Oatmeal Molasses Bars

From Becky: Mom found the original recipe on a flour bag when I was about 12 years old. I altered the recipe in the last year to include flax seed and omit shortening because of the health benefits. (Matt says the flax seed label promises eternal life.) My kids love them--and they even know there's flax seed in it.

Original Oatmeal Molasses Bars
1 ½ C brown sugar
1 C shortening
2 eggs
2 TBS molasses
2 tsp vanilla
3 C quick cooking oats
1 C flour
1 tsp baking soda
1 tsp salt
1 C chocolate chips

Cream sugar and shortening then add eggs until well beaten. Add remaining ingredients and mix until moistened. Bake at 350 degrees in greased 9”x13” pan or cookie sheet for 20-25 minutes.


Becky’s Version of Oatmeal Molasses Bars
1 ½ C brown sugar
¾ C canola oil
½ C ground (milled) flax seed – available at WinCo in the bulk section or the flour aisle on the top shelf
2 eggs
3-4 TBS molasses
2 tsp vanilla
3 C quick cooking oats
1 scant C white flour
1 tsp baking soda
½ tsp salt
1 C semi-sweet chocolate chips

Cream sugar, oil, and ground flax seed. Add eggs until well beaten. Add remaining ingredients and mix until moistened. Bake at 350 degrees in greased 9”x13” pan for 17-18 minutes. I have the best luck using an old thin, aluminum cake pan.

Lemon Bars

From Aunt Joyce

You have to use real lemons not the bottled juice....you need to get your eggs to room temperature too.....You need to use real BUTTER.......I also put a couple of shakes of salt from a salt shaker in the flour..makes me feel better~I thought it tasted flat without it......That would be the Grandma Ward in me.......

1 cup BUTTER~~~2 lovely cubes
2 cups flour
1/2 cup Powdered sugar
Blend and pat into 9X13 glass cake pan
Bake @ 325 for 15 minutes cool a few minutes

Filling
4 eggs room temp
2 cups of sugar
blend till frothy......3 to 4 minutes on HIGH
lemon zest from 2 lemons~~~just the yellow part~~I use the fine grater for this
6 table spoons of fresh lemon juice~~you will get more than enough from the 2 lemons
1 tablespoon of flour
1/2 teaspoon of Baking Powder
1 1/2 cups of chopped pecans
pour over baked crust
bake 35 minutes @ 325
after baking sprinkle with Powered sugar
Cool and dive in!!!!

Aunt Joyce's Peanutty Caramel Bars

1 pkg (14 oz) caramels
¼ cup water
¾ cup peanut butter, divided
4 cups cheerios
1 cup salted peanuts
1 cup semisweet or milk chocolate chips
½ cup butter or margarine

In a large microwave-safe bowl, heat caramels, water, and ½ cup peanut butter on high for 1 minute, stir. Microwave 1-2 minutes longer or until melted. Add cereal and peanuts, stir until coated. Spread into a greased 13x9 in pan; set aside.In another microwave-safe bowl, heat chips, butter and remaining peanut butter on high for 30-60 seconds or until melted. Spread over cereal mixture, Refrigerate before cutting. Yield about 3 dozen

Mom's Carrot Cake

2 cups flour
2 tsp. soda
1 tsp. salt
2 cups sugar
2 tsp. cinnamon
1 cup oil
3 to 4 cups raw grated carrots
4 eggs

Mix and bake in greased pan at 350 degrees for 30 minutes; if you put it in a cookie sheet pan bake for only 20 minutes.

Frosting:
1 pkg. cream cheese
1 box powdered sugar
1 cup margarine
1 tsp. vanilla

Roast Sandwiches

3 cups chopped celery
1 cup chopped onion
1 cup ketchup
1 cup barbecue sauce
1 cup water
2 TBSP vinegar
2 TBSP wortshire sauce
2 TBSP brown sugar
1 tsp chili powder
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic power
3-4 lbs roast

Cook on high for 6-7 hours. Serve on hamburger buns.

*I didn't add celery and I cooked it on low over night, shredded it in the morning and let it cook a little longer.

Ada's Brownies

1 stick butter
6 tbsp cocoa
1 cup sugar
2 tsp oil
2 eggs
3/4 cup flour

Melt margarine, then stir in sugar and cocoa. Add oil, eggs, and flour. Bake at 350 for about 20-25 min.

Best Ever Meat Loaf

I have tried many, many meatloaf recipes. My husband LOVES meat loaf. This is, by far, our favorite one that he always requests. It is very different than other recipes and looks harder than it is. Try it and you will not regret it!

