Bill's Pickles

(Courtesy of Bill Pretasky)

Ingredients:
1 quart vinegar
3 quarts water
1 c. canning/pickling salt
Head of dill (1 per jar)
Pinch of alum (1 per jar)
3 cloves garlic per jar
Couple chunks of onion per jar
Small cucumbers

Directions:
Wash small cucumbers.  Pack in clean jars.  In each jar place a head of dill, a pinch of alum, 3 cloves of garlic and a couple chunks of onion.  

Boil the vinegar, water and salt.  Pour into jars and seal. 

Store in a cool dry place for 2 weeks or longer.

Raspberry Fool

(Courtesy of Ellie Krieger)

Ingredients:
1 pkg. (10 oz.) frozen unsweetened raspberries, thawed
1/3 c. confectioners' sugar
1/4 c. heavy cream, well-chilled
1 c. vanilla nonfat Greek yogurt
4 ladyfinger cookies

Directions: 
Process half the raspberries in a food processor until smooth.  Transfer puree to a fine mesh strainer and strain into a large bowl, pressing liquid out with a rubber spatula.  Discard seeds.  Whisk in confectioners' sugar.  Stir in remaining raspberries.

In a chilled medium bowl, whip cream with an electric mixer until soft peaks form.  Gently fold in yogurt, then fold in raspberry mixture.

Spoon into cocktail glasses and cover with plastic wrap.  Chill for at least 1 hour and up to 1 day.  Serve with ladyfingers.

Chicken Fajita Pizza

(Courtesy of Taste of Home)

Ingredients:
1 tube (13.8 oz.) refrigerated pizza crust
1 lb. boneless skinless chicken breasts, cubed
3 tsp. canola oil, divided
1 tsp. fajita seasoning mix
1 medium sweet red pepper, julienned
1 medium green pepper, julienned
1 medium onion, halved and sliced
1 garlic clove, minced
1/2 c. salsa
1/4 tsp. pepper
1 1/2 c. (6 oz.) shredded reduced-fat Mexican cheese blend
2 Tbsp. minced fresh cilantro

Directions:
Unroll crust into a 15x10 baking pan coated with cooking spray; flatten dough and build up edges slightly.  Bake at 425 degrees for 7-10 minutes or until golden brown.

Meanwhile, in a large nonstick skillet, saute chicken in 2 tsp. oil until no longer pink.  Sprinkle with seasoning mix; cook 30 seconds longer.  Remove and keep warm.

In the same skillet, saute peppers and onion in remaining oil for 3 minutes.  Add garlic; cook 1 minute longer or until vegetables are crisp-tender.  Remove from the heat; stir in the salsa, pepper and reserved chicken.

Spoon chicken mixture over crust; sprinkle with cheese.  Bake for 6- 10 minutes or until cheese is melted.  Sprinkle with cilantro.

Cherry Cola Cake

(Courtesy of Taste of Home)

Ingredients:
1 1/2 c. miniature marshmallows
2 c. all-purpose flour
2 c. sugar
1 tsp. baking soda
1 c. butter, cubed
1 c. cherry-flavored cola
3 Tbsp. baking cocoa
2 eggs
1/2 c. buttermilk
1 tsp. vanilla extract
FROSTING:
3/4 c. butter, softened
1 c. confectioners' sugar
1 jar (7 oz.) marshmallow cream
2 Tbsp. frozen cherry-pomegranate juice concentrate, thawed
Fresh sweet cherries with stems

Directions:
Preheat oven to 350 degrees.  Line bottoms of two greased 9 inch round baking pans with parchment paper; grease paper.  Divide marshmallows between pans.

In a large bowl, whisk flour, sugar and baking soda.  In a small saucepan, combine the butter, cola and cocoa; bring juice to a boil, stirring occasionally  Add to flour mixture, stirring juice until moistened.

In a small bowl, whisk eggs, buttermilk and vanilla until blended; add to the flour mixture; whisking constantly.  Pour into the prepared pans, dividing batter evenly (marshmallows will float to the top).

Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.  Cool in the pan for 10 minutes before removing to wire racks; remove parchment paper.  Cool completely.

For frosting, in a small bowl, beat butter and confectioners' sugar until smooth.  Beat in marshmallow cream and juice concentrate on low speed just until blended.

Place one cake layer on a serving plate; spread top with 1 c. frosting.  Top with remaining cake layer; spread with remaining frosting.  Decorate with cherries.

