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Recipes

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Pomegranate Berry Punch

Summary: Refreshing!

Ingredients

  • 1.5 oz SMIRNOFF SORBET™ Light Raspberry Pomegranate
  • 2 oz diet ginger ale
  • 1 oz cranberry juice

Instructions

  1. Add ingredients in an ice-filled mixing glass. Stir and pour into a tall glass. Garnish with a lemon or lime

Number of servings (yield): 1

Meal type: Beverage

Submitted by: Diageo

Mexican Stuffed Peppers for Two

Summary: these are sooooooooooooo good

Ingredients

  • 1 lb. ground beef
  • 1 onion, chopped
  • 3 Tbsp. (about 1/2 of 1-1/4-oz. pkg.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
  • 1-1/4 cups water, divided
  • 1 small tomato, chopped
  • 1/2 cup instant white rice, uncooked
  • 2 large red peppers
  • 1/4 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Medium Salsa
  • 3/4 cup KRAFT Shredded Sharp Cheddar Cheese, divided

Instructions

  1. HEAT oven to 400ºF.
  2. BROWN meat with onions in skillet on medium heat. Stir in taco seasoning mix and 1/2 cup water. Bring to boil; simmer on low heat 5 min., stirring occasionally. Remove half the meat mixture; cool, then refrigerate or freeze for another use.
  3. STIR 1/2 cup of the remaining water into remaining seasoned meat in skillet. Add tomatoes; mix well. Bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 min. Meanwhile, cut tops off peppers; discard tops and seeds. Mix salsa and remaining water in bottom of 9-inch square baking dish. Stand peppers in baking dish.
  4. ADD 1/2 cup cheese to meat mixture; stir. Spoon into peppers; top with remaining cheese. Cover.
  5. BAKE 35 to 40 min. or until peppers are tender. Serve with sauce from baking dish.

Variation: Save 100 calories and 12 grams of fat, including 6 grams of saturated fat, per serving by preparing with extra-lean ground beef and KRAFT 2% Milk Shredded Cheddar Cheese.

Cooking time (duration): Prep: 10 min Total: 1 hr 10 min

Number of servings (yield): 2

Meal type: Entree

Submitted by: Kraft

Cheesy Egg-in-a-Bowl

Summary: Celebrate Mother's Day

Ingredients

  • 6 dinner rolls (3-1/2 inch)
  • 12 slices cooked OSCAR MAYER Bacon, divided
  • 6 oz. VELVEETA®, cut into 6 slices
  • 6 eggs
  • 1 Tbsp. chopped fresh chives

Instructions

  1. HEAT oven to 375ºF.
  2. CUT tops off rolls; set aside. Make 1-inch-deep indentation in center of bottom half of each roll.
  3. CRUMBLE 6 bacon slices; sprinkle into bread bowls. Top with VELVEETA. Crack egg over VELVEETA in each bowl; place on baking sheet.
  4. BAKE 20 to 25 min. or until egg whites are completely set and yolks begin to thicken but do not become firm, adding tops of rolls, cut-sides up, to baking sheet for the last 5 min.
  5. SPRINKLE eggs with chives. Replace tops of rolls. Serve with remaining bacon slices.

Variation: Prepare using brioche sandwich rolls. Or to serve as open-face sandwiches, substitute 1-inch-thick bread slices for the rolls.

Cooking time (duration): Prep: 15 min Total: 40 min

Number of servings (yield): 6

Meal type: Breakfast

Submitted by: Kraft

Swiss Vegetable Spread

Summary: A quick and easy appetizer with a zesty kick!

Ingredients

  • 2 tubs (8 oz.) soft garden vegetable cream cheese spread
  • 1 cup sour cream
  • 2 tablespoons Dijon mustard
  • 1 teaspoon hot pepper sauce
  • 1 cup shredded Gruyere cheese
  • 2 tablespoons chopped fresh chives
  • Keebler® Club® Original crackers

Instructions

  1. STIR together cream cheese spread, sour cream, mustard and pepper sauce in medium bowl.
  2. STIR in cheese and chives.
  3. SERVE with crackers.

Variation: Add a dash of chili powder to kick it up a notch!

Cooking time (duration): Prep Time: 10 min Total Time: 10 min

Number of servings (yield): 24

Meal type: Appetizer

Submitted by: Kellogg's®

Baked Apple Pancake

Summary: Cinnamon apples top this light, puffy pancake, made with Rice Krispies® cereal.

Ingredients

  • 1 1/2 cups Kellogg's® Rice Krispies® cereal
  • 1/2 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 eggs
  • 1 cup fat-free milk
  • 1 tablespoon vegetable oil
  • 1 teaspoon powdered sugar
  • 2 tablespoons butter or margarine
  • 1/3 cup granulated sugar
  • 1 teaspoon cinnamon
  • 3 cups thinly sliced peeled tart apples
  • 1/4 cup water
  • 1/2 cup fresh raspberries (optional)
  • 1/2 cup fresh blueberries (optional)

Instructions

  1. PLACE KELLOGG'S RICE KRISPIES cereal, flour, the 2 tablespoons granulated sugar, eggs, milk and oil into electric blender container.
  2. PROCESS 15 seconds or until mixture is smooth.
  3. PLACE glass 10-inch pie plate in 425° oven for 5 minutes.
  4. REMOVE remove hot plate from oven. Quickly coat with cooking spray and pour cereal batter into hot plate.
  5. RETURN to oven and bake about 20 minutes or until golden brown and puffed around edges.
  6. REMOVE from oven and sift with powdered sugar.
  7. CUT and serve immediately with Apple Topping.
  8. MAKE Apple Topping by melting butter in 12-inch skillet.
  9. ADD the 1/3 cup granulated sugar, cinnamon, apples and water.
  10. SIMMER about 10 minutes or until apples are just tender, stirring occasionally.
  11. REMOVE from heat and stir in raspberries and blueberries, if desired.
  12. SERVE hot over hot pancake.

Variation: Substitute whole wheat flour for a healthier alternative.

Cooking time (duration): Prep Time: 20 min Total Time: 30 min

Number of servings (yield): 6 servings

Meal type: Breakfast

Submitted by: Kellogg's®

Chef John's Deviled Shrimp Dip

Summary: This tongue-tingling spread gets it spirited flavor from luscious shrimp, roasted red peppers, anise-like-flavored tarragon and pungent paprika.

Ingredients

  • 1 pound frozen medium shrimp, thawed, peeled and deveined
  • 1/3 cup sour cream
  • 1/3 cup mayonnaise
  • 1/3 cup roasted red peppers, drained and finely chopped
  • 1/4 cup finely chopped green onions
  • 2 tablespoons chopped fresh tarragon
  • 1 tablespoon lemon juice
  • 1 teaspoon grated lemon peel
  • 1 teaspoon Spanish paprika or paprika
  • 1/8 to 1/4 teaspoon ground red pepper
  • Slivered green onions (optional)
  • Keebler® Town House® Flipsides® Original crackers

Instructions

  1. COOK shrimp in boiling,lightly salted water for 2 to 3 minutes or until shrimp turn opaque.
  2. DRAIN.
  3. RINSE with cold water.
  4. DRAIN well.
  5. PAT dry with paper towels.
  6. CHOP shrimp finely.
  7. STIR together shrimp, sour cream, mayonnaise, red peppers, the 1/4 cup green onions, tarragon, lemon juice, lemon peel, paprika and red pepper in a medium bowl.
  8. COVER and refrigerate at least 1 hour to blend flavors.
  9. SERVE with KEEBLER TOWN HOUSE FLIPSIDES Original crackers.

Variation: GARNISH shrimp mixture with slivered green onions.

Cooking time (duration): Prep Time: 15 min Total Time: 1 hr 15 min

Number of servings (yield): 12 servings

Meal type: Appetizer

Submitted by: Chef John Mitzewich

Chocolate Lemon Raspberry Charlotte

Summary: Nestle World Recipe

Ingredients

  • 1 1/4 cup cottage cheese full fat (20%) kind (you can substitue fat free too)
  • 1 cup NESTLÉ Dark Chocolate Morsels or Bar (actually called for DESSERT Black bodied)
  • 1 tablespoon of gelatin
  • 20 ladyfingers
  • 1 cup cup raspberries
  • 1/4 cup sugar
  • 1 lemon

Instructions

  1. Wash and grate the lemon zest. Squeeze out the juice. Melt the chocolate according to the manual.
  2. Dip cookies in lemon juice mixed with 3 tablespoons water and line the bottom and sides of a charlotte mold. (A 1qt souffle dish can be used instead)
  3. In a saucepan, heat the lemon zest with 100 ml (1/4 cup) of water and sugar for 5 minutes on low heat. Meanwhile, soften the gelatin in a bowl of water. Add them to the pan and stir over low heat until melted.
  4. In a bowl, mix the lemon syrup , cottage cheese, melted chocolate and raspberries.
  5. Pour into the pan or the charlotte. It will take 3 hours in the refrigerator. Cut biscuits.

Meal type: Dessert

Submitted by: NESTLÉ

Funfetti® Color Me Spring Cupcakes

Summary: Great for Springtime!

Ingredients

  • 1 package Pillsbury® Funfetti® Spring Cake Mix
  • 1 cup water
  • 1/3 cup Crisco® Pure Vegetable Oil
  • 3 large eggs
  • 1/4 teaspoon red food color
  • 1/4 teaspoon blue food color
  • 1 (15.6 oz.) can Pillsbury® Funfetti® Spring Vanilla Flavored Frosting OR Pillsbury® Funfetti® Pink Vanilla Flavored Frosting

Instructions

  1. HEAT oven to 350°F. Line cupcake pan with baking cups. Prepare cake according to package directions using water, oil and eggs. Place about 1-2/3 cups batter into 3 separate small bowls. Tint one bowl pastel blue with 1/4 teaspoon blue food coloring and one bowl pastel pink with 1/4 teaspoons red food coloring. Do not tint remaining batter.
  2. USING separate spoons for each batter, fill each baking cup with a scant 2 tablespoons each of blue, plain and pink batters. Do not stir batters together. Bake 18 to 22 minutes or until toothpick inserted in the center comes out clean. Cool completely.
  3. FROST cupcakes using Funfetti® Spring frosting and candy bits.

Cooking time (duration): Prep Time: 50 min Cook Time: 18 min

Number of servings (yield): 15 cupcakes

Meal type: Dessert

Submitted by: The J.M. Smucker Company

Tangy Fiesta Salad

Summary: Fresh green onions and taco seasoning put the tang in this salad. The rest of the ingredients make it a fiesta.

Ingredients

  • 1 lb. extra lean ground beef
  • 1 pkg. (10 oz.) frozen corn, thawed
  • 1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
  • 1 bag (10 oz.) torn romaine lettuce (about 10 cups)
  • 2 large tomatoes, chopped (about 2 cups)
  • 1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
  • 1/2 cup KRAFT Thousand Island Dressing
  • 1/2 cup sliced green onions

Instructions

  1. BROWN meat in large skillet; drain, if necessary. Stir in corn. Add seasoning mix; prepare as directed on package.
  2. PLACE lettuce on large serving platter. (Or, divide evenly among four salad plates.) Top with the taco meat, tomatoes and cheese.
  3. DRIZZLE with dressing. Sprinkle with onions.

Variation: Prepare as directed, using KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese and KRAFT Lite Thousand Island Dressing.

Cooking time (duration): Prep: 20 min Total: 20 min

Number of servings (yield): 4

Meal type: Entree

Submitted by: Kraft

Cinco de Mayo Margarita – Calorie Conscious

Summary: Great from celebrating Cinco de Mayo

Ingredients

  • 1 oz JOSE CUERVO ESPECIAL® Gold Tequila
  • 0.5 oz orange liqueur
  • 0.75 oz lime
  • 3 oz light lemonade

Instructions

  1. In an ice filled shaker combine all the ingredients with ice.
  2. Shake well.
  3. Strain into an ice filled margarita glass or serve it up in a cocktail glass.
  4. Garnish with a lime.

Number of servings (yield): 1

Meal type: Beverage

Submitted by: Diageo

Asian Meatloaf

Summary: Ginger and chili lend a zesty bite to this Thai-inspired turkey meatloaf. All-Bran® cereal gives it a subtle sweetness and just the right texture.

Ingredients

  • 1 1/4 pound ground turkey
  • 3/4 cup Kellogg's® All-Bran® Original cereal , divided
  • 1/2 cup shallots, chopped
  • 1/4 teaspoon salt
  • 1/4 cup Thai Chili or Sriracha Sauce, divided
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon grated fresh ginger
  • 3 garlic cloves, minced
  • 2 egg whites

Instructions

  1. PREHEAT oven to 350°F.
  2. COAT 7 x 3 x 2-inch baking dish lightly with cooking spray. Set aside.
  3. COMBINE turkey, 1/2 cup KELLOGG'S ALL-BRAN ORIGINAL cereal, shallots, 2 tablespoons Thai Chili or Sriracha sauce, soy sauce, ginger, garlic and egg whites in large mixing bowl.
  4. MIX well.
  5. PRESS evenly into prepared baking dish.
  6. GLAZE with remaining Thai chili or Sriracha sauce. Sprinkle with remaining cereal.
  7. BAKE until meat thermometer registers 165°F; approximately 50-60 minutes.
  8. REMOVE from oven and allow to rest in pan 5 minutes.
  9. REMOVE from pan and slice.

Cooking time (duration): Prep Time: 20 min Cook Time: 1 hr 20 min

Number of servings (yield): 6 servings

Meal type: Dinner

Submitted by: Kellogg's®

Berry Almond Energy Bars

Summary: Berries and almonds combine perfectly with Kellogg's Frosted Flakes® cereal to make these bars great-tasting fuel for on the go.

Ingredients

  • 2 1/2 cups Kellogg's Frosted Flakes® cereal
  • 1 cup dried cranberries, dried blueberries, or a combination
  • 1/2 cup flaked coconut
  • 1/2 cup slivered almonds, coarsely chopped
  • 1/2 cup whole wheat pastry flour
  • 1/3 cup firmly packed brown sugar
  • 1 teaspoon cinnamon
  • 1/2 cup honey
  • 2 tablespoons butter or margarine, melted
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt

Instructions

  1. TOSS together KELLOGG'S FROSTED FLAKES cereal, cranberries, coconut, almonds, pastry flour, brown sugar and cinnamon in a large bowl.
  2. COMBINE combine honey, butter, oil, vanilla and salt in a small bowl. Add to cereal mixture.
  3. STIR until combined.
  4. SPREAD in 12 x 8 x 2-inch baking dish lined with foil and coated with cooking spray.
  5. BAKE at 350°F about 35 minutes or until browned and center is slightly firm to the touch.
  6. COOL completely. Use foil to lift out of dish. Cut into rectangles.

Variation: Experiment with other favorite nuts and dried fruits to create even more delicious flavor combinations!

Cooking time (duration): Prep Time: 10 min Total Time: 1 hr 15 min

Number of servings (yield): 20 bars

Meal type: Snack

Submitted by: Kellogg's®

Butterfly on Flower

Summary: The waffle-and-ice-cream butterfly sits on a colorful spring flower made from fresh pineapple, kiwi fruit and a strawberry.

Ingredients

  • 4 Kellogg's® Eggo® Minis Homestyle waffles
  • 2 1/4-inch-thick, horizontal slices fresh pineapple
  • 2 slices peeled kiwi fruit
  • 2 horizontal slices fresh strawberry
  • 3 small scoops (1 tablespoon each) Breyers® French Vanilla Ice Cream
  • 6 pieces (1-inch each) black or red string licorice
  • 1 miniature candy-coated chocolate piece

Instructions

  1. PREPARE KELLOGG’S EGGO Minis Homestyle waffles according to package directions. Cool for 10 minutes.
  2. CUT pineapple slices into five pieces (each piece having one curved side and one flat side). Discard core. On serving plate arrange pineapple pieces as flower petals. Cut one kiwi slice in half. Cut remaining kiwi slice into slivers. Arrange kiwi pieces on plate as flower stem and leaves. Place strawberry slices on top of pineapple as flower center.
  3. PLACE ice cream scoops on top of flower for butterfly body. Arrange waffles on plate for butterfly wings. Press licorice pieces into ice cream for legs and antennae. Place candy piece on ice cream for eye.
  4. SERVE immediately.

Cooking time (duration): Prep Time: 15 min Total Time: 15 min

Number of servings (yield): 1 serving

Meal type: Breakfast

Submitted by: Kellogg's®

Fennel & Apple Salad with Apple Vinaigrette

Summary: This fresh Fennel & Apple Salad features thinly sliced apples and fennel together covered with a sweet and tangy apple vinaigrette.

Ingredients

  • 1 1/2 cups Apple NESTLÉ® JUICY JUICE® All Natural 100% Juice
  • 3 tablespoons white wine vinegar
  • 3 tablespoons extra virgin olive oil
  • 1 to 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 small red apples, washed, cored and thinly sliced
  • 4 small fennel bulbs, washed and thinly sliced (4 cups total)
  • 2 to 3 slices red onion (optional)
  • 1/4 cup chopped glazed pecans
  • 1/4 cup (1 ounce) crumbled blue cheese
  • Fresh thyme leaves

Instructions

  1. BRING Juicy Juice to a boil in small saucepan over medium-high heat.
  2. REDUCE heat to low; cook for 20 minutes or until juice is reduced to ½ cup.
  3. COOL to room temperature. (Juice can be refrigerated in covered container for up to 2 days.)
  4. WHISK in vinegar, oil, mustard, salt and pepper.
  5. ASSEMBLE: Alternately stack layers of fennel and apple (and onion if using) on salad plates. Drizzle with apple vinaigrette. Sprinkle with pecans, blue cheese and thyme leaves.

Variation: Put your own spin on this tasty salad by substituting other delicious Juicy Juice flavors such as Mango or Tropical!

Cooking time (duration): Prep Time: 10 min Cook Time: 20 min

Number of servings (yield): 4

Meal type: Salad

Submitted by: Nestlé Kitchens

Bushmills Irish Honey Tea

Summary: Perfect for St. Paddy's Day Celebrating!

Ingredients

  • 1.5 oz BUSHMILLS® Irish Honey
  • 1 dash sugar
  • 4 oz unsweetened tea
  • 1 lemon wedge

Instructions

  1. Add Bushmills® Irish Honey, sugar, and unsweetened tea. Stir and serve over ice. Garnish with lemon wedge.

Number of servings (yield): 1

Meal type: Beverage

Submitted by: Diageo

Funfetti® Easter Cookies

Summary: Fun Easter Cookies!

