MAM'S MEALS

Tony Roma's Onion Rings 6 each White onions 1 cup Milk 3 each Eggs, beaten Salt 2 cups Pancake mix Slice the onions crosswise and separate into rings. Combine milk, eggs, and salt to taste in mixing bowl. Soak the onions in the mixture about 30 minutes. Place pancake mix in a shallow bowl. Heat oil for frying in skillet to 375 degrees. Remove the onion rings from milk mixture, dip in pancake mix and place in hot oil. Fry rings until golden brown and drain on paper towels. Pack fried onion rings solidly, but loosely, without pressing, into an 8x4" loaf pan. Bake at 400 degrees 10 to 15 minutes. Turn onto serving plate.

Taco Bell Chalupa Supreme 1 pound ground beef 1/4 cup flour 1 tablespoon chili powder 1 teaspoon paprika 1 teaspoon salt 1 tablespoon dried minced onion 1/2 cup water Flat bread (pita will work) Oil for deep−frying Sour Cream Shredded lettuce Shredded Cheddar/Jack cheese Diced Tomatoes Mix dried onion with water in a small bowl and let stand for five minutes. Combine ground beef, flour, chili powder, paprika, and salt. Mix well. Add onions and water. Mix again. In a skillet, cook beef mixture until browned. Stir often while cooking so no large chunks form; it should be more like a paste. Remove from heat and keep warm. In a deep−fryer (or you can use a skillet) deep fry the bread for 30 seconds. Let drain on absorbent towels. Build Chalupas starting with meat, then sour cream, lettuce cheese, and tomatoes in that order. Top with hot sauce or salsa if desired.

Soup Nazi's Seafood Bisque 2 cups dry white wine 1 bay leaf 1 onion, roughly chopped 1 clove garlic 2 ribs celery 1 lobster, 1 1/2 to 2 pounds 12 medium−size shrimps, in shell 24 mussels, well scrubbed 12 sea scallops 4 cups heavy cream 1 cup milk 1 teaspoon dried thyme 1 tablespoon minced fresh parsley 1/4 teaspoon dried rosemary 1 cup fresh spinach, well rinsed and chopped 1/2 cup grated carrot salt and freshly ground black pepper to taste 1/2 teaspoon fresh lemon juice 1. Combine the white wine, bay leaf, onion, garlic and celery in a large stock pot over medium heat. Boil. Add the lobster, cover the pot and steam for 10 minutes. Remove the lobster, set aside and cool. 2. Add the shrimps to the boiling broth, cover the pot and steam for 5 minutes. Remove the shrimps with tongs, set aside and cool. 3. Add the mussels, cover the pot and steam until they open, about 5 minutes. Remove the mussels with the tongs, extract the meat and discard the shells. ...

Sizzler Fried Shrimp 1 egg, beaten, 1/2 cup milk, lowfat okay 1 cup flour, sifted 1 cup dry bread crumbs 1−1/2 teaspoons salt 1/2 teaspoon dried basil 1/2 teaspoon dried parsley 1/8 teaspoon garlic powder 1/8 teaspoon onion powder 24 each jumbo shrimp, un−cooked, peeled and deveined Combine egg and milk in bowl. Set aside. Place flour in bowl. Set aside. Combine remaining dry ingredients in bowl. Set aside. Dip shrimp in flour, then in egg mixture, then in bread crumb mixture. Fry shrimp in 350 degree oil for 3−4 minutes. Drain on paper towels.

Olive Garden Fried Mozzarella 1 pound block of mozzarella cheese 2 eggs, beaten 1/4 cup water 1 1/2 cups Italian bread crumbs 1/2 teaspoon granulated garlic 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 2/3 cup flour 1/3 cup corn starch Slice the block of cheese lengthwise into about 1/2 inch sections. Cut each section in half. Beat the eggs with water and set aside. Mix the bread crumbs, garlic, oregano, and basil and set aside. Blend the flour with corn starch and set aside. Heat vegetable oil for deep frying to 350F. Dip cheese in flour then in egg wash and then coat with bread crumbs. Place carefully in hot oil and fry until golden brown. This should only take a matter of seconds, so you need to watch them closely. Drain on brown paper bags and serve with your favorite pasta sauce that has been warmed.