Carolina Crab Boil

(Courtesy of Taste of Home)

Ingredients:
2 tsp. canola oil
1 pkg. (14 oz.) smoked turkey sausage, cut into 1/2 inch slices
2 cartons (32 oz. each) reduced-sodium chicken broth
4 c. water
1 can (12 oz.) light beer or 1 1/2 c. additional reduced-sodium chicken broth
1/4 c. seafood seasoning
5 bay leaves
4 medium eats sweet corn, cut into 2 inch pieces
1 lb. fingerling potatoes
1 medium red onion, quartered
2 lbs. cooked snow crab legs
Pepper, to taste

Directions:
In a stockpot, heat oil over medium-high heat; brown sausage.  Stir in broth, water, beer, seafood seasoning and bay leaves.  Add vegetables; bring to a boil.  Reduce heat; simmer, uncovered, 20-25 minutes or until potatoes are tender.

Add crab; heat through.  Drain; remove bay leaves.  Transfer to a serving bowl; season with pepper.

Overnight Cherry Danish

(Courtesy of Taste of Home)

Ingredients:
2 pkgs. (1/4 oz. each) active dry yeast
1/2 c. warm 2% milk (110-115 degrees)
6 c. all-purpose flour
1/3 c. sugar
2 tsp. salt
1 c. cold butter, cubed
1 1/2 c. warm half-and-half cream (70-80 degrees)
6 egg yolks
1 can (21 oz.) cherry pie filling
ICING:
3 c. confectioners' sugar
2 Tbsp. butter, softened
1/4 tsp. vanilla extract
Dash salt
4-5 Tbsp. half-and-half cream

Directions:
In a small bowl, dissolve yeast in warm milk.  In a large bowl, combine flour, sugar and salt.  Cut in butter until crumbly.  Add yeast mixture, cream and egg yolks; stir until mixture forms a soft dough (the dough will be sticky).  Refrigerate covered, overnight.

Punch down dough.  Turn onto a lightly floured surface; divide into four portions.  Roll each portion into an 18x4 inch rectangle; cut into 4x1 inch strips.

Place 2 strips side by side; twist together.  Shape into a ring and pinch ends together.  Place 2 inches apart on greased baking sheets.  Repeat with remaining strips.  Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes.

Preheat oven to 350 degrees.  Using the end of a wooden spoon handle, make a 1/2 inch deep indentation in the center of each danish.  Fill each with about 1 Tbsp. pie filling.  Bake for 14-16 minutes or until lightly browned.  Remove from pans to wire racks to cool.

For icing, in a bowl, beat confectioners' sugar, butter, vanilla, salt and enough cream to reach desired consistency.  Drizzle icing over each danish.

Grilled Citrus Chicken Rice Bowl

(Courtesy of Family Circle)

Ingredients:
1/4 c. orange juice
3 Tbsp. olive oil
2 Tbsp. lemon juice
1 Tbsp. white wine vinegar
1 tsp. orange zest
1 tsp. salt
1/2 tsp. sugar
1/4 tsp. black pepper
2 scallions, finely chopped
1 lb. boneless, skinless chicken breasts
3 c. cooked brown rice
1 c. baby argula
1 c. carrot matchsticks
1/2 c. cucumber matchsticks
2 Tbsp. chopped mint

Directions:
In a medium bowl, whisk together orange juice, olive oil, lemon juice, vinegar, orange zest, 3/4 tsp. salt, sugar, pepper and scallions.

Place chicken in a ziptop bag and add 3 Tbsp. citrus dressing.  Seal bag and shake to coat chicken with dressing.  Marinate in the refrigerator for 2-4 hours.

Heat a gas or stovetop grill to medium-high or the coals in a charcoal grill to medium-hot. Remove chicken from marinade and discard marinade.  Grill chicken 7-8 minutes per side or until internal temperature reaches 160 degrees.  Slice chicken thinly on the bias.

In a large salad bowl, combine rice, arugula, carrot, cucumber and mint.  Toss with 4 Tbsp. of the citrus dressing and season with the remaining 1/4 tsp. salt.

Serve rice salad with sliced chicken and drizzle with remaining dressing.

Bacon Gravy

(Courtesy of mindyscookingobsession.com)

Ingredients:
1 lb. bacon
4 Tbsp. bacon fat
4 Tbsp. flour
2 c. milk
1/2 tsp. pepper
Salt to taste

Directions:
Cut bacon into 1/2 inch pieces.

Brown bacon in a large skillet over medium heat, about 15 minutes, remove with a slotted spoon and set aside.