Ingredients

  • COOKIES
  • 1 (17.5 oz.) package Pillsbury® Funfetti® Sugar Cookie Mix
  • 3 tablespoons Pillsbury BEST® All Purpose Flour
  • 1/2 cup butter, softened
  • 1 large egg
  • GLAZE
  • 3 cups powdered sugar
  • 3 tablespoons orange juice
  • 2 tablespoons hot water
  • 1 1/2 teaspoons grated orange peel
  • Decorator sprinkles, colored sugar, as desired

Instructions

  1. HEAT oven to 375°F.
  2. COMBINE cookie mix, flour, butter and egg in medium bowl. Stir until soft dough forms. Roll dough on lightly floured surface to 1/4-inch thickness. Cut out shapes with a 2 or 3-inch egg shaped cookie cutter. Place 2 inches apart on cookie sheet.
  3. BAKE 9 to 11 minutes or until edges are light golden brown. Cool 2 minutes on cookie sheet. Remove to wire rack to cool completely.
  4. For Glaze: STIR powdered sugar, orange juice, water and orange peel in medium bowl until smooth. Add a few drops warm water if glaze is too thick. Dip tops of cookies in glaze, scraping off excess on edge of bowl. Decorate immediately with sprinkles and sugar.

Variation: To soften butter: Heat unwrapped butter in microwave 10 to 15 seconds.

Cooking time (duration): Prep: 20 min Cook: 10 min

Number of servings (yield): 3 dozen cookies

Meal type: Dessert

Submitted by: The J.M. Smucker Company

Baby Chick Cake

Summary: Hatch a new Easter tradition with this adorable treat. Our instructions make it easy.

Ingredients

  • 1 pkg. (2-layer size) yellow cake mix
  • 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 1/4 cup butter, softened
  • 1 tsp. vanilla
  • 1 pkg. (16 oz.) powdered sugar, sifted
  • Few drops yellow food coloring
  • 1/2 tsp. water
  • 2-2/3 cups BAKER'S ANGEL FLAKE Coconut (7-oz. pkg.), divided
  • Decorations: round candies, candied orange slices, chewy fruit snack roll, JET-PUFFED Marshmallows

Instructions

  1. PREPARE cake batter as directed on package; blend in dry pudding mix. Bake as directed on package for 2 (9-inch) round layers. Cool cakes in pans 10 min.; invert onto wire racks. Remove pans; cool cakes completely.
  2. CUT cake layers as shown in Diagram 1. Arrange on tray or large platter as shown in Diagram 2.
  3. BEAT cream cheese, butter and vanilla in large bowl with mixer until well blended. Gradually beat in sugar until well blended; frost cake.
  4. MIX food coloring and water; toss with half the coconut until evenly tinted. Sprinkle over chick. Sprinkle remaining untinted coconut over egg. Add decorations to resemble photo.

Variation: How to Make Chick's Beak: To add a beak for the chick, cut out triangle from 1 side of additional JET-PUFFED Marshmallow. Dip cut-edge in colored sugar, if desired. Add to cake.

Cooking time (duration): Prep: 30 min Total: 1 hr 35 min

Number of servings (yield): 16

Meal type: Dessert

Submitted by: Kraft

Wake-Up Casserole

Summary: A hearty breakfast you can whip up the night before!

Ingredients

  • 3 cups cubed dry French bread (3 oz.)
  • 2 cups Kellogg's® Crispix® cereal , divided
  • 1 1/2 cups shredded Provolone or cheddar cheese (6 oz.), divided
  • 1 cup diced Canadian-style bacon or smoked turkey sausage links, sliced
  • 2 cups milk
  • 4 eggs, lightly beaten
  • 2 tablespoons chopped bottled roasted red sweet pepper
  • 2 tablespoons snipped fresh basil
  • 1 teaspoon Dijon-style mustard
  • 1 tablespoon butter, melted

Instructions

  1. TOSS together bread cubes, 1 cup KELLOGG'S CRISPIX cereal, 1 cup cheese, and Canadian bacon in a large bowl.
  2. DIVIDE among six 10-ounce individual casseroles or place all of the mixture in one 2-quart rectangular baking dish.
  3. WHISK milk, eggs, roasted red pepper, basil, and mustard in a medium bowl.
  4. POUR over bread mixture in casseroles or baking dish.
  5. COVER; refrigerate at least 8 hours or up to 24 hours.
  6. TOSS remaining 1 cup cereal with melted butter, crushing slightly; sprinkle cereal mixture and remaining cheese atop egg mixture.
  7. BAKE at 350ºF, uncovered, 25 to 30 minutes for individual casseroles (40 minutes for 2-quart baking dish) or until evenly puffed and a knife inserted near center comes out clean. Let stand for 5 minutes before serving.

Variation: Use fat free cheese and turkey bacon for a lighter option!

Cooking time (duration): Prep Time: 9 min Total Time:9 hrs

Number of servings (yield): 6

Meal type: Breakfast

Submitted by: Kellogg's®

Easter Basket Treats™

Summary: Your kids will love filling these teeny, tiny Easter baskets with green coconut "grass" and chocolatey "eggs."

Ingredients

  • 1/2 teaspoon water
  • 2 drops green food coloring
  • 1/2 cup flaked coconut
  • 2 9-inch-long pieces peel-apart licorice
  • 3 tablespoons butter or margarine
  • 1 10 oz package regular or 4 cups mini marshmallows
  • 6 cups Kellogg's® Rice Krispies® cereal
  • 2/3 cups canned white frosting
  • 3/4 cup M&M'S® brand peanut chocolate candies

Instructions

  1. COMBINE water and food coloring in small bowl.
  2. PLACE coconut in resealable plastic bag. Add food coloring mixture. Seal bag. Toss until coconut is tinted green. Transfer coconut to piece of wax paper to dry.
  3. CUT each licorice piece into two 4 1/2-inch lengths. Peel licorice pieces apart into sixteen 4 1/2-inch-long pieces. Set aside.
  4. MELT butter over in large sauce pan on low heat. Add marshmallows and stir until completely melted. Remove from heat.
  5. ADD KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
  6. DIVIDE warm cereal mixture into eighteen portions using 1/3-cup measuring cup coated with cooking spray.
  7. PRESS with buttered hands sixteen of the portions into 2 1/2-inch muffin-pan cups. Use the remaining two portions of cereal mixture to attach licorice pieces as basket handles.
  8. COOL completely.
  9. REMOVE baskets from muffin-pan cups. Spread about 2 teaspoons frosting in each basket. Top with tinted coconut. Arrange 3 to 4 M&M'S brand peanut chocolate candies in each basket. NOTE:Best if served the same day.

Variation: Use Kellogg's® Cocoa Krispies® for different colored baskets!

Cooking time (duration): Prep Time: 20 min Total Time: 40 min

Number of servings (yield): 16

Meal type: Dessert

Submitted by: Kellogg's®

Gryuere Ham Quiche

Summary: The crust is enriched with All-Bran® cereal for a nutty, slightly sweet taste!

Ingredients

  • 1 1/4 cups all-purpose flour
  • 3/4 cups Kellogg's® All-Bran® Original cereal (crushed to 1/2 cup)
  • 1/2 teaspoon salt
  • 1/3 cup vegetable oil
  • 2 tablespoons cold water
  • Filling
  • 1 cup shredded Gruyère cheese (4 oz.)
  • 1 cup finely chopped ham (4 oz.)
  • 1/3 cup sliced green onions
  • 5 eggs, lightly beaten
  • 1 cup milk
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground mustard

Instructions

  1. STIR together 1 1/4 cups flour, KELLOGG’S ALL-BRAN ORIGINAL cereal and 1/2 teaspoon salt in medium bowl
  2. ADD oil. Mix until all is moistened.
  3. SPRINKLE with cold water, 1 tablespoon at a time, tossing with fork until water is absorbed.
  4. GATHER into ball. Press on bottom and up sides of 9-inch pie plate. Flute edges.
  5. LINE pastry with heavy-duty foil. Place about 1/3 cup of pie weights, uncooked rice or dry beans on top of foil to keep the crust flat.
  6. BAKE at 400º F for 10 minutes. Remove foil and pie weights.
  7. LAYER cheese, ham and onions in hot crust.
  8. WHISK together eggs, milk, 1 tablespoon flour, 1/4 teaspoon salt, pepper and mustard in medium bowl.
  9. POUR over ingredients in crust. Cover edges with foil.
  10. BAKE at 375º F for 30 minutes.
  11. CUT into 8 slices and serve.

Cooking time (duration): Prep Time: 25 min Total Time: 1 hr 25 min

Number of servings (yield): 8 servings

Meal type: Entree

Submitted by: Kellogg's®

Strawberry Pretzel Squares

Summary: A crunchy pretzel crust, a creamy center, a tangy strawberry layer—whatever you're in the mood for, here it is.

Ingredients

  • 2 cups finely crushed pretzels
  • 1/2 cup sugar, divided
  • 2/3 cup butter or margarine, melted
  • 1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 2 Tbsp. milk
  • 1 cup thawed COOL WHIP Whipped Topping
  • 2 cups boiling water
  • 1 pkg. (6 oz.) JELL-O Strawberry Flavor Gelatin
  • 1-1/2 cups cold water
  • 4 cups fresh strawberries, sliced

Instructions

  1. HEAT oven to 350°F.
  2. MIX pretzel crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Bake 10 min. Cool.
  3. BEAT cream cheese, remaining sugar and milk until blended. Stir in COOL WHIP; spread over crust. Refrigerate.
  4. ADD boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened.
  5. STIR berries into gelatin; spoon over cream cheese layer. Refrigerate 3 hours or until firm.

Variation: Prepare using PHILADELPHIA Neufchatel Cheese, fat-free milk and COOL WHIP LITE Whipped Topping.

Cooking time (duration): Prep: 20 min Total: 5 hr

Number of servings (yield): 20

Meal type: Dessert

Submitted by: Kraft

Brown Cow

Summary: Featuring Smirnoff Rootbeer Float & Baileys Original Irish Cream

Ingredients

  • 0.75 oz SMIRNOFF® Root Beer Flavored Vodka
  • 0.25 oz GODIVA® Chocolate Liqueur
  • 3 oz vanilla ice cream
  • 1 oz milk
  • 1 oz chocolate sauce
  • 0.5 oz whipped cream

Instructions

  1. In a blender combine SMIRNOFF® Root Beer Flavored Vodka, GODIVA® Chocolate, ice cream and milk. Blend until smooth. Place in a rocks glass. Garnish with whip cream. Drizzle with chocolate sauce (optional).

Number of servings (yield): 1

Meal type: Beverage

Submitted by: Diageo

Be-My-Valentine Heart Cookies

Summary: Great for Valentine's Day!

Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 1 (7 oz.) package Hungry Jack® Easy Pack™ Funfetti® Valentine's Buttermilk Pancake Mix
  • 1/2 cup powdered sugar
  • 1/4 cup Crisco® Baking Sticks All-Vegetable Shortening
  • OR Crisco® All-Vegetable Shortening
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract
  • FROSTING
  • 1 cup powdered sugar
  • 3 tablespoons Crisco® Baking Sticks All-Vegetable Shortening
  • OR Crisco® All-Vegetable Shortening
  • 1/4 teaspoon vanilla extract
  • Dash of salt
  • 1 to 2 tablespoons milk
  • Pink decorator sugar

Instructions

  1. HEAT oven to 350°F. Coat baking sheet with no-stick cooking spray.
  2. COMBINE pancake mix, powdered sugar, shortening, egg and vanilla in large bowl with electric mixer until evenly moistened. Sprinkle work surface with powdered sugar. Roll cookie dough to 1/8-inch thickness. Cut using 2 or 2 1/2-inch heart-shaped cookie cutter. Place on prepared sheet.
  3. BAKE 6 to 7 minutes or until just beginning to brown around edges. Remove to wire rack to cool completely.
  4. For Frosting: BEAT powdered sugar, shortening, vanilla and salt in small bowl with electric mixer until combined. Add milk gradually until spreading consistency. Frost cookies, creating a heart pattern in center with knife, if desired. Sprinkle center heart with pink decorator sugar.

Cooking time (duration): Prep Time: 20 min Cook Time: 6 min

Number of servings (yield): 2 Dozen

Meal type: Dessert

Submitted by: The J.M. Smucker Company

Cherries in the Snow

Summary: Simple, quick and delicious!

Ingredients

  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 1/2 cup sugar
  • 2 cups thawed COOL WHIP Whipped Topping
  • 1 can (21 oz.) cherry pie filling, divided

Instructions

  1. MIX cream cheese and sugar in medium bowl until well blended. Stir in COOL WHIP.
  2. SPOON half evenly into 8 parfait glasses or dessert dishes; cover with half the pie filling. Repeat layers.

Variation: Prepare as directed, using PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.

Cooking time (duration): Prep: 10 min Total: 10 min

Number of servings (yield): 8

Meal type: Dessert

Submitted by: Kraft

Apple Coffee Cake

Summary: This cheerful, home-style apple cake is topped with a tasty sprinkle of cinnamon sugar. It's perfect as a lunchbox snack or after dinner with a scoop of French vanilla ice cream.

Ingredients

  • 2 cups Kellogg's® All-Bran® Complete® Wheat Flakes cereal (crushed to 1 cup)
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup butter or margarine, softened
  • 3/4 cup sugar
  • 2 egg whites
  • 1 teaspoon vanilla
  • 1/4 cup fat-free milk
  • 1 1/2 cups chopped, peeled apples
  • Topping
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon

Instructions

  1. COMBINE Kellogg's® Complete® Wheat Bran Flakes cereal, flour, baking powder, 1 teaspoon cinnamon and salt in a medium bowl. Set aside.
  2. BEAT butter and 3/4 cup sugar in a large mixing bowl on medium speed of electric mixer until thoroughly combined.
  3. ADD egg whites and vanilla, beating until smooth.
  4. BEAT in half of the cereal mixture. Add milk; mix well. Beat in remaining cereal mixture.
  5. STIR in apples.
  6. SPREAD batter evenly in 8 x 8 x 2-inch baking pan coated with cooking spray.
  7. SPRINKLE with 2 tablespoons sugar and 1 teaspoon cinnamon.
  8. BAKE at 375°F about 25 minutes or until toothpick inserted in center of cake comes out clean.

Variation: Use a mini-muffin pan for on-the-go muffin bites!

Cooking time (duration): Prep Time: 15 min Cook Time: 25 min

Number of servings (yield): 16

Meal type: Breakfast

Submitted by: Kellogg's®

Banana Bonanza

Summary: Just one bite of these creamy, chocolate-coated bananas rolled in pieces of toaster pastries will have you screaming for more!

Ingredients

  • 3 ripe bananas
  • 6 ice cream sticks
  • 2 Kellogg's® Pop-Tarts® Festival Fun™ Frosted Vanilla I-Scream Cone™ toaster pastries
  • 1 1/2 cups semi-sweet chocolate morsels
  • 4 teaspoons shortening

Instructions

  1. PEEL bananas and cut in half crosswise. Insert 1 stick into cut end of each banana piece.
  2. PLACE on baking sheet lined with wax paper. Loosely cover and freeze about 2 hours or until firm.
  3. CUT KELLOGG’S POP-TARTS FESTIVAL FUN FROSTED VANILLA I-SCREAM CONE toaster pastries into 1/4-inch pieces. Place on piece of wax paper. Set aside.
  4. COMBINE chocolate morsels and shortening in a small microwave-safe bowl. Microwave, uncovered, on high for 1 to 2 minutes or until smooth, stirring every 30 seconds.
  5. DIP frozen bananas into melted chocolate, completely coating banana pieces with chocolate. Roll in pastry pieces.
  6. PLACE on baking sheet covered with wax paper.
  7. REFRIGERATE about 15 minutes or until firm.
  8. SERVE immediately. Note: For longer storage, after refrigeration, loosely wrap individual pops in wax paper. Place in airtight container. Freeze for up to 2 weeks. Let stand at room temperature for 15 minutes before serving.

Variation: Put your own spin on this tasty treat by trying your other favorite Pop-Tart flavors!

Cooking time (duration): Prep Time: 10 min Total Time: 2 hrs 20 min

Number of servings (yield): 6

Meal type: Dessert

Submitted by: Kellogg's®

Meatball Stew

Summary: Perfect for a Sunday night supper on a cool evening, this turkey-meatball stew with garbanzo beans, tomatoes and bell peppers, will satisfy the most demanding appetites.

Ingredients

  • 4 cups Kellogg's Corn Flakes® cereal (crushed to 2 cups)
  • 2 egg whites
  • 1/4 cup low sodium tomato sauce
  • 1 teaspoon ground cumin
  • 1 pound lean ground turkey
  • 1 cup onion slices
  • 1/2 cup chopped green bell pepper
  • 2 cans (14 1/2 oz. each) low sodium whole tomatoes
  • 1 can (15 oz.) garbanzo beans, drained
  • 3 tablespoons chopped cilantro
  • 1 1/2 cups water
  • 1 tablespoon flour

Instructions

  1. COMBINE KELLOGG'S CORN FLAKES cereal, egg whites, tomato sauce and cumin in a large mixing bowl. Beat well.
  2. ADD turkey. Mix until combined.
  3. PORTION and shape into approximately 18 meatballs using rounded tablespoon.
  4. COAT 4-quart saucepan with cooking spray and brown meatballs over low heat.
  5. ADD onion slices, green pepper, tomatoes, beans, cilantro and water.
  6. COVER and simmer 25 minutes or until done (160 degrees F) over low heat, stirring occasionally.
  7. REMOVE 1/3 cup hot liquid from meatball mixture.
  8. ADD flour mixing constantly, until smooth. Stir into meatball mixture.
  9. CONTINUE cooking 5 minutes longer, stirring frequently, or until mixture thickens.
  10. SERVE hot.

Variation: Add a dollup of low-fat sour cream to add a cool, creamy texture without adding a lot of calories!

Cooking time (duration): Prep Time: 20 min Cook Time: 30 min

Number of servings (yield): 6

Meal type: Dinner

Submitted by: Kellogg's®

Strawberry Cocoa with a Kick

Summary: Warm your tummy with this sweet sugar free treat!

Ingredients

  • Ingredients
  • 2/3 cup skim milk
  • 2 tbsps. Smucker’s® Sugar Free Seedless Strawberry Jam
  • 1 (.52 oz.) envelope no sugar added hot cocoa mix
  • Dash cayenne pepper
  • Sugar free frozen whipped topping, thawed (optional)

Instructions

  1. POUR milk into microwave-safe 12-oz. mug.
  2. MICROWAVE on HIGH 1 minute or until milk is hot.
  3. ADD jam, hot cocoa mix and cayenne.
  4. WHISK until blended and frothy.
  5. GARNISH with whipped topping, if desired.

