Easy Lemon Cake

1 pkg. (2 Layer Size) Lemon Cake Mix
1-1/2 cups Cold Milk
2 pkg. (4-serving size each) Lemon Flavor Instant Pudding & Pie Filling
1 tub (8 Oz.) Whipped Topping, thawed

PREPARE and bake cake mix as directed on package for 2 (8 or 9 inch) round cake layers. Cool completely.
POUR milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 min. Immediately spread over tops of cake layers. TOP 1 cake layer with remaining layer. Frost top and side of cake with whipped topping. Refrigerate until ready to serve. Store leftovers in refrigerator. Makes 16 servings

Cajun Chicken Fettuccine

8 Oz. Uncooked Fettuccine
1 Large Sweet Onion, halved and sliced
1 Medium Green Pepper, cut into 1/4 inch strips
1 Medium Sweet Red Pepper, cut into 1/4 inch strips
2 Tbsp. Olive Oil
2 cups Cooked Chicken, cubed
4 tsp. Cajun Seasoning
1 tsp. Minced Garlic
1 jar (17 Oz.) Alfredo Sauce
1/2 cup Spaghetti Sauce
2 cups (8 Oz.) Shredded Part-Skim Mozzarella Cheese
1/2 cup Grated Parmesan Cheese

Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute onion and peppers in oil until tender. Add the chicken, Cajun seasoning and garlic; heat through. Transfer to a large bowl. Drain fettuccine; add to chicken mixture. Stir in Alfredo and spaghetti sauces. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with cheeses. Cover and bake at 375˚ for 15 minutes. Uncover, bake 10-15 minutes longer or until golden brown. Yield: 8 Servings

Mock Stroganoff

3 cups Uncooked Noodles
1 Lb. Ground Beef
1/4 cup Chopped Onion
1/4 cup Sliced Fresh Mushrooms
1-1/2 cups Water
2 envelopes Brown Gravy Mix
2 cups (16 Oz.) Sour Cream

Cook noodles according to package directions, meanwhile, in large skillet cook beef, onion and mushrooms over medium heat until meat is no longer pink, drain. Stir in water and gravy mix. Bring to a boil; cook and stir for
2 minutes or until thickened. Remove from the heat; stir in sour cream. Drain noodles. Serve with meat mixture over top.

Mac & Cheese Chicken Skillet

1 Lb. Boneless, Skinless Chicken Breast, cut into 1-in. cubes
1 tsp. Olive Oil
1 pkg. (7-1/4 oz.) Macaroni & Cheese Dinner Mix
2-1/2 cups Chicken Broth
1 cup Chopped Zucchini
1/2 cup Chopped Onion
1 tsp. Dried Oregano
1 can (14-1/2 oz.) Italian Stewed Tomatoes

In a large skillet, cook chicken in oil over medium-high heat until no longer pink. Set aside the cheese packet from the macaroni dinner mix. Stir in the pasta, broth, zucchini, onion and oregano. Bring to a boil. Reduce heat; cover and simmer for 7-8 minutes or until pasta is tender; stirring occasionally. Stir in tomatoes and the contents of the reserved cheese packet. Cook and stir for 3-4 minutes or until heated through.
YIELD: 6 Servings.

Broccoli Casserole

2 (16 oz.) packages Frozen Broccoli (or one bunch fresh)
1 (10-3/4 oz.) can Condensed Cream of Mushroom Soup
1/2 cup Mayonnaise
1 egg, beaten
1 cup, plus 1/4 cup Grated Cheddar Cheese
1/2 cup Ritz Cracker Crumbs

Cook the broccoli until soft to the tooth. Drain, cool, and cut broccoli into bite-sized pieces. Preheat the oven to 350°F. In a large bowl mix the broccoli with the soup, mayonnaise, egg and 1 cup cheese. Pour into a buttered 8 x 8-inch casserole dish. Top with the cracker crumbs, and bake for 30 minutes, or until bubbly. Sprinkle the remaining 1/4 cup cheese on top, and return to the oven until the cheese is melted.
Makes 8-10 Servings.

