five-minute fudge wreath

I found this recipe on Rachael Ray's website years ago. It's easy and a hit every time I've made it.

• 1 (12-ounce) bag semisweet chocolate morsels
• 9 ounces (3/4 of a 12-ounce bag) butterscotch morsels
• 1 (14-ounce) can sweetened condensed milk (save the can)
  
• 1 teaspoon vanilla extract
• 1 (8-ounce) can walnut halves
• ½ cup raisins or dried currants (a couple of handfuls)
• 8-inch cake pan, lightly greased with softened butter
• Candied cherries, red and green, for garnish, optional

1. Grease an 8-inch round cake pan with softened butter. Pour the chocolate and butterscotch chips, condensed milk and vanilla into a medium saucepan. Put the pan on the stove and turn the heat to low.

2. Cover the empty condensed-milk can with plastic wrap and put it in the center of the round cake pan.

3. Stir the chips and milk until they melt together, about 3 minutes. Move the pan off the stove and place the pan on a pot holder so it does not burn the kitchen counter. Stir in the nuts and raisins.
   

4. Scoop the fudge into the cake pan all around the plastic-covered can in the center to form a wreath or ring shape. Let it be all bumpy and funky on top. Keep pushing the can back to the center if the fudge moves it away from there.
   

5. Cut the red cherries in half with scissors and the green cherries into quarters. Use the green pieces to make leaves and the red to make holly berries. Decorate the fudge with several groups of holly berry sprigs made from the cherries and garnish with walnuts between the sprigs.
   

The fudge looks good left plain, too! Leave out the red and green to create fudge for any occasion. Or you can substitute Heath bar pieces, peppermint pieces, dried fruit pieces, mini Reeses pieces... there are endless possibilities!

mai tai

This recipe came from my cousin Ann.

1 oz rum
1 oz cherry mix (Ann uses Grenadine)
2/3 cup pineapple juice
1/3 cup orange juice
ice

seven layer dip

My mother-in-law gave me this recipe for seven layer dip.

Layer the following ingredients in a rectangular casserole dish. I used an 8 by 8 glass baking dish.

1. Bean dip. 2 cans of regular FritoLay bean dip (or generic).
2. Avocados. 3-5, depending on the size. Mash them up in a small bowl, or you can use packaged guacamole. There are 2 packages, use both. Spread on top of bean dip.
   
3. Sour cream. 8-16 oz. Spread over the avocados.
   
4. Picante Sauce. Small jar. Use enough to cover the sour cream.
   
5. Grated cheese. Cheddar or Mexican.
6. Top with sliced olives.
7. Garnish with a little chopped green onion.

Serve with tortilla chips.

Country Apple Dumplings

INGREDIENTS
2 cans Crescent Rolls (the ones with 8 rolls, not 6.)
2 Granny Smith apples (peeled and cut into eighths)
1-1/2 sticks butter
2 cups sugar
1 T. cinnamon
12 oz. Mountain Dew™ (do not substitute)

DIRECTIONS
Melt the butter with sugar & cinnamon. Wrap each apple slice in a crescent roll and place in a 10 x 13 baking dish (I greased it a bit). Pour* the butter mixture over the rolls, then pour the 12 oz. Mountain Dew on top. Bake at 350 for 45 mins. Yields 16 dumplings.

strawberry margarita cake

non-alcoholic strawberry margarita mix makes this party cake a great addition to picnics and potlucks.

PREP TIME 10 min

TOTAL TIME 1 hour 43 min

MAKES 12 servings

3/4 cup bottled strawberry-flavored non-alcoholic margarita drink mix
1 box white cake mix
vegetable oil and egg whites called for on cake mix box
1 tablespoon grated lime peel
1 container (8 oz) frozen whipped topping, thawed
strawberries, if desired

HEAT oven to 350°F (325°F for dark or nonstick pan).
GREASE (or lightly spray with cooking spray) bottom only of 13x9-inch pan.
ADD enough water to drink mix to measure 1-1/4 cups.
BEAT cake mix, drink mix, oil and egg whites on low speed 2 minutes.
POUR into pan and bake and cool as directed on box.
STIR lime peel into whipped topping; spread over top of cake.
GARNISH with strawberries; store covered in refrigerator.

Betty Crocker

pretty pistachio cake

cake
* 1 package white cake mix
* 1 package instant pistachio pudding mix
* 4 eggs
* 1 cup water
* 2/3 cup vegetable oil
* 5 drops green food coloring

* COMBINE in a large mixer bowl cake mix, pudding mix, eggs, water and oil. beat on medium speed for 2 minutes. stir in coloring and spread batter evenly into a 13 x 9 inch greased pan.
* BAKE 35 to 40 minutes; cool completely on a wire rack.

icing
* 1 package instant pistachio pudding mix
* 1 cup milk
* 1-1/2 cups frozen whipped topping, thawed
* chopped pistachio nuts (optional)

* COMBINE in a large mixer bowl pudding mix and milk. beat on low speed for 1 minute. let set for 2 minutes. add whipped topping and beat on low speed just to blend. spread over cooled cake. sprinkle with chopped pistachios.
* CHILL until serving. store leftover cake in the refrigerator.