4 TBS butter
3/4 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped green bell pepper
1/4 cup finely chopped green onions
2 TBS plus 1/2 teaspoon Chef Paul Prudhomme's Meat Magic (I use meat seasonings mix)
1 TBS Worcestershire sauce
2 tsp minced garlic
2 bay leaves
1/2 cup evaporated milk
1/2 cup ketchup
1 1/2 pounds ground beef
1/2 pound ground pork (available at Winco:)
2 eggs, lightly beaten
1 cup very fine dry bread crumbs

Preheat oven to 350 degrees. Melt butter in 1 Qt sauce pan over medium heat. Add onion, celery, bell pepper, green onions, Meat Magic, Worcestershire sauce, garlic and bay leaves. Cook and stir until mixture starts sticking excessively, about 6 minutes, stirring occasionally and scraping pan bottom well. Stir in milk and ketchup. Cook about 2 minutes, stirring occasionally, Cool to room temperature. Discard bay leaves.Place ground beef and park in un-greased 13x9 inch baking pan. Add eggs, cooked vegetable mixture and bread crumbs. Mix by hand until thoroughly combined. In center of pan, shape mixture into 12x6x1 1/2 inch loaf. Bake, uncovered for 25 minutes. Increase heat to 400 degrees; bake until no longer pink in the center, about 35 minutes longer. Serve immediately.

Mandarin Chicken

This is really easy and the kids LOVED it.

2/3 cup sugar
1/4 cup soy sauce
1 TBS lemon juice
1 tsp. minced garlic
1/2 tsp. ginger
1/3 cup water
1 TBS cornstarch
4 skinless, boneless, chicken breasts

Combine sugar, soy sauce, lemon juice, oil, garlic and ginger in a small saucepan. Combine water and cornstarch in a small bowl and stir until cornstarch is dissolved. Add to the saucepan and turn heat to high. Stir often while bringing mixture to a boil, then reduce heat and simmer for 4 to 6 minutes or until sauce is thick.

The original recipe has you grill you chicken. I was lazy and it still turned out great. If you grill it, once they are done- cut them into bite size pieces. If you do not grill it, you can cut it prior to cooking and stir fry the chicken in the bite size pieces. When the chicken is done and the sauce is done, pour the sauce into the frying pan with the chicken and stir it together. Easy and delicious. Serve this over steamed rice.

Jelly Biscuits

From the Cookbook of Samantha an American Girl just imagine your eating food from 1904

2 cups flour
4teas baking soda
2 tablespoons sugar
1/2 tsp salt
1/2 cup of shortening
3/4 cup milk
Jelly are jam

Sift together the following ingredients. The flour, baking powder, sugar and salt. Add the shortening use a pastry cutter or a fork to blend the flour mixture and shortening until it looks like course crumbs. Add the milk and stir it with a/the fork until the mixture forms a soft ball of dough. Sprinkle a little flour on a hard surface. Put the ball of dough on the flour and and knead it. Add more flour if the dough sticks. Roll it out until it's about 1/4 of an inch thick. With a glass or a round cookie cutter cut the dough. Like a sugar cookie. Only use half of the dough, when half the dough is gone, make the rest of the dough with the cup or cookie cutter as you did the first half. Except put a small hole made by one inch circular cookie cutter or a bottle cap in the center of them and put the ones with the hole on top of the ones without. So there will be a bottom to the hole. Then fill the holes with with the jelly or jam. Do this to all the biscuits. Cook at 425 for 12-15 minutes or until golden brown . Let them cool and enjoy.

Chicken Fajitas

2 tbsp butter
1 green pepper
1 red or yellow pepper
½ to 1 purple onion
2 to 3 cups cooked, shredded chicken
1 cup salsa
¾ cup water
3 tbsp fajita seasoning
flour tortillas

Melt butter in large frying pan. Sauté peppers and onion until tender. Add chicken, salsa, water, and fajita seasoning. Add more seasoning to your liking. Simmer for 5 to 10 minutes. Serve on warmed flour tortillas. Top with sour cream and cheese if desired.

Key Lime Pie

From one of my mom's books.

1 8oz container of cool whip
1 15oz container of sweetened and condensed milk( I use a 14 oz container)
1/3 cup lime juice
a few drops of green food coloring
graham cracker crust( make it or buy it)

Crust:
Smash about ten gram crackers mix with 3/4 stick of margarine melted. Put the crust on a pie pan. Push it up against the side until it looks like a pie crust.