Frozen Raspberry Cheesecake

1-1/2 cups Cream-fi lled Chocolate Sandwich Cookie Crumbs (about 15 cookies)
1/4 cup butter, melted
1 package (8 oz.) Cream Cheese, softened
3/4 cup Confectioners’ Sugar
1 package (10 oz.) Frozen Sweetened Raspberries, thawed
3/4 cup Cranberry-Raspberry Juice, divided
1 teaspoon lemon juice
2 cups heavy whipping cream, whipped

Combine cookie crumbs and butter; press onto the bottom of an ungreased 9-inch springform pan. In a large mixing bowl, beat cream cheese and confectioners’ sugar until combined. Beat in the raspberries, 1/2 cup cranberry-raspberry juice, and lemon juice until blended. Fold in whipped cream. Pour onto crust. Spoon remaining juice over cheesecake; cut through batter with a knife to swirl. Cover and freeze overnight. Remove from the freezer 15 minutes before serving.
Yield: 12 Servings.

Smoked Sausage Pasta

2-2/3 cups uncooked tricolor spiral pasta
1 lb. smoked sausage, cut into 1/4-in. slices
1 1/2 cups sliced fresh carrots
1 cup coarsely chopped green pepper
1 small onion, halved and sliced
1 Tbsp. canola oil
1 can (2 1/4 oz.) sliced ripe olives, drained
1/2 cup Italian salad dressing

Cook pasta according to package directions. Meanwhile, in a large skillet, saute the sausage, carrots, green pepper and onion in oil until vegetables are tender. Drain pasta; place in a large bowl. Add sausage mixture and
olives. Drizzle with dressing and toss to coat. Serve warm or chilled.
YIELD: 4 Servings.

Old Fashioned Pound Cake

1 cup butter
1 2/3 cup sugar
5 eggs
2 cups flour
2 tsp. vanilla
3 Tbsp. lemon juice
1/4 tsp. cinnamon

Preheat oven to 350˚. Cream the butter. Add sugar and beat until fluffy. Add eggs, one at a time while beating well. After the third egg has been beaten well, add 1 cup flour and mix. Add the other 2 eggs and 1 cup flour and mix well. Add vanilla and other spices as desired. Pour into a greased and floured pan. Bake for 1 hour.
The lemon juice and cinnamon are optional. You may add one or both. Leave them out for true old fashioned pound cake.

Layered Mexican Casserole

1 lb. lean (at least 80%) ground beef
1 jar (16 oz.) salsa
8 corn tortillas (6-Inch)
1 can (16 oz.) refried beans
1-1/2 cups shredded Mexican cheese blend (6 oz.)
1 can (15 oz.) Spanish rice
1 cup coarsely crushed tortilla chips

Heat oven to 350˚F. Spray 11x7-inch (2 quart) baking dish with cooking spray. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in 1 cup salsa; heat about 2 minutes or until hot. Line baking dish with 4 tortillas, overlapping to fit. In medium bowl, stir together refried beans and remaining salsa; spoon over tortillas, and spread evenly. Top with half the meat mixture and
3/4 cup of the cheese. Layer 4 more tortillas over cheese. Spoon and spread Spanish rice over tortillas. Top with remaining meat mixture and cheese. Top with tortilla chips. Bake 30 to 40 minutes or until hot in center and bubbling along sides.

Tangy Pork Tenderloins

2- 1.25 Lb. Pork Tenderloins
2/3 cup honey
1/2 cup Dijon mustard
1/2 tsp. chili powder
1/4 tsp. salt
2 Tbsp. cornstarch
2 Tbsp. water

Place pork in a glass or ceramic baking dish. Combine remaining ingredients except cornstarch and water and spoon over pork. Cover and marinate in refrigerator 3 to 4 hours. Drain pork, reserving marinade. Place in slow cooker and top with reserved marinade. Cover and cook on high 1 hour. Reduce heat to low and cook 5 to 7
hours more. Remove pork to a serving platter; cover and keep warm. Turn slow cooker to high. Blend together cornstarch and water in a small bowl. When the juices in slow cooker begin to simmer, stir in cornstarch
mixture until blended. Continue simmering, stirring occasionally, until juices thicken, about 10 minutes. Serve with sliced pork.

