Stand: 1 hour 45 minutes Cool: 1 hour 45 minutes Bake: 40 minutes Chill: 4 hours Prep: 35 minutes Makes: 12 to 16 servings Recipe source BH&G

1 -3/4 cups finely crushed graham	3 8-ounce packages cream cheese,
-crackers (about 25 squares)	-softened
1 7-1/2-ounce package almond	3/4 Cup packed brown sugar
-brickle	2 Tbl all-purpose flour
-pieces, finely chopped (about	3 eggs
-1-1/2	1/4 Cup milk
-cups)	Thinly sliced apple (optional)
1/2 Cup butter, melted

For crust, in a mixing bowl combine graham crackers and 1/3 cup of the chopped brickle pieces. Stir in melted butter. Press onto bottom and 2 inches up sides of an 8- or 9-inch springform pan.

In a medium mixing bowl combine the cream cheese, brown sugar, and flour. Beat with an electric mixer on medium speed until fluffy. Add the eggs all at once, beating on low just until combined. Stir in the milk and 2/3 cup brickle pieces. Pour mixture into prepared pan. Place on a shallow baking pan in oven.

Bake in a 375 degree F oven until center appears nearly set when shaken, allowing 45 to 50 minutes for the 8-inch pan or 35 to 40 minutes for the 9-inch pan. Cool in the pan on a wire rack for 15 minutes. Loosen sides. Cool 30 minutes more. Remove sides; cool completely. Cover and chill 4 hours or until serving time

Before serving, place the cheesecake on a baking sheet. Sprinkle with remaining brickle pieces (about 1/2 cup). Broil 4 to 5 inches from heat for 1 to 3 minutes or until pieces begin to melt and form a crust. Transfer to a serving plate. Slice to serve. If desired, garnish with apple slices. Makes 12 to 16 servings

Make-Ahead Tip: Prepare, bake, and cool the cheesecake. Cover and chill 4 hours ahead. Broil on the topping before serving.

Nutrition Facts
Servings Per Recipe 12 to 16 servings Calories 477, Total Fat (g) 35, Saturated Fat (g) 15, Cholesterol (mg) 121, Sodium (mg) 416, Carbohydrate (g) 34, Fiber (g) 1, Protein (g) 8, Vitamin A (DV%) 37, Vitamin C (DV%) 7, Calcium (DV%) 7, Iron (DV%) 11, Percent Daily Values are based on a 2,000 calorie diet

You can use this same roll recipe and technique to make other sweet rolls. If you can make cinnamon rolls, you can make these apple sweet rolls. The method is the same except that you use an apple pie filling made with apples. It makes really loaded, scrumptious sweet rolls. Recipe source: The Prepared Pantry, posted Sept 08

For the dough:	1/2 Tbl cinnamon
4 1/2 to 5 cups bread flour	1/4 Cup flour
1/3 Cup dry milk	3 large cooking apples, peeled and
1/4 Cup sugar	-cut into 1/2-inch chunks
1 1/2 Tsp salt	1 Cup walnuts
1 Tsp dough conditioner	1/2 Tsp vanilla extract
6 Tbl butter	For the frosting:
1 3/4 Cup water at 105 degrees	2 Cup powdered sugar
1 7 gram packet yeast">yeast	3 Tbl dry milk
For the filling:	2 Tbl meringue powder
8 Tbl butter	1 Tsp vanilla extract
1 1/3 Cup brown sugar

Directions

For the dough:

If you are using instant-type yeast, combine approximately 1/3 of the flour, the water, and the yeast by beating it with a dough hook for 30 seconds or until combined. (Some types of yeast require proofing first.)
Add the remainder of the ingredients and the softened butter and continue mixing for about five minutes at medium speed. The dough should be soft (but not too sticky to handle), smooth, and elastic. Water absorption may vary depending on climatic conditions. If you feel that the dough is too moist, add one or two tablespoons of flour. If it is too dry, you can dribble in a little water while running your stand-type mixer.
Place the dough in a large greased bowl and turn once to oil all sides. Cover with plastic wrap. Let rise until doubled, about one hour.
For the filling:

Turn the dough onto a lightly greased work area. Roll the dough into a rectangle with the dough 1/4 to 3/8-inch thick.
Heat the butter in the microwave until just melted. Spread it on the rolled dough with a pastry brush. Mix together the brown sugar, cinnamon, flour, diced apples, walnuts, and vanilla.
Spread the apple filling (or other filling of your choice) on the dough rectangle and distribute it evenly to within 1/4 inch of the edge. Roll the dough into a jellyroll.
Using a sharp serrated knife, slice the roll into twelve equal slices. Place the rolls evenly on a greased 11 x 17-inch baking pan. Press the rolls to flatten them, if necessary, so that they touch. Cover the pan with plastic wrap and let rise until doubled again, about an hour. Allow plenty of time to rise. The dough should be soft and puffy.
While the rolls are rising, preheat the oven to 350 degrees. Bake for 20-25 minutes or until the rolls are lightly browned. When they are baked, remove them from the oven and place them on a wire rack. When using a metal pan, remove the rolls from the pan immediately. Metal pans cool quickly, causing the rolls to stick to the pan.
To frost the rolls:

