Double Chocolate Brownie Cake

Ingredients

• 1 (18.25 ounce) package devil's food cake mix
• 1 (5.9 ounce) package instant chocolate pudding mix
• 1 cup sour cream
• 1 cup vegetable oil
• 4 eggs
• 1/2 cup warm water
• 2 cups semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

Broccoli and Rice Casserole

Prep: 15 minutes | Bake: 30 minutes

INGREDIENTS

• 1-1/2 cups water
• 1/2 cup butter, cubed
• 1 tablespoon dried minced onion ( or 1 med onion finally chopped)
• 2 cups uncooked instant rice
• 1 package (16 ounces) frozen chopped broccoli, thawed
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 jar (8 ounces) process cheese sauce
• 4 oz mushroom pieces

DIRECTIONS

• In a large saucepan, bring the water, butter and onion to a boil. Stir in rice. Remove from the heat; cover and let stand for 5 minutes or until water is absorbed.
• Stir in the broccoli, soup and cheese sauce. Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Yield: 8 servings.

Nutrition Facts: 1 cup equals 315 calories, 20 g fat (12 g saturated fat), 49 mg cholesterol, 832 mg sodium, 28 g carbohydrate, 3 g fiber, 7 g protein.

Pink Frosted Salad

From Jane Turner

INGREDIENTS:

1 can whole cranberry sauce

8 oz cream cheese, softened

1 cup chopped pecans

Small container cool whip, thawed

2 Tablespoons mayonnaise

3 Tablespoons sugar

1 small can crushed pineapple, drained

DIRECTIONS:

Soften cream cheese. Blend in mayo and sugar, add cranberry sauce, pineapple and nuts. Fold in coolwhip. Freeze.

Thaw before serving.

Veggie Burgers

INGREDIENTS:

1 Tbsp canola oil, divided

1/4 cup minced onion

1/4 cup minced bell pepper

1/4 cup minced carrot

1/4 cup minced celery (or mushrooms)

2/3 cup drained canned white kidney beans (cannellini)

1 egg, lightly beaten

1/3 cup seasoned dried bread crumbs

DIRECTIONS:

1. in 8-inch nonstick skillet heat 1 teaspoon of the oil. Add onions, pepper, carrot, and celery (mushroom); cook over medium heat, stirring occasionally, until vegetables are soft and moisture has evaporated, about 1 minute. Set aside to cool slightly.
2. Using a fork, in medium mixing bowl mash beans; stir in egg. Add bread crumbs and vegetable mixture; mix until thoroughly combined.
3. Shape mixture into 4 equal patties. Set patties on plate; cover and refrigerate until chilled, at least 20 minutes. (can also freeze at this point and store for future use)
4. In same skillet heat 1 teaspoon of the remaining oil. Add 2 patties; cook over medium heat, turning once, until browned on both sides and heated through. Remove patties to plate; keep warm. Repeat with remaining teaspoon oil and 2 patties.

Nutrition Information: 129 calories, 5g fat, 5g fiber Weight Watchers 2 Points

Almond Tea

1 12 oz can frozen lemonade concentrate (thawed)

1 cup sugar

8 cups water

2 quarts brewed tea (unsweet)

1 tbsp almond extract

1 tbsp vanilla extract

Mix all together, water last. Either freeze to a slush or pour over ice.

Note: can also pour part into a bunt pan and freeze to make a ring and then keep the rest in the fridge to cool.

Roasted Red Potatoes with Bacon & Cheese

Prep: 15 minutes | Total: 1 hour 10 min

what you need

1/2 cup KRAFT Light Ranch Dressing

1/2 cup KRAFT 2% Milk Shredded Cheddar Cheese

1/4 cup OSCAR MAYER Real Bacon Bits

2 lb. small red potatoes (about 6), quartered

1 Tbsp. chopped fresh parsley

make it

HEAT oven to 350°F.

MIX first 3 ingredients in large bowl. Add potatoes; toss to coat.

SPOON into 13x9-inch baking dish sprayed with cooking spray; cover.

BAKE 55 min. or until potatoes are tender, uncovering after 40 min. Sprinkle with parsley.

kraft kitchens tips

SUBSTITUTE

Prepare using KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses.

SUBSTITUTE

Substitute chopped fresh rosemary for the parsley.

SUBSTITUTE

Prepare using 4 slices OSCAR MAYER Bacon, cooked and crumbled.