Cooking time (duration): 5 minutes

Number of servings (yield): 1

Meal type: Beverage

Submitted by: Smucker's® Sugar Free Cookbook

Blackberry Brownie Torte

Summary: All the richness and none of the guilt!

Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 1 (12.35 oz.) pkg. Pillsbury® Sugar Free Chocolate Fudge Brownie Mix
  • 3 tbsps. Crisco® Pure Vegetable Oil
  • 1/2 cup Smucker’s® Sugar Free Seedless Blackberry Jam, plus 2 tablespoons for garnish
  • 1 large egg
  • 3/4 cup sugar free frozen whipped topping, thawed
  • 2 tbsps. Smucker’s® Sugar Free Hot Fudge Topping, for garnish

Instructions

  1. HEAT oven to 350°F.
  2. COAT 9-inch springform pan with no-stick cooking spray.
  3. COMBINE brownie mix, oil, 1/2 cup jam and egg in large bowl. Stir 50 strokes. Spread in prepared pan.
  4. BAKE 40 to 45 minutes or until toothpick inserted in center comes out clean.
  5. COOL completely. Remove sides of pan.
  6. SPREAD whipped topping to within 1/2-inch of outer edge.
  7. PLACE 2 tablespoons jam and hot fudge topping into corner of two separate resealable plastic bags.
  8. KNEAD until smooth. Cut small tip off corner. Drizzle over whipped topping, first with hot fudge and then with jam.
  9. CHILL 30 minutes.
  10. CUT into wedges to serve.

Variation: Switch up this delicious dessert with other Smucker's® Sugar Free Preserves!

Cooking time (duration): Prep Time: 10 min Cook Time: 45 min

Number of servings (yield): 10

Meal type: Dessert

Submitted by: Smucker's® Sugar Free Cookbook

Raspberry Turkey Taco Salad

Summary: A zesty treat featuring Smucker's® Sugar Free Raspberry Preserves...

Ingredients

  • 1/2 lb. ground turkey
  • 1 cup prepared chunky salsa
  • 1 (15 oz.) can black beans, rinsed and drained
  • 1 cup frozen whole kernel corn
  • 1/2 tsp. cumin
  • 1/2 cup Smucker’s® Sugar Free Red Raspberry Preserves
  • 4 cups shredded lettuce
  • 1/2 cup shredded reduced-fat cheddar cheese
  • 1 cup broken baked nacho-flavor tortilla chips
  • Fat-free sour cream
  • 1 medium tomato, cut into 8 wedges

Instructions

  1. COOK turkey in medium skillet on medium-high heat 5 minutes, stirring occasionally. Drain.
  2. STIR in salsa, beans, corn and cumin. Bring to a boil.
  3. REDUCE heat; simmer 3 minutes or until beans are hot. Stir in preserves.
  4. DIVIDE lettuce onto 4 serving plates.
  5. LAYER with warm turkey mixture, cheese and broken tortilla chips.
  6. GARNISH with sour cream and tomato wedges.

Cooking time (duration): Prep Time: 15 min Cook Time: 5 min

Number of servings (yield): 4

Meal type: Dinner

Submitted by: Smucker's® Sugar Free Cookbook

Raspberry Balsamic Glazed Chicken

Summary: Delight your tastebuds with this Sugar Free entrée...

Ingredients

  • 2 tsps. Crisco® Pure Olive Oil, divided
  • 1 lb. boneless skinless chicken breasts, cut lengthwise in 1-inch wide strips, or 4 (4 oz.) boneless skinless chicken breast halves
  • 3/4 tsp. seasoned salt
  • 1/2 tsp. coarsely ground black pepper
  • 1/2 tsp. minced garlic
  • 1/2 cup chicken broth
  • 2 tbsps. balsamic vinegar
  • 1 tsp. minced fresh rosemary
  • 1/3 cup Smucker’s® Sugar Free Red Raspberry Preserves
  • 1/2 cup fresh red raspberries

Instructions

  1. HEAT 1 teaspoon olive oil in large nonstick skillet over medium heat.
  2. SPRINKLE chicken with seasoning salt and pepper.
  3. COOK chicken in skillet 14 to 18 minutes or until browned on all sides and internal temperature reaches 165ºF.
  4. REMOVE chicken to serving platter; keep warm.
  5. HEAT remaining 1 teaspoon oil in same skillet.
  6. ADD garlic and cook over medium heat 15 seconds, stirring constantly.
  7. STIR in chicken broth, vinegar and rosemary.
  8. SIMMER 3 minutes or until slightly thickened, stirring occasionally.
  9. STIR in preserves; heating until melted.
  10. SPOON sauce over chicken and sprinkle with raspberries.

Cooking time (duration): Prep Time: 15 min Cook Time: 15 min

Number of servings (yield): 4

Meal type: Dinner

Submitted by: Smucker's® Sugar Free Cookbook

Fresh From the Garden Fruity Vegetable Salad

Summary: Sugar Free Preserves give this simple salad a sweet tang!

Ingredients

  • 6 small red potatoes (about 1 lb.)
  • 1 medium ear of corn, husked
  • or 3/4 cup frozen corn
  • 1/4 cup water
  • 1 cup Smucker’s® Sugar Free Apricot Preserves
  • 1 tsp. prepared yellow mustard
  • 1/2 tsp. curry powder
  • 1 tsp. salt
  • 1/2 cup thinly sliced red onion
  • 1 cup bite size pieces of zucchini
  • 12 cherry tomatoes, cut in half
  • 1/4 cup bacon bits (optional)

Instructions

  1. WASH, dry and cut potatoes into 1-inch chunks.
  2. CUT corn off cob. Place potatoes and corn in microwave-safe bowl. Add water. Cover.
  3. MICROWAVE on HIGH 8 to 10 minutes or until potatoes are fork tender. Drain.
  4. CHILL 30 minutes or until cool.
  5. WHISK preserves, mustard, curry powder and salt in small bowl until blended.
  6. TOSS onion and zucchini with potato mixture. Stir dressing with vegetables until evenly coated.
  7. ADD tomatoes and bacon bits.
  8. CHILL 1 hour to allow flavors to blend.

Cooking time (duration): Prep Time: 10 min Cook Time: 20 min

Number of servings (yield): 6

Meal type: Salad

Submitted by: Smucker's® Sugar Free Cookbook

Monte Cristo Muffins

Summary: A lighter version of a classic favorite!

Ingredients

  • 1 reduced calorie English muffin, split and toasted
  • 1 1/2 tsps. Dijon mustard
  • 2 tbsps. Smucker’s® Red Raspberry Sugar Free Preserves
  • 1 slice smoked Canadian bacon
  • 1 slice Swiss cheese

Instructions

  1. SPREAD mustard on both halves of toasted muffin.
  2. SPREAD preserves on top of mustard.
  3. PLACE meat on one half and cheese on the other half.
  4. MICROWAVE on HIGH for 20 seconds.
  5. PLACE halves together and serve.

Cooking time (duration): Prep Time: 5 min Cook Time: 1 min

Number of servings (yield): 1 serving

Meal type: Sandwich

Submitted by: Smucker's® Sugar Free Cookbook

Hershey's Gridiron Cake

Summary: Treat your fellow fellow football fans with this fun end-of-season treat!

Ingredients

  • 1 tablespoon HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
  • 1 can (16 oz.) creamy vanilla ready-to-spread frosting, divided
  • Green, red and yellow food color
  • 1-2/3 cups HERSHEY'S Premier White Chips
  • 1 package (8 oz.) REESE'S PIECES Candy
  • 11 HERSHEY'S KISSES Brand Milk Chocolates
  • 11 REESE'S Peanut Butter Cups Miniatures
  • 3 HERSHEY'S HUGS Brand Candies
  • 6 ROLO Chewy Caramels in Milk Chocolate
  • 2 TWIZZLERS Rainbow Twists
  • 2 (7-inch lengths) floral or craft wire

Instructions

  1. PREPARE sheet cake. For chocolate frosting, stir cocoa into 1/3 cup frosting; stir until smooth. Set aside 2 tablespoons chocolate frosting. Tint 1/3 cup frosting orange with 1 drop red food color and 2 drops yellow food color; stir until blended. Tint remaining frosting green with 2 or 3 drops green food color; stir until blended.
  2. MARK "end zones", 2 inches wide at each end of cake, using wooden pick; frost one end zone with chocolate frosting and the other end zone with orange frosting. Frost the area between end zones with green frosting; mark 5 yard lines with wooden pick. Place white chips all across cake on yard lines.
  3. USE white chips to spell out "HERSHEY'S" on chocolate end zone; use brown REESE'S PIECES on the goal line. Use yellow REESE'S PIECES to spell out "REESE'S" on orange end zone. Use orange REESE'S PIECES on the goal line.
  4. REMOVE wrappers from chocolates and peanut butter cups. Arrange teams on cake playing field, using HERSHEY'S KISSES Milk Chocolates as one team and peanut butter cups as second team. Place HERSHEY'S HUGS Candies as referee officials on the field.
  5. UNWRAP caramel candies. Make goal posts in the middle of each goal line on each side of the field by using reserved chocolate frosting to stack and "glue" together 3 caramel candies.
  6. INSERT floral wire into each twist, bending wire and twist to form "U" shape for goal posts. "Glue" this section with frosting to top of each stack of ROLO caramel candies and anchor with portion of wooden pick pushed into top of each stack.
  7. NOTE: Goal posts are for decoration purposes only and are not meant to be eaten.

Variation: Use candy pieces to spell out names of your favorite teams.

Cooking time (duration): 55 minutes

Number of servings (yield): 18

Meal type: Dessert

Submitted by: Hershey's Kitchens

Cheddar Ranch Mix

Summary: Love ranch salad dressing? Then this savory mix of cereal, pretzels and white cheddar crackers is sure to please!

Ingredients

  • 5 cups Sunshine® Cheez-It® White Cheddar crackers
  • 2 cups Kellogg's® Crispix® cereal
  • 2 cups small pretzel twists
  • 3 tablespoons vegetable oil
  • 1 package (1 oz.) dry ranch dip mix
  • 1/2 teaspoon lemon and herb seasoning
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dill weed

Instructions

  1. COMBINE SUNSHINE CHEEZ-IT WHITE CHEDDAR crackers, KELLOGG'S CRISPIX cereal and pretzels in a large microwave safe bowl. Set aside.
  2. STIR together remaining ingredients.
  3. DRIZZLE over cereal mixture.
  4. STIR until evenly coated.
  5. MICROWAVE at HIGH for 4 minutes, stirring every minute.
  6. SPREAD on paper towels.
  7. COOL completely.
  8. STORE in airtight container.
  9. NOTE: Microwave Cooking Times May Vary

Variation: Like it spicy? Add a little heat to the mix with Cheez-It® Hot & Spicy Crackers!

Cooking time (duration): Prep Time: 6 min Cook Time:4 min

Number of servings (yield): 12

Meal type: Snack

Submitted by: Kellogg's®

Honey Raisin Bran Muffins

Summary: A tasty breakfast or snack treat!

Ingredients

  • INGREDIENTS
  • 1 3/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons sugar
  • 2 1/2 cups Kellogg's Raisin Bran® cereal
  • 1 1/4 cups fat-free milk
  • 1/3 cup honey
  • 1 egg
  • 1/4 cup vegetable oil

Instructions

  1. STIR together flour, baking powder, salt and sugar. Set aside.
  2. COMBINE KELLOGG'S RAISIN BRAN cereal, milk and honey in a large mixing bowl. Let stand 3 minutes or until cereal softens.
  3. ADD egg and oil. Beat well.
  4. ADD flour mixture, stirring only until combined.
  5. PORTION batter evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray.
  6. BAKE at 400° F for 20 minutes or until lightly browned. Serve warm.

Variation: Use a mini-muffin pan for on-the-go muffin bites!

Cooking time (duration): Prep Time: 10 min Cook Time: 20 min

Number of servings (yield): 12

Meal type: Breakfast

Submitted by: Kellogg's®

Chili

Summary: This quick-and-spicy dish has a hands-on prep time of only 15 minutes! Serve it over spaghetti noodles or rice, topped with shredded cheese, to wake up your weeknight meal.

Ingredients

  • 1 pound lean ground beef
  • 1 large onion, sliced
  • 1/2 cup chopped green bell pepper
  • 1 cup Kellogg's® All-Bran® Original cereal
  • 1 can (16 oz.) red kidney beans, undrained
  • 1 can (16 oz.) whole, peeled tomatoes, undrained
  • 1 can (8 oz.) tomato sauce
  • 1/2 cup water
  • 1 tablespoon chili powder
  • 1/8 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 1/2 teaspoons sugar
  • 1 bay leaf

Instructions

  1. COOK ground beef, onion and green pepper in a large saucepan, until meat is browned,
  2. stirring frequently.
  3. STIR in remaining ingredients, cutting tomatoes into pieces with spoon.
  4. COVER
  5. COOK over low heat about 1 hour.
  6. STIR occasionally.
  7. REMOVE bay leaf before serving.

Variation: Substitute 1 cup Kellogg's® All-Bran® Bran Buds® cereal

Cooking time (duration): Prep Time: 15 min Cook Time: 60 min

Meal type: Dinner

Submitted by: Kellogg's®

Mini New Potato Bites

Summary: Pass these elegantly delicious tiny baked potatoes at your next party.

Ingredients

  • 15 new potatoes (1-1/2 lb.)
  • 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
  • 2 Tbsp. KRAFT Grated Parmesan Cheese
  • 2 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream
  • 4 slices OSCAR MAYER Bacon, cooked, crumbled
  • 2 Tbsp. chopped fresh chives

Instructions

  1. COOK potatoes in boiling water 15 min. or until tender.
  2. MEANWHILE, mix cream cheese, Parmesan and sour cream. Refrigerate until ready to use.
  3. DRAIN potatoes; cool slightly. Cut in half, then cut small piece from rounded bottom of each. Place, bottom-sides down, on platter; top with cream cheese mixture, bacon and chives.

Variation: Prepare using PHILADELPHIA Neufchatel Cheese, and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

Cooking time (duration): Prep: 30 min Total: 45 min

Number of servings (yield): 30

Meal type: Side Dish

Submitted by: Kraft

Brown Sugar Cookies

Summary: "Get back to basics with these delicious and easy brown sugar cookies." — Crisco Baking Sticks®

Ingredients

  • 1/2 cup Crisco® All-Vegetable Shortening
  • 1/2 cup butter
  • 1 1/4 cups firmly packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups Pillsbury BEST® All Purpose Flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Instructions

  1. Heat oven to 350 degrees F.
  2. Beat together shortening, butter, brown sugar, egg and vanilla in medium bowl until light and fluffy. Mix in flour, baking soda and salt.
  3. Shape dough into 1-inch balls or use small cookie scoop. Place 2-inches apart on ungreased baking sheet.
  4. Bake 12 to 14 minutes or until golden brown. Remove to cooling rack after 1 minute.

Cooking time (duration): Ready in 29 minutes

Number of servings (yield): 4 dozen cookies

Meal type: Dessert

Submitted by: The J.M. Smucker Company

Upside-Down Cake

Summary: An irresistible combo of SMIRNOFF® Iced Cake™ Flavored Vodka, OJ and pineapple juice.

Ingredients

  • 2 oz SMIRNOFF® Iced Cake™ Flavored Vodka
  • 1 oz orange juice
  • 1 oz pineapple juice
  • Top off with club soda

Instructions

  1. Mix ingredients
  2. Garnish with sprinkles, cherry and an orange slice.

Number of servings (yield): 1

Meal type: Beverage

Submitted by: Diageo

Easy Double Decker Fudge

Summary: Chocolate and Peanut Butter!

Ingredients

  • 1 cup REESE'S Peanut Butter Chips
  • 1 can (14 oz.) sweetened condensed milk (not evaporated milk), divided
  • 2 tablespoons butter or margarine, softened
  • 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
  • 1 teaspoon vanilla extract, divided

Instructions

  1. Line 8-inch square pan or 9x5x3-inch loaf pan with foil.
  2. Place peanut butter chips, 2/3 cup sweetened condensed milk and butter in medium microwave-safe bowl. Place chocolate chips and remaining sweetened condensed milk in second medium microwave-safe bowl.
  3. Microwave bowl with peanut butter chips at MEDIUM (50%) 1 minute or until chips are melted and mixture is smooth when stirred; stir in 1/2 teaspoon vanilla. Immediately pour and spread evenly into prepared pan.
  4. Microwave bowl with chocolate chips at MEDIUM 1 minute or until chips are melted and mixture is smooth when stirred; stir in remaining 1/2 teaspoon vanilla. Immediately pour and spread evenly over peanut butter layer; cool. Cover; refrigerate until firm. Remove from pan; place on cutting board. Peel off foil; cut into 1-inch squares. Store in tightly covered container in refrigerator.

Variation: NOTE: For best results, do not double this recipe.

Number of servings (yield): About 2 dozen pieces

Meal type: Dessert

Submitted by: Hershey's

Holiday Ham

Summary: A Great Holiday Recipe

Ingredients

  • 1/2 cup Dr. Pepper
  • 3/4 cup light brown sugar
  • 2 tablespoons orange juice
  • 2 teaspoons Dijon mustard
  • 1 spiral-sliced, bone-in ham (7-10 pounds), preferably shank end

Instructions

  1. Bring Dr. Pepper, sugar, orange juice and mustard to boil in medium saucepan.
  2. Reduce heat to medium-low and simmer until mixture is syrupy and measures 3/4 cup, about 8 minutes. (Glaze can be refrigerated for up to 2 days; reheat when needed.)
  3. Cook ham according to directions on package.
  4. Remove ham from oven, brush liberally with glaze and return to oven briefly until glaze becomes sticky, about 10 minutes.
  5. Remove from oven, brush entire ham again with glaze, loosely cover with foil and let rest for 30-40 minutes before carving.

Meal type: Main Course

Submitted by: Chinet

Chocolate Chunk Peppermint Crunch Cookies

Summary: Crispy, crunchy and peppermint-y!

