Slow Cooker Maple Country Style Ribs

You could also try this with a Pork Roast. Wither way. Mmm Good! :) Enjoy!

Ingredients

• 1 1/2 pounds country style pork ribs
• 1 tablespoon maple syrup
• 1 tablespoon soy sauce
• 2 tablespoons dried minced onion
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/2 teaspoon garlic powder
• 1 dash ground black pepper

Directions

1. Combine ribs, maple syrup, soy sauce, minced onion, cinnamon, ginger, allspice, garlic powder and pepper in a slow cooker. Cover and cook on Low for 7 to 9 hours.

Rich Chocolate Truffle Pie

Ingredients

• 12 ounces semisweet chocolate chips
• 1 1/2 cups heavy whipping cream
• 1/4 cup sifted confectioners' sugar
• 1 tablespoon vanilla extract
• 1 (9 inch) prepared chocolate cookie crumb crust

Directions

1. In microwave dish combine chocolate chips and 1/2 of the cream. Cook on high for 1 to 2 minutes, stirring every 30 seconds until smooth. Cool to room temperature. Stir in sugar & vanilla. Set aside.
2. In small bowl, beat the rest of the cream until soft peaks form. Beat in chocolate mixture on high speed 1/3 at a time. mix well and spoon into crust.
3. Refrigerate at least 8 hours before serving

Chocolate Lovers Dream Cake

1

box Betty Crocker® SuperMoist® butter recipe chocolate cake mix

3/4

cup chocolate milk

1/3

cup butter, melted

3

eggs

1

container (8 oz) sour cream

1

package (4-serving size) chocolate fudge instant pudding and pie filling mix

1

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

Rich Chocolate Glaze

3/4

cup Milk chocolate chips

3

tablespoons butter

3

tablespoons light corn syrup

1 1/2

teaspoons water

Caramel Ice Cream Topping

Snicker Candy Bars (2-3 Bars Chopped Up)

A handful of milk chocolate chips

 

• 1 Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
• 2 In large bowl, mix cake mix, chocolate milk, butter, eggs, sour cream and dry pudding mix with spoon until well blended (batter will be very thick). Stir in chocolate chips. Spoon into pan.
• 3 Bake 56 to 64 minutes or until top springs back when touched lightly in center. Cool 10 minutes in pan. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 2 hours.
• 4 In 1-quart saucepan, heat glaze ingredients over low heat, stirring frequently, until chocolate chips are melted and mixture is smooth. Drizzle over cake. Add the Caramel, chopped snickers, and Milk chocolate chips. Store loosely covered.

Pumpkin-Spiced Whoopie Pies With Ginger Cream

What You Need

1 pkg. (2-layer size) yellow cake mix

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

2 tsp. pumpkin pie spice

1 cup  canned pumpkin

1/3 cup oil

1/3 cup  water

3 eggs

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

1 jar (7 oz.) JET-PUFFED Marshmallow Creme

1/3 cup  finely chopped crystallized ginger

1/4 tsp. ground cinnamon

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

1/2 cup Halloween sprinkles (orange color)

Make It

HEAT oven to 350ºF.
BEAT first 7 ingredients with mixer until well blended. Scoop into 32 mounds, 3 inches apart, on baking sheet sprayed with cooking spray, using about 2 Tbsp. for each.
BAKE 12 to 14 min. or until toothpick inserted in centers comes out clean. Cool on baking sheet 2 min. Remove to wire racks; cool completely.
BEAT cream cheese, marshmallow cream, ginger and cinnamon in large bowl with mixer until well blended. Whisk in COOL WHIP. Spread 3 Tbsp. onto flat side of 1 cake; top with second cake, flat-side down. Roll edge in sprinkles. Repeat with remaining cakes. Keep refrigerated.

Kraft Kitchens Tips

Size-Wise

You'll know its a special occasion when these pumpkin flavored treats are served.

Shortcut

Use a small ice cream scoop to quickly portion the scoops of dough onto the baking sheet.

Make Ahead

The cakes can be made ahead of time. Bake and freeze up to 2 weeks. When freezing, place in single layer in pan to prevent them from sticking together. Thaw completely before using to assemble whoopie pies

Luscious Cream Puffs

What You Need

1 sheet frozen puff pastry (1/2 of 17.3-oz. pkg.), thawed

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

1 cup cold milk

1/2 cup  thawed COOL WHIP Whipped Topping

1 square BAKER'S Semi-Sweet Chocolate

Make It

HEAT oven to 400ºF.
UNFOLD pastry on lightly floured surface; roll into 10-inch square. Cut into 9 circles with 3-inch cookie cutter. Place, 2 inches apart, on baking sheet. Bake 10 min. Remove to wire racks; cool completely.
MEANWHILE, beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Refrigerate 15 min.
MELT chocolate as directed on package. Split pastry rounds; fill with pudding mixture. Drizzle with chocolate.

Kraft Kitchens Tips

Variation

Prepare using JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding, fat-free milk and COOL WHIP LITE Whipped Topping.

Variation

Prepare using JELL-O White Chocolate Flavor Instant Pudding and COOL WHIP DIPS Strawberry Crème.

Substitute

Prepare using 1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding

Make Ahead Unstuffed Shells

What You Need

4 cups medium pasta shells, uncooked

1 lb.  extra-lean ground beef

1 jar (24 oz.) marinara sauce

1 tub  (10 oz.) PHILADELPHIA Original Cooking Creme

1/3 cup chopped fresh basil

1/4 cup  KRAFT Grated Parmesan Cheese

1-1/2 cups KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA

Make It

COOK pasta as directed on pacakge, omitting salt. Meanwhile, brown meat in large skillet; drain. Stir in marinara sauce; simmer on medium heat 2 min. Remove from heat.
DRAIN pasta. Mix cooking creme, basil and Parmesan in large bowl; stir in pasta. Spread half the meat sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with layers of pasta mixture and remaining meat sauce. Sprinkle with mozzarella; cover with foil. Refrigerate up to 24 hours.
HEAT oven to 375ºF. Bake casserole, covered, 40 to 45 min. or until heated through, uncovering after 30 min.

Kraft Kitchens Tips

Special Extra

Cook 1 each small chopped onion and green pepper along with the meat.

Variation

Casserole can be baked immediately after assembling. Just reduce the baking time to 30 min., uncovering after 20 min.

Special Extra

Loaded Potato Soup

Just seemed like the perfect type of day for it......

Ingredients:

• 4 (6-ounce) red potatoes
• 2 teaspoons olive oil 
  Click to see savings
  
• 1/2 cup prechopped onion 
  Click to see savings
  
• 1 1/4 cups fat-free, lower-sodium chicken broth 
• 3 tablespoons all-purpose flour 
• 2 cups 1% low-fat milk, divided 
• 1/4 cup reduced-fat sour cream 
• 1/2 teaspoon salt 
• 1/4 teaspoon freshly ground black pepper 
• 3 bacon slices, halved 
• 1/3 cup shredded cheddar cheese 
• 4 teaspoons thinly sliced green onions

Preparation

• 1. Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly.
• 2. While potatoes cook, heat oil in a saucepan over medium-high heat. Add onion; sauté 3 minutes. Add broth. Combine flour and 1/2 cup milk; add to pan with 1 1/2 cups milk. Bring to a boil; stir often. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.
• 3. Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on HIGH for 4 minutes. Crumble bacon.
• 4. Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.