* as seen in the Duncan Hines "Cake Mix Magic" cookbook.

Kellog's Rice Krispies Treats

We are going to make these today...here is the original basic recipe:
3 tablespoons butter or margarine
1 package (10 oz., about 40) regular marshmallows or 4 cups miniature marshmallows
6 cups Rice Krispies

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 2-inch squares. Best if served the same day.

**I have found it best to place in freezer to cool--hardens better, but do not leave the wax paper on top...it will be very hard to get off!

Dessert Pizza

Festive Dessert Pizza, that I haven't made yet, but looks so easy and would love to try...
clipped it from the Coupon sections of paper...

1 pkg. (16.5 to 18 oz.) refrigerated sugar cookie dough
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1 can (15 oz.) DOLE Mandarin Oranges, drained
2 DOLE Kiwi Fruit, peeled, sliced
1 cup sliced DOLE Strawberries

Press cookie dough on bottom of 12-inch pizza pan or 13x9 inch baking pan lined with non-stick aluminum foil. Bake at 350 degreesF, 10 to 14 minutes or until light brown. Cool to room temperature. Beat cream cheese and sugar in medium bowl until smooth and blended. Stir in 1/2 cup mandarin oranges. Spread over crust. Cover; refrigerate until ready to serve. Remove foil with sharp knife, cut into 12 wedges or rectangles. Arrange kiwi, strawberries and remaining mandarin oranges over cream cheese. Garnish with mint leaves if desired.

Bake 15 min. Makes 12 servings.

Pillsbury Chicken Caesar Sandwich Ring

This looks great for Super Bowl Sunday Snackin'! Chicken Caesar Sandwich Ring (link)
	Circle refrigerated dough to bake a fresh round loaf that houses deli chicken, cheese and dressing. A beautiful and delicious addition to the buffet! Prep Time: 15 Min Total Time: 55 Min Makes: 8 sandwiches
INGREDIENTS: 2 cans (11 oz each) Pillsbury® refrigerated crusty French loaf 1 egg, beaten 1 lb cooked chicken (from deli), cut into 1/8-inch slices 4 tablespoons Caesar dressing 1/4 cup shredded fresh Parmesan cheese (1 oz) 2 cups torn romaine lettuce (about 6 leaves) 1 large tomato, sliced DIRECTIONS: 1. Heat oven to 375°F. Grease or spray large cookie sheet. Remove dough from both cans. Place dough seam side down, and join ends to form large ring; press ends together firmly to seal. 2. Brush dough ring with beaten egg. With kitchen scissors, cut surface of dough every 2 inches to form Vs. 3. Bake 20 to 25 minutes or until deep golden brown. Cool 15 minutes. 4. With serrated knife, cut bread ring in half horizontally. Top bottom half of ring with chicken. Drizzle with 2 tablespoons of the dressing. Sprinkle with Parmesan cheese. Top with lettuce, tomato and remaining 2 tablespoons dressing. Cover with top half of ring. Cut into sandwiches. High Altitude (3500-6500 ft): No change. NUTRITION INFORMATION: 1 Sandwich: Calories 320 (Calories from Fat 90); Total Fat 10g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 55mg; Sodium 1270mg; Total Carbohydrate 39g (Dietary Fiber 0g, Sugars 5g); Protein 18g Percent Daily Value*: Vitamin A 20%; Vitamin C 4%; Calcium 6%; Iron 15% Exchanges: 2 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 1/2 Lean Meat; 1 Fat Carbohydrate Choices: 2 1/2 *Percent Daily Values are based on a 2,000 calorie diet. Store tomatoes at room temp--not in the fridge. Cold temps turn the tomato flesh pulpy and destroy the flavor. Mix things up, and try making this sandwich with sliced smoked turkey, ranch dressing and sliced Cheddar cheese.

Kraft Foods Cheesy Meatball Subs

My son has requested these again...so, let me share it with you...found here Awesome site...I even get the e-mail newsletter and magazine...everyone should sign up!

Cheesy Meatball Subs

Prep Time:
5 min

Total Time:
15 min

Makes:
4 servings

What You Need

1 cup spaghetti sauce

1/2 cup water

2 Tbsp. KRAFT Grated Parmesan Cheese

3/4 lb. (3/4 of 1-lb. pkg.) frozen cooked meatballs (1-1/2 inch)

4 crusty sandwich rolls, split

3/4 cup KRAFT Shredded Mozzarella Cheese

Make It

COMBINE first 4 ingredients in large skillet. Bring to boil on medium-high heat, stirring occasionally.

SIMMER on medium heat 8 min. or until meatballs are heated through, stirring occasionally.

SPOON into rolls; top with mozzarella.

Kraft Kitchens Tips

Serving Suggestion

Serve with assorted cut-up fresh fruit to round out the meal.