PB&J Snack Bars

Prep: 20 min., Bake: 52 min., Cook: 25 sec., Cool: 1 hr.
Be sure to sprinkle the peanut topping around the edges of the pan to seal in the jelly mixture.

Yield: makes 24 servings

Ingredients

• 1 1/4 cups butter, divided
• 2 cups all-purpose flour
• 1 cup powdered sugar
• 1 1/4 cups grape or strawberry jelly
• 1 cup creamy peanut butter made with USA-GROWN PEANUTS
• 3/4 cup light roast peanut flour made with USA-GROWN PEANUTS, divided
• 1 cup salted USA-GROWN PEANUTS, chopped
• 1/2 cup uncooked quick-cooking oats
• 3 tablespoons light brown sugar
• 2 tablespoons granulated sugar
• 1/8 teaspoons salt

Preparation

Preheat oven to 350° . Line bottom and sides of a 13- x 9-inch pan with heavy-duty aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.

Cut 1 cup butter into small pieces. Pulse butter pieces, all-purpose flour, and powdered sugar in a food processor 5 to 6 times or until mixture is crumbly. Press mixture into bottom of prepared pan.

Bake at 350° on an oven rack one-third up from bottom of oven 22 to 24 minutes or just until golden brown.

Meanwhile, whisk together jelly, peanut butter, and 1/4 cup peanut flour in a small bowl until smooth.

Microwave remaining 1/4 cup butter in a microwave-safe bowl at HIGH 25 seconds or until melted. Stir in peanuts, next 4 ingredients, and remaining 1/2 cup peanut flour until well blended and crumbly.

Spread jelly mixture over crust, leaving a 1/2-inch border. Sprinkle peanut mixture around edges of pan and over jelly mixture.

Bake at 350° for 30 minutes or just until jelly mixture begins to puff. Cool completely in pan on a wire rack (about 1 hour).

Carefully and quickly lift baked bars from pan, using foil sides as handles. Place on a cutting board, and cut into 24 bars.

Note: We tested with 12% fat light roast peanut flour.

Nutritional Information

Calories:

298

Fat:

19g (sat 8g,mono 7g,poly 3g)

Protein:

6g

Fiber:

2g

Cholesterol:

25mg

Iron:

1mg

Sodium:

149mg

Calcium:

17mg

Easy Owl-Ween Treats

Moon Pies

Open-faced Oreos

M & M’s

candy corn

sprinkles

Secure cookies and candy to your MoonPie with melted chocolate candy coating. Then insert a 12- x ¼-inch dowel, available at craft stores, into marshmallow center and secure with more chocolate for an eye-popping, kid-friendly sweet.

Southern Living Magazine

Slow Cooker Turkey Chili

Total time: 6 hours, 20 min.

Ingredients

• 1 1/4 pounds lean ground turkey
• 1 large onion, chopped
• 1 garlic clove, minced
• 1 (1.25-oz.) envelope chili seasoning mix
• 1 (12-oz.) can beer
• 1 1/2 cups frozen corn kernels
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 (28-oz.) can crushed tomatoes
• 1 (15-oz.) can black beans, drained and rinsed
• 1 (8-oz.) can tomato sauce
• 3/4 teaspoon salt
• Toppings: shredded Cheddar cheese, finely chopped red onion, sliced fresh jalapeños

Preparation

1. Cook first 4 ingredients in a large skillet over medium-high heat, stirring often, 8 minutes or until turkey crumbles and is no longer pink. Stir in beer, and cook 2 minutes, stirring occasionally. Spoon mixture into a 5 1/2-qt. slow cooker; stir in corn and next 6 ingredients until well blended. Cover and cook on LOW 6 hours. Serve with desired toppings.

Quick Dirty Rice

Time: 20 Minutes

INGREDIENTS:

1 (1-lb) package ground pork sausage

2 (8.8 oz) packages UNCLE BEN"S READY RICE whole grain brown rice

1/2 (10 oz) package frozen diced onion, red and green bell peppers, and celery)

1/2 cup chicken broth

1/2 tsp. Cajun seasoning

1/2 tsp. salt

1/4 tsp. freshly ground pepper

2 Tbsp. chopped fresh parsley

Toppings: fresh parsley sprigs, hot sauce

COOK sausage in a large nonstick skillet over medium0high heat, stirring often 8 to 10 minutes or until sausage crumbles and is no longer pink. Remove sausage from skillet using a slotted spoon; reserve drippings in skillet. Drain sausage on paper towels.