Garlic Stroganoff Shepards Pie

Filling:
6 slices bacon, cut into 1/2 inch pieces
1 Lb. Lean Ground Beef
1-1/2 cups baby carrots, cut in half crosswise
1/4 cup chili sauce
1 jar (12 oz.) Beef Gravy
1-1/2 cups frozen baby sweet peas
1/2 cup sour cream
Potatoes:
1 pouch roasted garlic mashed potatoes (from 7.2 oz. box)
Milk, hot water, and margarine or butter called for on potato box
1 tablespoon chopped fresh chives

Heat oven to 375˚F. In 12-inch nonstick skillet, cook bacon over medium heat until crisp. Drain bacon on paper towels; set aside. Discard drippings left in skillet. In same skillet, cook beef over medium-high heat, stirring frequently, until thoroughly cooked; drain. Stir in half the bacon, the carrots, chili sauce and gravy. Reserve
remaining bacon for topping. Reduce heat to medium-low; cook 5 minutes, stirring occasionally. Stir in peas and sour cream; cook 2 minutes. Spoon into ungreased 8-inch square (2-quart) baking dish. Make pouch of mashed potatoes as directed on box. Spoon or pipe around edges of hot beef mixture. Sprinkle with reserved bacon. Bake 30 to 40 minutes or until carrots are tender. Sprinkle with chives.

Pear Custard Pie

1 sheet refrigerated pie pastry
3 medium ripe pears, peeled and thinly sliced
1 cup sugar
1/4 cup all-purpose flour
2 eggs, lightly beaten
1 cup heavy whipping cream
1 tsp. vanilla extract

Unroll pastry to a 9-in. pie plate; flute edges. Place pears in pastry. In a small bowl, combine sugar and flour. Stir in eggs, cream and vanilla. Pour over pears. Bake at 375˚ for 45-50 minutes or until a knife inserted near the center comes out clean. Cool on wire rack. Cover and refrigerate for at least 2 hours.

Seafood Chowder Pot Pie

1 tsp. salt
2 cups peeled and diced potatoes
(2 medium russet potatoes)
4 slices bacon, cut in half
1/3 cup all-purpose flour
2 bottles (8 oz. each) clam juice
1/4 cup whipping cream
1/2 tsp. onion salt
1 cup frozen peas and carrots, thawed
1 cup frozen corn, thawed
1 tbsp. chopped fresh thyme leaves
1 cup cooked deveined peeled medium shrimp, tail shells removed (about 6 oz.)
1 can (6 oz.) crabmeat, drained, flaked (about 1 cup)
1 sheet frozen (thawed) puff pastry (from 17.3 oz. pkg.)

In 2-quart saucepan, heat 2 cups water and the salt to boiling over high heat. Add potatoes; heat to boiling. Reduce heat to medium; cover and simmer 5 to 7 minutes or until tender; drain. Heat oven to 400ºF. Spray 11x7-inch (2-quart) baking dish with cooking spray. Meanwhile, in heavy 3-quart saucepan, cook bacon over medium heat, turning occasionally, until crisp. Remove bacon; crumble and set aside. Using wire whisk, stir flour into bacon drippings. Gradually stir in clam juice, whipping cream and onion salt. Heat until thickened and bubbly, stirring constantly. Stir in potatoes, bacon, peas and carrots, corn and thyme. Cook 3 to 4 minutes longer or until hot. Stir in shrimp and crabmeat. Spoon mixture into baking dish. On lightly floured surface, unfold pastry. Roll into 12x8-inch rectangle. With sharp knife, cut slits in pastry to allow steam to escape. Place pastry in baking dish over hot seafood mixture. Roll outer edges of pastry over edges of baking dish, and press onto edges. Bake 30 to 40 minutes or until crust is deep golden brown. Let stand 10 minutes before serving.

