Description:
I GOT THIS RECIPE OFF OF COPYKAT. IT WAS EXCELLENT.

Ingredients:
1 PINT HEAVY CREAM
1 STICK BUTTER
2 TBSP CREAM CHEESE
1/2 OR 3/4 C PARMESAN CHEESE
1 TSP GARLIC POWDER

Directions:
IN SAUCEPAN COMBINE BUTTER, HEAVY CREAM, AND CREAM CHEESE. SIMMER THIS UNTIL ALL IS MELTED, AND MIXED WELL. ADD THE PARMESAN CHEESE AND GARLIC POWDER. SIMMER FOR 20 MINUTES ON LOW. YOU MAY WISH TO SEASON WITH A LITTLE SALT AND PEPPER. NOW JUST POUR OVER YOUR NOODLES.

Description:
I got this recipe off of copykat. It was really good.

Ingredients:
1 BAG AMERICAN BLEND DOLE SALAD MIX
4-5 SLICES RED ONION
4-6 BLACK OLIVES
2-4 BANANA PEPPERS
1/2 CROUTONS
1 SMALL TOMATO QUARTERED
FRESHLY GRATED PARMESAN CHEESE

Directions:
CHILL ONE SALAD BOWL IN FREEZER FOR AT LEAST 30 MINUTES.
PLACE BAG OF SALAD IN BOWL. PLACE ON TOP OF LETTUCE BUT RED ONION, BLACK OLIVES, BANANA PEPPERS, TOMATOES, AND CROUTONS. ADD SOME FRESHLY GRATED PARMESAN CHEESE.

Description:
THIS WAS VERY EASY TO MAKE.

Ingredients:
1 PACKAGE DEVILS FOOD CAKE MIX

TOPPING:
30-35 LARGE MARSHMALLOWS
1 CUP MILK
1 CUP SUGAR
14 OUNCES SWEETENED SHREDDED COCONUT

GLAZE:
1 CUP SUGAR
1/2 CUP MILK
1/2 CUP BUTTER
1 1/2 CUP CHOCOLATE CHIPS

Directions:
BAKE CAKE MIX IN A 9 X 13 PAN (DO NOT USE A SMALLER ONE), BAKE CAKE AS DIRECTIONS ON BOX. HEAT THE MARSHMALLOWS SLOWLY UNTIL DISSOLVED, ALONG WITH 1 CUP MILK AND 1 CUP SUGAR, STIRRING WELL ALL ALONG. THAN ADD SWEETENED COCONUT AND SPREAD OVER WARM CAKE. NOW HEAT 1 CUP SUGAR, 1/2 CUP MILK AND 1/2 CUP BUTTER UNTIL IT COMES TO A BOIL, THAN STIR IN CHOC. CHIPS UNTIL MELTED. POUR THIS OVER THE COCONUT TOPPING ON TOP OF THE CAKE. COOK COMPLETELY BEFORE SERVING.

Description:
This was really good! Plus quick and easy to make!

I will have pictures of all the steps in the phota area!

Ingredients:
6 Bell Peppers
1 lb Hamburger Meat
1 Onion
1/8 tsp garlic salt
1 cup cooked rice
1 15 oz can tomato sauce
Mozzarella cheese

Directions:
Cut the tops off of the peppers. Remove the sides and white stuff.

Brown the hamburger meat with chopped onion. Drain.

Cook rice.

Add garlic salt, cooked rice and tomato sauce to meat mixture. Stir.

Blanch peppers in boiling water for 5 minutes. Remove from water.

Fill the peppers with the mixture.

Cover with foil. And put in oven for 45 min. at 350.

After 45 remove the foil and top with mozzarella cheese. Cook for 15 more minutes.

Remove and enjoy!

Ingredients:
2 Tbsp. MAXWELL HOUSE Instant Coffee
1/4 cup boiling water
32 Reduced Fat NILLA Wafers, divided
1 tub (8 oz.) PHILADELPHIA Light Cream Cheese Spread
1/4 cup powdered sugar
1 tub (8 oz.) COOL WHIP FREE Whipped Topping, thawed
1 cup fresh raspberries
1 tsp. unsweetened cocoa powder


Directions:
STIR coffee granules into boiling water until dissolved. Place 16 of the wafers on bottom of 8-inch square dish. Spoon 1 Tbsp. of the coffee mixture over wafers.
ADD 2 Tbsp. of the coffee mixture gradually to cream cheese spread in medium bowl, beating with wire whisk until well blended. Add powdered sugar; mix well. Gently stir in whipped topping. Spoon half of the cream cheese mixture over wafers in dish. Repeat layers with remaining wafers, 1 Tbsp. coffee mixture and remaining cream cheese mixture.
REFRIGERATE overnight. Top with raspberries and cocoa powder just before serving. Store leftover dessert in refrigerator.