Filling:
Mix all the ingredients(except for the crust) in a bowl. Fill the pie crust with the filling, chill for eight to five hours.

Payday Bars

We had these at Ainsley's preschool party last year and we all had to have the recipe. They are so good!

1 yellow cake mix
1 egg
1/3 cup melted butter

3 cups mini marshmallows

12 oz peanut butter chips
1/2 cup butter
1/2 cup light corn syrup

2 cups rice krispies
2 cups salted peanuts

Crumble together yellow cake mix, egg and 1/3 cup melted butter. Press into a greased 9x13 pan. Bake at 350 for 10 minutes. Remove from oven and sprinkle marshmallows. Bake an additional 3-4 minutes or until puffy.

Melt together the peanut butter chips, 1/2 cup butter and corn syrup. Add to this mixture the Rice Krispies and salted peanuts. Spread over the puffy marshmallows. Cool and Cut.

Note from person who gave me the recipe: "I prefer to use a metal pan. They are MUCH better after they are cold. It's hard not to eat them right away but it is worth the wait."

Buffalo Chicken Dip

My friend had this on her blog and so I had to try it. We did it for our Labor Day appetizer and it was a huge hit! Especially with the men.

2 - 10 oz. cans of chunk chicken, drained
1 - 8 oz pkg of cream cheese, softened
1 cup ranch dressing
3/4 cup Frank's Red Hot Sauce (this is buffalo wing sauce. I am sure others would work)
1 1/2 cup shredded cheddar cheese
1 bunch of celery, sliced into sticks
tortilla chips

Heat chicken, hot sauce, cream cheese and ranch dressing over medium heat, stirring until well blended. Add 1/2 cheddar cheese and stir until melted. Transfer into a crock pot and top with remaining cheese. Cook on low heat and serve with celery and tortilla chips.

Review

I've added a review system for each recipe. If you try a recipe please rate it so we can see what the favorite recipes are. Thanks

Buttermilk Syrup

From Aunt Joyce

1 cup sugar
1/2 cup buttermilk
1 cube butter or margarine
a "dash" of salt... really, just a tiny pinch
1 tsp. soda

Melt the butter; add everything else. Bring to a boil and let it foam up! Serve it hot.
Optional: When you take it off the heat, add 1/2 to 1 teaspoon of vanilla.
Refrigerate leftovers.

Chicken enchalda's

By Kristen Ward

3 cups of chicken breasts shredded or cubed
1 cup of shredded Cheddar cheese
4 ounces of cream cheese
1 small can of green chile's
1 medium can of chicken broth (we used green chili sauce)

Cook chicken breasts in the oven until done. Let them cool, cut and into cubes. Put into a glass bowl mix with green chile's, cream cheese and regular cheese. Mix well. Wrap individually in corn tortilla's and place in baking pan. Spread chicken broth over the the casserole. And back at 350* f for twenty minutes or until done.

Tomatillo Dressing (Costa Vida Dressing)

In Utah, it is called "Cafe Rio". In California, it is called "Costa Vida". The restaurants are the same. I have already posted on here the recipes for the "Costa Vida Chicken/Pork and Lime Rice" which are so good! I finally found the incredible dressing they make. Here is the recipe:

1 pkg of Hidden Valley Buttermilk Ranch Dry Mix
1 cup buttermilk
1 cup mayonnaise
1-2 tomatillos, peel (these are with all the herbs usually and look like tiny green peppers in a wrapper)
1/2 - 1 clove of garlic, minced
1/2 - 1/3 bunched cilantro chopped
1/2 tsp lime juice
1/2-1 small Jalapeno, seeds removed

Blend ingredients together in a blender. Add additional mayonnaise if dressing is too thin. Keep refrigerated.

The best way to do this meal is to make it in a large "salad" style with the following layers:

Tortillas
Shredded Cheese melted into the tortilla
Lime Rice
Black Beans
Costa Vida Chicken/Pork or Grilled Chicken
Lettuce (I use Romaine)
Salsa (I use pico do gallo)
Tortilla chips or strips
Guacamole
sour cream
Tomatillo dressing
Squeeze fresh lime on everything

THIS IS SO YUMMY!!!

Great apircot smoothies

Apricot smoothies by Olivia

1 cup apricot in half's or cut up
1 cup ice
3/4 cup milk
1 1/2 tablespoons of sugar

Add all ingredients in blender, blend until creamy and textured.

I don't measure it, and it's easier that way also.

I also like to add: banana's and yogurt.