Add the powdered sugar, dry milk, meringue powder, and vanilla to a medium bowl. Add enough water, a tablespoon at a time, to make a spreadable frosting. The frosting should be thick but spreadable. When you frost the rolls, the heat from the rolls will soften the frosting further and allow it to flow slightly. The frosting will set as it cools. Frost the rolls while still warm. Let the rolls stand for ten to fifteen minutes before serving.

Recommended by Lena, Canada, 08. Recipe Source: Recipe Goldmine

1 avocado	1 Tsp seasoned salt
Salt	1/4 Tsp pepper
8 eggs	1 Tbl butter
1/2 Cup dairy sour cream

Cut avocado lengthwise into halves, remove seed and skin. Dice avocado and sprinkle lightly with salt. Beat eggs with sour cream, seasoned salt and pepper.

Melt butter in skillet, tipping to coat all sides. Add egg mixture and cook slowly, stirring now and then. When almost set, carefully fold in avocado. Serve at once.

This elaborately sweet cake is a real treat for anyone who loves Butterfinger candy bars. The different parts can be made ahead of time for your convenience. Recipe Source: Redcipe 4 living, Recommended by Pat, Canada, Sept 08

Cake:	2 Cup mashed ripe bananas
2 1/4 Cup cake flour	1 1/2 Cup chopped Butterfinger bars
1 Tsp baking powder	Glaze:
1/2 Tsp salt	2/3 Cup whipping cream
1 Stick unsalted butter, room	7 Tbs. unsalted butter, cut into
-temperature	-large pieces
1 1/2 Cup sugar	1 Tbs. light corn syrup
3 large eggs	14 Oz semisweet chocolate, chopped
1 Tbs. dark rum	2 Tsp dark rum
1 Tsp vanilla extract	1 Tsp vanilla extract
3/4 Cup sour cream	1 3/4 Cup chopped Butterfinger bars
1 Tsp baking soda

Directions
To make cake, position rack in top third of oven; preheat to 350 degrees. Butter 2 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with waxed paper rounds. Butter and flour paper. Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar and beat
2 minutes. Add eggs 1 at a time, beating well after each addition.

Beat in dark rum and vanilla extract. Combine sour cream and baking soda in medium bowl. Add mashed bananas to sour cream mixture and stir until well blended. Add dry ingredients to butter mixture alternately with banana mixture, beginning and ending with dry ingredients. Stir in chopped Butterfinger bars. Divide batter between prepared pans. Bake until center of cake feels firm and tester inserted into center comes out clean, about 30 minutes. Cool in pans on rack 10 minutes. Run small knife around sides of cakes to loosen.

Turn out cakes onto racks and cook. Peel off waxed paper. (Can be prepared 1 day ahead. Wrap cakes tightly and store at room temperature.)

To make glaze, combine cream, butter and corn syrup in heavy medium saucepan. Bring to simmer over medium heat, stirring until butter melts. Remove from heat; add chocolate and stir until melted and smooth. Stir in rum and vanilla. Pour glaze into small bowl. Cover and refrigerate just until cool and thick, stirring occasionally, about 40 minutes. Transfer 1 cake layer to platter. Slide waxed paper strips under edges of cake. Stir glaze until smooth. Spread 1 C. glaze evenly over top of cake layer. Top with second cake layer. Spread remaining glaze over top and sides of cake. Cover top and sides of cake with chopped Butterfinger bars. Remove paper strips. (Can be made 2 days ahead. Cover cake and store at room temperature.)

Stand: 2 hours Cool: 2 hours Bake: 1 1/4 hours Chill: 6 to 24 hours Prep: 1 hour Recipe Source BH&G

1/3 Cup butter, softened	1 -1/2 cups sugar
1/4 Cup sugar	2 eggs
1/2 Cup all-purpose flour	2 Tbl finely shredded lemon peel
1/2 Cup yellow cornmeal	3 Tbl lemon juice
1/8 Tsp salt	3 Cup blueberries
4 8-ounce packages cream cheese,	1/2 Cup sugar
-softened	1 Tbl water
1 8-ounce carton mascarpone cheese	3 Tbl lemon juice

1. Preheat oven to 350 degrees F. Wrap a double layer of foil around the bottom and side of an ungreased 9-inch springform pan to form a watertight seal; set aside. For crust: In a medium bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/4 cup sugar; beat until combined. Add flour, cornmeal, and salt; beat until crumbly. Press mixture onto the bottom of the foil-wrapped pan. Bake for 20 minutes. Reduce oven temperature to 325 degrees F.