Ingredients

  • 2 1/2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup butter or margarine, softened
  • 1/4 cup shortening
  • 1 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup semi-sweet chocolate chunks
  • 1 cup Kellogg's® Cocoa Krispies® cereal
  • 1/2 cup chopped walnuts
  • 1/2 cup coarsely crushed peppermint candies (about 22 starlight mints)

Instructions

  1. HEAT oven to 375°F.
  2. COMBINE flour, baking soda and salt in a medium bowl. Set aside.
  3. BEAT butter and shortening on medium speed of electric mixer until fluffy in a large mixing bowl.
  4. ADD brown sugar and granulated sugar. BEAT until combined.
  5. ADD eggs and vanilla. BEAT until fluffy.
  6. MIX in as much of the flour mixture as you can with mixer. STIR in any remaining flour mixture.
  7. ADD chocolate chunks, KELLOGG’S COCOA KRISPIES cereal, walnuts and peppermint candies. STIR until combined.
  8. DROP dough by rounded teaspoonfuls on cookie sheets lined with parchment paper.
  9. BAKE for 8 to 9 minutes or until edges are lightly browned. TRANSFER to wire rack.
  10. COOL completely.

Cooking time (duration): Prep Time: 30 min Cook Time: 12 min

Number of servings (yield): 3 dozen

Meal type: Dessert

Submitted by: Kellogg's®

Pumpkin and Cream Cheese Cookies

Summary: Perfect for the holidays!

Ingredients

  • 1 (17.5 oz.) package Pillsbury® Perfectly Pumpkin Cookie Mix
  • 1/2 cup butter, softened*
  • 1 large egg
  • 2/3 cup Pillsbury® Creamy Supreme® Cream Cheese Flavored Frosting
  • Ground cinnamon or pumpkin pie spice

Instructions

  1. HEAT oven to 375°F.
  2. COMBINE cookie mix, softened butter and egg in medium bowl. Mix with spoon until soft dough is formed. Drop by rounded teaspoons on cookie sheet 2 inches apart.
  3. BAKE 8 to 10 minutes or until edges are light golden brown. Cool on cookie sheet 2 minutes. Transfer to wire rack. Cool completely.
  4. PLACE frosting into corner of 1-quart heavy-duty resealable plastic bag. Cut small corner off bag. Drizzle over cooled cookies. Sprinkle with ground cinnamon or pumpkin pie spice.
  5. TIP * To soften butter: Heat unwrapped butter in microwave 10 to 15 seconds.
  6. TIP A cake decorating bag with tip #4 may be used instead of the plastic bag.

Cooking time (duration): Prep Time: 30 min Cook Time: 12 min

Number of servings (yield): 3 dozen

Meal type: Dessert

Submitted by: Pillsbury®

Apple Raisin Squash

Summary: This delicious apple squash side dish recipe is sure to become a family favorite at all of your holiday gatherings.

Ingredients

  • 2 medium acorn squash
  • 1/2 cup chopped celery
  • 1/2 cup chopped onions
  • 2 tablespoons margarine or butter
  • 5 cups dry, whole wheat bread cubes
  • 1 cup Kellogg's® All-Bran® Original cereal
  • 1/2 teaspoon salt
  • 1 teaspoon poultry seasoning
  • 3/4 cup chopped, unpeeled, red cooking apple
  • 1/4 cup raisins
  • 1 1/2 cups ckicken broth or water
  • 8 thin apple slices
  • 4 teaspoons brown sugar

Instructions

  1. Wash squash, cut off ends and cut each squash in half crosswise.
  2. Remove seeds and loose fibers. Place cut side down, in shallow baking pan.
  3. Bake at 350°F about 45 minutes or until squash is starting to soften.
  4. Meanwhile, in medium fry pan, saute' celery and onions in margarine.
  5. In large mixing bowl, combine bread cubes, KELLOGG'S ALL-BRAN
  6. cereal, salt and poultry seasoning. Add celery mixture, chopped apples and raisins, tossing gently. Stir in broth, mixing until evenly combined.
  7. Cut each hot squash into 4 rings about 1 1/4-inches thick. Place back into shallow baking pan, in single layer. Fill each ring with about 1/2 cup
  8. stuffing. Cover pan with foil. 5. Bake at 350°F about 35 minutes or until squash is tender. Garnish
  9. stuffed squash with apple slices and sugar. Broil 3 minutes or until sugar bubbles or browns.

Cooking time (duration): Prep time: 30 min; Total time: 1 hours 40 min

Number of servings (yield): 8

Meal type: Side Dish

Submitted by: Kellogg's

Chocolate Chip Lollipops

Summary: Fun holiday snack!

Ingredients

  • 24 Keebler® Chips Deluxe® Soft ‘N Chewy cookies
  • 1 cup canned vanilla frosting
  • 24 lollipop sticks
  • 2½ cups semi-sweet chocolate morsels
  • 2 tablespoons shortening
  • ½ cup white confectioner’s coating

Instructions

  1. In medium bowl finely crumble Keebler® Chips Deluxe® Soft ‘N Chewy cookies. Stir in frosting. Shape mixture into twenty-four 1½-inch balls. Insert stick into each, pressing balls around sticks. Place in single layer on wax-paper-lined baking sheet. Cover and freeze for 1 hour.
  2. Meanwhile, in microwave-safe bowl combine chocolate morsels and shortening. Microwave on high for 1 to 2 minutes or until smooth, stirring every 30 seconds. Let stand for 10 minutes.
  3. Dip lollipops into chocolate mixture, allowing excess chocolate to drip off. Set in cake lollipop stand or place on wax-paper-lined baking sheet. Let stand about 15 minutes or until firm.
  4. Meanwhile, melt confectioner’s coating according to package
  5. instructions. Pipe onto lollipops. Let stand about 15 minutes or until firm.

Cooking time (duration): Prep Time: 30 Min; Total Time: 2 Hs

Number of servings (yield): 20

Meal type: Snack

Submitted by: Kellogg's

Chocolate-Dipped Keebler® Town House® Flipsides

Summary: Great snack for the holidays!

Ingredients

  • 3 ounces chopped, semi-sweet chocolate or
  • ½ cup semi-sweet chocolate morsels*
  • 40 Keebler® Town House® Flipsides® Original crackers
  • Multi-colored sprinkles (optional)
  • Semi-sweet, milk or white chocolate (optional)

Instructions

  1. In small microwave-safe bowl microwave 3 ounces chocolate, uncovered, on high for 1 to 1½ minutes or until melted, stirring every 15 seconds.
  2. Dip Keebler® Town House® Flipsides® Original crackers halfway into chocolate. Place on wax paper-lined baking sheet. Scatter sprinkles over top (if desired). Let stand until set.
  3. Melt additional chocolate. Drizzle over crackers
  4. (if desired). Let stand until set.
  5. * NOTE: To substitute milk chocolate or white chocolate for the semi-sweet, place 3 ounces chopped milk chocolate or white chocolate
  6. (or ½ cup morsels) in small microwave-safe bowl. Microwave, uncovered, at MEDIUM-HIGH (70% power) for about 1 minute, stirring every
  7. 10 to 15 seconds.

Cooking time (duration): Prep Time: 10 Min Total; Time: 20 Min

Number of servings (yield): 20

Meal type: Snack

Submitted by: Kellogg's

Apple Nut Log

Summary: Easy holiday recipe!

Ingredients

  • 4 packages (8 oz.) cream cheese, softened*
  • 1 tablespoon bourbon or apple juice
  • ¼ teaspoon nutmeg
  • 1 cup finely chopped apple (about 1 large)
  • 1 teaspoon lemon juice
  • 1 cup chopped pecans, divided
  • Keebler® Toasteds® Harvest Wheat crackers

Instructions

  1. In medium bowl stir together cream cheese, bourbon or apple juice
  2. and nutmeg.
  3. Toss apple with lemon juice. Stir apple mixture and ¾ cup of pecans into cream cheese mixture. Shape into 6-inch long roll.
  4. Roll in remaining pecans.
  5. Serve with crackers. Store in refrigerator.
  6. Note: Soften cream cheese in microwave at high for 15 to 20 seconds.

Cooking time (duration): Prep Time: 15 Min; Total Time: 15 Min

Number of servings (yield): 16

Meal type: Snack

Submitted by: Kellogg's

Peanut Butter Blossoms Recipe

Summary: Create mouth-watering Christmas desserts with delicious recipes made with HERSHEY'S products.

Ingredients

  • 48 HERSHEY'S KISSES Brand Milk Chocolates
  • 1/2 cup shortening
  • 3/4 cup REESE'S Creamy Peanut Butter
  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1 egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Additional granulated sugar

Instructions

  1. Heat oven to 375°F. Remove wrappers from chocolates.
  2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
  3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
  4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each
  5. cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.

Number of servings (yield): About 4 dozen cookies.

Meal type: Dessert

Submitted by: Hershey's

Baileys Hazelnut Martini

Summary: New product from Baileys!

Ingredients

  • 2 oz BAILEYS® Hazelnut Irish Cream Liqueur
  • 0.5 oz SMIRNOFF NO. 21® Vodka
  • Sprinkle of nutmeg or cocoa powder

Instructions

  1. Combine BAILEYS® Hazelnut Irish Cream Liqueur and SMIRNOFF NO. 21® Vodka in a shaker with ice. Shake and pour into a martini glass. Sprinkle with nutmeg or cocoa powder.

Number of servings (yield): 1

Meal type: Beverage

Submitted by: Diageo

Scary Skillet Shepherd's Pie

Summary: Very quick and easy.

Ingredients

  • 1 pkg. (16 oz.) frozen mixed vegetables (corn, carrots, green beans, peas)
  • 1 lb. ground beef
  • 1 cup beef gravy
  • 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
  • 1 cup milk, divided
  • 1 cup water
  • 2 cups instant potato flakes
  • 1/4 cup KRAFT Grated Parmesan Cheese

Instructions

  1. COOK vegetables as directed on package. Meanwhile, brown meat in large skillet; drain. Stir in gravy; simmer 5 min. or until heated through, stirring occasionally.
  2. MICROWAVE cream cheese and 1/4 cup milk in medium microwaveable bowl on HIGH 30 sec.; beat with whisk until blended. Gradually whisk in remaining milk and water. Microwave 2-1/2 min. or until hot, stirring after each minute. Stir in potato flakes and Parmesan until blended. Spoon into resealable plastic bag; cut one corner off bottom of bag.
  3. REMOVE 12 peas from mixed vegetables; stir remaining vegetables into meat mixture in skillet. Squeeze potato mixture into 6 mounds on meat mixture to resemble ghosts. Add 2 of the reserved peas to each for the eyes.

Cooking time (duration): prep: 25 min, total: 25 min

Number of servings (yield): 6

Meal type: Entree

Submitted by: Kraft

Chocolate Caramel Thumbprint Cookies

Summary: Visit hostacookieparty.com for more cookie recipes and party tips!

Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 1/2 cup firmly packed light brown sugar
  • 1 Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening cut into slices
  • 1 cup Crisco® Butter Flavor All-Vegetable Shortening
  • 3 large eggs separated
  • 2 tablespoons water
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1 3/4 cups Pillsbury BEST® All Purpose Flour
  • 1/4 cup unsweetened cocoa powder
  • 2 cups finely chopped pecans
  • 1 cup Smucker's® Caramel Flavored Topping

Instructions

  1. HEAT oven to 350°F. Adjust rack to middle position. Coat two cookie sheets lightly with no-stick cooking spray.
  2. BEAT brown sugar and shortening in medium bowl with an electric mixer at medium speed for 2 minutes or until fluffy. Scrape down sides of bowl. Add egg yolks, water, vanilla and salt. Beat until well combined. Add flour and cocoa on low speed until well blended.
  3. BEAT egg whites in a shallow bowl until foamy. Place pecans in a separate shallow bowl. Measure about 2 teaspoons dough for each cookie. Form into balls by rolling between your palms. Dip each dough ball into egg whites, then roll into pecans. Place on prepared cookie sheet. Using the back of a teaspoon or your thumb, make a rounded indentation in the top of each cookie.
  4. BAKE 10 minutes. Remove from oven. It may be necessary to create the indentation once again with a spoon. Place about 1 teaspoon caramel topping into the indentation of each cookie. Bake an additional 5 to 7 minutes or until lightly browned. Remove from oven. Allow cookies to cool on baking sheet for several minutes. Remove to cooling rack to cool completely.

Number of servings (yield): 4 dozen (1 3/4-inch) cookies

Meal type: Dessert

Submitted by: The J.M. Smucker Company

Brownie Cookie Cup Treasures

Summary: Use REESE'S Minis Peanut Butter Cups!

Ingredients

  • 2/3 cup butter or margarine , softened
  • 1-1/4 cups granulated sugar
  • 1 tablespoon water
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1-1/2 cups all-purpose flour
  • 1/2 cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • Powdered sugar
  • 1-1/3 cups (8-oz. pkg.) REESE'S Minis Peanut Butter Cups

Instructions

  1. Heat oven to 350°F. Line 48 small muffin cups (1-3/4 inches in diameter) with paper or foil baking cups.
  2. Beat butter, sugar, water and vanilla in large bowl on medium speed of mixer until well blended. Add eggs; beat well.
  3. Stir together flour, cocoa, salt and baking soda. Gradually add to sugar mixture, beating on low speed just until blended. (If necessary, refrigerate dough until firm enough to handle.) Shape dough into 1-inch balls; place in prepared muffin cups.
  4. Bake 11 to 13 minutes or until cookie surface is set. Cookies will appear soft and moist. Do not overbake. Cool about 5 minutes on wire rack; dust with powdered sugar. Press mini peanut butter cup at an angle into surface of each cookie cup. Cool completely in pan on wire rack.

Number of servings (yield): 48 cookie cups.

Meal type: Dessert

Submitted by: Hershey's

Woo Woo

Summary: Refreshing alcoholic beverage.

Ingredients

  • 1 fl oz SMIRNOFF NO. 21® Vodka
  • 1 fl oz STIRRINGS® Peach Flavored Liqueur
  • 2.5 fl oz Cranberry Juice

Instructions

  1. In an ice filled shaker combine all the ingredients.
  2. Shake vigorously.
  3. Strain into an ice filled collins glass.
  4. Garnish with a lime wedge and/or maraschino cherry.

Number of servings (yield): 1

Meal type: Beverage

Submitted by: Diageo

Elvis Presley's Grilled Peanut Butter and Banana Sandwich

Summary: Great for Back to School!

Ingredients

  • 2 slices of white bread
  • 2 tbsps of smooth peanut butter
  • 1 small ripe banana mashed
  • 2 tbsps butter, softened

Instructions

  1. Spread the peanut butter on one slice of bread and the mashed banana on the other. Press the slices gently together.
  2. Spread one tablespoon of butter on each side of the outside of the sandwich, making sure to cover the surface completely. Cook sandwich until golden brown on both sides.

Meal type: Lunch

Submitted by: Chinet

Watermelon Pops

Summary: You'll start summer with a splash with these adorable pops. Jell-O Gelatin pairs with a cool, creamy center for delish on a stick.

Ingredients

  • 1 cup sugar, divided
  • 1 pkg. (3 oz.) JELL-O Lime Flavor Gelatin
  • 2 cups boiling water, divided
  • Ice cubes
  • 1 cup cold water, divided
  • 1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
  • 3 Tbsp. miniature semi-sweet chocolate chips
  • 1/2 pkg. (4 oz.) PHILADELPHIA Cream Cheese, softened
  • 1-1/2 cups thawed COOL WHIP Whipped Topping

Instructions

  1. MIX 1/3 cup sugar and lime gelatin mix in medium bowl. Add 1 cup boiling water; stir 2 min. until completely dissolved. Add enough ice to 1/2 cup cold water to measure 3/4 cup. Add to lime gelatin; stir until ice is completely melted. Refrigerate 25 min.
  2. MEANWHILE, repeat Step 1 using strawberry gelatin mix and omitting the refrigeration step. Pour into 16 (3-oz.) paper cups. Freeze 20 min. Stir 1/2 tsp. chocolate chips into gelatin in each cup.
  3. BEAT cream cheese and remaining sugar with mixer in medium bowl until well blended. Stir in COOL WHIP; spread over gelatin in cups.
  4. POUR lime gelatin over cream cheese mixture. Insert wooden pop stick into gelatin in center of each cup. Freeze 3 hours or until firm. Remove pops from cups just before serving.

Cooking time (duration): prep: 35 min total: 4 hr 35 min

Number of servings (yield): 16

Meal type: Dessert

Submitted by: Kraft Foods

Captain Morgan Black Privateer Punch

Summary: Great for gatherings!

Ingredients

  • 25 fl oz CAPTAIN MORGAN® Black Spiced Rum
  • 25 fl oz red wine
  • 25 fl oz cherry juice
  • 2 sliced oranges
  • 2 sliced lemons
  • 0.5 pound pitted cherries
  • 68 fl oz cola

Instructions

  1. Chill all ingredients. In a large punch bowl, crush the fresh fruit to extract the juices. Combine liquids and add a large block of ice. Serve the punch in wine glasses with piece of fruit.

Number of servings (yield): 35

Meal type: Beverage

Submitted by: Diageo

Frozen Lemonade Cupcakes

Summary: Serve frozen for a refreshing anytime treat to stay cool this summer.

Ingredients

  • 1 can (14 ounces) NESTLÉ LA LECHERA FAT FREE Sweetened Condensed Milk or NESTLÉ CARNATION Sweetened Condensed Milk
  • 1 container (6 ounces) frozen lemonade or limeade concentrate (about 2/3 cup), partially thawed
  • 1 tub (12 ounces) frozen light whipped topping, thawed
  • 1 (10.75 ounces) frozen reduced fat or fat free pound cake
  • Grated lemon peel (optional)

Instructions

  1. PAPER-LINE 18 muffin cups.
  2. CUT pound cake into 18 slices. Using 1 3/4 inch-round cookie cutter or appropriate size to fit into paper liners, cut slices into rounds (discard cake scraps or save for another use). Place cake rounds into paper liners.
  3. COMBINE sweetened condensed milk and lemonade concentrate in large bowl; stir well. Stir a large spoonful of whipped topping into mixture. Fold in remaining whipped topping. Spoon evenly into liners. Freeze for 2 hours. Cover; freeze for several hours or overnight before serving. Garnish with lemon peel.

Cooking time (duration): Prep Time: 20 mins, Cooling Time: 5 hrs freezing

Number of servings (yield): 18

Meal type: Dessert

Submitted by: Nestlé USA

Keebler® Sandies® Cherry Brownie Bars

Summary: The Keebler Elves have perfect dessert ideas for every occasion.

Ingredients

  • 2 cups Keebler® Sandies® Simply Shortbread cookies (or any flavor), crushed (16 to 20 cookies)
  • 4 tablespoons butter or margarine, melted
  • 1 package fudge brownie mix (approximately 1 pound 3 oz.)
  • Water, per brownie package directions
  • Vegetable oil, per brownie package directions
  • Eggs, per brownie package directions
  • 1 can (12 oz.) cherry pie filling

Instructions

  1. Combine crushed Sandies® Cookies and margarine in a mixing bowl and press into sides of 13x9x2-inch baking pan coated with cooking spray.
  2. Prepare brownies following directions on box using water, vegetable oil, and eggs. Pour batter on top of the Sandies® Cookies crust. Evenly place dollops of cherry pie filling into brownie batter.
  3. Bake at 350°F for 28 minutes or until toothpick inserted comes out clean. Remove from oven and cool.
  4. To serve, dust with powdered sugar (cover cherries with a paper circle cut out to avoid covering with powdered sugar). If desired, cut bars into hearts with heart-shaped cookie cutter.