Unapple Crisp

Unapple Crisp by Vickie Kent

6-7 C zucchini, peeled and cut to resemble apple slices
2 c sugar
1/2 tsp salt
2 tsp cinnamon
1/4 c lemon juice
1/2 tsp cloves
1/2 tsp allspice
1/2 tsp nutmeg

Boil in large pan until transparent. Pour into dripper pan.

MIX:
1 c flour
1 tsp cinnamon
1/2 c sugar
1 c quick oats
1 tsp baking powder

Cut in 1/2 c butter and sprinkle over zucchini and bake at 350 degrees for 30 min.

Zucchini Casserole

Cook in salted water and then drain:
6 C Cubed Zucchini
1 large Onion, chopped

Mix:
1 Pkg Stuffing, Chicken Flavor
1 Stick Melted Margarine

1 C Sour Cream
1 Can Cream Chicken Soup
2-3 C Cooked Chicken, cubed
1 C Grated Cheddar Cheese

Place 1/2 stuffing in the bottom of a 9X13 inch pan. Mix sour cream, soup, chicken and cheese. Add zucchini/onion mixture to soup mix. Mix well. Pour over stuffing. Top with remaining stuffing.

Bake 350 degrees for 25 minutes.

Zucchini Bread

This recipe is from the Lion House.

1 C Oil
2 C Sugar
3 Eggs
3 tsp. Vanilla
2 C Zucchini

Cream. Add:

3 C Flour
1 tsp. Soda
1 tsp. Salt
3 tsp. Cinnamon
1/4 tsp. Baking Powder

Mix.

Bake at 325 degrees for about 1 hour.

Peanut Butter Fudge Bars

From: Taste of Homes 2003
I made these for a barbecue and everyone enjoyed them. They are loaded but very yummy.

1 pkg yellow cake mix
1 cup creamy peanut butter
1 egg
½ cup vegetable oil
1 can (14 oz) sweetened condensed milk
1 cup semisweet chocolate chips
2 tbsp butter

In a bowl, combine cake mix, peanut butter, egg and oil. Press two-thirds of the mixture into a greased 13x9 baking pan. Bake at 350 for 10 min. Cool on a wire rack for 5 min.

In a saucepan, heat the milk, chocolate chips and butter over low heat; stir until blended. Pour over crust. Sprinkle with remaining crumb mixture. Bake for 20-25 min or until golden brown. Cool on a wire rack. Cut into bars. Makes 2 ½ dozen.

Lemon Squares

From: Blue Richfield Cookbook

¾ cup butter
1 ½ cups flour
1/3 cup powdered sugar
Blend & pat into 9x13 pan. Bake at 350 for 15 to 20 minutes.

Mix
3 eggs
1 ½ cups sugar
3 T flour
¼ cup lemon juice
Pour over crust. Bake for 20 minutes. Sprinkle with powdered sugar.

Mexican Lasagna

1 lb ground beef, brown w/onion
1 packet of taco seasoning
water
1 can refried beans
1 cup sour cream
1 (4oz) can sliced black olives
2 cups Monterey Jack cheese
1 ¼ cups salsa
Lasagna noodles, uncooked

Add to beef: taco seasoning, ¾ cup water, refried beans, sour cream, olives. (I have also added salsa or tomatoes) Simmer 5 min. In greased 9x13 baking pan layer: noodles, beef mixture, and cheese, repeat layers. Top with another layer of noodles and any remaining beef mixture. Combine ½ to ¾ cup water to salsa. Pour over all. Cover. Freeze. Thaw: Bake covered for 1 hour at 350. Uncover, top with Cheese.

Note: This is a freezer recipe so you don’t need to cook the noodles.

Extra Easy Pizza Sauce

1 8 oz can tomato sauce
1/2 tsp oregano
1/2 tsp garlic powder

stir and pour on pizza crust

Loaded Mashed Potatoes

George requested loaded mashed potatoes for father's day so I found this recipe online. I made it the day before and it tasted great. The picture is from the website.

5 pounds potatoes, peeled and cubed

3⁄4 cup sour cream

1⁄2 cup milk

3 tablespoons butter or margarine

Salt and pepper to taste

3 cups (12 ounces) shredded cheddar cheese blend divided

1⁄2 pound bacon, cooked and crumbled

3 green onions, sliced

Place potatoes in a Dutch oven and cover with water; bring to boil. Reduce heat; cover and simmer until tender. Drain and place in a mixing bowl. Add sour cream, milk, butter, salt and pepper. Beat on medium – low speed until light and fluffy. Stir in 2 cups cheese, bacon and onions.

