinkle with pecans. Top with remaining cookies; press gently to spread filling to edges. Serve immediately. Or place pies on a parchment paper-lined baking sheet, cover with plastic wrap, and freeze 8 to 24 hours or until firm. Store in freezer up to 3 weeks. Let stand 1 hour before serving

Dijon Chicken Wings

• Vegetable oil, for brushing
• 4 pounds chicken wings, split at the joints, tips removed
• Kosher salt and freshly ground pepper
• 3/4 cup dijon mustard
• 1/2 cup honey
• 3 tablespoons mustard powder
• 1/2 teaspoon finely grated garlic

Directions

Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Brush 2 large baking dishes with vegetable oil. Pat the wings dry; sprinkle with 2 teaspoons salt and 1/2 teaspoon pepper. Spread in the dishes and bake, rotating halfway through, until golden, 40 to 45 minutes.

Meanwhile, mix the dijon mustard, honey, mustard powder and garlic in a bowl. Remove the wings from the oven and toss with the mustard mixture, then continue baking until glazed, 3 to 5 more minutes.

Salted Caramel Ice Cream Cone Cake

Ingredients

• Unsalted butter, softened, for the pan
• 14 pizzelle (thin Italian waffle cookies) or thin butter cookies
• 3/4 cup chocolate fudge sauce
• 1 quart vanilla-caramel swirl ice cream, slightly softened
• 1 quart chocolate ice cream, slightly softened
• 1/2 cup dulce de leche or caramel sauce
• 1/2 teaspoon flaky sea salt
• 5 sugar cones
• 1/4 cup toffee bits

Directions

Cut a 24-by-6-inch strip of parchment paper. Butter the side of an 8-inch springform pan, then line the side with the parchment; the paper will extend above the rim of the pan so you can build a tall cake.

Cover the bottom of the pan with half of the pizzelle cookies, breaking them into smaller pieces as needed to cover the surface. Spread 1/4 cup fudge sauce over the cookies.

Pack about half of the vanilla-caramel and chocolate ice cream into the pan, alternating scoops of each flavor, until the bottom is covered. Drizzle with 1/4 cup dulce de leche and sprinkle with 1/4 teaspoon sea salt. Top with the remaining pizzelle cookies, pressing gently to pack in the ice cream and create an even surface.

Spread 1/4 cup fudge sauce over the pizzelle cookies. Top with scoops of the remaining vanilla-caramel and chocolate ice cream. Drizzle with the remaining 1/4 cup each dulce de leche and fudge sauce and sprinkle with the remaining 1/4 teaspoon sea salt. Arrange the ice cream cones, point-side up, on top. Freeze until firm, at least 6 hours or overnight.

Remove the side of the springform pan and the parchment. Press the toffee bits into the side of the cake. Serve immediately or freeze for up to 2 days.

Americana Smoothies

Ingredients

• 3/4 cup(s) (6 oz.) strawberry yogurt
• 1/2 cup(s) fresh strawberries, hulled
• 1/2 cup(s) fresh blueberries
• 2 Tbsp. honey
• 2 cup(s) cubed seedless watermelon, frozen
• Small watermelon wedges, optional

Cooking Directions

1. In a blender, combine the yogurt, berries and honey. Cover and process for 30 to 45 seconds or until blended, stirring if necessary.
2. Add watermelon; cover and process until smooth.
3. Pour into chilled glasses; garnish with melon wedges if desired. Serve immediately.

Chocolate Strawberry Shortcake Whoopie Pies

1

pkg.  (2-layer size) chocolate cake mix

3/4

cup  water

1/2

cup  oil

3

 eggs

1

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

1

jar  (7 oz.) JET-PUFFED Marshmallow Creme

1

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

3

cups  fresh strawberries, sliced

Make It

HEAT oven to 350ºF.
BEAT first 4 ingredients with mixer until well blended. Drop 2 Tbsp. batter, 2 inches apart, into 32 mounds on baking sheets sprayed with cooking spray. Bake 10 min. or until toothpick inserted in centers comes out almost clean. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
BEAT cream cheese and marshmallow creme in large bowl with mixer until well blended. Add COOL WHIP; beat on low speed just until blended.
SPREAD about 2 Tbsp. COOL WHIP mixture onto bottom side of each of 16 cookies. Top with strawberries and remaining cookies.