PREPARE rice according to package directions.

SAUTE frozen vegetables in hot drippings over medium-high heat 3 minutes or until vegetables are tender and begin to brown. Add chicken broth, Cajun seasoning, salt, and pepper, bring to a boil. Stir in rice and sausage. Cook 1 minute or until thoroughly heated. Stir in 2 Tbsp parsley. Serve with desired toppings.

Chili Mac

INGREDIENTS:

1 lb. ground beef

1 small onion, chopped

1 large green pepper, chopped

28 oz diced tomatoes (or crushed)

27 oz can kidney beans, drained and rinsed

1/2 cup water

4 Tablespoons chili powder

1 tsp salt

2 Cups uncooked elbow macaroni

1/2 cup shredded colby jack cheese

DIRECTIONS:

1. Combine beef, onion, and green pepper in large skillet. Cook at medium temperature until meat is browned. Drain fat.
2. Add tomatoes, water, chili powder, salt. Turn up the heat to boil.
3. Add macaroni and beans. Cover pan and simmer at medium-low heat for 10 to 15 minutes; stir often.
4. Test macaroni for doneness. It should be a little softer than al dente.

Taco Casserole

INGREDIENTS

• 1lb lean ground beef
• 3/4 chopped onion
• 1 pkg taco seasonng
• 3/4 c water
• 16oz can refried beans
• 8oz jar taco sauce
• 2 1/2 c crushed tortilla chips
• 7oz shredded cheddar cheese
• 1/2 c shredded lettuce
• 1/2 c chopped tomatoes

DIRECTIONS

1. Heat oven to 400 degrees. In medium skillet, cook ground beef and onions over medium-high heat until beef is cooked. Drain. Stir in taco seasoning mix and ater; simmer 10 min.

2. In medium bowl, combine refried beans and taco sauce. In ungreased 2-quart baking dish, layer half of the bean mixture, half the beef mixture, and 2 c tortilla chips and 1 c of the cheese. Top with remaining bean mixture and bef mixture.

3. Bake at 400 for 25 min. Remove from oven. Top with remaining tortilla chips and cheese. Return to oven; bake an additional 3 to 5 min or until cheese is melted. Serve with lettuce and tomatoes.

Yield: 6 servings

Prep Time : 30 minutes (ready in 55 min)

Parmesan Pull-Apart Bread

INGREDIENTS:

3 tablespoons margarine, melted, divided

1/2 cup grated Parmesan cheese

1 10-ounce package refrigerated buttermilk flaky biscuits (10 count)

DIRECTIONS:

1. Preheat oven to 350 degrees. Brush 1 teaspoon of teh margarine over the bottom and sides of 7 1/2 x 3 1/2 x 2 1/4 inch nonstick loaf pan.
2. Spoon cheese into small bowl; cut each biscuit into quarters. One at a time, dip each biscuit quarter into remaining margarine, then into cheese, turning to lightly coat all sides and using all of the margarine and cheese.
3. In prepared loaf pan, layer coated biscuit quarters with edges touching; bake until loaf is browned, 30-35 minutes. Invert loaf pan onto serving platter; let stand in pan for 1 minute. Carefully remove pan, serve bread warm.

Nutrition: 123 Calories, 8g fat, 0.4g fiber Weight Watchers 3 points

Fruit Pizza

INGREDIENTS:

1 roll of sugar cookie dough

1 8 oz brick of cream cheese

1 vanilla pudding cup

1 very vanilla yogurt (yoplait)

1/4 cup powdered sugar

DIRECTIONS:

Bake your cookie dough in a shallow sheet (pie or cookie) and Bake at 350 for 10 to 12 minutes

Mix (beat) 4 lower ingredients and top the cookie

top with your favorite slices of fruit

Bean and Ham Pasta

Prep Time: 25 Min | Ready In: 25 Min

Ingredients

• 1 (14.5 ounce) can chicken broth
• 1 1/2 cups uncooked spiral pasta
• 1 (15 ounce) can black beans, rinsed and drained
• 1 1/2 cups frozen corn
• 1 cup cubed fully cooked ham
• 1/4 teaspoon dried thyme
• salt and pepper to taste
• 1 dash ground cumin
• 1/4 cup shredded Parmesan cheese

Directions

1. In a large saucepan, bring broth to a boil. Add the pasta; cook, uncovered, for 10 minutes or until tender. Do not drain. Stir in the beans, corn, ham and seasonings; heat through. Sprinkle with cheese.