McDonald's Chicken McNuggets vegetable oil for frying 1 egg 1 cup water 1 cup all−purpose flour 2 teaspoons salt 1 teaspoon onion powder 1/2 teaspoon MSG (Accent) 1/4 teaspoon pepper 1/8 teaspoon garlic powder 4 chicken breast filets, each cut into 6−7 bite sized pieces Beat the egg and then combine it with 1 cup water in a small, shallow bowl. Stir. Combine the flour, salt, MSG, pepper, onion powder and garlic powder in a one gallon size zip lock bag. Pound each of the breast filets with a mallet until about 1/4−inch thick. Trim each breast filet into bite sized pieces. Coat each piece with the flour mixture by shaking in the zip lock bag. Remove and dredge each nugget in the egg mixture, coating well. Then return each nugget to the flour/seasoning mixture. Shake to coat. Put nuggets, bag and all, in the freezer for at least an hour. Cover and refrigerate remaining egg mixture. After freezing, repeat the above coating process. Deep fry the McNuggets at 375F f...

General Tsao's Chicken Sauce: 1/2 cup cornstarch 1/4 cup water 1+1/2 tsp. minced garlic 1+1/2 tsp. minced ginger root 3/4 cup sugar 1/2 cup soy sauce 1/4 cup white vinegar 1/4 cup cooking wine 1+1/2 cup hot chicken broth 3 lbs. deboned dark chicken meat, cut into large chunks 1/4 cup soy sauce 1 tsp white pepper 1 egg 1 cup cornstarch Vegetable oil for deep−frying 2 cups sliced green onions 16 small dried hot peppers Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until sugar dissolves. Refrigerate until needed. In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are coated evenly. Add a little vegetable oil to help separate chicken pieces. Divide chicken into small quantities and deep−fry at 350 degrees until crispy. Drain on paper towels. Place a small amount of oil in wok and heat until wo...

Funnel Cakes 2 eggs 1 1/2 cups milk 2 cups sifted flour 1 teas. baking powder 1 teas. salt 2 cups vegetable oil cinnamon sugar Sift together the flour, baking powder, and salt. In a large mixing bowl, stir together the eggs and the milk. Add flour mixture to the egg mixture. Beat with a mixer until smooth; the consistency should be thin enough to run through a small kitchen funnel. Test it and if it is too thick beat in a little more milk; if too thin, beat in a bit more flour, In an eight inch skillet, heat the oil to 360 degrees. Put your finger over the bottom opening of the funnel, and fill the funnel with a generous 1/2 cup of the batter. Hold the funnel close to the surface of the oil, and release the batter into the oil while making a circular motion. Fry until golden brown, use tongs and wide spatula to turn the cake over carefully. Fry the second side 1 minute. Drain on paper towels, and sprinkle with powdered sugar or cinnamon sugar. Funnel Cakes 173

Cracker Barrel's Hashbrown Casserole 2 lbs. frozen hashbrowns 1/2 cup melted butter 1 can cream of chicken soup 1 pt. sour cream 1/2 cup chopped onion 2 cups grated cheddar 1 tsp. salt 1/4 tsp. pepper 2 cups crushed cornflakes 1/4 cup melted butter DEFROST hashbrowns. COMBINE next 7 ingr. and mix with hashbrowns. PUT all in a 3 qt. casserole. SAUTE cornflakes in butter and sprinkle on top. COVER and BAKE at 350 for about 40 min.

Corn Dogs 1 lb. hot dogs 4 cups vegetable oil 1/2 cup flour 1/2 cup cornmeal 1 tsp. baking powder 1/2 tsp. salt 1/2 tsp. sugar 1 Tbsp. vegetable shortening 1/3 cup milk 1 egg 8−10 wooden skewers Bring 3 cups of water to boiling in a large saucepan. Add hot dogs and bring back to boiling. Remove from heat; cover 20 minutes. Pour enough oil to a 2−inch depth in a skillet and heat to 350 degrees. Combine flour, cornmeal, baking powder, salt, and sugar in a medium−size bowl and blend with fork. Add shortening and cut in with fork until the size of small peas. Combine milk and egg in a 1 cup measure. Stir into flour− cornmeal mixture. Pour mixture into a tall glass. Remove hot dogs from water and dry with paper towels. Insert skewer into the hot dog, and be sure to leave about 1 inch for handle. Dip hot dog into batter; let excess batter drip into glass. Drop into hot fat fry 2 minutes, or until golden brown.