Salted Caramel Doughnut Holes

Ingredients

2

cups vegetable oil

1

can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated biscuits

1/2

cup sugar

3/4

teaspoon fine sea salt

1

cup caramel dip (from 16-oz container)

• 1In deep fryer or 2-quart heavy saucepan, heat oil over medium heat to 350°F. Separate dough into 8 biscuits. Using small round cookie cutter, cut 3 holes out of each biscuit.
• 2Gently place 3 or 4 doughnut holes in hot oil. Fry on one side until golden brown. Gently turn with tongs; fry until other side is golden brown. Place on cooling rack; cool 2 to 3 minutes.
• 3Meanwhile, in small bowl, mix sugar and salt; pour onto plate. While doughnut holes are still warm, add to sugar-salt; turn to coat.
• 4In small microwavable bowl, microwave caramel dip on High about 30 seconds or until warm. Serve doughnut holes with warm caramel dip.

Key West Chicken

• 
  3 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon vegetable oil

• 1 teaspoon lime juice
• 1 teaspoon chopped garlic
• 4 skinless, boneless chicken breast halves

Directions

1. In a shallow container, blend soy sauce, honey, vegetable oil, lime juice, and garlic. Place chicken breast halves into the mixture, and turn to coat. Cover, and marinate in the refrigerator at least 30 minutes.
2. Preheat an outdoor grill for high heat.
3. Lightly oil the grill grate. Discard marinade, and grill chicken 6 to 8 minutes on each side, until juices run clear.

Strawberry Fields No Bake Cheesecake

12

 HONEY MAID Honey Grahams, finely crushed (about 2 cups crumbs)

6

Tbsp.  margarine, melted

1

cup  plus 2 Tbsp. sugar, divided

4

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

1/2

cup  strawberry preserves

2

cups  fresh strawberries, 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 Neufchatel and 3/4 cup sugar in large bowl with mixer until well blended. Add preserves; mix well. Place strawberries and remaining 2 Tbsp. sugar in small bowl; mash with fork. Stir strawberry mixture and COOL WHIP into cheese mixture. Spoon over crust; cover.
REFRIGERATE 4 hours or until firm. Store in refrigerator.

Italian Sausage and Pasta Toss

1

 yellow squash, cut lengthwise in half, then crosswise into 1/2-inch-thick slices

2

 green peppers, cut into 1/2-inch-wide strips

2/3

cup  red onion wedges

5

 plum tomatoes, coarsely chopped

6

Tbsp.  KRAFT Tuscan House Italian Dressing, divided

1

lb.  Italian sausage links

3

cups  cavatappi pasta, uncooked

1

cup  KRAFT 2% Milk Shredded Italian* Three Cheese Blend

Make It

HEAT grill to medium-low heat.
COMBINE vegetables; place on large sheet of heavy-duty foil. Drizzle with 1/4 cup dressing. Fold to make packet.
GRILL packet and sausage 15 to 20 min. or until sausage is done, turning sausage occasionally. Meanwhile, cook pasta as directed on package, omitting salt.
CUT sausage links lengthwise in half, then crosswise into thin slices; place in large bowl. Cut slits in foil to release steam before opening packet. Add vegetables (with their juices) to sausage. Drain pasta; add to bowl with remaining dressing. Toss pasta mixture until combined; sprinkle with cheese