Snickerdoodle Pie

Prep: 40 min.
Bake: 45 min.
Cool: 30 min.

ingredients

• 1 Recipe Single-Crust Pie Pastry, see recipe, or 1 rolled refrigerated unbaked piecrust (1/2 of a 15-oz. pkg.)
• 1 Tbsp. raw sugar or coarse sugar
• 1/2 plus 1/4 tsp. ground cinnamon, divided
• 2 tsp. butter, melted
• 1/2 cup packed brown sugar
• 1/4 cup butter
• 3 Tbsp. water
• 2 Tbsp. light-colored corn syrup
• 1/2 plus 1 tsp. vanilla, divided
• 1/4 cup butter, softened
• 1/2 cup granulated sugar
• 1/4 cup powdered sugar
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1/4 tsp. cream of tartar
• 1 egg
• 1/2 cup milk
• 1-1/4 cups all-purpose flour

directions

1. Preheat oven to 350 degrees F. Prepare pastry and line 9-inch pie plate. In bowl combine raw sugar and 1/2 tsp. cinnamon. Brush melted butter over crust. Sprinkle with 1 tsp. of cinnamon-sugar mixture. Set aside.

2. For syrup, in saucepan combine brown sugar, 1/4 cup butter, the water, corn syrup, and 1/4 tsp. cinnamon. Heat to boiling over medium heat, stirring to dissolve sugar. Boil gently for 2 minutes. Remove from heat. Stir in 1/2 tsp. vanilla. Set aside.

3. In mixing bowl beat 1/4 cup softened butter with electric mixer on medium speed for 30 seconds. Beat in granulated sugar, powdered sugar, baking powder, salt, and cream of tartar until well combined. Beat in egg and 1 tsp. vanilla. Gradually beat in milk until combined. Beat in flour. Spread evenly in crust-lined pie plate.

4. Slow pour syrup over the filling in pie plate. Sprinkle with remaining cinnamon-sugar mixture. Cover edges of pie with foil.

5. Bake pie 25 minutes; carefully remove foil. Bake about 20 minutes more or until top is puffed and golden brown, and a toothpick inserted near center comes out clean. Cool 30 minutes on wire rack. Serve warm. Makes 10 servings.

nutrition facts

• Calories385,
• Total Fat (g)17,
• Saturated Fat (g)8,
• Cholesterol (mg)49,
• Sodium (mg)289,
• Carbohydrate (g)53,
• Fiber (g)1,
• Protein (g)4,
• Calcium (DV%)4,
• Iron (DV%)9,
• Percent Daily Values are based on a 2,000 calorie diet

Maple-Nut Pie

ingredients

• 1 Recipe Single-Crust Pie Pastry, see recipe or 1 rolled refrigerated unbaked piecrust (1/2 of a 15-oz. pkg.)
• 1-1/2 cups pure maple syrup
• 3 eggs
• 6 Tbsp. butter, softened
• 1/3 cup granulated sugar
• 1/4 cup packed brown sugar
• 2 cups coarsely chopped walnuts, toasted
• 1 Tbsp. vanilla
• 2 Tbsp. light rum (optional)
• 1/4 tsp. freshly ground nutmeg
• Rum raisin or vanilla ice cream

directions

1. Preheat oven to 450 degrees F. Prepare pastry and line 9-inch pie plate. Prick bottom and sides of pastry with fork. Line pastry with double thickness of foil. Bake 8 minutes. Remove foil. Bake 5 minutes more or until crust is lightly browned cool. Reduce oven to 350 degrees F.
2. In saucepan bring maple syrup to boiling. Reduce heat. Simmer, uncovered, for 10 to 12 minutes or until reduced to 1 cup.
3. In medium bowl beat eggs with electric mixer on medium to high speed until thick and lemon colored, about 5 minutes.
4. In large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated and brown sugar; beat to combine. Beat in reduced syrup and eggs. Fold in walnuts, vanilla, rum, and nutmeg. Pour into prebaked crust.
5. Bake pie on baking sheet in lower third of oven 35 minutes or until set around edges; cool. Serve with ice cream. Makes 10 servings.