Creamy Lemon Squares

20 reduced fat Nilla Wafers, finely crushed
1/2 cup flour
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) cold margarine
1 pkg. (8 oz.) Neufchatel cheese, softened
1 cup granulated sugar
2 eggs
2 tbsp. flour
3 tbsp. grated lemon peel
1/4 cup fresh lemon juice
1/4 tsp. baking powder
2 tsp. powdered sugar

Preheat Oven to 350˚F. Line 8-inch square baking pan with foil, with ends of foil extending over sides of pan; set aside. Combine wafer crumbs, 1/2 cup flour and the brown sugar in medium bowl. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs; press firmly onto bottom of prepared pan. Bake 15 minutes. Meanwhile, beat Neufchatel cheese and granulated sugar with electric mixer on medium speed until well blended. Add eggs and 2 tbsp. flour; mix well. Blend in 1 tbsp. of the lemon peel, lemon juice and baking powder; pour over crust. Bake 25 to 28 minutes or until center is set. Cool completely. Cover and
refrigerate at least 2 hours or overnight. Sprinkle with powdered sugar and garnish with remaining grated lemon peel, if desired, just before cutting into squares to serve. Store leftover squares in refrigerator.

Frosty Mallow Fruit Dessert

1 pkg (8 oz.) cream cheese, softened
1 cup (8 oz.) sour cream
1/4 cup sugar
1 can (15 oz.) apricot halves, drained and coarsely chopped
1 can (8 oz.) crushed pineapple, drained
1 cup miniature marshmallows
1 can (15 oz.) pitted dark sweet cherries, drained

In a large mixing bowl, beat the cream cheese, sour cream and sugar until smooth. Fold in the apricots, pineapple and marshmallows. Gently fold in cherries. Spoon into a 5-cup ring mold coated with cooking spray.
Cover and freeze for 4 hours or until fi rm. Just before serving, invert onto a platter. Yield: 8 servings

Crumb-Coated Cube Steaks

1 egg
1/2 cup milk
23 saltines, crushed
2/3 cup all-purpose flour
3/4 tsp. salt
1/4 tsp. baking powder
1/4 tsp. cayenne pepper
1/4 tsp. pepper
4 beef cube steaks (4 oz. each)
3 Tbsp. canola oil
Gravy:
2 Tbsp all-purpose flour
1 1/3 cups milk
1/4 tsp. salt
1/4 tsp. pepper

In a shallow bowl, whisk egg and milk. In another shallow bowl, combine cracker crumbs, flour, salt, baking powder, cayenne and pepper. Dip steaks in egg mixture, then cracker crumb mixture. In a large skillet, cook steaks in oil over medium heat for 3-4 minutes on each side or until no longer pink. Remove and keep warm.
In same skillet, stir in flour until blended, stirring to loosen browned bits from pan. Gradually add milk. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Sprinkle with salt and pepper.
Yield: 4 servings

Makeover Apple Bread

3 cups all-purpose flour
1 1/2 cups sugar
1 tsp. baking powder
1 tsp. salt
1 tsp. baking soda
1 tsp. ground cinnamon
2 eggs
1/2 cup unsweetened applesauce
1/3 cup canola oil
1 tsp. vanilla extract
3 cups chopped peeled tart apples
TOPPING:
1/2 cup all purpose flour
1/2 cup sugar
2 Tbsp. chopped walnuts
1/3 cup cold butter

In a large bowl, combine the first six ingredients. In another bowl, whisk the eggs, applesauce, oil and vanilla. Stir into dry ingredients just until moistened. Fold in apples. Transfer to two 3-in x 4-in. loaf pans coated with cooking spray. For topping, combine the flour, sugar and walnuts; cut in butter until crumbly. Sprinkle over batter. Bake at 350˚ for 45-55 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pan, cool on wire racks.

Applesauce Cake Roll

3 eggs
3/4 cup sugar
1/2 cup unsweetened applesauce
1 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/4 tsp. ground cloves
1 Tbsp. confectioners’ sugar
2 1/2 cups vanilla ice cream, softened
1 carton (8 oz.) frozen whipped topping, thawed
Caramel ice cream topping, optional

Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper, grease the paper and set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in applesauce. Combine the flour, baking powder, baking soda, cinnamon, salt and cloves; fold into applesauce mixture. Spread batter evenly into prepared pan. Bake at 350˚ 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll stye, starting with a short side. Cool completely on a wire rack. Unroll cake; spread ice cream evenly over cake to within 1/2-in. of edges. Roll
up again. Place seam side down on a serving platter. Frost top, sides and ends with whipped topping. Cover and freeze for at least one hour. Remove from the freezer 10 minutes before cutting. Drizzle with caramel topping if desired.