Slow Cooker Turtle Monkey Bread

INGREDIENTS

2/3

cup packed brown sugar

1/2

cup butter

1/4

cup granulated sugar

1

can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits

3/4

cup pecan halves

2

tablespoons whipping cream

1/3

cup milk chocolate chips

• 1Spray 4 1/2- to 5-quart slow cooker with cooking spray. In 2-cup microwavable measuring cup, mix brown sugar and butter; microwave uncovered on High 1 to 2 minutes, stirring every 30 seconds, until mixture is boiling and smooth.
• 2In large resealable food-storage plastic bag, place granulated sugar. Separate dough into 8 biscuits; cut each into fourths. Add a few of the biscuit pieces at a time to bag; shake to coat. Sprinkle 1/4 cup of the pecans in slow cooker; top with half of the biscuit mixture. Pour one-third of the butter mixture over biscuits in cooker. Repeat with 1/4 cup pecans and remaining biscuit mixture. Pour remaining butter mixture over biscuits, and sprinkle with remaining 1/4 cup pecans.
• 3Cover; cook on High heat setting 1 1/2 to 2 hours or until knife inserted in center comes out clean and biscuits are no longer doughy in center. Tops of biscuits will be moist and may appear unbaked. Turn off cooker.
• 4Carefully remove cover so condensation does not drip onto bread. Cover opening with paper towels; return cover to cooker. Let stand 10 minutes. Run a knife around edge of cooker; turn bread upside down onto heatproof serving plate.
• 5In 1-quart saucepan, heat cream over medium heat just to boiling. Remove from heat. Stir in chocolate chips until melted and smooth. Drizzle over monkey bread. Serve warm.

Honey - Beer Braised Ribs

Ingredients

• 1/2 cup(s) packed brown sugar
• 1 tsp. pepper
• 3/4 tsp. salt
• 6 lb. pork baby back ribs
• 1/4 cup(s) honey
• 1 bottle (12 oz.) dark beer or beef broth
• 1/4 cup(s) apple cider vinegar
• 1 bottle (18 oz) barbecue sauce Cooking Directions
  
  1. Combine the brown sugar, pepper and salt; rub over ribs.
  2. Place ribs bone side down on a rack in a large, shallow roasting pan. Drizzle with honey.
  3. Combine beer and vinegar; pour around ribs. Spoon some of the beer mixture over ribs.
  4. Cover tightly with foil and bake at 325°F for 1 hour. Reduce heat to 250°F; bake 2 hours longer or until tender.
  5. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
  6. Drain ribs. Grill, covered, over medium heat for 10 to 15 minutes or until browned, turning and basting occasionally with barbecue sauce. Serve with remaining barbecue sauce

Chocolate Banana Split Dessert

30

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

6

Tbsp.  butter, melted

1

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

1/4

cup  sugar

2

Tbsp.  cold milk

1

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

4

 bananas, sliced

2

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

3-1/4

cups  cold milk

1/3

cup  maraschino cherries, halved

1/4

cup  chopped toasted PLANTERS Walnuts

2

Tbsp.  chocolate syrup

Make It

MIX cookie crumbs and butter; press onto bottom of 13x9-inch dish. Refrigerate until ready to use.
BEAT cream cheese, sugar and 2 Tbsp. milk in medium bowl with whisk until well blended. Stir in 1 cup COOL WHIP; spread over crust. Top with bananas.
BEAT pudding mixes and 3-1/4 cups milk with whisk 2 min.; spread over bananas. Let stand 5 min. or until thickened; cover with remaining COOL WHIP. Refrigerate 4 hours.
TOP with cherries, nuts and syrup just before serving.

Summer Squash Casserole

4

 yellow squash (1-1/2 lb.), cut into 1/4-inch-thick slices

6

 green onions, chopped

1

 egg, beaten

3/4

cup  KRAFT Lite Ranch Dressing

1-1/2

cups  KRAFT 2% Milk Finely Shredded Mild Cheddar Cheese

16

 RITZ Reduced Fat Crackers, crushed

make it

HEAT oven to 350ºF. Combine all ingredients except cracker crumbs in 2-qt. casserole dish.

TOP with crumbs.

BAKE 30 min. or until heated through.