Description:
Panfry spicy chicken with a crunchy coating that’s perfect on a plate with vegetables or on a bun as a sandwich.

Ingredients:
4 boneless skinless chicken breast halves (1 1/4 pounds)
1 1/2 cups Country® Corn Flakes cereal
1/2 cup Original Bisquick® mix or Reduced Fat Bisquick® mix
2 teaspoons Cajun seasoning
1/2 cup water
2 tablespoons butter or margarine


Directions:
1. Flatten each chicken breast half to 1/4-inch thickness between sheets of waxed paper or plastic wrap.
2. Crush cereal. Mix cereal, Bisquick and Cajun seasoning. Dip chicken into water, then coat with cereal mixture.
3. Melt butter in 12-inch nonstick skillet over medium heat. Cook chicken in butter 8 to 10 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut.

Description:
Bring a classic Italian restaurant dish into your home kitchen with this 15-minute recipe.

Ingredients:

1 medium eggplant, peeled and cut into 1/4-inch slices (1 1/2 pounds)
Cooking spray
1/3 cup finely shredded Parmesan cheese
1/4 cup Progresso® dry bread crumbs (any flavor)
2 teaspoons olive or vegetable oil
1 cup spaghetti sauce
1 1/2 cups shredded reduced-fat mozzarella cheese (6 ounces)


Directions:
1. Set oven control to broil. Generously spray both sides of each eggplant slice with cooking spray. Place on rack in broiler pan. Broil with tops 4 to 5 inches from heat about 10 minutes, turning once, until tender.
2. While eggplant is broiling, mix Parmesan cheese and bread crumbs; toss with oil.
3. Heat spaghetti sauce in 1-quart saucepan over medium heat about 2 minutes, stirring occasionally, until heated through. Remove from heat; cover to keep warm.
4. Sprinkle 1 cup of the mozzarella cheese over eggplant slices. Spoon bread crumb mixture over cheese. Broil about 1 minute or until cheese is melted and crumbs are brown. Top eggplant with spaghetti sauce and remaining 1/2 cup mozzarella cheese.

Ingredients:
1 jar (26 to 30 ounces) tomato pasta sauce (any variety)
3/4 cup water
1 teaspoon garlic salt
1 1/2 pounds chicken breast tenders (not breaded)
14 uncooked manicotti shells (8 ounces)
2 cups shredded mozzarella cheese (8 ounces)
Chopped fresh basil leaves, if desired


Directions:
1. Heat oven to 350°. Mix pasta sauce and water in medium bowl. Spread about one-third of the pasta sauce mixture in ungreased rectangular baking dish, 13x9x2 inches.
2. Sprinkle garlic salt on chicken. Insert chicken into uncooked manicotti shells, stuffing from each end of shell to fill if necessary. Place shells on pasta sauce in baking dish. Pour remaining pasta sauce evenly over shells, covering completely.
3. Cover with aluminum foil and bake about 1 hour or until shells are tender. Sprinkle with cheese. Bake uncovered about 5 minutes or until cheese is melted. Sprinkle with basil.

Ingredients:
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 Tbsp. milk
1 Tbsp. sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1 cup milk
1 can (15 oz.) pumpkin
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves


Directions:
MIX cream cheese, 1 Tbsp. milk and the sugar in large bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread onto bottom of crust.
POUR 1 cup milk into large bowl. Add pumpkin, dry pudding mixes and spices. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Spread over cream cheese layer.
REFRIGERATE 4 hours or until set. Top with remaining whipped topping just before serving. Store leftover pie in refrigerator.

Ingredients:
3 cups hot water
1 cup milk
1/4 cup margarine or butter
1 tablespoon yellow mustard
1 package (7.2 ounces) Betty Crocker® roasted garlic mashed potatoes
1 package (6 ounces) sliced corned beef, cut into 1/2-inch pieces
1 can (14 1/2 ounces) sauerkraut , rinsed well and drained
2 cups shredded Swiss cheese (8 ounces)
1 tablespoon caraway seed, if desired


Directions:
1. Heat oven to 350ºF. Grease square baking dish, 8x8x2 inches.
2. Heat hot water, milk and margarine to rapid boil in 3-quart saucepan; remove from heat. Stir in mustard. Stir in 2 pouches Potatoes and Seasoning just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth.
3. Spread 1 1/2 cups of the potatoes in baking dish. Top with corned beef. Spread sauerkraut over corned beef. Spoon remaining potatoes over top; spread gently. Sprinkle potatoes with cheese and caraway seed.
4. Bake uncovered about 20 minutes or until cheese is golden brown.