ASPARAGUS, HAM & EGG BAKE

1½ cups Chopped Cooked Ham (½ Lb.)
1 lb. Fresh asparagus spears, cut into 1-in. pieces
1 bag (30 Oz.) Frozen Shredded Hash Brown Potatoes, thawed
1 Medium Onion, Chopped (½ cup)
2 cups Shredded Cheddar Cheese (8 oz.)
¼ cup Grated Parmesan Cheese
12 eggs
1¼ cups Milk
1 container (8 Oz.) Sour Cream
2 teaspoons lemon-pepper Seasoning Salt
2 teaspoons ground mustard
1 cup cornflake crumbs
2 tablespoons butter or margarine, melted

1. Spray 13x9-inch (3 quart) glass baking dish with cooking spray. In large bowl, toss ham, asparagus, potatoes, onion and cheeses. Spoon into baking dish.
2. In same bowl, beat eggs, milk, sour cream, lemon-pepper seasoning salt and mustard with fork or wire whisk until well mixed. Pour egg mixture over potato mixture. (Baking dish will be very full.) Cover; refrigerate 8 hours or overnight.
3. Heat oven to 325°F. Uncover baking dish; bake 35 minutes. Meanwhile, in small bowl, toss cornflake crumbs and butter.
4. Sprinkle cornflake mixture over partially baked casserole. Bake uncovered 30 to 35 minutes longer or until knife inserted in center comes out clean and thermometer inserted in center reads 160°F. Remove from oven; let stand 15 minutes before serving.

COCONUT RHUBARB DESSERT

4 cups Sliced Fresh or Frozen Rhubarb
1½ cups Sugar
1½ cups Water
1/8 tsp. Red Food Coloring, optional
1 pkg. (18¼ Oz.) Butter Pecan Cake Mix
1 cup Flaked Coconut
½ cup Chopped Pecans
½ cup Butter, melted
Vanilla Ice Cream, optional

1. In a large sauce pan, combine the rhubarb, sugar, water and food coloring if desired. Cook over medium heat for 8-10 minutes or until rhubarb is tender; cool slightly. Transfer to a greased 13-in x 9-in. baking dish; sprinkle with cake mix. Top with coconut and pecans. Drizzle with butter.
2. Bake at 350°F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Serve with ice cream if desired.
Yield: 12 Servings

ROUND STEAK WITH POTATOES

2 lbs. boneless beef top round steak
1 tsp. salt
1/2 tsp. pepper
2 Tbsp. canola oil
1 can (10.75 Oz.) condensed golden mushroom soup, undiluted
1 1/4 cups water
1 cup chopped celery
1 cup chopped sweet red pepper
1/2 cup chopped onion
1/4 tsp. dried thyme
12 small red potatoes

1. Cut steak into six pieces; sprinkle with salt and pepper. In a Dutch oven, brown meat in oil on both sides. Stir in the soup, water, celery, red pepper, onion and thyme. Cover and bake at 350˚ for 1 hour.
2. Add potatoes; cover and bake 1-1/2 hours longer or until steak and vegetables are tender.

PIZZA LOVER’S PIE

1/4 lb. bulk pork sausage
1/2 cup chopped green pepper
1/4 cup chopped onion
1 loaf (1 lb.) frozen bread dough, thawed and halved
2 cups (8 oz.) shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 can (8 oz.) pizza sauce
8 slices pepperoni
1 can (4 oz.) mushrooms stems & pieces, drained
1/4 tsp. dried oregano

1. In a large skillet, cook the sausage, pepper and onion over medium heat until meat is no longer pink; drain. Set aside.
2. Roll half of dough into a 12” circle. Transfer to a greased 9” deep dish pie plate. Layer with half of the mozzarella cheese, Parmesan cheese and pizza sauce. Top with sausage mixture, pepperoni, mushrooms and
1/8 tsp. oregano. Roll out remaining dough to fi t top of pie. Place over filling; sealing edges. Layer with remaining pizza sauce, cheeses and oregano.
3. Bake at 400˚ for 18-22 minutes or until golden brown.
Yield: 8 Servings