2. Meanwhile, for filling: In a very large bowl, combine cream cheese, mascarpone cheese, and the 1-1/2 cups sugar. Beat on medium speed until smooth. Add eggs, lemon peel, and 3 tablespoons lemon juice; beat just until combined. Pour over crust, spreading evenly. Place the foil-wrapped springform pan in a roasting pan. Pour enough hot water into roasting pan to reach halfway up side of springform pan.

3. Bake for 1-1/4 to 1-1/2 hours or until a 2-inch area around the outside edge appears set and the center appears nearly set when gently shaken. Remove springform pan from water. Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen edge of cheesecake from side of pan; cool completely (about 1-3/4 hours). Remove foil. Cover and chill for 6 to 24 hours.

4. For topping: In a medium saucepan, combine 2 cups of the blueberries, the 1/2 cup sugar, 3 tablespoons lemon juice, and the water. Cook and stir until mixture comes to boiling. Boil gently, uncovered, for 15 to 20 minutes or until slightly thickened. Stir in the remaining 1 cup blueberries; cook for 2 minutes more. Cool. Cover and chill until ready to serve.

5. Remove side of springform pan. Spoon topping over each serving of cheesecake. Makes 16 servings.

Nutrition Facts
Servings Per Recipe 16 servings Percent Daily Values are based on a 2,000 calorie diet

Shared by Lena

1 Cup white sugar	1 Cup heavy cream
1 1/2 Cup half-and-half cream	1 Tsp vanilla extract
2 eggs, beaten	2 Tsp ground cinnamon

In a saucepan over medium-low heat, stir together the sugar and half-and-half.
When the mixture begins to simmer, remove from heat, and whisk half of the mixture into the eggs.
Whisk quickly so that the eggs do not scramble. Pour the egg mixture back into the saucepan, and stir in the heavy cream.
Continue cooking over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon.
Remove from heat, and whisk in vanilla and cinnamon. Set aside to cool.
Pour cooled mixture into an ice cream maker, and freeze according to the manufacturer's instructions.

Stand: 1-3/4 hours Cool: 1-3/4 hours Bake: 45 minutes Chill: 4 hours Prep: 50 minutes Makes: 12 servings

3/4 Cup all-purpose flour	2 Tbl all-purpose flour
3 Tbl sugar	3 eggs
1/2 Tsp finely shredded lemon peel	1/4 Cup golden raisins
1/3 Cup butter	2 Tbl diced candied orange or
1 beaten egg yolk	-lemon peel
3 Cup ricotta cheese	1 Tsp finely shredded lemon peel
1/2 Cup sugar	Orange peel strips (optional)
1/4 Cup milk

1. For crust, in a medium mixing bowl combine 3/4 cup flour, 3 tablespoons sugar, and 1/2 teaspoon lemon peel. Cut in 1/3 cup butter until pieces are the size of small peas. Using a fork, stir in egg yolk until all of the dough is moistened.

2. Remove the sides from an ungreased 8-inch springform pan. Press one-third of the dough onto the bottom of pan. Bake in a 350 degree F oven for 7 to 10 minutes or until golden. Cool on wire rack.

3. Grease the sides of the springform pan with the additional butter. Attach the pan sides to the bottom. Press remaining dough 1-1/2 inches up the sides of the pan. Set the pan aside.

4. For filling, in a large mixing bowl beat the ricotta cheese, 1/2 cup sugar, milk, and 2 tablespoons flour with an electric mixer on medium to high speed until smooth. Add whole eggs all at once. Beat on low speed just until combined. Stir in raisins, candied peel, and 1 teaspoon lemon peel.

5. Pour filling into the crust-lined pan. Place in a shallow baking pan in oven. Bake in a 350 degree F oven about 45 minutes or until center appears nearly set when gently shaken.

6. Cool in springform pan on a wire rack for 15 minutes. Loosen crust from sides of pan and cool for 30 minutes more. Remove sides of the springform pan; cool 1 hour. Cover and chill in the refrigerator at least 4 hours. If desired, garnish with orange peel. Makes 12 servings.