Variation: Helpful Hint: Crushed cookies can be prepared by placing cookies in a plastic freezer or sandwich bag and crushing with a rolling pin. Or, if preferred, pulse cookies within your food processor.

Cooking time (duration): Prep Time: 20 minutes; Total Time: 50 minutes

Number of servings (yield): 24

Meal type: Dessert

Submitted by: Kellogg's

All-American Party Pudding

Summary: Celebrate America!

Ingredients

  • 1/3 cup seedless raisins
  • 20 Kellogg's® Frosted Mini-Wheats® Big Bite cereal
  • 3 eggs
  • 1/2 cup granulated sugar or firmly packed brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 2 tablespoons butter or margarine
  • 2 cups milk

Instructions

  1. Sprinkle raisins evenly in ungreased 10 x 6 x 2-inch (1 1/2-quart) glass baking dish. Place KELLOGG'S FROSTED MINI-WHEATS Big Bite cereal, frosted side up, in single layer over raisins. Set aside.
  2. In medium-size mixing bowl, beat eggs until foamy. Add sugar, salt, vanilla, and butter, mixing only until combined. Scald milk. Gradually add hot milk to egg mixture, stirring constantly until margarine is melted. Pour milk mixture evenly over biscuits.
  3. Bake at 300°F about 1 hour or until knife inserted near center comes out clean. Cut into squares. Serve warm with half-and-half or ice cream.

Cooking time (duration): Prep time: 5 min; Total time: 1 hours 5 min

Number of servings (yield): 6

Meal type: Dessert

Submitted by: Kellogg's

Barbecued Pulled Pork Sandwiches with Homemade BBQ Sauce

Summary: Great for summer barbecues!

Ingredients

  • 8 hamburger buns
  • 1 boneless pork butt (4 lbs)
  • 3 tablespoons dark brown sugar
  • 2 tablespoons mesquite grill seasoning
  • 1 tablespoon salt
  • 1 tablespoon cumin
  • 1 tablespoon paprika
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon cayenne pepper

Instructions

  1. Place the pork in a baking dish. In a bowl, combine the sugar, mesquite grill seasoning, salt, cumin, paprika, pepper and cayenne. Rub the seasoning evenly over the pork to coat. Cover with plastic and refrigerate at least 4 hours or overnight.
  2. Preheat an oven or smoker to 225 degrees.
  3. Bring the pork to room temperature and place in a roasting pan, fat side up. Slow cook in the oven, basting with the Wet Mop Basting Sauce every 45 minutes, until tender and the internal temperature reaches 160 degrees. (The cooking should take about 6 to 7 hours.) Remove from the oven and let rest for 20 to 30 minutes.
  4. With a knife and fork or two forks, pull the meat apart into small slices or chunks. Toss with the barbecue sauce, to taste, and divide among the hamburger buns. Top with the Kicked Up Cole Slaw. Serve with the Fried Pickles and additional Barbecue Sauce on the side.

Meal type: Main Dish

Submitted by: Chinet

Nesquik Malted Milk Shake

Summary: If you're in the mood for a classic, old-fashioned malt, this Nesquik Malted Milk Shake might be just what you need to satisfy your craving.

Ingredients

  • 1 cup Chocolate Vanilla Swirl DREYER'S or EDY'S SLOW CHURNED Yogurt Blends Cultured Frozen Dairy Dessert
  • 1 cup ice cubes
  • 1/2 cup fat free milk
  • 1/4 cup NESTLÉ NESQUIK No Sugar Added Chocolate Flavor Powder
  • 1 tablespoon NESTLÉ CARNATION Original Malted Milk Powder

Instructions

  1. PLACE Yogurt Blends, ice, milk, Nesquik and malted milk powder in blender; cover. Blend until smooth.

Cooking time (duration): Preparation Time: 5 mins

Number of servings (yield): 1

Meal type: Beverage

Submitted by: Nestlé USA

Celebration Flags

Summary: Fresh berries, cream cheese and Pop-Tarts® toaster pastries come together for a patriotic party in your mouth.

Ingredients

  • 4 ounces reduced-fat cream cheese, softened
  • 2 tablespoons sugar
  • 1/4 teaspoon vanilla
  • 4 Pop-Tarts® 2012 Team USA Mixed Berry toaster pastries
  • --or--
  • 4 Pop-Tarts® Strawberry Unfrosted toaster pastries
  • 16 fresh red raspberries or 12 medium fresh strawberries
  • 36 fresh blueberries

Instructions

  1. In a small bowl stir together cream cheese, sugar, and vanilla until smooth. Spread on top of KELLOGG'S POP-TARTS Team USA Mixed Berry toaster pastries, completely covering tops.
  2. Lengthwise quarter raspberries or halve strawberries and thinly slice. Arrange 9 blueberries on top left corner of each toaster pastry to make "stars" on flags. Arrange raspberries or strawberries on top of toaster pastries to make "red stripes" on flags. Serve immediately or cover and refrigerate for up to 12 hours.

Cooking time (duration): Prep time: 15 min; Total time: 15 min

Number of servings (yield): 4

Meal type: Snack

Submitted by: Kellogg's

Fourth of July Cut-Outs

Summary: Decorate a full pan with stripes and sprinkles. Then help your kids cut out star shapes and pop them right onto sticks for a patriotic snack on the go.

Ingredients

  • 3 tablespoons butter or margarine
  • 1 package (10 oz., about 40) regular marshmallows
  • --or--
  • 4 cups miniature marshmallows
  • 6 cups Kellogg's® Rice Krispies® cereal
  • --or--
  • 6 cups Kellogg's® Cocoa Krispies® cereal
  • Assorted sprinkles
  • 12 wooden ice cream sticks (optional)

Instructions

  1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
  2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
  3. Using buttered spatula or wax paper evenly press mixture into 15 x 10 x 1-inch pan coated with cooking spray. While warm decorate with alternating rows of red, white and blue sprinkles. Cool slightly. Using cookie cutters coated with cooking spray cut into star shapes. Insert wooden stick into each, if desired. Best if served the same day.

Cooking time (duration): Prep time: 20 min; Total time: 40 min

Meal type: Snack

Submitted by: Kellogg's

Red, White and BlueBerry Crisp

Summary: Great for summer entertaining!

Ingredients

  • 1 package white cake mix
  • 1/2 cup softened butter or margarine
  • 1/2 cup chopped nuts (If desired)
  • 1 can of (21 ounce) cherry or strawberry pie filling
  • 1 can of (21 ounce) blueberry pie filling
  • 1 tablespoon lemon juice
  • Ice cream (If desired)

Instructions

  1. Heat oven to 350 degrees F. Blend cake mix, butter and nuts in large bowl until crumbly and set aside.
  2. Spoon pie fillings randomly in ungreased rectangular pan, 13x9x2 inches, without mixing them together. Sprinkle lemon juice over fillings. Sprinkle cake mix mixture evenly over fruit.
  3. Bake about 45 minutes or until golden brown. Serve warm with ice cream or whipped topping

Number of servings (yield): 12

Meal type: Dessert

Submitted by: Chinet

Wave Your Flag Cake

Summary: Avoid heating up the kitchen by combining Jell-O Gelatin, cake and berries for a truly patriotic treat.

Ingredients

  • 4 cups fresh strawberries, divided
  • 1-1/2 cups boiling water
  • 2 pkg. (3 oz. each) JELL-O Gelatin, any red flavor
  • Ice cubes
  • 1 cup cold water
  • 1 pkg. (12 oz.) prepared pound cake, cut into 10 slices
  • 1-1/3 cups blueberries, divided
  • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Instructions

  1. SLICE 1 cup strawberries; cut remaining strawberries in half.
  2. ADD boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough ice cubes to cold water to measure 2 cups. Add to gelatin; stir until ice is melted. Refrigerate 5 min. or until slightly thickened. Meanwhile, cover bottom of 13x9-inch dish with cake slices. Add sliced strawberries and 1 cup blueberries to thickened gelatin; stir gently. Spoon over cake.
  3. REFRIGERATE 4 hours or until firm. Cover with COOL WHIP. Arrange strawberry halves on COOL WHIP for stripes of flag and remaining blueberries for stars.

Variation: Prepare as directed with fat-free pound cake and COOL WHIP LITE Whipped Topping.

Cooking time (duration): prep: 20 min; total: 4 hr 25 min

Number of servings (yield): 18

Meal type: Dessert

Submitted by: Kraft Foods

Creamy Clown Cookie Cups

Summary: Use Keebler Sugar Cones for this treat!

Ingredients

  • 1 package (4-serving size) vanilla flavor instant pudding & pie filling
  • 60 Keebler® Vanilla Wafers
  • 2 cups frozen non-dairy whipped topping, thawed
  • 1/3 cup chopped slivered almonds
  • 12 maraschino cherries, drained, chopped
  • 12 Keebler® Sugar Cones
  • Assorted candies

Instructions

  1. In large bowl prepare pudding mix according to package directions. Let stand for 5 minutes. Line 12 muffin cups with paper liners. Place 2 wafers in each.
  2. Coarsely crush remaining wafers. Fold together pudding, crushed wafers, whipped topping, almonds and cherries. Use ice cream scoop to place pudding mixture in muffin cups. Freeze at least 4 hours or until firm.
  3. Remove from freezer. Remove paper liners. Use cones and candies to decorate as clown faces.
  4. Note: Cups can be eaten without decorating; remove 15 minutes before serving to soften slightly. If you absolutely can't wait to try this creamy dessert, the cups can be eaten without freezing.

Cooking time (duration): Prep Time: 20 min; Total Time: 4 hrs 20 min

Number of servings (yield): 12

Meal type: Dessert

Submitted by: Kellogg's

Chocolate Scotcheroos

Summary: It's fun to say. They're fun to make. And, thanks to the chocolate, butterscotch and peanut butter, they're even more fun to eat.

Ingredients

  • 1 cup light corn syrup
  • 1 cup sugar
  • 1 cup peanut butter
  • or 6 cups Kellogg's® Rice Krispies® cereal
  • 6 cups Kellogg's® Cocoa Krispies® cereal
  • 1 package (6 oz., 1 cup) semi-sweet chocolate morsels
  • 1 cup butterscotch chips

Instructions

  1. Place corn syrup and sugar into 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated. Press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Set aside.
  2. Melt chocolate and butterscotch chips together in 1-quart saucepan over low heat, stirring constantly. Spread evenly over cereal mixture. Let stand until firm. Cut into 2 x 1-inch bars when cool.
  3. Note: Before measuring the corn syrup, coat your measuring cup with cooking spray--the syrup will pour easily out of the cup.

Cooking time (duration): Prep time: 20 min; Total time: 1 hours 20 min

Number of servings (yield): 24

Meal type: Dessert

Submitted by: Kellogg's

Strawberry Cheesecake Pie

Summary: The perfect dessert for a sunny day. Fresh strawberries are kept shiny with a fruit-sweetened glaze.

Ingredients

  • 1 prepared 9-inch (6 ounces) graham cracker crumb crust
  • 2/3 cup (5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Fat Free Milk
  • 1 package (8 ounces) fat free cream cheese, softened
  • 1 large egg
  • 1/2 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon grated lemon peel
  • 1 1/2 to 2 cups halved fresh strawberries
  • 3 tablespoons strawberry jelly, warmed

Instructions

  1. PREHEAT oven to 325° F.
  2. PLACE evaporated milk, cream cheese, egg, sugar, flour and lemon peel in blender; cover. Blend until smooth. Pour into crust.
  3. BAKE for 35 to 40 minutes or until center is set. Cool completely in pan on wire rack. Arrange strawberries on top of pie; drizzle with jelly. Refrigerate for 2 hours before serving.

Variation: Prep: 10 mins; Cooking: 35 mins

Number of servings (yield): 8

Meal type: Dessert

Submitted by: Nestlé USA

Cocktail Hour Grilled Cheese

Summary: This dish is wonderful if served with a chilled white wine, it adds flavor to every bite.

Ingredients

  • 8 oz. Tub of Philadelphia Cream Cheese Onion & Chive
  • 1 Loaf of Parmesan Cheese French Bread
  • 1/4 cup Extra Virgin Olive Oil
  • 1/4 cup Balsamic Venerate
  • 1 tbs. Garlic Salt
  • 1 tsp. Ground Black Pepper
  • 1 tsp. Table Salt
  • 1 cup Chopped Red Onion
  • 1 cup Chopped Green Onion (use the stems as well)
  • 1/2 cup Sliced Cherry Tomatoes
  • 1/4 cup Finley Chopped Baby Dill
  • Parmesan Shredded Cheese to taste

Instructions

  1. In a medium size mixing bowl combine 1/4 cup Extra Virgin Olive Oil, 1/4 cup Balsamic Venerate, 1 tbs. Garlic Salt, 1 tsp. Ground Black Pepper & 1 tsp. Table Salt. Mix well and set aside.
  2. In a separate medium size mixing bowl combine 8 oz. Tub of Philadelphia Cream Cheese Onion & Chive, 1 cup Chopped Red Onion, 1 cup Chopped Green Onion (use the stems as well), 1/2 cup Sliced Cherry Tomatoes & 1/4 cup Finley Chopped Baby Dill. Mix well and see aside.
  3. Slice the loaf of Parmesan Cheese French Bread into about 1 inch thick slices (one loaf of bread should make at least 8 sandwiches).
  4. Take the Philadelphia Cream cheese mixture and spread a layer over each individually sliced piece of bread. Place a piece of bread on top of another (this is where you will make the sandwich).
  5. In a large frying skillet heat extra virgin olive oil to about 200 degrease F. (medium heat) and place each closed sandwich into the pan and fry for no more then 2 minuets (turn the sandwich with tongs every 15-20 seconds). Continue this until all sandwiches are fried, then place on a platter lined with paper towels for drying (about 5 minuets).
  6. Once the sandwiches have cooled slice each sandwich into threes and place on a serving platter with a toothpick in the center of each individual sandwich. Poor the balsamic vinegar/ extra virgin olive oil mixture over each sandwich and on the platter for looks. Then sprinkle parmesan cheese over the platter and serve.

Meal type: Appetizer

Submitted by: Bobbi Pack

Spicy Bean "Quesadillas"

Summary: Cinco de Mayo Recipe!

Ingredients

  • 2 oz. KRAFT 2% Milk Cheddar Cheese
  • 24 TRISCUIT Crackers
  • 1/4 cup TACO BELL® HOME ORIGINALS® Refried Beans
  • 1/4 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Medium Salsa

Instructions

  1. CUT cheese into 6 slices; cut each slice crosswise in half. Top 12 crackers with beans, cheese and salsa. Cover with remaining crackers to make 12 sandwiches.
  2. PLACE 6 cracker sandwiches on microwaveable plate. Microwave on HIGH 10 to 15 sec. or until cheese is melted. Repeat.

Variation: Garnish with black olive slices and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

Cooking time (duration): prep: 5 min total: 5 min

Number of servings (yield): 12

Meal type: Appetizer

Submitted by: Kraft and Healthy Living

Raspberry-Lemon Parfaits

Summary: Layers of fresh raspberries and crushed KEEBLER FUDGE STRIPES cookies

Ingredients

  • 3 containers (6 oz. each) ow-fat lemon yogurt
  • 3/4 cup frozen reduced-fat non-dairy whipped topping, thawed
  • 1 1/2 teaspoons grated lemon peel
  • 2 cups fresh red raspberries or sliced strawberries
  • 8 Keebler® Fudge Stripes™ Original cookies (coarsely crushed)
  • Frozen reduced-fat non-dairy whipped topping, thawed (optional)
  • 2 Keebler® Fudge Stripes™ Original cookies (halved)

Instructions

  1. In medium bowl fold together yogurt, the 3/4 cup whipped topping and lemon peel.
  2. In 4 parfait glasses or dessert dishes alternate layers of yogurt mixture, raspberries and crushed KEEBLER FUDGE STRIPES cookies. Garnish each parfait with dollop of whipped topping and lemon wedge, if desired. Top each parfait with cookie half. Serve immediately or cover and refrigerate for up to 24 hours.

Cooking time (duration): Prep Time: 15 minutes Total Time: 15 minutes

Number of servings (yield): 4

Meal type: Dessert

Submitted by: Kellogg's

Corn Flake Jumbles

Summary: Corn Flake Jumbles Oh, what a delight! These cookies brim with walnuts, dates and Kellogg's Corn Flakes® cereal.

Ingredients

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup margarine or butter, softened
  • 1/2 cup sugar
  • 1 egg, well-beaten
  • 1/2 teaspoon vanilla
  • 1 1/2 tablespoons milk
  • 1/2 cup chopped walnuts
  • 1/2 cup finely cut dates
  • 2 cups Kellogg's Corn Flakes® cereal
  • --or--
  • 1/2 cup Kellogg's® Corn Flake Crumbs

Instructions

  1. Stir together flour, baking powder, soda and salt. Set aside.
  2. In medium mixing bowl, beat margarine and sugar until thoroughly
  3. combined.
  4. Add egg, vanilla and milk. Beat well. Add flour mixture, mixing until combined. Stir in walnuts and dates.
  5. Place KELLOGG'S CORN FLAKES cereal in shallow dish or pan.
  6. Roll teaspoonfuls of dough in cereal. Place on baking sheet coated with cooking spray. Flatten slightly.
  7. Bake at 375° F about 12 minutes or until golden brown.Cool completely on wire racks. Store in airtight container.

Cooking time (duration): Prep time: 30 min Total time: 1 hours 15 min

Number of servings (yield): 32 Cookies

Meal type: Dessert

Submitted by: Kellogg's

Citrus Cheesecake Bars

Summary: Refreshing Citrus Cheesecake Bars are great for entertaining or special family gatherings.