Measure the grease leftover from the bacon and then add 4 Tbsp. back into the skillet.

Over a medium-high heat whisk the flour and let it cook until bubbly, about 1 minute.  Add the milk and let the mixture thicken, whisking constantly, about 5 minutes.  Lower the heat to medium-low and add the bacon back in, add pepper and salt to taste.  Serve immediately.

Effortless Alfredo Pizza

(Courtesy of Taste of Home)

Ingredients:
1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 c. shredded cooked turkey breast
2 tsp. lemon juice
1/4 tsp. salt
1/4 tsp. pepper
1 prebaked 12-inch pizza crust
1 garlic clove, peeled and halved
1/2 c. reduced-fat Alfredo sauce
3/4 c. shredded fontina cheese
1/2 tsp. crushed red pepper flakes

Directions:
Preheat oven to 450 degrees.  In a large bowl, mix the first 5 ingredients until blended.

Place crust on an ungreased 12 inch pizza pan; rub with cut sides of garlic.  Discard garlic.  Spread Alfredo sauce over crust.  Top with spinach mixture, cheese and pepper flakes.  Bake 8-12 minutes or until crust is lightly browned.

Roasted Lemon Basil Chicken

(Courtesy of Kraft)

Ingredients:
1/3 c. Miracle Whip or mayonnaise 
2 Tbsp. fresh lemon juice
2 tsp. honey
1 tsp. dried basil leaves
1 broiler-fryer chicken (3 1/2 lb.), cut up

Directions:
Heat oven to 375 degrees.

Mix dressing, juice, honey and basil until blended.

Place chicken in a 9x13 baking dish; spread with Miracle Whip dressing mixture.

Bake for 45 minutes or until the chicken is done (165 degrees).

Chocolate Mayonnaise Cake

(Courtesy of Kraft)

Ingredients:
1 c. water
1 c. mayonnaise
1 tsp. vanilla extract
2 c. all-purpose flour
1 c. sugar
3 Tbsp. baking cocoa
2 tsp. baking soda
FROSTING:
1/2 c. packed brown sugar
1/4 c. butter, cubed
2 Tbsp. milk
1 3/4 c. confectioners' sugar

Directions:
In a large bowl, combine the water, mayonnaise and vanilla until well blended.  In a large bowl, combine the flour, sugar, cocoa and baking soda; gradually beat into mayonnaise mixture until blended.

Pour into greased 9 inch square or 11x7 baking pan.  Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean.  Cool completely. 

For frosting, in a small saucepan.  Cook and stir brown sugar in butter until bubbly.  Remove from the heat; stir in milk.  Gradually add confectioners' sugar; beat until smooth.  Frost cake.

Chicken Spaghetti

(Courtesy of areinventedmom.com)

Ingredients:
1 lb. dry spaghetti, broken into quarters
2 c. pre-cooked chicken breast, roughly chopped
1 can cream of mushroom soup, undiluted
1 can cream of chicken soup, undiluted
1/4 c. green pepper, finely diced
1/4 c. yellow onion, finely diced
16 oz. chicken broth
2 c. shredded cheddar cheese, reserving 1/2 c. for later use
1 tsp. season salt
Salt and pepper, to taste

Directions:
Cook spaghetti according to package directions until al dente.  Drain.

While the spaghetti is cooking, combine the pre-cooked chicken breast, 2 cans soup, green pepper, onion, chicken broth, cheddar cheese and season salt.  Mix well.

Add cooked spaghetti to chicken mixture and stir to combine. 

Pour mixture into a greased 9x13 baking dish and top with 1/2 c. reserved cheddar cheese.

Bake at 350 degrees until bubbly, about 35 minutes.

Note~ This can be prepared the night before and refrigerated until ready to use.

Pepperoni Pizza Soup

(Courtesy of Taste of Home)

Ingredients:
2 cans (14 1/2 oz. each) Italian stewed tomatoes, undrained
2 cans (14 1/2 oz. each) reduced-sodium beef broth
1 small onion, chopped
1 small green pepper, chopped
1/2 c. sliced fresh mushrooms
1/2 c. sliced pepperoni, halved
1 1/2 tsp. dried oregano
1/8 tsp. pepper
1 pkg. (9 oz.) refrigerated cheese ravioli
Shredded part-skim mozzarella cheese and sliced ripe olives

Directions:
In a 4 quart slow cooker, combine the first 8 ingredients.  Cook, covered, on low 8-9 hours.