Nutrition Facts
Servings Per Recipe 12 servings Calories 247, Total Fat (g) 12, Saturated Fat (g) 7, Cholesterol (mg) 104, Sodium (mg) 148, Carbohydrate (g) 26, Fiber (g) 0, Protein (g) 10, Vitamin C (DV%) 0, Calcium (DV%) 15, Iron (DV%) 6, Percent Daily Values are based on a 2,000 calorie diet

Senr in by Sharon, Oct 08

2 kg. spareribs	1 Tbl dry mustard
1/2 Cup Molasses	2 Clove garlic
1/2 Cup brown sugar	3 Tbl soya sauce

Place spareribs in a large pot, cover with water and bring to a boil. Simmer for 30 minutes, or until meat is cooked. Prepare sauce while ribs are cooking. Mix the next six ingredients together. Place the cooked spareribs on a foil covered cookie sheet. Pour sauce over ribs. Bake at 350 degrees for 20 minutes. Baste ribs with sauce as they are cooking.

A baked Alaska is a simple concepta block of ice cream set on a layer of cake and then all covered with meringue. The meringue acts as insulation allowing you to stick the whole concoction in the oven to brown the meringue. Recipe Source Prepared Pantr

5 large egg whites	1 4 x 6-inch layer of cake about 1
1/2 Tsp cream of tartar	-1/2
1 Tsp vanilla	-inches thick
3/4 Cup granulated sugar	1 brick of ice cream approx. 3" x
several drops food coloring	-5" x 4"
-(optional)

The ice cream should be frozen rock hard and the cake completely cooled.

The ice cream and the cake can be any flavors of your choosing. You can tint the egg whites with food coloring.

Directions

Preheat the oven to 500 degrees.

To make the meringue, place the egg whites in a stainless steel or glass bowl. Add the cream of tartar and the vanilla. Beat the mixture until soft peaks form. Drizzle in the sugar while continuing to beat until stiff peaks form.
Lay the cake on an oven-proof platter. Cut the ice cream into blocks and stack them on the cake.
With a spatula, spread the meringue on the cake and ice cream, completely sealing both from the heat. The meringue will act as insulation from the heat. Any thin areas in the meringue will allow heat to seep through.
Bake for three minutes or until the meringue starts to brown. Slice and serve immediately or return to the freezer to serve later.
Bakers notes: You will need to get your sheet cake out of the pan without it breaking. Lining the pan with parchment paper and then lifting the cake from the pan by grasping the edges of the parchment paper is the easiest way to do so. If you need to trim the top of the cake to create an even, flat layer, you can do so with a serrated knife held horizontally.

Total Time: 35 minutes Cook Time: 0 Prep Time: 20 minutes Serving: 10 This dish warms you to your toes. Serve it with a hearty bread for a great meal. Recipe source:http://food.ivillage.com/recipefinder.Shared by Lena

graham cracker pie crust	-cheese
1 hulled and sliced pint strawberry	1 8 Oz container frozen light Cool
1 softened 8 oz package fat-free	-Whip
-cream	2/3 Cup sugar

1. Mix strawberries, sugar, and cream cheese in bowl with electric mixer until blended smoothly.
2. Fold in Cool Whip.
3. Spoon into pie crust.
4. Let cool in refrigerator for at least 3 hours.

NOTE: Hard, or strong, flour is bread flour, or flour that is high in gluten. By contrast, pastry flour would be soft flour. recommended by Sharon Sept 08

Step One:	Step Two:
2 Tbl (30 mL) dry yeast	2 Cup (500 mL) tepid water
¾ Cup (175 mL) tepid water	¾ Cup (175 mL) cold-pressed canola
1 Tbl (15 mL) honey	-oil or
1¾ Cup (425 mL) unbleached hard	-olive oil
-flour (see	6 Tbl (90 mL) honey
-note below)	3½ Cup (875 mL) unbleached hard
In a large mixing bowl, mix	-flour
-together “step one” dry yeast,	3 Cup (750) mL) whole-wheat or rye
-water	-flour

Remove bowl from refrigerator and mix in step two tepid water, oil, honey, hard flour, and whole-wheat or rye flour. The dough will be quite soft and loose.
Turn dough out onto a floured surface and knead for about 10 minutes. Cover with a damp cloth to rise about 30 minutes.
Divide dough into four even pieces. Shape in round or triangle shaped loaves about 1 inch (2.5 cm) thick. Place on greased baking sheet or parchment paper.
Sprinkle your choice of topping (grated cheese, chopped herbs, or seasonal cut vegetables) on each loaf, if desired.
Bake in preheated 450 F (230 C) oven for 10 minutes. Reduce heat to 400 F (200 C) and continue to bake for 10 to 12 minutes. Remove from oven and cool on rack.

Sent in by Sharon, Oct 08

1/4 Cup mazola oil	Add: pieces of chicken or turkey
2 Cup uncle ben's regular rice	Add: pieces of celery
1 pack onion soup	4 Cup boiling water
1 Can mushroom	2 Tbl soya sauce

Mix together
Bake with cover at 350 degrees for 1 hour.