Ingredients

  • Nonstick cooking spray
  • 1 cup all-purpose flour
  • 1/3 cup unsalted butter, melted and cooled slightly
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon grated lemon peel
  • 1 package (8 ounces) light cream cheese, at room temperature
  • 1 can (14 ounces) NESTLÉ CARNATION or NESTLÉ LA LECHERA Sweetened Condensed Milk
  • 1/2 cup fresh squeezed lime or lemon juice
  • 1 to 2 tablespoons grated lime or lemon peel
  • Powdered sugar
  • Additional lime peel for garnish

Instructions

  1. PREHEAT oven to 350° F. Line 8- or 9-inch-square baking pan with foil, making sure edges fold over pan. Spray with nonstick cooking spray.
  2. COMBINE flour, butter, granulated sugar, salt and lemon peel in medium bowl; stir to combine. Press firmly into prepared pan.
  3. BAKE for 20 minutes or until golden. Cool on wire rack while making filling.
  4. BEAT cream cheese in large mixer bowl until smooth. Beat in sweetened condensed milk. Stir in lime juice and lime peel. Pour into crust.
  5. BAKE for 28 to 30 minutes or until edges puff slightly but center still moves slightly. Cool completely in pan on wire rack. Cover; refrigerate for several hours. Lift from pan with foil; cut into bars. Dust with powdered sugar; grate lime peel over bars.

Cooking time (duration): Prep Time: 20 mins Cooking Time: 48 mins

Number of servings (yield): 16

Meal type: Dessert

Submitted by: Nestlé USA

Orange Vanilla Bliss

Summary: The fresh flavors in this blender-made Orange Vanilla Bliss will make starting your day a real joy!

Ingredients

  • 1 cup freshly squeezed orange juice
  • 1/4 cup Vanilla Flavor NESTLÉ COFFEE-MATE NATURAL BLISS All-Natural Low Fat Coffee Creamer
  • 1/2 frozen or room temperature banana
  • 1/2 cup ice cubes

Instructions

  1. PLACE orange juice, Coffee-mate, banana and ice in blender; cover.
  2. Blend until smooth.

Cooking time (duration): Preparation Time: 5 mins

Number of servings (yield): 2

Meal type: Beverage

Submitted by: Nestlé USA

Easter Bunny Pudding Desserts

Summary: Fun for kid's to help decorate!

Ingredients

  • 2 cups cold milk
  • 1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding
  • 8 CAMEO Creme Sandwich Cookies
  • 8 each jelly beans and gumdrops
  • 8 pieces red string licorice, cut into thirds
  • Decorating icings and gels

Instructions

  1. POUR milk into medium bowl. Add dry pudding mix; beat with wire whisk 2 minutes. Let stand 5 minutes.
  2. SPOON evenly into 4 dessert dishes. Refrigerate until ready to serve.
  3. INSERT 2 cookies into 1 side of each dish to make the "bunny's ears, then decorate with candies, licorice and decorating icings and gels as desired for the faces.

Variation: Prepare as directed, using JELL-O Banana Flavor Instant Pudding.

Cooking time (duration): prep: 10 min total: 15 min

Number of servings (yield): 4

Meal type: Dessert

Submitted by: Kraft

Crunchy Chicken Nuggets

Summary: Serve your kids these crunchy chicken nuggets for lunch. They'll love the taste and you'll love the fact that they're lower in fat than the popular restaurant-style chicken nuggets.

Ingredients

  • 2 egg whites
  • 1 tablespoon water
  • 2 1/2 cups Kellogg's® Rice Krispies® cereal
  • 1 1/2 teaspoons paprika*
  • 1 teaspoon seasoned salt*
  • 1/8 teaspoon garlic powder*
  • 1/8 teaspoon onion powder*
  • 1 pound boneless, skinless chicken breasts
  • 1 tablespoon butter or margarine, melted
  • 1/4 cup reduced-fat ranch salad dressing

Instructions

  1. In shallow dish combine egg whites and water. On large sheet of wax paper combine KELLOGG'S RICE KRISPIES cereal, paprika, seasoned salt, garlic powder and onion powder.
  2. Cut chicken into 1 1/2-inch pieces. Dip chicken pieces into egg white mixture, coating all sides. Roll in cereal mixture. Place in single layer on ungreased baking sheet. Drizzle with melted butter. Bake at 450°F about 12 mintues or until no longer pink in center.
  3. Serve warm with salad dressing as dipping sauce.

Variation: *Note: For a different flavor, substitute 1 package (1.25 oz.) reduced-sodium taco seasoning for the paprika, seasoned salt, garlic powder and onion powder.

Cooking time (duration): Prep time: 20 min Total time: 35 min

Number of servings (yield): 4 main dish, 8 appetizer

Meal type: Main Dish

Submitted by: Kellogg's

Crispix Mix® Original Recipe with Cheez-it® Original Snack Crackers

Summary: Keep this casual snack on hand for last-minute parties.

Ingredients

  • 5 cups Kellogg's® Crispix® cereal
  • 5 cups Sunshine® Cheez-It® Original snack crackers
  • 3 tablespoons butter or margarine, melted
  • 4 teaspoons Worcestershire sauce
  • 2 teaspoons lemon juice
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon onion salt

Instructions

  1. In 13 x 9 x 2-inch baking pan combine KELLOGG'S CRISPIX cereal and SUNSHINE CHEEZ-IT crackers. Set aside.
  2. Stir together remaining ingredients. Drizzle over cereal mixture. Stir until evenly coated.
  3. Bake at 250° F for 45 minutes, stirring every 15 minutes. Spread on paper towels. Cool completely. Store in airtight container.
  4. MICROWAVE DIRECTIONS: In large microwave safe bowl combine KELLOGG'S CRISPIX cereal and SUNSHINE CHEEZ-IT crackers. Set aside.
  5. Stir together remaining ingredients. Drizzle over cereal mixture. Stir until evenly coated.
  6. Microwave at high for 4 minutes, stirring after 2 minutes. Spread on paper towels. Cool completely. Store in airtight container.
  7. Microwave cooking times may vary.

Variation: Light butter or reduced calorie margarine can be substituted for regular butter or margarine.

Cooking time (duration): Prep Time: 10 Mins. Total Time: 55 Mins.

Number of servings (yield): 20

Meal type: Snack

Submitted by: Kellogg's

Chocolate Chip Easter Baskets

Summary: These adorable Chocolate Chip Easter Baskets are a special springtime treat to be remembered.

Ingredients

  • 1 package (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
  • 1 cup prepared white frosting
  • Green food coloring
  • 1/4 cup sweetened flaked coconut
  • WONKA® SweeTARTS® or SPREE® Jelly Beans
  • Thin-string licorice, various colors, cut into 3-inch pieces for basket handles (optional)

Instructions

  1. PREHEAT oven to 350° F. Grease and flour 24 mini-muffin cups. Place one square of cookie dough into each cup.
  2. BAKE for 14 to 17 minutes or until golden brown. Remove pans to wire rack. If licorice handles are to be added, with tip of wooden pick, make two holes opposite each other on top edge of cup. Make sure holes are the same size as the width of the licorice. This is best done when cups are very warm. Cool cups completely in pans on wire rack. With tip of butter knife, remove cookie cups from muffin pans. Arrange on serving platter.
  3. COMBINE frosting and a few drops of food coloring in small bowl, adding additional food coloring until desired shade is reached.
  4. DISSOLVE a few drops of food coloring in 1/4 teaspoon water in small, resealable food storage plastic bag. Add coconut. Seal bag and shake to evenly coat coconut.
  5. SPOON a small amount of frosting onto the top of each cup. Add a pinch of tinted coconut. Top grass with SweeTarts Jelly Beans. Insert ends of licorice into small holes in cups for handles.

Variation: Thin-string licorice, various colors, cut into 3-inch pieces for basket handles (optional)

Cooking time (duration): Prep: 45 mins Cooking: 14 mins

Number of servings (yield): 24 baskets

Meal type: Dessert

Submitted by: Nestlé USA

Cinnamon Sugar Coffee Cake

Summary: Serve this classic coffee cake topped with sweet cinnamon and sugar streusel at your next brunch. Carnation® Nonfat Dry Milk helps to keep it moist longer, so feel free to make this a day ahead!

Ingredients

  • 2 1/2 cups all-purpose baking mix
  • 1/2 cup dry NESTLÉ® CARNATION® Instant Nonfat Dry Milk
  • 1/3 cup plus 1 tablespoon butter, softened
  • 1/2 cup packed brown sugar, divided
  • 1/4 cup plus 2 tablespoons granulated sugar, divided
  • 3 large eggs
  • 1/2 cup water
  • 1 teaspoon ground cinnamon

Instructions

  1. PREHEAT oven to 350° F. Grease 9-inch-square baking pan.
  2. COMBINE baking mix and dry milk in small bowl. Beat 1/3 cup butter, 1/4 cup brown sugar and 1/4 cup granulated sugar in large mixer bowl until creamy. Add eggs and water; beat on medium speed for 2 minutes until blended. Gradually beat in baking mix mixture just until blended.
  3. COMBINE remaining 1/4 cup brown sugar, 2 tablespoons granulated sugar, 1 tablespoon butter and cinnamon in small bowl.
  4. SPREAD batter into prepared pan. Sprinkle cinnamon-sugar mixture over batter. Poke round end of wooden spoon randomly into batter to form streusel ribbons in cake.
  5. BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Serve warm. Store any remaining cake tightly covered.

Cooking time (duration): Prep: 20 mins Cooking: 30 mins

Number of servings (yield): 12

Meal type: Breakfast

Submitted by: Nestlé USA

Apple Glazed Carrots

Summary: The blending of apple juice and honey enhances the natural sweetness of baby carrots.

Ingredients

  • 1 cup Apple NESTLÉ® JUICY JUICE® All Natural 100% Juice
  • 1 1/2 teaspoons cornstarch
  • 1 pound baby carrots
  • 1 tablespoon butter or margarine
  • 1 teaspoon honey
  • 1/4 teaspoon salt

Instructions

  1. COMBINE Juicy Juice and cornstarch in small bowl; mix until smooth.
  2. COOK carrots in boiling water for 10 minutes or until crisp-tender; drain. Return to pan; add butter, honey and salt. Add Juicy Juice mixture; cook over low heat, stirring occasionally, for 5 minutes or until glaze is thickened.

Cooking time (duration): Preparation Time: 5 mins Cooking Time: 15 mins

Number of servings (yield): 4

Meal type: Side Dish

Submitted by: Nestlé USA

Eggo® Waffles with Carmelized Bananas and Yogurt

Summary: These banana-topped waffles are "fast food" in the best possible sense. Orange juice enlivens the hot, caramelized banana pieces topping the tasty waffles.

Ingredients

  • 8 Kellogg's Eggo Homestyle waffles
  • 4 large ripe bananas
  • 1/4 cup orange juice
  • 2 cups fat-free or reduced-fat plain or vanilla Greek yogurt
  • 1/4 cup slivered almonds, toasted

Instructions

  1. Heat KELLOGG'S EGGO HOMESTYLE waffles according to package directions.
  2. Meanwhile, lengthwise cut bananas in half. Crosswise cut each half into two pieces. In large nonstick skillet coated with cooking spray place banana pieces, cut side down. Cook over medium-high heat about 2 minutes or until lightly browned. Carefully turn. Add orange juice. Cook, frequently shaking skillet, about 1 minute more or until banana pieces soften. 3. Top waffles with banana pieces. Pour any remaining juices from skillet over waffles and bananas. Top with yogurt. Sprinkle with almonds.

Cooking time (duration): Prep time: 10 min Total time: 10 min

Number of servings (yield): 4

Meal type: Breakfast

Submitted by: Kellogg's

Olive Cheese Spread

Summary: Goes great with Keebler Town House Original crackers

Ingredients

  • 4 ounces cream cheese, softened
  • 1/4 cup low-fat plain yogurt
  • 2 tablespoons sliced green onion
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup chopped pimento-stuffed green olives
  • 1/2 cup chopped pitted black olives
  • 1/2 cup shredded Cheddar cheese
  • Keebler® Town House® Original crackers

Instructions

  1. In small bowl stir togther cream cheese, yogurt, onion and pepper. Stir in green olives, black olives and Cheddar cheese. Refrigerate at least 1 hour to blend flavors. Serve with crackers.

Meal type: Snack

Submitted by: Kellogg's

Kashi 7 Whole Grain Flakes-Crusted Halibut

Summary: Learn how to create a versatile crust that dresses halibut or any meaty fish. An Asian sauce with soy, ginger, and bok choy enhances the fillet.

Ingredients

  • 12 ounces wild-caught halibut fillets, cut in two pieces
  • 1 free-range egg white, whipped
  • 1 cup Kashi® 7 Whole Grain Flakes cereal, ground
  • 2 tablespoons extra virgin olive oil
  • 1 cup organic carrots, sliced
  • 1 cup organic bok choy, sliced
  • 1/3 cup organic scallions, sliced
  • 1 teaspoon dark agave nectar
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon fresh ginger root, grated
  • 1 tablespoon rice wine vinegar (preservative-free)
  • 1 tablespoon cilantro, chopped
  • 1 teaspoon sesame oil
  • Salt and pepper

Instructions

  1. Preheat oven to 350° degrees
  2. Dip one side of the halibut in the egg white and then into the Kashi® 7 Whole Grain Flakes cereal to form a crust of that will adhere to the fish. Set in the refrigerator to get firm, about an hour.
  3. Heat an ovenproof sauté pan to medium heat. Place half of the olive oil in and let it get hot. Place the fish crust side down in the pan. Cook on this side for about two minutes or until golden brown.
  4. Flip to the other side and place the ovenproof pan in the oven for about five minutes or until the juices that come out are white in color.
  5. Remove the pan from the oven and place the fish on a dish to rest. Meanwhile in the same pan, over medium heat add the other tablespoon of olive oil and let it get hot.
  6. Now, add all of the vegetables; the carrots, bok choy, and scallions and cook while stirring, about five minutes.
  7. Next add the dark agave nectar, soy sauce, ginger, and rice wine vinegar to the pan, stir together and cook for an additional minute.
  8. Toss in the cilantro and sesame oil, stir once more and divide between two plates.
  9. Top the stir-fry with the Kashi crusted halibut and serve.

Cooking time (duration): Preparation Time: 45 minutes

Number of servings (yield): 2

Meal type: Main Dish

Submitted by: Kellogg's

Grasshopper Parfaits

Summary: Use OREO Cookies, JELL-O Chocolate Instant Pudding and COOL WHIP Whipped Topping!

Ingredients

  • 15 OREO Cookies, finely chopped (about 1-1/2 cups)
  • 10 chocolate-covered mint patties, finely chopped (about 1/2 cup)
  • 2pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding
  • 1qt. (4 cups) cold milk
  • 2 to 4drops green food coloring
  • 2 cups thawed COOL WHIP Whipped Topping

Instructions

  1. COMBINE chopped cookies and mint patties.
  2. BEAT pudding mixes and milk with whisk 2 min. Let stand 5 min. Meanwhile, stir food coloring into COOL WHIP until well blended.
  3. LAYER half each of the pudding, COOL WHIP and cookie mixture evenly in 12 parfait glasses or dessert glasses. Repeat layers. Refrigerate 30 min.

Variation: Substitute OREO Cool Mint Creme Cookies for the regular OREO Cookies.

Meal type: Dessert

Submitted by: Kraft

Beef and Guinness Stew

Summary: Great for St. Paddy's Day and all winter long!

Ingredients

  • 2 lbs stewing beef
  • 3 tablespoons oil
  • 2 tablespoons flour
  • Salt & freshly ground black pepper
  • Pinch of cayenne
  • 2 large onions, coarsely chopped
  • 1 garlic clove, crushed
  • 2 tablespoons tomato puree, dissolved in 4 tablespoons water
  • 1 1/4 cups Guinness
  • 2 cups largely diced carrots
  • Sprig of fresh thyme
  • Chopped parsley, for garnish

Instructions

  1. Trim the meat of any fat or gristle and cut into 2-inch cubes. Toss beef with 1 tablespoon of the oil. In a small bowl, season the flour with salt, pepper and cayenne. Toss meat with seasoned flour.
  2. Heat remaining 2 tablespoons oil in a large skillet over high heat. Brown the meat on all sides. Reduce the heat, add the onions, crushed garlic and tomato puree to the skillet, cover and cook gently for 5 minutes.
  3. Transfer the contents of the skillet to a casserole and pour half of the Guinness into the skillet. Bring Guinness to a boil and stir to dissolve the caramelized meat juices on the pan. Pour over the meat, along with the remaining Guinness. Add the carrots and thyme. Stir and adjust seasonings. Cover the casserole and simmer over low heat, or in a 300 degree F oven until the meat is tender, 2 to 3 hours.
  4. Garnish the beef with parsley and serve.

Meal type: Soups & Stews

Submitted by: Chinet

Cîroc Peach Bellini

Summary: Perfect for Valentine's Day!

Ingredients

  • 1.25 oz. Cîroc Peach (25 oz. per bottle)
  • 1 splash(es) champagne

Instructions

  1. Combine Cîroc Peach with chilled champagne.

Number of servings (yield): 1

Meal type: Beverage

Submitted by: Diageo

Chocolate Raspberry Mousse Pie

Summary: Sweeten up Valentine’s Day with this delectably rich and indulgent chocolate mousse and fresh raspberry pie. What’s not to love?

Ingredients

  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 2 large egg yolks
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1 container (8 oz.) frozen whipped topping, thawed, divided
  • 1 container (6 oz.) or 1 1/3 cups fresh raspberries, divided
  • 1 (6 oz.) prepared 9-inch chocolate crumb crust

Instructions

  1. WHISK together evaporated milk and egg yolks in medium saucepan. Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; do not boil. Remove from heat; stir in morsels until completely melted and mixture is smooth. Pour into large bowl. Refrigerate for 30 minutes until cool. Gently stir in 2 cups whipped topping.
  2. REFRIGERATE for 2 hours until thickened. Sprinkle 1 cup raspberries over crust. Spoon chilled chocolate mousse over raspberries. Dollop remaining 1 cup whipped topping on center of pie; top with remaining raspberries.

Cooking time (duration): Prep: 20 mins Cooking: 10 mins

Number of servings (yield): 8

Meal type: Dessert

Submitted by: Nestlé USA

After School Muffins

Summary: Serve these muffins for an after school snack that will provide needed fiber to your kids diet.

Ingredients

  • 1 tablespoon sugar
  • 1/2 teaspoon cinnamon
  • 1 1/4 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3 cups Kellogg's Raisin Bran® cereal
  • 1 1/4 cups milk
  • 1 egg
  • 1/4 cup vegetable oil
  • 1/2 cup semi-sweet mini chocolate morsels

Instructions

  1. In small bowl, combine the 1 tablespoon sugar and cinnamon. Set aside for topping.
  2. Stir together flour, the 1/2 cup sugar, salt and baking powder. Set aside.
  3. In large mixing bowl, combine KELLOGG'S RAISIN BRAN cereal and milk. Let stand about 2 minutes or until cereal softens. Add egg, oil and chocolate morsels. Beat well. Add flour mixture,stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray. Sprinkle evenly with sugar-cinnamon topping.
  4. Bake at 400°F for about 20 minutes or until lightly browned. Serve warm.