Transfer to a greased 3-quart baking dish. Top with remaining cheese. Bake, uncovered, at 350 degrees for 30 minutes or until heated through and cheese is melted.

Better than Almost Anything Cake

This was requested by George for father's day. Very yummy, don't make if you are on a diet!

1 box German chocolate cake mix
(water, oil, eggs as called for on cake mix directions)
1 can (14 oz) sweetened condensed milk
1 jar (17 oz) Carmel or fudge topping
1 container (8 oz) whipped topping
1 bag toffee chips or bits (or 3 Skor bars)

Bake cake as directed on package for 13x9 inch pan. Cool 15 minutes. Poke top of warm cake every ½ inch with handle of wooden spoon, wiping handle occasionally to reduce sticking. Drizzle sweetened condensed milk evenly over top of cake; let stand until milk has been absorbed into cake.

Drizzle with caramel topping. Cover and refrigerate about 2 hours or until chilled. Spread whipped topping over top of cake. Sprinkle with toffee chips. Cover and refrigerate any remaining cake.

My Favorite Spaghetti Recipe

Brown 1lb. ground beef and then add:
1 46 oz Campbell's tomato Juice
2 8 oz (or one 16 oz) can tomato sauce
1/4 tsp Lea & Perrin Worcestershire sauce
1 tsp. salt
1 whole onion with skin peeled off

Bring to a boil. Lower heat and cover. Let simmer for at least 4-5 hours, stirring occasionally. The nice thing is that it is liquid enough so you do not need to stress over the stirring.

Cook 12 oz (or a little more) spaghetti noodles. Pour sauce over noodles and mix together.

Beefy Salsa Mac

An easy, fast meal that the kids will eat! I like to serve with corn and homemade bread.

1 lb ground beef
½ to 1 cup Salsa (I only use ½ to 1 cup)
2 cups water
1 package (14.5 oz) Macaroni and Cheese
½ cup mayonnaise

Cook ground beef, drain. Stir in all ingredients. Stir to mix well. Bring mixture to a boil; reduce heat to low. Cover; cook, stirring occasionally, for 7 minutes or until macaroni is tender. Remove from heat; keep covered. Allow to stand for 5 minutes. Makes 6 servings

Parmesan Crusted Chicken with Cream Sauce

This is super easy and so good. Ben LOVED it!

6 Ritz Crackers, finely crushed (I actually used one of the packages that comes inside a box)
2 Tbsp Parmesan Cheese (I used more since I used more crackers)
4 boneless skinless chicken breast halves (I cut it to make them flat)
2/3 cup Chive and Onion Cream Cheese Spread (this is actually a small container)
1/2 cup chicken broth

Mix cracker crumbs and Parmesan cheese in bowl. Rinse chicken with cold water, shake off excess water. Dip chicken in some melted butter, egg white, or plain yogurt (I actually used mayo-works great) and then in cracker mixture turning to coat. Place in greased baking dish and bake at 350 for about 35-45 minutes or until chicken is done. For the sauce pour 1/4 (or if your doubling 1/2) cup chicken broth and cream cheese to skillet. Cook, stirring constantly. Simmer 3 minutes or until sauce thickens. Note: this happens fast and if you let it go it gets thick and clumpy so as soon as it's all melted and slightly thick it's good to go. Serve sauce over chicken. Also very tasty served with rice.

Indoor BBQ Chicken Skewers

3 TBS brown sugar
1 TBS paprika
1/2 tsp ground cumin
1/2 tsp cayenne pepper
1/4 tsp salt
4 boneless, skinless chicken breasts cut into 1 inch chunks
3/4 cup barbecue sauce (Bull's Eye or Texas Best recommended)
2 TBS cider vinegar

Optional Sauce
3 TBS cider vinegar
1/2 cup sour cream
1/4 cup barbecue sauce
2 TBS minced fresh cilantro

1. Adjust oven rack to highest position (about 5 inches from broiler element) and heat broiler. Set wire rack over rimmed baking sheet. Combine sugar, paprika, cumin, cayenne, and salt in large bowl. Add chicken and toss to coat. Thread seasoned chicken onto four 12-inch metal skewers.

2. Whisk 3/4 cup barbecue sauce and 2 TBS vinegar in small bowl. In second bowl, combine sauce ingredients and set aside.

3. Brush each kebab with barbecue sauce-vinegar mixture. Broil until lightly browned, 5-7 minutes. Flip kebabs, brush with remaining sauce and continue to broil until chicken is lightly charred and cooked through, 5-7 minutes. Serve with the sour cream sauce if you desire.