Stir in ravioli; cook, covered, on low 15-30 minutes or until pasta is tender.  Top servings with cheese and olives.

Italian Turkey Sandwiches

(Courtesy of Taste of Home)

Ingredients:
1 bone-in turkey breast (6 lbs.), skin removed
1 medium onion, chopped
1 small green pepper, chopped
1/4 c. chili sauce
3 Tbsp. white vinegar
2 Tbsp. dried oregano or Italian seasoning
4 tsp. beef bouillon granules
12 kaiser or hard rolls, split

Directions:
Place turkey breast in a greased 5 quart slow cooker.  Add onion and green pepper.

Combine the chili sauce, vinegar, oregano and bouillon; pour over turkey and vegetables.  Cover and cook on low for 5-6 hours or until turkey is tender.

Shred turkey with 2 forks and return to the slow cooker; heat through.  Spoon 1/2 c. onto each roll.

Freeze option: Place cooled meat and juice mixture in freezer containers.  To use, partially thaw in refrigerator overnight.  Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.

Cool Oreo Mint Cookie Balls

(Courtesy of Kraft)

Ingredients:
6 oz. cream cheese, softened
1 pkg. (15.25 oz.) Oreo Cool Mint Creme cookies, finely crushed (about 4 c.)
3 pkg. (4 oz. each) Baker's white chocolate, broken into small pieces, melted
6 drops green food coloring
2 Tbsp. chocolate sprinkles

Directions:
Mix cream cheese and cookie crumbs until blended.

Shape into 40 (1 inch) balls; place in a single layer in a shallow waxed paper-lined pan.  Freeze for 10 minutes.  Mix melted chocolate and food coloring until blended.  Dip cookie balls, 1 at a time, in chocolate; return to prepared pan.  Top with sprinkles.

Refrigerate 1 hour or until firm.

Crispy Parmesan Garlic Chicken With Vegetables

(Courtesy of therecipecritic.com)

Ingredients:
4 boneless skinless chicken breasts
Salt and pepper
4 Tbsp. butter
1/2 c. Italian bread crumbs
1/2 c. grated parmesan cheese
1/2 tsp. garlic powder
2 Tbsp. olive oil
1 medium zucchini, sliced
1 medium yellow squash, sliced
1/2 lb. baby red potatoes, cut into fourths

Directions:
Preheat oven to 350 degrees and lightly spray cooking spray into a 9x13 baking dish.

In a shallow dish melt butter.  In another shallow dish add bread crumbs, parmesan cheese and garlic powder.  Salt and pepper the chicken.  Dip into the butter and then coat in the parmesan garlic crumbs.  Lay in the baking dish.

In a medium-sized bowl add zucchini, yellow squash and potatoes.  Toss in the olive oil.  Add salt and pepper and remaining parmesan garlic bread coating.  Lay on the sides of the chicken in the pan.

Bake for 30-40 minutes or until chicken is cooked throughout and the vegetables are tender.

Note~  When I made this I put the vegetables on a second pan because I made extra vegetables and an extra chicken breast.

Jam N Cream French Toast

(Courtesy of Taste of Home)

Ingredients:
2 Tbsp. cream cheese, softened
2 thick slices cinnamon-raisin bread
2 Tbsp. strawberry jam
1 egg
1 Tbsp. butter
Maple syrup, optional

Directions:
Spread cream cheese on one slice of bread.  Spread jam on the other slice; place jam side down over the cream cheese.  In a shallow bowl, beat egg.  Dip both sides of bread into egg.

In a skillet, melt butter; cook bread for 3-4 minutes on each side or until golden brown.  Serve with syrup if desired.

Chicken-Bacon Bowtie Bake

(Courtesy of Family Circle)

Ingredients:
1 large boneless skinless chicken breast (12 oz.) 
4 slices turkey bacon
1 lb. tomato and spinach farfalle (bowtie pasta)
2 Tbsp. all-purpose flour
2 c. fat-free milk
1 can (10 3/4 oz.) 98% fat-free condensed cream of chicken soup
1/2 tsp. garlic salt
1 1/4 c. shredded reduced-fat Mexican cheese blend

Directions:
Heat broiler.  Coat a 2 quart broiler-proof baking dish with nonstick cooking spray.

Place chicken breast on a greased broiler pan and broil 4 inches from the flame for 6-7 minutes per side until internal temperature registers 160 degrees.  Remove to plate and cut into 1/2 inch pieces.  Keep warm.