Cinnabon Rolls 1/2 cup warm water 2 packages dry yeast 2 Tbl. sugar 3 1/2 oz. pkg. vanilla pudding mix 1/2 cup margarine −− melted 2 eggs 1 teas. salt 6 cups flour CREAM CHEESE FROSTING: 8 oz cream cheese 1/2 cup margarine 1 teas. vanilla 3 cups confectioner's sugar 1 Tbl. milk To make frosting, mix all ingredients until smooth. In a bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to package directions. Add margarine, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Place in a greased bowl. Cover and let rise until doubled. Punch down dough and let rise again. Then roll out on floured board to 34 x 21" size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 teas. cinnamon. Sprinkle over top. Roll up very tightly. With knife, put a notch every 2". Cut with thread or knife. Place on lightl...

SCONES Printed from COOKS.COM 4 c. flour 1 c. sugar 2 tsp. cream of tartar 2 tsp. baking powder 1 tsp. baking soda 1/2 lb. butter, at room temperature 2 eggs and milk to make 1 c. 1 c. raisins or berries Sift dry ingredients and add butter. Cut in until well mixed. Add eggs and raisins or berries. Mix by hand only until dry ingredients are wet. Some times a tiny bit of milk needs to be added if too dry. Spoon onto greased sheet. Bake at 310 degrees for 20 minutes. Makes 12 to 16.

Yield: 4-5 servings 5 slices bread, torn in small pieces 1/2 pound bacon, cooked and crumbled 2 cups grated cheese, cheddar or swiss 4 eggs, beaten 2 cups milk 1 teaspoon salt 1 teaspoon dry mustard 1 teaspoon Worcestershire sauce Butter or spray 9x13 pan. Layer bread, bacon and cheese. Mix together egg, mustard and seasonings. Pour over mixture; cover and refrigerate overnight. Bake uncovered at 350 degrees for 30 minutes.

Home-Baked Macaroni and Cheese Prep Time:20 min Total Time:45 min Makes:5 servings, 1 cup each. 1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner 1 cup KRAFT Shredded Cheddar Cheese, divided 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream 1/4 tsp. ground red pepper or black pepper 6 RITZ Crackers, crushed (about 1/4 cup) 1 Tbsp. butter or margarine, melted PREHEAT oven to 375°F. Prepare Dinner as directed on package. Stir in 1/2 cup of the Cheddar cheese, the sour cream and pepper. SPOON into greased 1-1/2 qt. baking dish; sprinkle with remaining 1/2 cup Cheddar cheese and the combined cracker crumbs and butter. BAKE 20 min. Let stand 5 min. before serving. Good news! You'll save 60 calories, 10 g of fat and 4 g of saturated fat per serving by preparing with KRAFT Deluxe Macaroni & Cheese Dinner Made With 2% Milk Cheese, KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and RITZ Reduced Fat Cracker...

Prep Time:15 min Total Time:45 min Makes:6 servings 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken 6 boneless pork chops (1-1/2 lb.) 1 can (10-3/4 oz.) condensed cream of mushroom soup 1 large onion, chopped 1/2 tsp. dried thyme leaves 1/2 cup KRAFT Shredded Cheddar Cheese PREHEAT oven to 350°F. Prepare stuffing mix as directed on package; set aside. SPRAY large ovenproof nonstick skillet with cooking spray. Add chops; cook on medium-high heat 4 min. on each side or until browned on both sides. Meanwhile, mix soup, onions and thyme; spoon over chops. Top with prepared stuffing; sprinkle with cheese. BAKE 20 to 30 min. or until chops are cooked through (160°F)

Prep Time:10 min Total Time:55 min Makes:5 servings 5 pork chops, 1/2 inch thick 1 pkt. SHAKE 'N BAKE Original Pork Seasoned Coating Mix 2 large onions, thickly sliced 1 Tbsp. oil 1 jar (12 oz. each) pork gravy PREHEAT oven to 375°F. Coat chops with coating mix as directed on package. Place in single layer in 13x9-inch baking pan. TOSS onions with oil; place over chops. BAKE 30 minutes or until cooked through. Pour gravy over chops; cover. Bake an additional 15 minutes or until cooked through.