Cooking time (duration): Prep time: 10 min Total time: 30 min

Number of servings (yield): 12

Meal type: Breakfast

Submitted by: Kellogg's

Big Game Mix

Summary: Fans of the big game like their snack mix with big flavor! This onion- and garlic-infused combination fits the bill.

Ingredients

  • 5 cups Kellogg's® Crispix® cereal
  • 5 cups Sunshine® Cheez-It® Cheddar Jack crackers
  • 1 cup small pretzel twists
  • 1 cup whole almonds (optional)
  • 1/4 cup vegetable oil
  • 2 tablespoons Worcestershire sauce
  • 4 teaspoons lemon juice
  • 1 teaspoon celery salt
  • 1 teaspoon garlic salt
  • 1 teaspoon onion salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

Instructions

  1. In 17 x 11 x 2-inch baking pan combine KELLOGG'S CRISPIX cereal, SUNSHINE CHEEZ-IT CHEDDAR JACK crackers, pretzels and almonds (if desired). Set aside.
  2. Stir together remaining ingredients. Drizzle over cereal mixture. Stir until evenly coated.
  3. Bake at 250°F for 45 minutes, stirring every 15 minutes. Spread on paper towels. Cool completely. Store in airtight container.

Cooking time (duration): Prep time: 10 min Total time: 55 min

Number of servings (yield): 24 servings

Meal type: Snack

Submitted by: Kellogg's

Cupid's Cherry Cheesecakes

Summary: Treats for your Valentine

Ingredients

  • 12 NILLA Wafers
  • 2pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 3/4 cup sugar
  • 2 eggs
  • 3/4 cup cherry pie filling

Instructions

  1. PREHEAT oven to 350°F. Place 1 wafer in bottom of each of 12 paper-lined medium muffin pan cups; set aside.
  2. BEAT cream cheese and sugar in small bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, mixing just until blended after each addition. Spoon evenly into prepared muffin cups, filling each cup 2/3 full.
  3. BAKE 30 minutes. Turn off oven; open oven door slightly. Let stand in oven 30 minutes. Remove from oven; cool completely. Top with pie filling. Refrigerate at least 1 hour before serving. Store leftover cheesecakes in refrigerator.

Variation: Garnish with fresh mint sprigs just before serving.

Cooking time (duration): Prep: 15 min Total: 2 hr 45 min

Number of servings (yield): 12 servings

Meal type: Dessert

Submitted by: Kraft Foods

Roasted Vegetable Soup

Summary: Puréed deliciousness - a comforting start to the new year.

Ingredients

  • 1 small (about 2 pounds) butternut squash, peeled, seeded and cut into 1 1/2-inch pieces
  • 3 cups (1 large) peeled and very coarsely chopped sweet potato
  • 1 cup (1 large) peeled and thickly sliced parsnip
  • 1 cup (1 medium) thickly sliced leek (white and pale green parts only)
  • 3 large cloves garlic, peeled
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons MAGGI Granulated Chicken Flavor Bouillon
  • 3 cups water, divided
  • 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Fat Free Milk
  • 1/4 teaspoon crushed red pepper
  • 1/4 to 1/2 teaspoon finely chopped fresh sage
  • Roasted pepitas (optional)

Instructions

  1. PREHEAT oven to 425° F. Line shallow roasting pan with foil.
  2. PLACE squash, sweet potato, parsnip, leek and garlic in pan; drizzle with oil. Sprinkle with bouillon; toss to coat.
  3. BAKE for 15 minutes; stir. Bake for an additional 10 to 15 minutes or until tender.
  4. PUREE half of roasted vegetables with about 1 1/2 cups water in food processor or blender; cover and process until smooth or until desired consistency. Add more water as needed for processing. Pour into large saucepan. Repeat with remaining vegetables and remaining water.
  5. STIR in evaporated milk, crushed red pepper and sage. Heat over medium-high heat until heated through. Serve with pepitas sprinkled over top.

Cooking time (duration): Prep: 25 mins Cooking: 30 mins

Number of servings (yield): 4 main-dish or 8 side-dish

Meal type: Side Dish

Submitted by: Nestle USA

Cereal Coconut Squares

Summary: A rich, sweet glaze binds peanuts, coconut and two of kids' favorite cereals into a family-pleasing bar.

Ingredients

  • 1 1/2 cups Kellogg's Corn Flakes® cereal
  • 1 1/2 cups Kellogg's® Rice Krispies® cereal
  • 1 cup flaked coconut
  • 1/2 cup salted peanuts
  • 1/2 cup half and half
  • 1/2 cup light corn syrup
  • 1/2 cup sugar

Instructions

  1. In large mixing bowl, coated with cooking spray, combine KELLOGG'S CORN FLAKES cereal, KELLOGG'S RICE KRISPIES cereal, coconut and peanuts.
  2. In 2-quart saucepan, combine half and half, corn syrup and sugar. Cook over medium heat, stirring occasionally to 240° F (soft ball in cold water).
  3. Remove from heat.
  4. Pour syrup over cereal mixture, coating evenly.
  5. Press mixture into 9 x 9 x2-inch pan coated with cooking spray.
  6. Cool completely. Cut into squares. Store in airtight container.

Cooking time (duration): Prep time: 30 min Total time: 1 hours 30 min

Number of servings (yield): 18

Meal type: Dessert

Submitted by: Kellogg's

Awesome Italian Hoagie Dip

Summary: Great for Game Day!

Ingredients

  • 1/3 pound deli-roasted turkey breast, chopped
  • 1/4 pound Genoa salami, chopped
  • 1/4 pound provolone cheese, chopped
  • 1/2 cup sliced green onions
  • 1/2 cup mayonnaise
  • 4 drained pickled pepperoncini peppers, chopped
  • 2 tablespoons zesty Italian vinaigrette salad dressing
  • 1/4 teaspoon crushed red pepper
  • 2/3 cup seeded and chopped roma tomatoes
  • 112 Keebler® Town House ® Flipsides® Original Crackers or Keebler® Town House ® Flipsides® Cheddar Crackers

Instructions

  1. In medium bowl stir together turkey, salami, cheese, green onions, mayonnaise, pepperoncini peppers, salad dressing and red pepper. Cover and refrigerate at least 1 hour.
  2. Just before serving, stir in tomatoes. Serve with KEEBLER TOWN HOUSE FLIPSIDES Original crackers.

Cooking time (duration): Prep: 20 Min Total Time: 1 Hr 20 Min

Number of servings (yield): 28

Meal type: Snack

Submitted by: Kellogg's

Baileys Caramel Apple

Summary: Best served with: Baileys Caramel Irish Cream

Ingredients

  • 2 oz. Baileys Caramel Irish Cream (25 oz. per bottle)
  • 0.5 oz. Smirnoff Green Apple Flavored Vodka (25 oz. per bottle)
  • 1 dash(es) Goldschlager (25 oz. per bottle)

Instructions

  1. Pour Baileys® and Smirnoff® Green Apple into an ice-filled shaker
  2. Shake and strain into a collins glassed filled with ice
  3. Float Goldschlager® on top
  4. Garnish with a cinnamon stick

Number of servings (yield): 1 serving

Meal type: Beverage

Submitted by: Diageo

Christmas Morning Spinach Bacon Cheese Quiche

Summary: My kids love Christmas morning and all the gifts that come along with it.

Ingredients

  • 4-5 eggs
  • Black Pepper
  • Salt
  • 1 bag of Kraft cheese your choice
  • 1 pack of Frozen spinach thawed and drained
  • ½ an onion chopped
  • 2 Tblspn of milk
  • 6-8 Bacon slices chopped
  • 1 frozen pie crust

Instructions

  1. Preheat Oven to 400°
  2. Place pie crust in oven on a cookie sheet for 5-7 min until bottom is brown. This prevent a soggy crust.
  3. Saute the chopped onions, bacon and spinach together until onions are translucent and bacon is done. Remove bacon and crumble.
  4. Add milk to cracked eggs in a bowl and began to whip them. Then add cheese salt and pepper and whip again.
  5. Place Bacon spinach and onion mixture in bottom of crust and top with leftover cheese.
  6. Pour egg mixture in and top with more cheese.
  7. Bake at 400° for 35-40 min.
  8. Enjoy!

Meal type: Breakfast

Submitted by: Krystel from Army Wife 101

Captain's Nog

Summary: A great drink for the holidays!

Ingredients

  • 1.5 oz. Captain Morgan Original Spiced (25 oz. per bottle)
  • 4 oz. eggnog
  • 1 pinch nutmeg

Instructions

  1. Pour Captain Morgan Original Spiced Rum into a small highball glass and add eggnog
  2. Stir together, top with nutmeg and serve

Number of servings (yield): 1 serving

Meal type: Beverage

Submitted by: Diageo

CARNATION® Famous Fudge

Summary: This five-star recipe makes an unforgettably delectable holiday gift!

Ingredients

  • 1 1/2 cups granulated sugar
  • 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
  • 2 tablespoons butter or margarine
  • 1/4 teaspoon salt
  • 2 cups miniature marshmallows
  • 1 1/2 cups (9 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1/2 cup chopped pecans or walnuts (optional)
  • 1 teaspoon vanilla extract

Instructions

  1. LINE 8-inch-square baking pan with foil.
  2. COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
  3. STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.
  4. FOR MILK CHOCOLATE FUDGE:
  5. SUBSTITUTE 1 3/4 cups (11.5-oz. pkg.) NESTLE® TOLL HOUSE® Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels.
  6. FOR BUTTERSCOTCH FUDGE:
  7. SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels for Semi-Sweet Chocolate Morsels.
  8. FOR PEANUTTY CHOCOLATE FUDGE:
  9. SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLE® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels and 1/2 cup chopped peanuts for pecans or walnuts.

Cooking time (duration): Prep Time: 10 mins Cooking Time: 6 mins

Number of servings (yield): 24 servings (2 pieces per serving)

Meal type: Dessert

Submitted by: Nestle USA

Spicy Cajun Crispix Mix®

Summary: Hot and spicy Cajun flavors add a real kick to this crispy, snack mix.

Ingredients

  • 7 cups Kellogg's® Crispix® cereal
  • 2 cups Sunshine® Cheez-It® White Cheddar crackers
  • 1 cup miniature pretzel twists
  • 1/4 cup butter or margarine, melted
  • 1/2 teaspoon dried basil leaves
  • 1/2 teaspoon dried oregano leaves
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon paprika
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon ground red pepper

Instructions

  1. In 13 x 9 x 2-inch baking pan combine KELLOGG’S CRISPIX cereal, SUNSHINE CHEEZ-IT White Cheddar crackers and pretzels. Set aside.
  2. Stir together remaining ingredients. Drizzle over cereal mixture. Stir until evenly coated.
  3. Bake at 250°F for 45 minutes, stirring every 15 minutes. Spread on paper towels. Cool completely. Store in airtight container.

Cooking time (duration): Prep Time: 15 minutes Total Time: 1 hour

Number of servings (yield): 20 servings

Meal type: Snack

Submitted by: Kellogg's

Rice Krispies Tree Trimmer Treats™

Summary: Spruce up Santa's snack with your little helpers by decorating each tasty ornament shape with frosting and Christmas-colored M&M's® candies.

Ingredients

  • 12 (6-inch lengths) red or black string licorice
  • 12 miniature marshmallows
  • 3 tablespoons butter or margarine
  • 1 package (10 oz., about 40) regular marshmallows
  • - or -
  • 4 cups miniature marshmallows
  • 6 cups Kellogg's® Rice Krispies® cereal
  • Frosting
  • M&M'S® Brand Chocolate Candies

Instructions

  1. Fold each licorice piece in half and push ends through centers of 12 marshmallows. Set aside.
  2. In large saucepan melt butter over low heat. Add 10 ounces marshmallows and stir until completely melted. Remove from heat. Add KELLOGG’S RICE KRISPIES cereal. Stir until well coated.
  3. Using 1/2-cup measuring cup coated with cooking spray divide warm cereal mixture into 12 portions. Using buttered hands shape each portion into ornament shape around licorice ends. Cool. Decorate with frosting and M&M’S Brand Chocolate Candies. Best if served the same day.

Variation: MICROWAVE DIRECTIONS: In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 through 3 above.

Cooking time (duration): Prep Time: 20 minutes Total Time: 40 minutes

Number of servings (yield): 12 servings

Meal type: Dessert

Submitted by: Kellogg's

Sparkling Tree Cakes

Summary: With their built-in portion control, these cakes make great holiday treats!

Ingredients

  • 1 pkg. (2-layer size) yellow cake mix
  • 1/4 tsp. green food coloring
  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 1 cup powdered sugar
  • 1-1/2 cups thawed COOL WHIP Whipped Topping
  • 16 peppermint sticks (3 inch)
  • 1/2 cup BAKER'S ANGEL FLAKE Coconut
  • 2 squares BAKER'S Semi-Sweet Chocolate, chopped
  • 1/4 cup PLANTERS Dry Roasted Peanuts, chopped
  • Assorted Christmas candy
  • Colored sugar

Instructions

  1. HEAT oven to 350°F.
  2. PREPARE cake batter as directed on package; tint with food coloring. Pour evenly into 2 greased and floured 9-inch round pans.
  3. BAKE as directed on package. Cool in pans 10 min.; remove to wire racks. Cool completely.
  4. BEAT cream cheese and powdered sugar with mixer until well blended. Stir in COOL WHIP with whisk. Spread onto tops and sides of cakes.
  5. CUT each cake into 8 wedges to resemble Christmas trees. Insert peppermint stick into curved side of each cake for the tree trunk. Decorate with remaining ingredients.

Cooking time (duration): Total time: 1 hr 20 min Prep: 20 min

Number of servings (yield): 16 servings

Meal type: Dessert

Submitted by: Kraft Foods

Big Game Bean Dip

Summary: Great football game snack!

Ingredients

  • 1/2 cup crushed tortilla chips
  • 1/2 cup shredded lettuce
  • 1/2 cup chopped onion
  • 1 cup prepared guacamole
  • 1 can diced tomatoes (drained)
  • 1 can refried beans or refried black beans
  • 2 tablespoons taco seasoning
  • 1/2 cup low-fat sour cream plus 1/4 cup for decoration
  • 3/4 cup shredded cheese
  • Sliced olives
  • 3 chopped green onions
  • 1 red bell pepper
  • Tortilla chips (for dipping)

Instructions

  1. Using a Chinet® platter, place crushed tortilla chips on the bottom of the platter.
  2. Layer shredded lettuce, chopped onion, drained tomatoes and guacamole.
  3. In a small mixing bowl, mix the refried beans, taco seasoning and the sour cream together.
  4. Spread on top of the guacamole with a spatula.
  5. Sprinkle cheese around the sides of the Chinet platter.
  6. Slice olives and chopped green onions and place on top of cheese.
  7. Place 1/4 cup sour cream in small plastic bag.
  8. Cut a slit in the corner of the bag to create a piping bag and use to make the lines of the football.
  9. Cut the red bell pepper into small strips and lay across the center line of sour cream to make the "stitches" of the football.

Variation: Experiment with this recipe ... add jalapeños or cilantro if you like it spicy!

Meal type: Appetizer

Submitted by: Chinet

Turkey & Stuffing Croissants

Summary: Great idea for leftover turkey

Ingredients

  • 1-2 cups of shredded turkey
  • 1-2 cups prepared stuffing
  • 1-2 packages of refrigerated croissant rolls
  • 1 (8-oz.) package of cream cheese
  • 1/2 cup butter, melted in a small bowl
  • 1 cup bread crumbs in a small bowl

Instructions

  1. Pre-heat oven to 350 degrees.
  2. Combine shredded turkey and cream cheese in large mixing bowl and set aside next to the bowl of stuffing.
  3. Unroll the dough individually so you have 8 triangles.
  4. Place 1/2 a tablespoon of turkey cream cheese mixture and 1/2 a tablespoon of stuffing on the wide end of the triangle of the dough.
  5. Roll till mixture is secure. At this point, you could roll them in the shape of a croissant or roll into a ball.
  6. Dip each side till coated in butter and then dip in the bread crumbs until coated completely around
  7. Place each croissant on a non-stick cookie sheet and bake for 20-30 minutes until golden brown

Variation: Serve as appetizers or as a meal with green beans, mashed/baked potatoes and rolls. Can be substituted with boiled chopped or shredded chicken.

Meal type: Appetizers or a Meal

Submitted by: Michelle Dudas of militarywivessaving.com

Army Wife 101's Thanksgiving Apple Crisp

Summary: Thanksgiving Apple Crisp

Ingredients

  • 3-4 Granny Smith apples Sliced
  • A few tablespoons of Brown Sugar (adjust to the level of sweetness you like)
  • A few tablespoons of Sweetened Condensed Milk
  • Softened or Melted Butter (your choice)
  • Teaspoon of Cinnamon
  • Half teaspoon of vanilla
  • Topping
  • 1-2 cups of Oats
  • 1 stick of butter cut into pieces
  • A dash of cinnamon
  • Half of teaspoon of vanilla
  • 2 tablespoons of brown sugar and the same amount of white sugar

Instructions

  1. Preheat oven to 350 degree...Oven times may vary
  2. Peel and slice apples
  3. Pour brown sugar , white sugar,and cinnamon in a bowl and toss apples in it.
  4. After apples are coated in the dry mixture add the tablespoons of sweet condensed milk, melted butter and vanilla in and coat apples in that as well.
  5. Pour apples into a baking dish of your choice.
  6. For Crumb topping pour cup of oats in a mixing bowl.
  7. Add butter, cinnamon, both sugars and the vanilla and use a fork or your hands to combine it with the oats until it forms a crumbled mixture.
  8. Evenly drop spoonfuls of the mixture onto the apples
  9. Bake for 35-40 minutes

Variation: I usually serve with alittle caramel drizzled over it along with vanilla ice cream or vanilla flavored whip cream.

Meal type: Dessert

Submitted by: Krystel from Army Wife 101

Orange-Bourbon Mashed Sweet Potatoes

Summary: Uses PHILADELPHIA Cream Cheese Spread!

Ingredients

  • 3 lb. sweet potatoes (about 6 large)
  • 1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
  • 2 Tbsp. butter
  • 2 Tbsp. brown sugar
  • 2 Tbsp. bourbon
  • 1/4 cup chopped fresh parsley
  • 1 tsp. orange zest

Instructions

  1. COOK potatoes in boiling water 30 min. or until tender; drain. Carefully peel potatoes while still hot. Place potatoes in large bowl.
  2. ADD cream cheese spread, butter, brown sugar and bourbon; mash until smooth.
  3. STIR in parsley and zest.