Lazy Dazy Cake

I use this cake for shortcakes (strawberry!) and pineapple upside-down cake. It tastes 1000 times better than a mix or store-bought shortcakes and only takes about 3 minutes to mix together.

1 C Sugar
2 eggs
1/2 C Milk
1 C Flour
1 t Baking Powder
1/4 t Salt

Mix all ingredients about 2 minutes and bake in a 9x9 pan for 30 minutes at 375*. (easily doubled) The recipe also comes with a broiled topping (I never do the topping because to me it tastes better with cool whip, fruit, or frosting):

2 T Butter
1/2 c Brown Sugar
1/2 C Nuts or Coconut

Mix together and put on baked cake and place under broiler until golden. (the topping burns easily)

Miniature Meatloaves

This recipe came from Kari Turgoose. We made it the other night and really enjoyed it. I think I will do it with barbecue sauce next time. Kari said that she freezes extras and Aaron takes them for lunches.

1 lb hamburger, uncooked
1 box Stove Top Stuffing
1 c. hot water
1/3 c. salsa
1/2 c. cheese grated

Mix hamburger, stuffing contents, and water until thoroughly combined. Grease muffin cups and fill with mixture to rim of cups. Use large spoon to make indentation in each meat mixture; fill with spoonful of salsa. Top with cheese. Bake at 375 degrees for about 30 minutes or until done. Makes 12.

*For a variation, substitute salsa and cheese with barbecue sauce.

Cherry Dream Cake

From: Taste of Homes 2002

1 pkg white cake mix
1 pkg (3 oz) cherry gelatin
1 ½ cups boiling water
1 pkg (8 oz) cream cheese, softened
2 cups whipped topping
1 can (21 oz) cherry pie filling

Prepare cake mix according to package directions, using a greased 9x13 baking pan. Bake at 350 for 30-35 min. Dissolve gelatin in boiling water. Cool cake on a wire rack for 3-5 min. Poke holes in cake with a meat fork; gradually pour gelatin over cake. Cool for 15 min. Cover and refrigerate for 30 min.

In a mixing bowl, beat cream cheese until light. Fold in whipped topping. Carefully spread over cake. Top with the pie filling. Refrigerate for at least 2 hours before serving. Serves 20.

Sunday Brunch French Toast

This is the best French Toast recipe I have ever tried. You actually bake it in the oven and it makes 8 at one time. It still takes some work, but is completely worth it! Ben said it tasted like scones. I thought it tasted like funnel cake. Serve with butter, more syrup, powered sugar or strawberries. All of them tasted great!

8 slices hearty white sandwich bread (I used Texas French Toast Bread)
6 eggs
3/4 cup half and half
1 TBsp vanilla
2 tsp lemon juice
1/4 tsp salt
1/4 cup vegetable oil
6 TBsp brown sugar
1 TBsp maple syrup
1/2 tsp ground cinnamon

1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Bake bread on rimmed baking sheet until dry, about 8 minutes per side. Let bread cool 5 minutes. Increase oven temperature to 475 degrees.

2. Whisk eggs, half and half, vanilla, lemon juice, and salt in a 13 x9 pan. Soak 4 slices bread in egg mixture until just saturated, about 30 seconds per side. Transfer to wire rack and repeat with remaining bread.

3. Pour oil onto rimmed baking sheet, turning sheet to coat. Transfer to oven and heat until just smoking, about 4 minutes. Using fork, stir brown sugar, maple syrup, and cinnamon in small bowl until mixture resembles wet sand.

4. Arrange soaked bread on hot baking sheet and bake until golden brown on first side, about 10 minutes. Flip bread and sprinkle evenly with sugar mixture. Cook until sugar is deep brown and bubbling about 6 minutes. Cool toast on wire rack for 2 minutes. Serve.

Freezer Meals

Thanks to Nicole for all the recipes!!!

If anyone has recipes that freeze well that you are adding will you please add a "freezer" label to it. I'm always looking for recipes that freeze well.

Thanks and happy cooking!

Brown Family Chocolate Chip Cookies

This recipe makes so much dough that I suggest you put them in ball shape on wax paper and freeze them. Once the dough has hardened, take the frozen dough balls and put them in a gallon zip lock bag and cook them whenever you want warm cookies! Adjust the baking time to 12 minutes if cooking frozen dough.