35 OREO Chocolate Sandwich Cookies 6 Tbsp. butter, melted 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 1/4 cup sugar 3 cups plus 2 Tbsp. cold milk, divided 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided 2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling 1/3 cup peanut butter PLACE cookies in food processor; cover. Process to form fine crumbs. Transfer to medium bowl. Add butter; mix well. Press firmly onto bottom of 13x9-inch dish. Refrigerate 10 min. Meanwhile, beat cream cheese, sugar and 2 Tbsp. milk in separate bowl with electric mixer on medium speed until well blended. Add 1-1/4 cups of the whipped topping; mix well. Spread over crust. POUR remaining 3 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Add peanut butter; mix well. Spread evenly over cream cheese layer. Let stand 5 min. or until thickened. Top with remaining whipped topping; cover. REFRIGERATE at least ...

Preheat oven to 400 Coat a standard muffin tin with cooking spray. Place a biscuit in each 10 sections using 1 Can buttermilk biscuits In a small bowl mix 2 tbsp. mayo and 1 and 1/2 tbsp. honey mustard and stir until blended Using CLEAN thumbs...press down to make a deep indentation in each of the biscuits. Spoon equal amounts of the mayo mix in each...about 1 tsp. per biscuit. Top each with cubed ham pieces (1 each) and cubed cheddar cheese cubes (3 each) Place muffin tin on a foil-lined oven rack. Bake until biscuits are golden, puffed slightly and overflowing with cheese... about 12 minutes. Remove from oven and let stand 3 minutes before removing from tins. Serve while warm!

2 1/2 baking mix (Bisquick, Jiffy, or homemade) 1 tsp baking powder 1 1/3 cup buttermilk (use more if needed) Mix all until blended. On floured board, knead dough about 10 times. Dough should be easy to roll out but not dry. Roll dough out to 1/2" thickness and cut biscuits 2 1/2" diameter. In preheated oven bake 8-12 minutes or until done at 450°F.

The Recipe 1 Loaf unfrozen bread -- thaw in bowl at room temp Pam Garlic powder Dry oregano leaf -- rub to a powder between fingers When dough is soft enough to knead, spray your fingers with Pam or oil and knead just until you can shape into cigar-sized pieces (about 8 to 10). Place these 3" apart on Pam-sprayed cookie sheets. Let rise in warm place until doubled - about 1-1/2 hours. Then holding Pam about 8" from sticks, lightly spray top of each and then dust with garlic powder and oregano. Bake at 375°F about 20 to 25 minutes or until golden brown. Cool in pan on rack to serve within a day or two.

Green Bean Bake 3/4 cups milk 1/8 tsp pepper 1 can cream mushroom soup 2 cans cut green beans, drained 1 can French Fried onions Mix first 4 ingredients and partial can of onions Bake 30 minutes at 350 Stir Top with rest of onions Bake 5 more minutes

2 lb. baby carrots 1/4 cup KRAFT Light CATALINA Reduced Fat Dressing 1/4 cup maple-flavored or pancake syrup 1 Tbsp. butter 1/2 cup PLANTERS Pecan Pieces, toasted COOK carrots in saucepan in enough boiling water to cover, 12 to 14 min or until tender. Drain; set aside. MIX dressing and syrup in saucepan; cook on medium heat until mixture is bubbly, stirring occasionally. Add carrots; cook until glaze is thickened to desired consistency, stirring frequently. ADD butter; stir until melted. Stir in the pecans.

1 can (10-3/4 oz.) condensed cream of chicken soup 1-1/2 cups BREAKSTONE'S or KNUDSEN Sour Cream 1 pkg. (32 oz.) frozen Southern-style hash browns, thawed 1 pkg. (8 oz.) KRAFT Shredded Sharp Cheddar Cheese 20 RITZ Crackers, crushed (about 1 cup) 2 Tbsp. butter, melted PREHEAT oven to 350°F. Mix soup and sour cream in large bowl. Add potatoes and cheese; stir until well blended. SPOON mixture into 13x9-inch baking dish. Combine cracker crumbs and butter; sprinkle over potato mixture. BAKE 50 min. or until heated through.

The Recipe 4 large baking potatoes 2/3 cup butter or margarine 2/3 cup flour 6 cups milk 3/4 tsp salt 1/2 tsp black pepper 1/2 tsp white pepper 4 green onions -- chopped and divided 12 slices bacon -- cooked and crumbled 1 1/4 cups cheddar cheese -- shredded and divided 8 ounces sour cream Wash, dry and prick potatoes with fork. Bake in 400°F oven for 1 hour or until done. Let cool. Cut into half lengthwise and scoop out pulp; set aside. Use skins for something else, such as stuffed potato skins. Melt butter in heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, cook over medium heat, stirring constantly until mixture is thickened and bubbly. Add potato pulp, salt, pepper, 2 Tbs. green onion, half the bacon and 1 cup cheese. Cook until thoroughly heated. Stir in sour cream. Add extra milk if necessary for desired consistency. Serve with remaining green onions, bacon and cheese.