Prep Time: 5 min Total Time: 30 min Makes:4 Recommended by Pat ,08. Recipe Source Kraft Canada

1/4 Cup KRAFT SIGNATURE Sundried	1/2 Cup KRAFT 4 CHEESE ITALIANO
-Tomato and	-Shredded Cheese
-Oregano Dressing, divided	1/4 Cup chopped fresh basil or 1
4 small boneless skinless chicken	-tsp. dried
-breasts (1 lb./450 g)	-basil leaves
1 tomato, finely chopped

PLACE large sheet of heavy-duty foil over half of barbecue grate; preheat barbecue to medium heat. Pour 2 Tbsp. of the dressing over chicken in resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with the dressing. Refrigerate 10 min. to marinate. Remove chicken from marinade; discard bag and marinade.

GRILL chicken on uncovered side of barbecue 6 min. Meanwhile, combine tomatoes, cheese, basil remaining 2 Tbsp. dressing.

TURN chicken over; place, cooked-side up, on foil on barbecue. Top evenly with tomato mixture. Close lid. Grill an additional 8 min. or until chicken is cooked through (170F).
Kraft Kitchens TipsServing SuggestionEnjoy with buttered egg noodles and grilled or steamed vegetables.

Flavorings of orange, rum and brandy are added to a classic pumpkin bread recipe to make this holiday favorite! Recommended by Bea NY, Oct 08

1 -1/2 cups flour	1/2 Tsp nutmeg
1 -1/4 tsp baking soda	1 Tsp cinnamon
1 15-oz can pumpkin	1 Tsp vanilla
2 eggs	1/2 Tsp orange flavoring
1 Cup sugar	1/2 Tsp rum flavoring
1/2 Cup cooking oil	1/2 Tsp brandy flavoring

Mix flour & baking soda; set aside. Mix all other ingredients; beat well. Add flour mixture slowly, beating at low just until combined. Pour into 4 greased mini-loaf pans or one large greased loaf pan. Bake at 350 degrees about 40 minutes for mini-loaf pans; about 1 hour for large loaf pan.

Canned pumpkin puree is combined with chicken broth, light cream, curry powder and other spices for this warming soup. Sent in by Bea NY, Oct 08

4 Tbl butter	1/4 Tsp ground cayenne pepper
1/2 Cup chopped onion	1/2 Tsp ground white pepper
1 Clove garlic	3 Cup chicken broth
1 Tsp yellow curry powder	1 15 Oz can pumpkin puree
1/4 Tsp salt	1 Cup half-and-half
1/4 Tsp coriander	Diced green onions for topping

1. Melt butter in a large saucepan over medium heat. Saute onion and garlic in melted butter, stirring until tender, about 2 minutes.
2. Add curry powder, salt, coriander, red cayenne pepper and white pepper to onion mixture. Mix well and continue stirring for 1 minute.
3. Carefully stir broth into onion mixture. Bring to a boil over medium heat. Cook, stirring often, about 15 minutes.
4. Add pumpkin and half-and-half to the broth mixture. Mix well and cook for 5 minutes.
5. If desired, carefully pour soup into a blender and process until creamy. Soup can be served immediately or refrigerated and reheated. If desired, garnish with diced green onions.

Total Time: 1 hour 0 min Prep Time: 15 min A flavorful mix of zucchini, tomatoes and cheese baked in a pie. Ahh, if all pies could be this easy. Recommended by Lena,08

1 Cup chopped zucchini	2 eggs or 1/2 cup fat-free
1 Cup chopped tomato	-cholesterol
1/2 Cup chopped onion	-free egg product
1/3 Cup grated Parmesan cheese	1/2 Tsp salt
2/3 Cup Bisquick Heart Smart® mix	1/4 Tsp pepper
3/4 Cup fat-free (skim) milk

1. Heat oven to 400F. Lightly grease bottom and side of pie plate, 9x1 1/4 inches.
2. Sprinkle zucchini, tomato, onion and cheese evenly in pie plate.
3. Stir together remaining ingredients with fork until blended. Pour evenly into pie plate.
4. Bake about 35 minutes or until knife inserted in center comes out clean. Cool at least 10 minutes.

Sent in by Sharon, Oct 08

1/2 Cup sour cream	1 1/2 Cup salsa
1 Pkg (250 g) cream cheese,	1/2 Cup crushed pineapple (drained)
-softened	3/4 Cup grated cheddar cheese
2 Tbl Molasses

Beat sour cream, cream cheese and molasses until smooth. Spread in a shallow, glass, oven safe dish. Mix together salsa and pineapple, layer on top of cheese mix. Spread grated cheddar on top. Heat in 350 degree oven for 10 minutes. Surround with tortilla chips and serve.