Ingredients:
1/3 cup KRAFT House Italian Dressing
1 large onion, chopped
1 small unpeeled eggplant, cubed
1 medium zucchini, cubed
1 large red pepper, chopped
1 pkg. (6 oz.) sliced mushrooms
1 can (14-1/2 oz.) Italian-style stewed tomatoes, drained, cut up
1/3 cup KRAFT Shredded Parmesan Cheese


Directions:
HEAT dressing in large skillet on medium heat. Add onion; cook 5 min. or until tender. Add eggplant; cook and stir 5 min. Add zucchini, pepper and mushrooms; cook and stir 5 min.
ADD tomatoes, bring to boil. Reduce heat to low; cover. Simmer 15 min. or until vegetables are tender, stirring occasionally. Pour mixture into casserole dish; sprinkle with cheese. Cover and refrigerate until ready to serve.
PREHEAT oven to 350°F. Bake 25 to 30 min. or until heated through.

Ingredients:
1 pkg. (13 x 9-inch pan size) brownie mix
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
3 eggs
2 squares BAKER'S Semi-Sweet Baking Chocolate, melted, cooled slightly



Directions:
PREHEAT oven to 325°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Prepare brownie as directed on package; pour into prepared pan. Bake 15 min. or until top of brownie is shiny and center is almost set.
MEANWHILE, beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over partially baked brownie batter in pan. (Filling will almost come to top of pan.)
BAKE 40 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool. Refrigerate 4 hours or overnight. Let stand at room temperature 30 min. before serving. Lift cheesecake from pan, using foil handles. Drizzle with chocolate; let stand until chocolate is firm. Cut into 16 bars to serve. Store leftover cheesecake in refrigerator.

Ingredients:
2 cans (8 oz. each) refrigerated crescent dinner rolls, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1-1/2 cups powdered sugar, divided
1 egg white
1 tsp. vanilla
1 can (20 oz.) cherry pie filling
3 Tbsp. milk


Directions:
PREHEAT oven to 350°F. Unroll 1 of the cans of crescent dough into 2 long rectangles. Place in greased 13x9-inch baking pan; press onto bottom of pan to form crust, firmly pressing seams together to seal.
BEAT cream cheese, 3/4 cup of the sugar, the egg white and vanilla with electric mixer on medium speed until well blended. Spread onto crust; cover with pie filling. Unroll remaining can of crescent dough; separate into 2 long rectangles. Pat out to form 13x9-inch rectangle, pressing seams together to seal. Place over pie filling to form top crust.
BAKE 25 to 30 min. or until golden brown; cool slightly. Gradually add milk to remaining 3/4 cup sugar, beating with wire whisk until well blended. Drizzle over warm dessert. Cut into 24 rectangles to serve. Store leftover dessert in refrigerator.

Ingredients:
1 CUP CREAMY PEANUT BUTTER
1/2 CUP SUGAR
1 EGG
4 SQUARES BAKERS SEMI SWEET CHOCOLATE,MELTED
1/2 CUP FINELY CHOPPED UNSALTED PEANUTS

Directions:
PREHEAT OVEN TO 325. MIX PEANUT BUTTER, SUGAR AND EGG UNTIL WELL BLENDED. REFRIGERATE 30 MIN. ROLL PEANUT BUTTER MIXTURE INTO 18 BALLS. PLACE 2 INCHES APART, ON UNGREASED BAKING SHEET. FLATTEN EACH BALL, IN A CRISS-CROSS PATTERN, WITH FORK.

BAKE 18-20 MIN OR UNTIL LIGHTLY BROWNED. COOL 5 MIN. REMOVE FROM BAKING SHEET TO WIRE RACKS COOL COMPLETELY.

DIP EACH END OF COOKIES INTO MELTED CHOCOLATE. SHAKING OFF EXCESS. DIP INTO CHOPPED PEANUTS. PLACE COOKIES ON PARCHMENT PAPER OR WAX PAPER COVERED BAKING SHEET. REFRIDGERATE UNTIL CHOCOLATE HARDENS.

Ingredients:
1 LB. BONELESS SKINLESS CHICKEN BREASTS CUT INTO BITE-SIZED PIECES

1 GREEN PEPPER, CHOPPED

1 SMALL ONION,CUT INTO THIN WEDGES

1 CAN(14 OZ) DICED TOMATOES, UNDRAINED

1 CUP WATER

1 PKG. (14 OZ) KRAFT DELUXE MACARONI AND CHEESE DINNER

Directions:
SPRAY LARGE SKILLET WITH COOKING SPRAY. ADD CHICKEN; COOK AND STIR 5 MIN ON MEDIUM HIGH HEAT. ADD GREEN PEPPER AN ONION; COOK 5 MIN. OR UNTIL CHICKEN IS COOKED THROUGH AND VEGETABLES ARE TENDER.