Prep Time: 10 minTotal Time: 45 minMakes: 4 FRIES: 2 large baking potatoes (about 1-1/2 lb.) 1/4 cup KRAFT Light Zesty Italian Reduced Fat Dressing 1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix, divided PREHEAT oven to 400°F. Cut each potato lengthwise into eight wedges; place in large bowl. Add Italian dressing; toss to coat. Add 1/4 cup of the coating mix; toss to coat. Arrange on baking sheet sprayed with cooking spray. Bake 20 min. FISH: 1 lb. white fish fillets, such as haddock, halibut or cod 1/4 cup MIRACLE WHIP Light Dressing Spread remaining coating mix onto large plate. Spread tops of fish fillets evenly with half of the MIRACLE WHIP; Press, dressing-sides down, into coating mix on plate. Repeat with remaining MIRACLE WHIP and coating mix on plate to coat remaining sides of fish fillets. Place on broiler pan. BAKE fish 15 min. or until fish flakes easily with fork and potatoes are tender.  (CONTINUE TO BAKE potatoes an additional 15 min. ...

SIMPLY BETTER CHEESE BURGERS Servings: 4 servings Prep Time: 5 min. Cook Time: 15 min. Ingredients:1 lb. ground beef 1/4 cup FRENCH'S® Worcestershire Sauce 1/2 tsp. garlic salt 4 slices American cheese4 Kaiser rolls, split and toasted Lettuce, tomatoes Directions: 1. Combine beef, Worcestershire and garlic salt; shape into 4 burgers. 2. GRILL burgers over medium heat for 15 min. or until no longer pink in center, turning once. Top each burger with 1 slice cheese. Grill 1 min. longer. 3. PLACE burgers on rolls with lettuce and tomatoes. Splash on more Worcestershire to taste. Tip: Baste burgers with 2 Tbsp. each FRENCH'S® Worcestershire Sauce and melted butter during grilling. Bloody Mary Burger: combine 1 lb. ground beef, 2 Tbsp. FRENCH'S® Worcestershire Sauce, 2 Tbsp. FRANK'S® REDHOT® Cayenne Pepper Sauce, 1 Tbsp. drained horseradish and 1/2 tsp. celery salt. Shape into burgers; grill. Mexican Burger: combine 1 lb. ground beef, 1/4 cup...

Servings: 16 servings Prep Time: 10 min. Cook Time: 1 1/2 hours Ingredients: 1 (5 to 6 lb.) cooked bone-in ham (shank or rump protion) Whole cloves (optional) 1/2 cup FRENCH'S® Honey Mustard 1/4 cup FRENCH'S® Worcestershire Sauce 1/4 cup packed brown sugar or honey Directions: 1. SCORE ham and stud with cloves. Place ham on rack in roasting pan. Bake at 325°F for 1 1/2 to 2 1/4 hours or until internal temperature of 140°F. 2. COMBINE mustard, Worcestershire and sugar in small saucepan. Heat just to a boil until sugar melts, stirring. 3. BASTE glaze often on ham during the last 30 min. of baking. Serve additional glaze or honey mustard on the side. Marmalade Glaze: Combine 3/4 cup orange marmalade, 1/3 cup FRENCH'S® Honey Mustard and 2 Tbsp. orange juice in saucepan. Stir and heat until melted and smooth. Easiest Honey Mustard Glaze: Mix 6 Tbsp. FRENCH'S® Honey Mustard with 2 Tbsp. honey.

8 ounces dried navy beans -- rinsed and drained 6 cups water 1 ham bones 1 medium yellow onion -- chopped 2 stalks celery -- finely chopped 2 bay leaves 1 1/2 teaspoons dried tarragon 1 1/2 teaspoons salt 1/4 teaspoon black pepper 1. Place beans in large bowl; cover completely with water. Soak 6 to 8 hoursor overnight. Drain beans; discard water. 2. Combine beans, water, ham bone, onion, celery, bay leaves and tarragonleaves in slow cooker. Cook on LOW 8 hours or on HIGH 4 hours. D iscard hambone and bay leaves; stir in salt and pepper.