Sent in by Sharon, Oct 08

Meatballs:	-needed)
1 Lb hamburger	Some salt and pepper
1/2 Cup rice	1/2 Tsp celery salt
1 small onion cut into small pieces	1/2 Tsp garlic salt
Some salt and pepper	1 Tsp sugar
Sauce:	1 Tbl worchestershire sauce
2 Cup tomato juice ( add more as	1 Tsp cinnamin

Make your meatballs and add into sauce. Cook for 1 hour. Let simmer. If juice gets lower, add more tomato juice.

A filling of pumpkin, cream cheese, marshmallow cream and spice -- with Cool Whip folded in and also spread on top -- goes in a gingersnap crust. Sent in by Bea NY Oct 08

Filling--	2 Cup whipped topping (divided use)
1 8 Oz package of cream cheese	1 Tsp pumpkin pie spice
-(softened)	Crust--
1 jar of marshmallow cream	2 Cup gingersnap cookies
1 Cup canned pumpkin	1/4 Cup melted butter

Method
Preheat oven to 375 degrees. 1. Place the gingersnap cookies in food processor and blend until you have fine crumbs (or crush in a large Ziploc bag). Reserve 2 tablespoons of the crumbs for garnish. Add melted butter to remaining crumbs and press into a 9" pie pan. 2. Bake for 10 minutes. Remove from oven and cool. 3. Using an electric mixer beat together the cream cheese and marshmallow cream until well combined; blend in pumpkin and pumpkin pie spice until well combined. Fold in HALF of the whipped topping. 4. Spread the pumpkin mixture into the cooled gingersnap crust. 5. Spread the remaining whipped topping over the top. 6. Sprinkle with the reserved gingersnap crumbs. 7. Refrigerate at least 1-2 hours before serving.



Notes: This is a deliciously easy pie that my 4-year old son adores. It is light and rich all in the same bite. The recipe may be lightened-up with reduced-fat cream cheese and "light" whipped topping.



Number of Servings: 8

Makes:4 Preparation Time: 10 min Total Time: 25 Mins. Sent in by Pat M. Oct 08Recipe source: Kraft Kitchen

3/4 Lb (340 g) small red potatoes	-soup
-(about 8), quartered	1/4 Cup KRAFT CALORIE-WISE Zesty
2 Tbl water 1 Tbsp. oil 1 lb.	-Italian
(450 g) boneless skinless chicken	-Dressing
-breasts, cut into bite-size	2 Cup frozen peas and carrots
-pieces	1/2 Cup (1/2 of 250-g tub)
1 Can (10 fl oz/284 mL) reduced-fat	-PHILADELPHIA Herb &
-condensed cream of chicken	-Garlic Light Cream Cheese

PLACE potatoes and water in microwaveable dish; cover with lid. Microwave on HIGH 7 min. or until potatoes are tender. Meanwhile, heat oil in large saucepan on medium-high heat. Add chicken; cook 7 min. or until evenly browned, stirring occasionally.

ADD potatoes, soup, dressing and frozen vegetables to saucepan. Bring to boil; cover. Reduce heat to medium-low; simmer 3 min. or until chicken is cooked through and vegetables are heated through.

STIR in cream cheese; cook 3 min. or until melted, stirring occasionally.

Recommended by Florida Marie, 08

1 Tbl vegetable oil	1/2 medium onion, chopped
1 Lb ground turkey	2 Tbl chili powder
2 (10.75 ounce) cans low sodium	1 Tsp red pepper flakes
-tomato	1/2 Tbl garlic powder
-soup	1/2 Tbl ground cumin
2 (15 ounce) cans kidney beans,	1 Pinch ground black pepper
-drained	1 Pinch ground allspice
1 (15 ounce) can black beans,	salt to taste
-drained

Heat the oil in a skillet over medium heat. Place turkey in the skillet, and cook until evenly brown; drain.
Coat the inside of a slow cooker with cooking spray, and mix in turkey, tomato soup, kidney beans, black beans and onion. Season with chili powder, red pepper flakes, garlic powder, cumin, black pepper, allspice and salt.
Cover, and cook 8 hours on Low or 4 hours on High.

a nice soup home made and full of taste and goodness Shared by Sharon

6 medium peppers halved and	1 large handful of chopped fresh
-deseeded	-basil
8 ripe tomatoes skinned and cut in	1 medium/large onion
-half	and one and a half pints of
2 Tbl extra virgin oil	-vegetable
1 Tsp sugar, freshly ground black	-stock.
-pepper,

Wash and half the peppers and place skin side up in a large roasting tin.
Do the same with the tomatoes, drizzle with one tablespoon of the olive oil and sprinkle the tomatoes with the sugar.
Sprinkle with the black pepper and add the washed and chopped basil but reserve some of the basil for garnishing the soup prior to serving ( I don't add any salt as I personally never use it but if you like you can add it at the table)
Bake in a hot oven for about an hour till well roasted,
While the latter is roasting heat the remaining olive oil in a large cooking pot and cook the onion very gently for 15 mins till soft ( anyone who likes Garlic could add a clove or two to the onion at this stage)
Remove the roasted veg from oven and add to the cooked onion
In the large pot add the stock and bring to the boil and simmer for ten minutes,
let it cool then put into a liquidizer and blend till smooth serve garnished with the remaining chopped basil.