LEMON FLUFF DESSERT

1 can (12 oz.) evaporated milk
1 pkg. (3 oz.) lemon gelatin
1 cup sugar
1 1/3 cup boiling water
1/4 cup lemon juice
1 3/4 cup graham cracker crumbs (about 28 squares)
5 Tbsp. butter, melted

1. Pour milk into a small metal bowl; place mixer beaters in the bowl. Cover and refrigerate for at least 2 hours.
2. Meanwhile, in a large bowl, dissolve gelatin and sugar in boiling water. Stir in lemon juice. Cover and refrigerate until syrupy, about 1 1/2 hours.
3. In a small bowl, combine crumbs and butter; set aside 2 Tbsp. for garnish. Press remaining crumbs onto the bottom of a 13” x 9” dish. Beat chilled milk until soft peaks form. Beat gelatin until tiny bubbles form. Fold milk into gelatin. Pour over prepared crust. Sprinkle with reserved crumbs. Cover and refrigerate until set. Cut into squares.
Yield: 12 Servings

CHICKEN AND RED POTATOES

3 Tbsp. all purpose flour
4 boneless skinless chicken breast halves (6 oz. each)
2 Tbsp. olive oil
4 medium red potatoes, cut into wedges
2 cups fresh baby carrots, halved lengthwise
1 can (4 oz.) mushroom stems and pieces, drained
4 canned whole green chilies, cut into 1/2 in. slices
1 can (10.75 oz.) condensed cream of onion soup, undiluted
1/4 cup milk
1/2 tsp. chicken seasoning
1/4 tsp. salt
1/4 tsp. dried rosemary, crushed
1/4 tsp. pepper

1. Place flour in a large resealable plastic bag. Add chicken, one piece at a time, and shake to coat. In a large skillet, brown chicken in oil on both sides.
2. Meanwhile, place the potatoes, carrots, mushrooms and chilies in a greased 5 qt. slow cooker. In a small bowl, combine the remaining ingredients. Pour half of soup mixture over vegetables. Transfer chicken to slow cooker; top with remaining soup mixture. Cover and cook on low for 3 1/2 to 4 hours or until chicken juices run clear and vegetables are tender.
Yield: 4 Servings

ORANGE-ANGEL JELLY ROLL

1 pkg. (16 oz.) angel food cake mix
1 pkg. (8 oz.) cream cheese, softened
1/4 cup confectioner’s sugar
1 Tbsp. orange juice
1/2 tsp. orange extract
1/2 tsp. grated orange peel
3 drops yellow food coloring, optional
1 drop red food coloring, optional
1 cup whipped topping
2/3 cup orange marmalade
Additional confectioner’s sugar and orange curls

1. Line a greased 15” x 10” x 1” baking pan with waxed paper; grease the paper and set aside. Prepare cake mix batter according to package directions; spread evenly into prepared pan.
2. Bake at 350˚ for 18-22 minutes or until cake springs back when lightly touched. Cool in pan for 5 minutes. Carefully run a knife around theedges of the pan to loosen cake. Invert onto a kitchen towel dusted with confectioner’s sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
3. For fi lling, in a small bowl, beat cream cheese and confectioner’s sugar until smooth. Beat in the orange juice, orange extract, orange peel and food coloring if desired. Fold in whipped topping.
4. Unroll cake; spread marmalade to within 1/2 in. of edges. Spread whipped topping mixture over marmalade to within 1 in. of edges. Roll up again. Place seam side down on a serving platter. Sprinkle with additional confectioner’s sugar. Garnish with orange curls. Refrigerate leftovers.