The Recipe 8 ounces Cream cheese -- cut in bits 3/4 cup Parmesan cheese -- grated 1/2 cup Butter or margarine 1/2 cup Milk 8 ounces Fettuccine; cooked -- drain In large saucepan combine cream cheese, Parmesan, butter and milk, stirring constantly until smooth. Toss pasta lightly with sauce, coating well. Leftovers freeze well. I WOULD ADD CHICKEN TO MAKE IT BETTER!!!!!

PREHEAT OVEN TO 350 COMBINE IN BAKING DISH WITH WIRE WHISK UNTIL SMOOTH: 1 can (12 OUNCE) Evaporated Milk 1 package (3 ounces) cream cheese, softened ADD & MIX WELL: 1 can (10 3/4 ounces) cream of chicken soup 1/2 cup water 1/2 tsp garlic powder 1/8 tsp pepper ADD: 1 bag (16 oz) frozen broccoli, cauliflower and carrot mix, thawed 2 cups cubed, precooked chicken 1 1/2 cups uncooked instant white rice COVER TIGHTLY WITH FOIL AND BAKE 35 MINUTES. REMOVE FOIL AND TOP WITH: 1/2 cup (2 ounces) shredded mild cheddar cheese CONTINUE BAKING UNCOVERED FOR 10-15 MINUTES OR UNTIL CHEES IS MELTED AND MIXTURE IS BUBBLY. LET STAND 5 MINUTES BEFORE SERVING!

STOVE TOP CHICKEN BAKE 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken 1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces 1 can (10-3/4 oz.) condensed cream of chicken soup 1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream 1 bag (16 oz.) frozen mixed vegetables, thawed, drained PREHEAT oven to 400°F. Prepare stuffing mix as directed on package; set aside. MIX chicken, soup, sour cream and vegetables in 13x9-inch baking dish; top with stuffing. BAKE 30 min. or until chicken is cooked through.

PUMPKIN APPLE STREUSEL MUFFINS (MAKES 18 MUFFINS OR 13X9 SHEET PAN) 2 1/2 CUPS ALL-PURPOSE FLOUR 2 CUPS SUGAR 1 TABLESPOON PUMPKIN PIE SPICE 1 TEASPOON BAKING SODA 1/2 TEASPOON SALT 2 EGGS , SLIGHTLY BEATEN 1 CUP LIBBY'S SOLID PACK PUMPKIN 1/2 CUP VEGETABLE OR OLIVE OIL 2 CUPS PEELED, FINELY CHOPPED APPLES STREUSEL TOPPING IN LARGE BOWL, COMBINE FIRST FIVE INGREDIENTS: SET ASIDE. IN MEDIUM BOWL, COMBINE EGGS, PUMPKIN, AND OIL. ADD LIQUID INGREDIENTS TO DRY INGREDIENTS; STIR JUST UNTIL MOISTENED. STIR IN APPLES. SPOON BATTER INTO GREASED OR PAPER-LINED MUFFIN CUPS..... (OR 13X9) FILL MUFFIN CUPS 3/4 FULL. SPRINKLE STREUSEL TOPPING OVER BATTER. BAKE IN PREHEATED 350 DEGREE OVEN FOR 35 TO 40 MINUTES OR UNTIL TOOTHPICK COMES OUT CLEAN.. 13X9 PAN START CHECKING AT 25 MINUTES.. STREUSEL TOPPING: IN SMALL BOWL. COMBINE 2 TABLESPOONS ALL PURPOSE FLOUR, 1/4 CUP SUGAR, AND 1/2 TEASPOON GROUND CINNAMON. CUT IN 4 TEASPOONS BUTTER UNTIL MIXTURE IS CRUMBLY. VARIATION: FOR 6 GIA...

1-1/2 cups crushed vanilla wafers (about 50 wafers) 1 cup chopped pecans, divided 1/4 cup (1/2 stick) butter, melted 4 pkg (8 oz each) cream cheese, softened 1 cup sugar 1 cup sour cream 3 Tbsp. flour 1 Tbsp. vanilla 4 eggs 1/4 cup caramel ice cream topping Preheat oven to 325 Line baking pan with foil...with ends of foil extending over sides of pan to for handles. Mix wafer crumbs, 1/2 cup pecans and the butter. Press firmly onto bottom of pan. Refrigerate until needed. Beat cream cheese and sugar in a large bowl with and electric mixer on medium until well blended. Add sour cream, flour and vanilla; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust. Bake 425 or until center almost set. Cool completely. Refrigerate 4 hours or overnight. Lift out of pan and onto cutting board. Drizzle with topping and remaining 1/2 cup pecans. Let stand until topping is set. Store any leftovers in refrigerator.