Recommended by Florida Marie, 08

1 1/2 Lb ground beef	-cream of
1 (8 ounce) package rigatoni pasta	-tomato soup
1 (16 ounce) package shredded	2 (14 ounce) jars pizza sauce
-mozzarella	1 (8 ounce) package sliced
-cheese	-pepperoni
1 (10.75 ounce) can condensed	-sausage

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside. Brown the ground beef in a skillet over medium-high heat. Drain off grease.
In slow cooker, alternate layers of ground beef, noodles, cheese, soup, sauce and pepperoni.
Cook on Low setting for 4 hours.
.

Here's a fabulous healthy vegetarian entree with a South-of-the-Border flavor, that's also diabetic friendly. Recipe Source: Fabulous Foods, Recommended by Lena Sept 08

1 Can (15ounces) black beans,	1 medium red bell pepper, chopped
-drained and rinsed	1/2 Cup vegetable stock
1/2 Cup low-fat (2%) milk	2 garlic cloves, minced
2 egg whites	2 Can (4 ounces each) chopped
4 Tbl fresh cilantro or parsley,	-green chilies, drained
-chopped, divided	3 Cup (about 7ounces) tortilla
1 Tsp vegetable oil	-chips, coarsely chopped, divided
1 large onion, chopped	1 Cup light cheddar cheese,
1 medium green bell pepper, chopped	-shredded

Instructions: Preheat oven to 375 F.
In blender or food processor, process beans, milk, egg whites and 2 tablespoons of the cilantro or parsley, until smooth. Set aside.

In a medium skillet, heat oil over medium heat, add onion, peppers, vegetable stock, garlic and green chiles; cook for 5 minutes, stirring occasionally. Stir in remaining cilantro or parsley.

Place 1-1/2 cups of chopped tortilla chips in the bottom of a 2-quart casserole. Pour bean mixture over chips. Spread vegetable mixture over bean mixture. Sprinkle with 1/2 cup of the cheese. Add remaining chips and top with remaining 1/2 cup of cheese. Bake 30 to 35 minutes, or until cheese is golden brown. Serve with salsa (recipe links below), if desired.

2 oranges	1/8 to 1/4 teaspoon crushed red
1 Tbl cooking oil	-pepper
2 10-ounce packages baby spinach	1 Lb skinless, boneless chicken
1 Tbl reduced-sodium soy sauce	-breast strips
1 Tsp honey	1/4 Tsp salt
1 Tsp grated fresh ginger	1/4 Tsp freshly ground black pepper
1/2 Tsp cornstarch	3 Clove garlic, minced

1. Remove peel and white membrane from 1 of the oranges. Section orange; set aside. Squeeze enough juice from the remaining orange to measure 1/3 cup; set aside. In a 4-quart Dutch oven, heat 1 teaspoon of the oil over medium heat. Add spinach; cover and cook for 4 to 5 minutes or just until slightly wilted, stirring occasionally. Drain and transfer to 4 serving dishes or a serving platter. Cover and keep warm.

2. Meanwhile, in a small bowl, combine the 1/3 cup orange juice, the soy sauce, honey, ginger, cornstarch, and crushed red pepper. Set aside.

3. Sprinkle chicken with salt and black pepper. Wipe out Dutch oven with a paper towel. In Dutch oven, heat the remaining 2 teaspoons oil over medium-high heat. Add garlic; cook and stir for 30 seconds. Add chicken; cook and stir for 2 to 3 minutes or until chicken is no longer pink. Stir orange juice mixture; add to chicken in Dutch oven. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.

4. To serve, arrange orange sections on top of spinach. Spoon chicken mixture over oranges and spinach. Makes 4 servings.