In a large nonstick skillet over medium heat, cook bacon about 5 minutes until crisp.  Chop and reserve.

Cook pasta following package directions, about 12 minutes.  Drain.

Stir flour into milk and combine with soup and garlic salt in a medium-size saucepan.  Simmer for 2 minutes until thickened; stir in 3/4 c. of cheese.

Return pasta to pot and stir in chicken and soup mixture.  Spoon into prepared baking dish and top with bacon and remaining 1/2 c. cheese.

Broil 4 inches from flame for 2-3 minutes or until heated and lightly browned on top.  Serve immediately.

Corned Beef and Cabbage

(Courtesy of Taste of Home)

Ingredients:
1 large onion, cut into wedges
1 c. apple juice
1 bay leaf
1 corned beef brisket with spice packet (2 1/2-3 lbs.), cut in half
1 small head cabbage, cut into wedges

Directions:
Place the onion in a 5 quart slow cooker.  Combine the apple juice, bay leaf and contents of spice packet; pour over onion.  Top with brisket and cabbage.  Cover and cook on low for 8-10 hours or until meat and vegetables are tender.  Discard bay leaf before serving.

One Pan Orange Chicken

(Courtesy of Kraft)

Ingredients:
1 Tbsp. oil
4 small boneless skinless chicken breasts (1 lb.), pounded to 1/2 inch thickness
1 Tbsp. finely chopped red onions
1 c. orange juice
2 tsp. cornstarch
1 Tbsp. brown sugar
1/4 c. mango chipotle vinaigrette dressing
4 thin naval orange slices
1 Tbsp. chopped Italian parsley

Directions:
Heat oil in a large skillet on medium-high heat.  Add chicken; cook 3 1/2-4 minutes on each side or until done.  Transfer chicken to plate; cover to keep warm.

Add onions and orange juice to skillet; bring to a boil.  Simmer on medium heat for 2 minutes; stirring occasionally to scrape browned bits from bottom of skillet.

Whisk cornstarch, sugar and dressing until blended.  Add to skillet; cook and stir 30 seconds or until thickened.  Add chicken (with juices) and orange slices; cook 1 minute or until chicken is heated through.

Place chicken on platter; top with orange slices and sauce.  Sprinkle with parsley.

Peanut Butter Cup Squares

(Courtesy of Kraft)

Ingredients:
25 peanut butter sandwich cookies, divided
1/4 c. butter or margarine, melted
1 pkg. (8 oz.) cream cheese, softened
1/2 c. creamy peanut butter
1 c. cold milk
1 pkg. (3.4 oz.) vanilla flavor instant pudding
2 1/2 c. thawed whipped topping, divided
3 oz. Baker's semi-sweet chocolate

Directions:
Line a 9 inch square pan with aluminum foil, with ends of foil extending over the sides.  Finely crush 24 cookies.  Mix with butter; press onto bottom of prepared pan.

Beat cream cheese and peanut butter in a medium bowl with a whisk until blended.  Add milk and dry pudding mix; beat for 2 minutes.  Stir in 1 c. whipped topping; spoon over crust.  Refrigerate until ready to use.

Microwave remaining whipped topping and chocolate in a microwaveable bowl on high for 1 1/2 -2 minutes or until chocolate is completely melted and mixture is well blended, stirring after each minute.  Cool completely.

Spread chocolate mixture over pudding layer in pan.  Chop remaining cookie; sprinkle over chocolate mixture.  Refrigerate 4 hours or until firm.  Use foil handles to lift dessert from pan before cutting.

Banana Split Pudding

(Courtesy of Kraft)

Ingredients:
1 pkg. (3.4 oz.) banana flavor instant pudding
2 c. cold milk
1/4 c. sliced strawberries
1/4 c. chopped fresh pineapple
1 Tbsp. miniature semi-sweet chocolate chips

Directions:
Beat pudding mix and milk with a whisk for 2 minutes.  Let stand for 5 minutes.

Top with fruit and chocolate chips.  

Baked Cod

Ingredients:
2 cod fillets (4-6 oz. each)
2 Tbsp. butter, melted
1/8 tsp. lemon pepper seasoning

Directions:
Place cod on a wire rack on top of a baking sheet (can use an aluminum foil-lined baking sheet instead if you do not have a wire rack).  Brush with melted butter and sprinkle with lemon pepper seasoning.

Place in a 400 degree oven and bake for 12-15 minutes or until the fish is opaque and flakes easily with a fork.