NUTTY COOKIES & CREAM DESSERT

1 pkg. (18 oz.) cream fi lled chocolate sandwich cookies, crushed
1/2 cup butter, melted
1/2 gallon cookies and cream ice cream, softened
1-1/2 cup salted peanuts, coarsely chopped
2/3 cup hot fudge ice cream topping
2/3 cup caramel ice cream topping
1 carton (8 oz.) frozen whipped topping, thawed

1. In a large bowl, combine cookie crumbs and butter, set aside 1 cup. Press remaining crumbs into an ungreased 13” x 9” x 2” dish. Spread with ice cream. Layer with peanuts, ice cream toppings and whipped topping; sprinkle with reserved crumbs. Cover and freeze until firm.
2. Remove from the freezer 15 minutes before serving.
Yield: 15 Servings

BUFFALO CHICKEN AND POTATOES

1 1/4 lb. boneless skinless chicken breasts, cut into 1-inch strips
1/2 cup buffalo wing sauce
6 cups frozen (thawed) southern-style hash brown potatoes
1 cup ranch or blue cheese dressing
1/2 cup shredded cheddar cheese (2 oz.)
1 can (10 oz.) condensed cream of celery soup
1/2 cup corn flake crumbs
2 Tbsp. butter or margarine, melted
1/4 cup chopped green onions (3 to 4 medium)

1. Heat oven to 350˚F. Spray 13x9-inch (3 quart) baking dish with cooking spray.
2. In medium bowl, stir together chicken strips and wing sauce.
3. In large bowl, stir together potatoes, dressing, cheese and soup. Spoon into baking dish. Place chicken strips over potato mixture.
4. In a small bowl, stir together crumbs and butter. Sprinkle in baking dish.
5. Cover with foil. Bake 30 minutes; uncover and bake 20 to 30 minutes longer or until potatoes are tender and juice of chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with green onions.

MACARONI & CHEESE PIZZA

1 carton (7 1/4 oz.) macaroni and cheese dinner mix
2 eggs, beaten
1/2 lb. bulk Italian sausage
1/4 cup chopped onion
1 can (8 oz.) tomato sauce
1 tsp. dried basil
1 tsp. dried oregano
1 can (4 oz.) mushroom stems and pieces, drained
1 cup (4 oz.) shredded part-skim mozzarella cheese

1. Prepare macaroni dinner mix according to package directions; stir in eggs. Spread onto a greased 12-inch pizza pan. Bake at 375˚F for 10 minutes.
2. Meanwhile, in a large skillet, cook sausage and onion over medium heat until meat is no longer pink, drain.
3. In a small bowl, combine the tomato sauce, basil and oregano. Spread over macaroni mixture. Layer with sausage mixture, mushroom and cheese. Bake 10 minutes longer or until cheese is melted.
Yield: 8 Servings

CHOCOLATE LOVER’S DREAM CAKE

1 box chocolate fudge cake mix
1/2 cup chocolate milk
1/3 cup butter or margarine, melted
3 eggs
1 container (16 oz.) sour cream
1 box (4 serving size) chocolate fudge instant pudding mix
1 bag (12 oz.) semisweet chocolate chips (2 cups)
GLAZE
3/4 cup semisweet chocolate chips
3 Tbsp. butter or magarine
3 Tbsp. light corn syrup
1 1/2 tsp. water

1. Heat oven to 350˚ F. Generously spray 12- cup fluted tube cake pan with baking spray with flour. In a large bowl, mix cake mix, chocolate milk, butter, eggs, sour cream and dry pudding mix with spoon until well blended (batter will be very thick). Stir in 1 bag (12 oz.) chocolate chips. Spoon into pan.
2. Bake 55 to 65 minutes or until top springs back when touched lightly in center. Cool in pan 10 minutes. Place cooling rack or heatproof serving plate upside down over pan; turn rack and pan over. Remove pan. Cool completely, about 2 hours.
3. In 1-quart saucepan, heat glaze ingredients over low heat, stirring frequently, until chocolate chips are melted and mixture is smooth. Drizzle glaze over cake. Store loosely covered at room temperature.

