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.

Creamy Cobb Salad Dip

1

cup  BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

1/3

cup  ATHENOS Crumbled Blue Cheese

2

tsp.  fresh lemon juice

1

 avocado, chopped

4

slices  cooked OSCAR MAYER Bacon, crumbled

2

Tbsp.  chopped fresh parsley

1

 green onion, sliced

1

Tbsp.  chopped tomatoes

Make It

MIX first 3 ingredients in medium bowl until well blended.
STIR in all remaining ingredients except tomatoes.
REFRIGERATE 1 hour. Top with tomatoes just before serving.

Almond Bear Claws

1/3 cup almond paste

2 3/4 cups ground almonds

1/2 cup white sugar

1 pinch salt

2 tablespoons butter

2 egg whites

1/2 teaspoon almond extract

• 2 teaspoons amaretto liqueur
• 3 pounds puff pastry
• 1 egg
• 1 tablespoon water
• 3 tablespoons sliced almonds, for garnish
• 3 tablespoons confectioners sugar for dusting

  Directions

  1. In a large bowl, beat almond paste with an electric mixer to break it apart. Add the almonds, sugar, and salt; continue to mix until the almond paste is no longer lumpy. Stir in the butter, egg whites, almond extract and amaretto liqueur on high speed until its as fluffy as you can get it. Set aside.
  2. Using half of the dough at a time, roll it out on a lightly floured surface into a rectangle that is about 8 inches wide and 1/4 inch thick. Trim the edges of the dough. Cut the dough in half lengthwise to make two 4 inch wide strips.
  3. Preheat the oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper.
  4. Fill a pastry bag halfway with the almond filling and pipe a stripe of filling down the center of each strip. Whisk together the egg and water. Brush onto one edge of each strip. Fold each strip over the filling and press gently to seal it. Brush each piece with egg wash and sprinkle sliced almonds over the top. Cut into 3 to 4 inch pieces, then cut 1/2 inch slits into the sealed edge to make the ''claws''. Place the bear claws at least two inches apart on baking sheets. Refrigerate and repeat with the second half of the dough.
  5. Bake in the preheated oven until almonds are toasted and pastry is golden brown, 25 to 30 minutes. Cool and dust with confectioners' sugar right before serving.

Layered Caramel Candy Bar Cheesecake

Cheesecake Layers

2

bars (2.05 oz each) milk chocolate-covered nougat and caramel candy

1

cup unsalted butter, softened

1

cup sugar

4

packages (8 oz each) cream cheese, softened

4

eggs

1

package (4-serving size) vanilla pudding and pie filling mix (not instant)

2

teaspoons baking powder

Cake Layers

1

box Betty Crocker® SuperMoist® dark chocolate cake mix

1

container (8 oz) sour cream

1/2

cup water

1/3

cup vegetable oil

2

eggs

Filling and Frosting

1

jar (12 oz) caramel topping

1 1/2

containers Betty Crocker® Rich & Creamy chocolate frosting

2

bars (2.05 oz each) milk chocolate-covered nougat and caramel candy, cut into 1/2-inch pieces

• 1Heat oven to 325°F. Grease 2 (9-inch) round cake pans with shortening or cooking spray. Line bottoms of pans with cooking parchment paper rounds; lightly grease paper. Chop 2 candy bars into small pieces; store in refrigerator until needed.
• 2In large bowl, beat butter and sugar with electric mixer until smooth and creamy. Beat in cream cheese a little at a time until smooth; scrape down bowl. Beat in eggs one at a time until well combined. Add pudding mix and baking powder; beat well until smooth. Fold in refrigerated candy bar pieces. Divide batter evenly between pans, about 4 cups per pan. Smooth top with off-set spatula.
• 3Bake 55 to 60 minutes. Layers will puff up during baking and then deflate when removed from oven. Cool in pans on cooling racks 10 minutes. Freeze until solid, about 3 hours.
• 4Turn cheesecakes out onto cookie sheet; peel off paper. Store in freezer until ready to use.
• 5While Cheesecake Layers are freezing, heat oven to 350°F. Grease 3 (9-inch) round cake pans with shortening or cooking spray.
• 6In large bowl, beat Cake ingredients with electric mixer on medium speed until well combined. Divide batter evenly among pans.
• 7Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans on cooling racks 10 minutes. Remove cake layers from pans onto cooling racks. Cool completely.
• 8To assemble, place 1 cake layer on serving plate or cake stand. Spread 1/4 cup caramel topping over top of cake layer. Place 1 frozen cheesecake layer on top of cake layer; top with 1/4 cup caramel topping. Repeat layering with another cake layer, another cheesecake layer, and finally top with remaining cake layer. Do not coat top cake layer with caramel.
• 9Use 1 container of frosting to evenly coat entire cheesecake. Using off-set spatula, swirl remaining container of frosting onto cake. Top with pieces from 2 candy bars. Refrigerate until cheesecake is well chilled before cutting, about 2 hours. Store in refrigerator.