Cream Together:
1 cup shortening
1 cup butter
1 ½ cups sugar
1 ½ cups brown sugar
3 eggs
2 tsp vanilla

Mix together in a separate bowl:
4 ½ cups flour
1 ½ tsp baking soda
1 ½ tsp salt

Slowly mix dry ingredients in with wet ingredients. There is a lot of flour so take your time! Mix in 1 12 oz bag chocolate chips or 2 cups chocolate chips.

Bake at 375 degrees for 10 minutes.

Chocolate Chip Cookie Trick

This is not a recipe, but a technique to help make the best fresh chocolate chip cookies whenever you want. You can actually probably do it with other recipes as well, but I have not tried it. Here is what you do:

1. Make your normal cookie recipe (you might want to double it). My favorite recipe is actually huge and calls for 4 1/2 cups of flour. I will post it on here.

2. Get out sheets that will fit in your freezer. I use small cookie sheets or 13x9 pans.

3. Put wax paper on the cookie sheets or in the pans.

4. I use a cookie scoop but you can also use spoons. Make cookie balls and place them on the wax paper. You can put these very close and fit as many as you can.

5. Place the full pans in the freezer. It takes about 30 minutes and the dough is formed enough you can take them out and put them in zip lock freezer bags.

6. You should now have a full freezer bag of cookie dough balls. Whenever you want them, take out how many you want and cook them in the same heat usually needed and cook for about a minute longer. They turn out soooo good! Have fun!

Lime Chicken

2 Chicken Breasts (I like to cut in half and make them really thin! so then I have thin flat ones)
2 Tablespoons olive oil
2 cloves minced garlic
3 Tablespoons honey
juice of 2 limes
1 Tablespoon soy sauce
½ tsp salt
¼ ground ginger
pinch of cayenne pepper

Heat oil in a skillet over medium-high heat. When skillet is hot, add the chicken and cook about three minutes on one side, or until it is nicely browned. Turn chicken over and add garlic to the pan, lower heat to medium low.
 Combine honey, lime juice, soy sauce, salt, ginger, and cayenne and 2 tablespoons water in a bowl, stir, then scrape into the pan with chicken. Simmer for five minutes (or until chicken is cooked through).

Remove chicken to plates and allow sauce to cook a little more to thicken slightly, stirring with a spoon to loosen bits of chicken and brown bits stuck to the bottom of the pan. Spoon sauce over chicken.

Costa Vida Sweet Pork/Chicken and Rice

(This is so similar to the restaurant and can be used for salads, burritos, or tacos. I have also included the rice recipe that is so good!)

4 Chicken Breasts or 1 pork loin
2 Cans jalapeno El Pato (in green can) (If you like the meat really sweet only use one can)
1 cup brown sugar
a dash of cumin
sprinkle of pepper
sprinkle of garlic salt

Combine all ingredients in crock-pot and cook for 6-8 hours. When done shred and use however you like.

Costa Vida Rice
1 cup rice
2 cups water
3 cubes chicken bouillon
½ tsp dried onion
¼ bunch cilantro
1 tsp oil
1 fresh lime

Cook rice with all ingredients on stove or cooker. Squeeze lime juice over rice and mix before serving.

Hot Spinach and Artichoke Dip

After trying many of these recipes, this is my favorite.

1 can chopped artichoke hearts
2/3 cup steamed chopped spinach
¾ cup mayo
½ cup Romano cheese
½ cup Parmesan cheese
1 clove minced garlic
1 bar of cream cheese
1 can diced chilies
salt/pepper to taste

Combine all ingredients and mix well. Bake at 350 for 25 minutes. Serve with chips, crackers, or bread.

Breaded Chicken Fingers and Honey Mustard Sauce

I love this recipe because I enjoy it over romaine lettuce, with hard boiled eggs, bacon, corn, cucumbers and more. The kids love the chicken in ketchup. We all win!

Chicken:
1 egg, beaten
1 cup buttermilk
1 ½ tsp garlic powder
1 cup all-purpose flour
1 cup seasoned breadcrumbs
1 tsp salt
1 tsp baking powder
1 quart oil for frying

Place chicken strips into a large, resealable plastic bag. In a small bowl, mix the egg, buttermilk and garlic powder. Pour mixture into bag with chicken. Seal, and refrigerate 2 to 4 hours. In another large, resealable plastic bag, mix together the flour, bread crumbs, salt and baking powder. Remove chicken from refrigerator, and drain, discarding buttermilk mixture. Place chicken in flour mixture bag. Seal, and shake to coat. Heat oil in a large, heavy skillet to 375 degrees F (190 degrees C) Carefully place coated chicken in hot oil. Fry until golden brown and juices run clear. Drain on paper towels.