Tastes Like Crispy Creme Doughnuts! Ingredients 2 (.25 ounce) envelopes active dry yeast 1/4 cup warm water (105 to 115 degrees) 1 1/2 cups lukewarm milk 1/2 cup white sugar 1 teaspoon salt 2 eggs 1/3 cup shortening 5 cups all-purpose flour 1 quart vegetable oil for frying 1/3 cup butter 2 cups confectioners' sugar 1 1/2 teaspoons vanilla 4 tablespoons hot water or as needed Directions 1 Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy. 2 In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains. 3 Turn the dough ou...

1 pkg. (2-layer size) yellow cake mix 1 pkg. (4-serving size) JELL-O Vanilla or French Vanilla Flavor Instant Pudding and Pie Filling 1 cup water 4 eggs 1/3 cup oil 3 medium Granny Smith apples, peeled, coarsely chopped 20 KRAFT Caramels, unwrapped 3 Tbsp. milk PREHEAT oven to 350°F. Grease and flour 12-cup fluted tube pan or 10-inch tube pan. Beat cake mix, dry pudding mix, water, eggs and oil in large bowl with electric mixer on low speed until blended. Beat on high speed 2 min. Gently stir in apples. Pour into prepared pan. BAKE 50 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 20 min.; remove from pan. Cool completely on wire rack. MICROWAVE caramels and milk in microwaveable bowl on HIGH 1-1/2 min., stirring every 30 sec. until blended. Cool 10 min. until slightly thickened. Drizzle over cake.

8 ounces cream cheese, softened 1 cup butter 2/3 cup sugar 1/4 teaspoon vanilla 2 cups flour colored sugarBeat cream cheese, butter, sugar and vanilla with electric mixer on medium speed until well blended. Add flour; mix well. Refrigerate several hours or overnight. Roll dough to 1/4-inch thickness on lightly floured surface. Cut into shapes; sprinkle with colored sugar. Place on ungreased cookie sheet. Bake at 350ºF for 12 to 15 minutes or until edges are lightly browned

1 and 1/2 cups flour 1 tsp baking soda 1/2 tsp salt 1/2 tsp cinnamon 1 cup (2 sticks) butter, softened 3/4 cup sugar 3/4 cup packed brown sugar 2 large eggs 1 tsp vanilla 3 cups oatmeal 1 - 11 ounce pkg of Butterscotch chips! PREHEAT 375 COMBINE: flour, baking soda, salt and cinnamon in a small bowl BEAT: Butter, sugar, brown sugar, eggs, and vanilla in a large bowl. GRADUALLY BEAT IN: Flour mixture, oats, and then chips. DROP SPOONFULS ONTO COOKIE SHEET BAKE 7-8 MINUTES FOR CHEWY COOKIES....9-10 FOR CRISPY COOKIES.

Oatmeal Scones Yield: 8 scones 1/2 cup currants water to cover 1-1/4 cups flour 1 teaspoon baking powder 1/4 teaspoon salt 1/4 cup sugar 1/2 teaspoon baking soda 1 stick butter 1 cup oatmeal 1/3 cup buttermilk melted butter and coarse-grained sugar Preheat oven to 375 degrees F. Combine currants and water in Pyrex measuring cup. Microwave to boiling point, cover, and let stand. Combine first 5 dry ingredients in large mixing bowl or Cuisinart bowl. Cut in butter with pastry knife, or pulse in Cuisinart until it resembles coarse meal. Drain currants, then add to mixture with oatmeal. Stir in buttermilk until dough is barely moistened. Turn dough onto floured board and knead 6 to 8 times. Roll or pat into a circle, place on ungreased baking sheet, and score into 8 wedges. Brush the top with melted butter and sprinkle with coarse-grained sugar. Bake for about 15 minutes. This recipe can be doubled and divided into 3 circles with 6 wedges each. Doubled it yields about 30 tw...