STIR IN TOMATOES, WATER AND MACARONI. BRING TO A BOIL. REDUCE HEAT TO LOW; COVER.

SIMMER 10 MIN. OR UNTIL NOODLES ARE TENDER, STIRRING TWICE. SITR IN CHEESE SAUCE UNTIL BLENDED.

Ingredients:
1 1/2 LB SWEET POTATOES(ABOUT 3) CUT INTO SPEARS
1 1/2 PD IDAHO OR RUSSET POTATOES(ABOUT 3) CUT INTO SPEARS
1/2 CUP KRAFT ZESTY ITALIAN DRESSING
1/4 CUP KRAFT 100% GRATED PARMESAN CHEESE
2 TBSP. CHOPPED FRESH PARSLEY

Directions:
PREHEAT OVEN TO 375 F. TOSS POTATOES WITH DRESSING.

PLACE ON LIGHTLY GREASED BAKING SHEET

COOK 30 MIN. TURN POTATOES. COOK AN ADDITIONAL 30 MIN. SPRINKLING WITH CHEESE DURING THE LAST 5 MIN. SPRINKLE WITH PARSLEY.

ITS GOOD SERVED WITH RANCH.(OPT)

Description:
Halloween

Ingredients:

1 pkg. (2-layer) cake mix (any flavor)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup (1/2 stick) butter, softened
4 cups powdered sugar
Few drops each: green, red and yellow food colorings
1 COMET Cup



Directions:
PREPARE and bake cake mix in 12-cup fluted tube pan as directed on package. Cool 10 min. in pan. Remove from pan to wire rack; cool completely.
BEAT cream cheese and butter in small bowl with electric mixer on medium speed until creamy. Gradually add sugar, beating until light and fluffy after each addition. Remove 1/2 cup of the frosting; place in small bowl. Add green food coloring; stir until well blended. Spread half of the green frosting onto outside of ice cream cone; set aside. Set remaining green frosting aside for later use.
ADD red and yellow food colorings to remaining white frosting to tint it orange. Place cake, rounded-side up, on serving plate. Spread with orange frosting to resemble pumpkin. Invert ice cream cone in hole in top of cake for the "pumpkin's stem." Pipe the reserved green frosting in vertical lines down side of cake.

Description:
Crock Pot Recipe

Ingredients:
2 cups frozen cut leaf spinach(from 1-pd bag)
1 can(14 ounces) quartered artichoke hearts, drained and chopped
1/2 cup alfredo pasta sauce(10 ounce container)
1/2 cup mayonnaise or salad dressing
3/4 tsp garlic salt
1/4 pepper
1 cup shredded cheese(4 ounces)
French bread slices,if desired or chips.

Directions:
Cook spinach as directed on package. Drain,pressing with fork to remove excess liquid. Chop spinach finely.

Mix spinach and remaining ingredients except bread or chips in 1-3-quart slow cooker.

Cover and cook on low heat setting 1 hour 30 minutes to 2 hours and 30 minutes.

Scrape down side of cooker with rubber spatula to help prevent edge of dip from scorching. Serve with bread slices or chips. Dip will hold on low heat setting up to 4 hrs. Stir occasionally. And enjoy!

Ingredients:
11/2 cans tomatoes with peppers
1 pkg.okra whole or sliced
1Tsp. pepper flakes or chopped fresh bell pepper
1 onion chopped
1 Tsp. salt
3/4 c. uncooked rice
2 cans chicken broth

Directions:
Combine all ingredients in a soup pot. Bring to a boil; reduce heat and simmer about 1 hr. Stir occasionally. Serve with cornbread or crackers.

Description:
This is a weight watchers recipe

Ingredients:
1 tsp table salt
1 pound uncooked pasta, radiatore or other medium pasta shape
3 medium garlic clove(s), peeled
2 tsp olive oil
6 medium tomato(es), very ripe, chopped
1/4 cup basil, fresh, chopped
3 Tbsp mint leaves, fresh, chopped
4 medium scallion(s), chopped
1/3 cup feta cheese, or ricotta salata, crumbled
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste




Directions:
In a large pot of boiling, salted water, cook radiatore until al dente.


After pasta has cooked for about 3 minutes, add garlic to water. Just before draining the pasta remove 1/2 cup of water. Put into a large mixing bowl.


Drain pasta and remove garlic cloves. Put pasta in a large bowl; mash garlic and stir it in.


Add sauce ingredients to pasta. Toss and serve.