Buffalo Chicken Dip

(Courtesy of Kraft)

Ingredients:
1 pkg. (8 oz.) cream cheese, softened
1 pkg. (6 oz.) chicken breast strips, chopped
1/2 c. hot pepper sauce
1/4 c. blue cheese crumbles
2 green onions, sliced

Directions:
Spread cream cheese onto bottom of a microwaveable 9 inch pie plate.

Combine chicken and hot sauce; spoon over cream cheese.  Top with blue cheese and onions. 

Microwave on high for 2 minutes or until heated through.

White Cheddar Scalloped Potatoes

(Courtesy of Taste of Home)

Ingredients:
1/4 c. butter
1 medium onion, finely chopped
1/4 c. all-purpose flour
1 tsp. salt
1 tsp. dried parsley flakes
1/2 tsp. dried thyme
1/2 tsp. pepper
3 c. 2% milk
1 can (10 3/4 oz.) condensed cream of mushroom soup, undiluted
1 c. (8 oz.) sour cream
8 c. thinly sliced peeled potatoes
3 1/2 c. cubed fully cooked ham
2 c. (8 oz.) shredded sharp white cheddar cheese

Directions:
Preheat oven to 375 degrees.  In a large saucepan, heat butter over medium-high heat.  Add onion; cook and stir until tender.  Stir in flour and seasonings until blended; gradually whisk in milk.  Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened.  Stir in soup.  Remove from heat; stir in sour cream.

In a greased 9x13 baking disk, layer half of each of the following: potatoes, ham, cheese and sauce.  Repeat layers.

Bake, covered, for 30 minutes.  Uncover and bake 40-50 minutes longer or until potatoes are tender.

One Pot Taco Pasta

(Courtesy of Kraft)

Ingredients:
1 lb. extra-lean ground beef
1 yellow onion, chopped
1 c. each chopped red and yellow peppers
1 clove garlic, minced
1 Tbsp. chili powder
3 c. water
1 can (15 oz.) tomato paste
3 c. wagon wheel pasta, uncooked
1/2 c. frozen corn
1 c. Mexican-style shredded four cheese blend
1 green onion, cut diagonally into thin slices

Directions:
Brown meat with yellow onions in a nonstick Dutch oven or a large deep nonstick skillet.  Add peppers; cook 5 minutes or until crisp-tender, stirring occasionally.  Stir in garlic and chili powder; cook 1 minute.

Add water and tomato sauce; stir.  Bring to a boil.  Stir in pasta; cover.  Simmer 15 minutes or just until pasta is tender, stirring occasionally.  Stir in corn; cook 3-4 minutes or until heated through, stirring frequently. 

Top with cheese and green onions.

Peanut Butter Poke Cake Brownie

(Courtesy of Kraft)

Ingredients:
1 pkg. (18-20 oz.) brownie mix (9x13 inch pan size)
2 pkgs. (3.4 oz. each) vanilla instant pudding mix
2 c. cold milk
3/4 c. creamy peanut butter, divided
2 c. thawed whipped topping

Directions:
Heat oven to 350 degrees.  

Prepare brownie batter as directed on package; pour into 9x13 baking dish sprayed with cooking spray.  Bake 40 minutes or until toothpick inserted in the center comes out with fudgy crumbs (do not overbake).  Cool completely.

Make 36 holes in top of brownie, leaving a thin layer of brownie on the bottom of each hole.  Reserve removed pieces for later use.

Beat pudding mixes and milk in a medium bowl with a whisk for 2 minutes.  Add 2/3 c. peanut butter; mix well.  Stir in whipped topping.  Spread over brownie; top with reserved brownie pieces.

Microwave remaining peanut butter in microwaveable bowl on high for 30 seconds; stir.  Drizzle over dessert.  Refrigerate 2 hours or until chilled.

Bacon Crescents

(Courtesy of Kraft)

Ingredients:
1 pkg. (8 oz.) cream cheese, softened
8 slices bacon, cooked and crumbled
1/3 c. grated Parmesan cheese
1/4 c. finely chopped onion
2 Tbsp. chopped fresh parsley
1 Tbsp. milk
2 cans (8 oz. each) refrigerated crescent dinner rolls

Directions:
Heat oven to 375 degrees.

Combine all ingredients except crescent dough.

Separate each can of dough into 8 triangles; cut each triangle in half lengthwise.

Spread cream cheese mixture onto dough triangles, adding about 1 tsp. each.  Roll up, starting at the short side of the triangle.

Bake 12-15 minutes or until golden brown.  Serve warm.