Strawberry Cream Cheese Monkey Bread

Dough

3

cups Original Bisquick® mix

2

tablespoons granulated sugar

1/4

cup unsalted butter, melted, slightly cooled

1/4

cup milk

1

teaspoon vanilla

3

eggs

Coating

1

cup packed light brown sugar

2

teaspoons ground cinnamon

1/2

cup unsalted butter, melted

Filling

1

cup sliced fresh strawberries

Glaze

1

package (3 oz) cream cheese, softened

3

tablespoons powdered sugar

3

tablespoons milk

1/4

teaspoon vanilla

• 1Heat oven to 350°F. Lightly spray fluted tube cake pan with cooking spray.
• 2In large bowl, stir together dough ingredients until well combined. Transfer dough to lightly floured work surface. Divide dough into 24 pieces; roll each piece into a ball.
• 3In small bowl, stir together brown sugar and 2 teaspoons cinnamon. Dip 10 balls of dough into 1/2 cup melted butter, tapping off excess; roll in brown sugar-cinnamon mixture. Place coated balls in single layer to cover bottom of pan.
• 4Spoon half of the strawberries over layer of dough. Dip 10 more balls of dough into butter and coat with brown sugar-cinnamon mixture; arrange in single layer over strawberries. Top with remaining strawberries. Dip remaining balls of dough into butter and coat with brown sugar-cinnamon mixture; arrange in layer over strawberries.
• 5Bake 25 to 30 minutes or until top is golden brown.
• 6Meanwhile, in small bowl, beat together glaze ingredients until smooth and creamy. If necessary, add more powdered sugar or milk to create a smooth, thick glaze.
• 7Remove bread from oven; cool in pan on cooling rack 5 minutes. Place serving plate upside down over pan; turn plate and pan over. Remove pan. Top warm bread with cream cheese glaze. Serve immediately.

Chicken Ranch Dijon

• 
  4 skinless, boneless chicken breast halves - trimmed and pounded thin
• salt and ground black pepper to taste
• 1/3 cup butter
• 3/4 cup ranch dressing

• 
  1/2 cup Dijon mustard
• 1/3 cup dry white wine
• 10 ounces angel hair pasta
• 1 tablespoon chopped fresh parsley, or to taste

Directions

1. Bring a pot of lightly salted water to a boil and set heat to medium-low; keep the water at a low boil while you complete remaining steps.
2. Sprinkle chicken breasts with salt and black pepper. Melt butter in a skillet over medium heat and cook chicken breasts in the hot butter until browned and no longer pink inside, about 8 minutes per side. Transfer chicken to a platter, cover loosely with aluminum foil, and keep warm.
3. Whisk ranch dressing and Dijon mustard together in a bowl. Pour white wine into skillet; scrape and dissolve any browned bits of food in the bottom of the skillet into wine. Whisk ranch dressing mixture the skillet, reduce heat to low, and bring sauce to a simmer.
4. Cook angel hair in the boiling water, stirring occasionally, until cooked through but firm to the bite, 4 to 5 minutes. Drain pasta and toss lightly with ranch sauce.
5. Divide pasta between 4 serving plates and top each serving with a chicken breast. Spoon remaining sauce over chicken breasts and sprinkle with parsley.

Sky High Brunch Bake

1

pkg.  (17.3 oz.) frozen puff pastry (2 sheets), thawed

6

 eggs, beaten

1

cup  POLLY-O Original Ricotta Cheese

Dash  hot pepper sauce

2

pkg.  (10 oz. each) frozen chopped spinach, thawed, well drained

4

slices  OSCAR MAYER Bacon, cooked, chopped

1-1/2

cups  KRAFT Shredded Cheddar Cheese

1

cup  chopped red peppers

Enjoy serving MAXWELL HOUSE coffee with this delicious recipe.

Make It

HEAT oven to 400°F.
UNFOLD pastry sheets. Roll out 1 sheet to 11-inch square; set aside. Roll out remaining sheet to 12-inch square; use to line bottom and side of 9-inch springform pan sprayed with cooking spray.
RESERVE 1 Tbsp. eggs. Mix remaining eggs with ricotta, pepper sauce and spinach. Layer half each of the bacon, Cheddar, ricotta mixture and peppers in crust. Repeat layers.
COVER with remaining pastry sheet; fold under edges of pastry, then tuck inside pan. Brush pastry with reserved egg. Cut slits in top crust.
BAKE 45 to 55 min. or until golden brown. Cool 10 min. Run small knife around edge of pan to loosen crust before removing rim.