Yield: 2 dozen cookies (recipe may be doubled). Cream together 1/2 cup butter and 1/4 cup brown sugar. Add 1 egg yolk; mix well. Add 1 cup flour. In small bowl beat 1 egg white until frothy. In second small bowl put about 1 cup chopped walnuts. Roll tablespoon-size pieces of dough in egg white, then nuts. Put on ungreased cookie sheets. Let the kids put their thumbs in the middle (even two-year-olds love this!). Bake 5 minutes at 400 degrees F. Continue 15 minutes more at 300 degrees . Put cherry (or other) jelly in depression when cool. To bake these cookies ahead, freeze without the jelly, then add when serving.

Mexican Wedding Cookies 8 Tbsp (1 stick) unsalted butter, room temp 1/2 cup confectioners sugar 1 tsp vanilla extract 1 cup flour 1/8 tsp salt 1/8 tsp cinnamon 1 cup walnuts or pecans, lightly toasted and grounded 1. Preheat oven to 350 2. Line cookie sheet with parchment 3. Cream butter and 1/4 cup sugar until fluffy 4. Add vanilla 5. Reduce speed and add flour, salt & cinnamon 6. Stir in nuts 7. Roll dough into 1-inch balls and place 1 inch apart on baking sheet. Bake 12 minutes and let cool on baking rack for 5 minutes Sift remaining sugar over warm cookies until well-coated.

Easy Chocolate-Dipped Peanut Butter Cookies 1 cup creamy peanut butter 1/2 cup sugar 1 egg 4 squares BAKER'S Semi-Sweet Baking Chocolate, melted 1/2 cup finely chopped PLANTERS Unsalted COCKTAIL Peanuts PREHEAT oven to 325°F. 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 criss-cross pattern, with fork. BAKE 18 to 20 min. or until lightly browned. Cool 5 min. Remove from baking sheet to wire rack; cool completely. DIP each end of cookie into melted chocolate, shaking off excess. Dip into chopped peanuts. Place cookies on parchment or wax-paper covered baking sheet. Refrigerate until chocolate hardens.

CHOCOLATE CHIP COOKIES COMBINE IN A SMALL BOWL: 2 & 1/4 cups flour 1 tsp baking soda 1 tsp salt IN LARGE MIXING BOWL BEAT TOGETHER UNTIL CREAMY: 2 sticks (1 cup) butter, softened 3/4 cup sugar 3/4 cup packed brown sugar 1 tsp vanilla ADD : 2 eggs, one at a time beating well after each addition. GRADUALLY ADD FLOUR MIXTURE STIR IN: 2 cups (12-ounce package) Chocolate Chips! DROP BY ROUNDED TABLESPOONFULS ONTO UNGREASED BAKING SHEETS. BAKE 375....9-11 MINUTES OR UNTIL GOLDEN BROWN. ENJOY!!!!!

Recipe Rating: Prep Time: 15 minTotal Time: 4 hr 55 minMakes: 16 servings 20 OREO Chocolate Sandwich Cookies, crushed (about 2 cups) 3 Tbsp. butter, melted 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1 cup sugar 1 tsp. vanilla 1 cup BREAKSTONE'S or KNUDSEN Sour Cream 4 eggs 6 squares BAKER'S Semi-Sweet Baking Chocolate, melted, cooled PREHEAT oven to 325°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix cookie crumbs and butter; press firmly onto bottom of prepared pan. Bake 10 min. 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, one at a time, beating on low speed after each addition just until blended. Remove 1 cup of the batter; set aside. Stir melted chocolate into remaining batter in large bowl; pour over crust. Top with spoonfuls of the remaining 1 cup plain batter; cut through batters with knife several times ...

Preparation Time: 20 minutes Start to Finish Time: 140 minutes Yield: 24 large squares Nonstick cooking spray 1 pound (16 ounces) bittersweet or semisweet chocolate, finely chopped 4 tablespoons (1/2 stick) unsalted butter, cut into pieces 2 14-ounce cans sweetened condensed milk 1 teaspoon vanilla extract, divided 1 pound (16 ounces) milk chocolate, finely chopped 2 ounces white chocolate Thoroughly coat all inside surfaces of a 9x13-inch pan with nonstick cooking spray; set aside. Melt dark chocolate and 2 tablespoons butter in a double boiler, stirring until smooth. Remove from heat and stir in 1 can condensed milk and 1/2 teaspoon vanilla extract. The mixture should be smooth. Scrape mixture into prepared pan. Use a rubber spatula or your fingers to coax fudge into corners and into an even layer. Allow fudge to cool to room temperature. Repeat the above procedure using milk chocolate. Carefully spread this fudge on top of the first layer, taking care not to disturb fi...