Variation: Non-Alcoholic Version: Substitute 1 tsp. vanilla for the 2 Tbsp. bourbon.

Cooking time (duration): Total Time: 50 min Prep: 10 min

Number of servings (yield): 12 servings, 1/2 cup each

Meal type: Side Dish

Submitted by: Kraft

Thanksgiving Turkey Cookies

Summary: Thanksgiving Turkey Cookies

Ingredients

  • 1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
  • 3/4 cup prepared chocolate frosting
  • 1/3 cup sliced almonds
  • 48 NESTLÉ® TOLL HOUSE® Premier White Morsels
  • 48 NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
  • 24 candy corns
  • 48 pretzel twist pieces for feet

Instructions

  1. PREPARE cookies as directed on package. Cool completely.
  2. FROST cookies with chocolate frosting. Insert 8 to 10 almond slices into frosting for feathers on each cookie. Place two white morsels upside down on each as eyes. Adhere mini morsel pupils to white morsels with frosting. Place candy corns as nose and two pretzel pieces for feet on each.
  3. NOTE: Candy corns can be used for feathers instead of almond slices.

Cooking time (duration): Prep: 30 mins; Cooking: 10 mins

Number of servings (yield): 24 turkeys

Meal type: Dessert

Submitted by: Nestlé USA

Caramel Apple Rice Krispies Treats

Summary: Juicy apple, luscious caramel and yummy chocolate top these Kellogg's Rice Krispies Treats squares.

Ingredients

  • 8 Kellogg's® Rice Krispies Treats® Original bars
  • 12 individually wrapped caramels, unwrapped
  • 3 tablespoons sweetened condensed milk
  • 2 teaspoons butter or margarine
  • 1/2 small apple, cored and cut into 8 sliced
  • 1/4 cup semi-sweet chocolate or white chocolate morsels

Instructions

  1. Place KELLOGG'S RICE KRISPIES TREATS Original bars on wax-paper-lined baking sheet.
  2. In small saucepan combine caramels, condensed milk and butter. Cook and stir over low heat until smooth. Spread about 1 teaspoon of the caramel mixture over each bar. Top with apple slices. Spread remaining caramel mixture over cut edges of apple slices.
  3. In small microwave-safe bowl combine chocolate morsels and shortening. Micro-cook on high for 30 seconds to 1 1/2 minutes or until smooth, stirring every 30 seconds. Drizzle over caramel. Refrigerate about 15 minutes or until chocolate is set.

Cooking time (duration): Prep Time: 20 minutes Total Time: 35 minutes

Number of servings (yield): 8

Meal type: Dessert

Submitted by: Kellogg's

Pumpkin Snickerdoodles

Summary: Pumpkin Snickerdoodles

Ingredients

  • Cookie
  • 8oz softened unsalted butter
  • 1 1/2 cups granulated sugar
  • 1/2 cup canned pumpkin
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 teaspoons vanilla
  • 1 large egg
  • 3 cups flour plus 2 tablespoons
  • Topping
  • 1/3 cup granulated sugar
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon

Instructions

  1. Beat butter with electric mixer on medium speed. Add sugar and pumpkin. Beat until fluffy. Add cream of tartar, salt and baking soda. Mix well.
  2. Add vanilla and egg. Beat until well mixed. Add flour in 3 increments, beating until just incorporated. Cover dough with plastic wrap and chill for 1 hour.
  3. Mix topping ingredients on a Chinet® plate.
  4. Preheat oven to 350 degrees F.
  5. Remove dough from refrigerator. Roll into 1 1/2" balls. Roll balls in sugar topping, covering all sides.
  6. Place on cookie sheet 2 inches apart. Bake 12-14 minutes. Allow cookies to cool 5 minutes, then transfer to cooling rack.

Meal type: Dessert

Submitted by: Chinet

Colossal Candy Corn

Summary: Colossal Candy Corn

Ingredients

  • 3 tablespoons butter or margarine
  • 1 package (10 oz., about 40) regular marshmallows
  • OR
  • 4 cups miniature marshmallows
  • 6 cups Kellogg's® Rice Krispies® cereal
  • Canned frosting or decorating gel
  • Candy corn

Instructions

  1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
  2. Add KELLOGG’S RICE KRISPIES cereal. Stir until well coated.
  3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into candy corn shape using a cookie cutter. Decorate with frosting and/or candy corn. Best if served the same day.
  4. MICROWAVE DIRECTIONS: In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Continue with recipe as directed above. Microwave cooking times may vary.

Cooking time (duration): Prep Time: 15 minutes Total Time: 35 minutes

Number of servings (yield): 12

Meal type: Dessert

Submitted by: Kellogg's

Pumpkin Snickerdoodes

Summary: Pumpkin Snickerdoodes

Ingredients

  • Cookie
  • 8oz softened unsalted butter
  • 1 1/2 cups granulated sugar
  • 1/2 cup canned pumpkin
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 teaspoons vanilla
  • 1 large egg
  • 3 cups flour plus 2 tablespoons
  • Topping
  • 1/3 cup granulated sugar
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon

Instructions

  1. Beat butter with electric mixer on medium speed. Add sugar and pumpkin. Beat until fluffy. Add cream of tartar, salt and baking soda. Mix well.
  2. Add vanilla and egg. Beat until well mixed. Add flour in 3 increments, beating until just incorporated. Cover dough with plastic wrap and chill for 1 hour.
  3. Mix topping ingredients on a Chinet® plate.
  4. Preheat oven to 350 degrees F.
  5. Remove dough from refrigerator. Roll into 1 1/2" balls. Roll balls in sugar topping, covering all sides.
  6. Place on cookie sheet 2 inches apart. Bake 12-14 minutes. Allow cookies to cool 5 minutes, then transfer to cooling rack.
  7. For more recipes, visit http://www.mychinet.com/recipes.

Meal type: Dessert

Submitted by: Chinet

Butterfinger Popcorn Balls

Summary: This Halloween recipe’s “hands-on” preparation is a thrill for kids

Ingredients

  • 6 cups popped popcorn
  • 9 (18.5 grams each) Nestlé Butterfinger Fun Size Candy Bars or 3 (2.1 ounces each) NESTLÉ BUTTERFINGER Candy Bars, chopped
  • 1/4 cup butter
  • 3 1/2 cups miniature marshmallows
  • Nonstick cooking spray

Instructions

  1. COMBINE popcorn and chopped Butterfinger in large bowl, as shown above.
  2. MELT butter in medium saucepan over low heat. Stir in marshmallows. Heat, stirring constantly, until marshmallows are melted and mixture is smooth. Pour over popcorn mixture; quickly toss to coat well.
  3. COAT ice cream or cookie scoop (or your hands) with nonstick cooking spray. Scoop (or shape if you are using your hands) popcorn mixture into 25 1 ½-inch balls, as shown above. Place on wax paper to cool.
  4. WRAP in decorative bags or store in airtight container.

Number of servings (yield): 25 popcorn balls

Meal type: Dessert

Submitted by: Nestle Kitchens

Deluxe Halloween Mud Bars

Summary: Deluxe Halloween Mud Bars

Ingredients

  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup packed brown sugar
  • 1/2 cup (1 stick) butter, softened
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
  • 1/2 cup chopped walnuts
  • Halloween candy corn

Instructions

  1. PREHEAT oven to 375° F. Grease 9-inch-square baking pan.
  3. COMBINE flour, baking soda and salt in small bowl. Beat sugar, butter and vanilla extract in large mixer bowl until creamy. Beat in egg; gradually beat in flour mixture. Stir in 1 1/4 cups morsels and nuts. Spread into prepared baking pan.
  5. BAKE for 20 to 23 minutes. Remove pan to wire rack. Sprinkle with remaining morsels. Let stand for 5 minutes or until morsels are shiny; spread evenly. Top with candy corn. Cool completely in pan on wire rack. Refrigerate for 5 to 10 minutes or until chocolate is set. Cut into bars.

Cooking time (duration): Prep: 20 mins, Cooking: 20 mins, Cooling: 20 mins

Number of servings (yield): 36 bars (3 dozen

Meal type: Dessert

Submitted by: Nestlé USA

Free-Form Harvest Apple Tart

Summary: Free-Form Harvest Apple Tart

Ingredients

  • 1-1/2 cups flour
  • 1/2 cup butter, softened
  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, divided
  • 1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin, divided
  • 2 Golden Delicious apples (3/4 lb.), peeled, thinly sliced
  • 1 tsp. cornstarch
  • 1/2 tsp. ground cinnamon
  • 1/3 cup PLANTERS Sliced Almonds

Instructions

  1. USE pulsing action to process flour, butter and half the cream cheese in food processor until mixture is well blended and starts to pull away from side of container. Shape into ball; wrap tightly with plastic wrap. Refrigerate 1 hour or until chilled.
  2. HEAT oven to 400°F. Roll pastry on lightly floured surface to 14x8-inch rectangle. Place on parchment paper-covered baking sheet; set aside. Mix remaining cream cheese and half the dry gelatin mix until well blended. Spread onto pastry to within 2 inches of edge.
  3. TOSS apples with remaining dry gelatin mix, cornstarch and cinnamon; spoon over cream cheese filling. Fold edge of pastry over apples. (Apples in center of tart will remain exposed.) Sprinkle with nuts.
  4. BAKE 35 min. or until crust is golden brown and apples are tender. Cool.

Cooking time (duration): total time 55 min; prep 20 min

Number of servings (yield): 8

Meal type: Dessert

Submitted by: Kraft

Nesquik "Dirt Cake" Pudding

Summary: Nesquik "Dirt Cake" Pudding

Ingredients

  • 1 package (1.4 ounces) instant sugar free chocolate or 1 package (3.9 ounces) instant chocolate pudding and pie filling mix
  • 2 cups NESTLÉ NESQUIK Refrigerated Ready-to-Drink Chocolate Milk
  • 1 cup crushed chocolate wafer cookies
  • 1/2 cup NESTLÉ NESQUIK Chocolate Flavor Powder or OVALTINE Rich Chocolate Mix
  • 1 container (8 ounces) frozen light whipped topping, thawed
  • 1 package (6.5 ounces) WONKA SLUGGLES Gummies Candy

Instructions

  1. PREPARE pudding according to package directions using Nesquik milk in place of regular milk.
  2. COMBINE cookie crumbs and Nesquik powder in medium bowl; reserve 1/3 cup.
  3. LAYER half of remaining crumb mixture, a couple Sluggles, half of whipped topping and half of pudding evenly in eight 7-ounce glasses or small bowls. Top each with a couple Sluggles, remaining half (not reserved) crumb mixture, remaining pudding and remaining whipped topping. Sprinkle with reserved 1/3 cup crumb mixture. Top with remaining Sluggles.

Cooking time (duration): Preparation Time: 15 min

Number of servings (yield): 8

Meal type: Dessert

Submitted by: Nestlé USA

Spiced-Cherry Cheese Ball

Summary: Spiced-Cherry Cheese Ball

Ingredients

  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese Spread, softened
  • 1 pkg. (10 oz.) CRACKER BARREL Vermont Sharp-White Cheddar Cheese, shredded
  • 1/2 cup dried cherries, chopped
  • 1/4 tsp. pumpkin pie spice
  • 1/2 cup finely chopped PLANTERS Pecans, toasted RITZ Crackers

Instructions

  1. MIX cream cheese and Cheddar until blended. Stir in cherries and spice.
  2. SHAPE into ball; wrap in plastic wrap. Refrigerate at least 2 hours.
  3. ROLL in nuts just before serving. Serve with crackers.

Cooking time (duration): Prep: 15 min, Total: 2 hr 15 min

Number of servings (yield): 24 servings, 2 Tbsp. spread and 5 crackers each

Meal type: Appetizer

Submitted by: Kraft

Jalapeno Cheese-Topped Chips

Summary: Jalapeno Cheese-Topped Chips

Ingredients

  • 1 pkg. (10 oz.) CRACKER BARREL White Cheddar Cheese with Jalapeño Peppers, cut into 20 slices
  • 20 blue corn tortilla chips (1.5 oz.)
  • 1/4 cup chopped red peppers
  • 1 Tbsp. finely chopped fresh cilantro

Instructions

  1. BREAK cheese slices in half.
  2. ARRANGE chips on serving plate.
  3. TOP with cheese, peppers and cilantro.

Cooking time (duration): 10 min

Number of servings (yield): 10

Meal type: Snack

Submitted by: Kraft

Butternut Squash Stew

Summary: Butternut Squash Stew

Ingredients

  • 3 tablespoons olive oil
  • 1 onion, peeled and chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 2 pounds stew beef, cut into 2-inch cubes
  • 1/2 teaspoon salt, plus more to tastes
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 2 tablespoons all-purpose flour
  • 1 cup Marsala wine
  • 1 pound butternut squash, trimmed and cut into 2-inch cubes
  • 1/4 cup chopped sun-dried tomatoes
  • 3 to 4 cups beef broth
  • 2 tablespoons fresh chopped flat-leaf parsley
  • Crusty bread, for serving

Instructions

  1. In a large soup pot heat 3 tablespoons of olive oil "®over medium heat. Add the onions, garlic, rosemary and thyme and sauté until the onions are tender, about 2 "®minutes. Toss the beef cubes in salt and pepper and flour. Turn up the heat to med-high and add the beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes.
  2. Add the Marsala wine. "®Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. Add the butternut squash "®and sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef and squash. Bring the "®stew to a boil over high heat, and then reduce the heat to low and simmer, covered, for 1 hour.
  3. Season the stew "®with additional salt and pepper to taste. Sprinkle with the chopped parsley. Serve with crusty bread "®alongside.

Number of servings (yield): 4

Submitted by: Chinet

Eggo® Waffles with Spiced Apple Compote

Summary: Eggo® Waffles with Spiced Apple Compote

Ingredients

  • 2 baking apples, peeled, cored, and cut into 1/2-inch pieces
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 4 Kellogg's® Eggo® Homestyle waffles

Instructions

  1. In small saucepan combine apples, sugar, lemon juice, cinnamon, nutmeg and allspice. Cook and stir over medium-high heat about 5 minutes or until slightly softened. Reduce heat to medium. Cook, covered, for 12 to 15 minutes or until softened, stirring occasionally. Chill, if desired.
  2. Prepare KELLOGG'S EGGO Homestyle waffles according to package directions. Serve warm with apple mixture on side.

Cooking time (duration): Prep Time: 20 minutes; Total Time: 20 minutes

Number of servings (yield): 4

Meal type: Breakfast

Submitted by: Kellogg's

Black Pepper Steak

Summary: Perfect for summer grillin'

Ingredients

  • 1 Round Bone Pot Roast, 3-inches thick, about 4 pounds
  • 1 bottle Italian Dressing
  • Unseasoned Meat Tenderizer
  • Coarse Ground Black Pepper
  • Charcoal or Gas Grill

Instructions

  1. Pierce the roast with fork, then sprinkle unseasoned meat tenderizer on both sides of beef.
  2. Place the roast in a 9x13-inch glass dish.
  3. Pour Italian dressing over roast, cover with plastic wrap, place in refrigerator overnight.
  4. Start charcoal fire in grill, or preheat gas grill.
  5. Remove pot roast from Italian dressing.
  6. Place meat on platter and cover the exposed side completely with coarse ground black pepper.
  7. Place black pepper side facing the heat on the grill.
  8. Cover top side of roast with coarse ground black pepper, covering entire piece of meat.
  9. Pull cover down on grill, and roast eight minutes for medium rare.
  10. After eight minutes, turn roast over, cover and cook an additional eight minutes.
  11. Meat will look like its burnt, however the coarse black pepper protected the meat from burning. Let set five minutes, then carve.
  12. Tip: It is always best to use instant meat thermometer to insure the meat is cooked thoroughly.

Cooking time (duration): Prep: 8 hours; Cooking: 15 minutes

Number of servings (yield): 1 steak

Meal type: Lunch or dinner

Submitted by: Gary Wright, Sun City West, AZ, SMSGT (Ret)

Patti & Bob's Calico Corn Salad

Summary: An old family recipe.

Ingredients

  • 1 package frozen corn kernels
  • 1/2 green pepper, shopped
  • 2 green onions, chopped
  • 1/2 cup grated cheese (sharp cheddar or other yellow cheese)
  • 1/2 to 1 cup chopped celery, if desired
  • 2 to 4 slices deli meat (turkey, ham, chicken breast, etc.), chopped or diced
  • 1/4 cup mayonnaise, ranch dressing or sour cream
  • 1/2 package dry ranch dip mix
  • grated parmesan cheese to taste
  • spices to taste

Instructions

  1. Toss everything in a bowl
  2. Let sit until corn is thawed

Cooking time (duration): 5-10 minutes

Meal type: Salad

Submitted by: Patti and Bob Gallagher, USN (retired)

Hearty Cheesy Breakfast Sandwich

Summary: A hearty cheesy breakfast sandwich that will keep your family full until dinner.

Ingredients

  • 1 plain bagel, split in half
  • 1 slice Steakum™
  • 1 slice American cheese
  • 1 slice provolone cheese
  • 1 slice colby cheese
  • 1 egg

Instructions

  1. Toast or grill the bagel
  2. Cook the Steakum™ slice over medium-high heat until fully cooked
  3. Place the cheese slices over one half of the Steakum™ and fold the other half over
  4. Let the cheese slices melt slightly, then remove from the pan and place on top of one half of the bagel
  5. Cook the egg over-easy style and place on top of the Steakum™
  6. Top the sandwich off with the remaining bagel slice

Cooking time (duration): 5 minutes

Number of servings (yield): 1 sandwich

Meal type: Breakfast

Submitted by: Rachel Smith, Fort Hood, Texas

Diana's Double Chocolate Chip Cookies

Summary: Double the chocolate, double the yum!

Ingredients

  • 1 package (18.25 ounce) devil's food cake mix
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C)
  2. Grease cookie sheets
  3. In a medium bowl, stir together the cake mix, eggs and oil until well blended
  4. Fold in the chocolate chips
  5. Roll the dough into walnut sized balls
  6. Place the cookies 2 inches apart on the cookie sheet
  7. Bake for 8 to 10 minutes in the preheated oven
  8. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely

Variation: For regular chocolate chip cookies, substitute yellow cake mix and add 1/2 cup of butter plus 1 tsp vanilla

Cooking time (duration): 8-10 minutes

Number of servings (yield): 24 cookies

Meal type: Snack

Submitted by: Diana Peel, San Diego Naval Base