Nutrition Facts
Servings Per Recipe 4 servings Calories 207, Total Fat (g) 6, Saturated Fat (g) 1, Cholesterol (mg) 66, Sodium (mg) 521, Carbohydrate (g) 8, Fiber

TIME: Prep: 20 min. + chilling METHOD: Chill CATEGORY: Lower Fat SERVINGS: 8 There's plenty of sweet berry flavor in this refreshing dessert. Made with sugar-free gelatin and a graham cracker crust, the summery pie is easy to fix and attractive enough to serve to guests. "I sometimes substitute fresh peaches and peach gelatin," Sent in by Lena

2 Pint fresh strawberries, hulled	3 Tbl sugar
2 Tbl cornstarch	1 reduced-fat graham cracker crust
1 -1/2 cups cold water	-(8
1 Pkg (.3 ounce) sugar-free	-inches)
-strawberry gelatin	2 Cup reduced-fat whipped topping

Set aside four whole berries for garnish. Slice remaining strawberries and set aside.
In a large saucepan, combine cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat; stir in gelatin and sugar until dissolved. Stir in sliced strawberries. Pour into the crust. Cover and refrigerate for 2 hours or until firm.
Cut reserved strawberries in half. Garnish each serving with whipped topping and a berry half. Yield: 8 servings.

Total Time: 6 hr 20 min Makes:12 Prep Time: 20 mins

4 Cup fresh strawberries, divided	-WHIP Whipped Topping, divided
1 Can (300 mL) sweetened condensed	8 OREO Cookies, finely chopped
-milk	1 Tbl non-hydrogenated margarine,
1/4 Cup lemon juice 2-1/4 cups	-melted
-thawed COOL

LINE 8x4-inch loaf pan with foil, with ends of foil extending over sides of pan. Mash 2 cups of the strawberries in large bowl. Add condensed milk, juice and 1 cup of the whipped topping; mix well. Pour into prepared pan.

MIX chopped cookies and margarine. Spoon over whipped topping mixture. Cover with ends of foil and gently press cookie mixture into whipped topping mixture. Freeze 6 hours or until firm.

INVERT dessert onto serving plate when ready to serve; remove pan and foil. Spread remaining 1-1/4 cups whipped topping onto top and sides of dessert. Slice remaining 2 cups strawberries; arrange over dessert. Store leftovers in freezer.

Recommended by Sharon, Sept 09

Sauce:	Stir Fry Ingredients
¼ Cup (50 mL) apricot or peach jam	2 boneless pork tenderloin pork
2 Tbl (30 mL) balsamic vinegar	-chops
1 Tbl (15 mL) soy sauce	½ head broccoli
½ Tsp (2 mL) hot chili flakes	2 peaches, pitted
1 garlic clove, minced	1 Tbl (15 mL) vegetable oil
1 Tbl (15 mL) cornstarch	Handful of snow peas or snap peas,
In a bowl, whisk jam with vinegar,	-trimmed
-soy, chili flake	1 green onion, thinly sliced

Slice pork into thin bite-sized strips. Cut broccoli into bite-size florets. Cut peaches into chunks.
Heat oil in a large frying pan set over medium-high heat. Add pork and stir-fry until golden-tinged, approx 3 minutes.
Stir in broccoli, peaches and snow peas and reduce heat to medium-low. Stir constantly for 2 minutes.
Stir sauce and pour over mixture in frying pan. Add green onion and stir constantly until sauce thickens and pork is cooked through, 2 to 3 more minutes.

Delicious served over rice.

Makes:4 Total Time: 1 Hr 35 mins Recommended by Pat, 08, Recipe source: KraftCanada

4 baking potatoes (2-1/2 lb./1.1	-PHILADELPHIA
-kg)	-Brick Cream Cheese, cubed
1/2 Cup milk	2 Slice bacon, crisply cooked,
125 g (1/2 of 250-g pkg.)	-crumbled

HEAT oven to 400F. Prick potatoes in several places with fork. Bake 1 hour. Reduce oven temperature to 350F.

CUT thin slice from top of each potato. Discard tops; scoop out centres into medium bowl, leaving 1/8-inch-thick shells. Beat potatoes with mixer 1 min. Add milk and cream cheese; beat until fluffy. Spoon into shells; top with bacon. Place in shallow baking dish.

BAKE 20 min. or until heated through.
Kraft Kitchens TipsVariation Prepare as directed, substituting 1 cup each Kraft Old Cheddar Shredded Cheese and small broccoli florets OR 1/2 cup sour cream and 4 sliced green onions OR 1/2 cup Cheez Whiz Process Cheese Product and 1/2 cup chopped red peppers for the cream cheese and bacon.K:1039v4ec:111174

Sent in by Sharon Oct, 08

2 eggs	1 Tsp baking soda
1/2 Cup oil	1/2 Tsp baking power
1 Cup sugar	1/2 Tsp salt
1 Cup shredded Zuchinni	3/4 Tsp cinnamin
1/2 Cup drained crushed pineapple	1/4 Tsp nutmeg
1 Tsp vanilla	1/2 Cup walnuts (Optional)
2 Cup flour

Mix all ingrediants together. Bake at 350 degrees. Bake for 1 hour.