RHUBARB COFFEE CAKE

1 box Betty Crocker® SuperMoist® yellow cake
1 cup milk
1 teaspoon vanilla
3 eggs
1 package (3 oz.) cream cheese, softened
2 cups chopped fresh rhubarb
1/2 cup Gold Medal® all-purpose flour
3/4 cup sugar
1/4 cup butter or margarine, softened

1. Heat oven to 325°F (for all pans). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
2. In large bowl, beat cake mix, milk, vanilla, eggs and cream cheese with electric mixer on low speed 1 minute. Beat on medium speed 2 minutes, scraping bowl frequently; set aside.
3. In medium bowl, toss rhubarb and 1/4 cup of the flour. Fold rhubarb into batter; spread in pan.
4. In small bowl, mix sugar, remaining 1/4 cup flour and the butter until coarse crumbs form. Sprinkle over top of batter.
5. Bake 40 to 45 minutes or until lightly browned and toothpick inserted in center comes out clean. Cool about 1 hour 30 minutes before serving.

SAUCY BEEF PATTIES

1 egg, lightly beaten
1/2 cup soft bread crumbs
1/2 tsp. salt
1/4 tsp. pepper
1 lb. ground beef
1 can (8 oz.) tomato sauce
2 Tbsp. chopped green onion
2 Tbsp. brown sugar
1 tsp. Worcestershire sauce
1 tsp. prepared yellow mustard

1. In a large bowl, combine the egg, bread crumbs, salt and pepper. Crumble beef over mixture and mix well. Shape into four patties. In a large skillet, brown patties on each side. Remove and set aside; drain drippings.
2. In the same skillet, combine the remaining ingredients. Return patties to the skillet. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes or until a meat thermometer reads 160°F.

RANCH POTATO CUBES

7 medium potatoes, cut into 1/2-in. cubes
1/4 cup butter, cubed
1 cup (8 oz.) sour cream
1 envelope ranch salad dressing mix
1 cup (4 oz.) shredded cheddar cheese

1. Place potatoes in a greased 11x7-inch baking dish; dot with butter. Cover and bake at 325°F for 60-65 minutes or until tender.
2. Combine sour cream and salad dressing mix; spoon over potatoes. Sprinkle with cheese. Bake uncovered for 5 to 10 minutes or until cheese is melted.

LEMON CHEESECAKE BARS

1 box lemon cake mix
1/3 cup butter or margarine, softened
3 eggs
1 package (8 oz.) cream cheese, softened
1 cup powdered sugar
2 teaspoons grated lemon peel
2 tablespoons lemon juice

1. Heat oven to 350°F (325°F for dark or non-stick pans). In large bowl, beat cake mix, butter and 1 of the eggs with electric mixer on low speed until crumbly. Press in bottom of ungreased 13x9-inch pan.
2. In medium bowl, cream cheese on medium speed until smooth. On low speed, gradually beat in powdered sugar. Stir in lemon peel and lemon juice until smooth. Reserve 1/2 cup for topping; refrigerate. Into remaining cream cheese mixture, beat remaining 2 eggs on medium speed until blended. Spread over cake mixture.
3. Bake 25 to 28 minutes or until set. Cool completely, about 1 hour. Spread with reserved cream cheese mixture. Refrigerate about 3 hours or until firm. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.

MEAT LOAF CASSEROLE

1 lb. extra-lean (at least 90%) ground beef
3 tablespoons bread crumbs
3 tablespoons steak sauce
1 tablespoon instant minced onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
1 3/4 cups water
1/2 cup milk
2 tablespoons butter or margarine
1/4 teaspoon salt
2 cups Instant Mashed Potatoes (dry)
1 egg
1 1/2 cups frozen chopped broccoli, thawed
1/2 cup shredded sharp Cheddar cheese (2 oz.)

1. Heat oven to 350°F. Spray 8-inch square (2-quart) baking dish with cooking spray. In medium bowl, mix first 7 ingredients. Press in bottom and up sides of baking dish to within 1/2 inch of top.
2. In 2-quart saucepan, heat water, milk, butter and 1/4 teaspoon salt to boiling. Remove from heat, stir in potatoes. Let stand 30 seconds. Stir in egg. Stir in broccoli and cheese. Spoon over meat shell.
3. Bake 25 to 30 minutes or until meat loaf is thoroughly cooked and meat thermometer inserted in center of meat reads 170°F. Let stand 5 minues; drain liquid along edges.