Honey Mustard Dressing:
¼ cup mayonnaise
1+ Tbsp prepared mustard
1+ Tbsp honey
½ Tbsp lemon juice
garlic powder to taste
In a small bowl, whisk together the mayonnaise, mustard, honey, and lemon juice. Add more mustard and/or honey to your desired taste. Store covered in the refrigerator.

Apple Brickle Dip

This is the most requested recipe after I make it. Enjoy!!!

1 8oz package of cream cheese
½ cup brown sugar
¼ cup sugar
1 tsp vanilla
¾ package English Toffee Bits or Heath Bar Bits.
Mix all that together and dip with tart apples.

Easiest Pasta and Spinach Salad

1 16 oz package of pasta (any kind)
1 6oz bag of fresh spinach leaves (found with the salad mixes)
1 2.25oz can of olives
1 4oz package of feta cheese
Cherry tomatoes if you want to add color
1 bottle of Bernsteins Restaurant Recipe Italian Salad Dressing
(I am sure you can use other kinds though J)

Cook the pasta and let it cool. Put all the ingredients together and poor ALL the dressing into the mixture. Stir well and refrigerate. I try to allow at least a few hours to refrigerate so the dressing gets soaked up by the leaves and pasta. You can do it overnight as well.

My New Favorite Salsa Recipe

I am not a huge salsa fan so I LOVED this variation!

3 cups finely grated Monterey Jack cheese
1 can chopped olives
1 can green chilies
2-3 Roma tomatoes chopped
1/3 cup cilantro chopped (optional)
4 green onions chopped
1 package good seasoning Italian dressing mix

Mix Italian dressing according to the directions on the envelope.
Pour over the rest of the ingredients.
Refrigerate overnight.
Serve with chips and Enjoy!

Pepperoni Pan Pizza

This is the BEST homemade pizza I have ever had.
We have it at least once a month!
MAKES TWO 9-INCH PIZZAS. SERVING 4-6

Dough
1/2 cup olive oil (vegetable oil will work)
¾ cup plus 2 TBS milk, warmed to 110 degrees
2 tsp sugar
2 1/3 cups flour, plus some extra for the counter
1 package instant yeast (2 ¼ tsp)
½ tsp salt

Topping
1 package sliced pepperoni
1 1/3 cups plain tomato sauce (I like to use Pizza Sauce)
3 cups shredded mozzarella cheese

1. TO MAKE THE DOUGH: Adjust oven rack to lowest position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off. Lightly grease large bowl with cooking spray. Coat each of two 9-inch cake pans with 3 TBS oil.
2. Mix milk, sugar, and remaining 2 TBS oil in measuring cup. Mix flour, yeast and salt in standing mixer fitted with dough hook. Turn machine to low and slowly add milk mixture. After dough comes together, increase speed to medium-low and mix until dough is shiny and smooth, about 5 minutes. Turn dough onto lightly floured counter, gently shape into ball and place in greased bowl. Cover with plastic wrap and place in warm oven until doubled in size, about 30 minutes.
3. TO SHAPE AND TOP DOUGH: Transfer dough to lightly floured counter, divide in half, and lightly roll each half into ball. Working with 1 dough ball at a time, roll and shape dough into 9 ½- inches round and press into oiled pan. Cover with plastic wrap and set in warm spot (not in the oven) until puffy and slightly risen, about 20 minutes. Meanwhile, heat oven to 400 degrees.
4. While dough rises, put half the pepperoni in a single layer on a microwave safe plate lined with 2 paper towels. Cover with 2 more paper towels and microwave on high for 30 seconds. Discard towels and set pepperoni aside; repeat with new paper towels and remaining pepperoni. THIS PART DOES MAKE A BIG DIFFERENCE. LESS GREASE!!!
5. Remove plastic wrap from dough. Ladle 2/3 cup sauce on each round, leaving ½ inch border around edges. Sprinkle each with 1 ½ cups cheese and top with pepperoni. Bake until cheese is melted and pepperoni is browning around the edges, about 20 minutes. Remove from oven; let pizzas rest in pans for 1 minute. Using spatula, transfer pizzas to cutting board and cut each into 8 wedges. Serve.

Ice Cream Log Cake

We make this for everyone’s birthday day.
***MAKE SURE YOU START EARLY IN THE DAY. IT NEEDS A LONG TIME TO FREEZE. WE LIKE MINT CHOCOLATE CHIP ice cream. SERVES ABOUT 10 PEOPLE.

1 CUP FLOUR
1/3 CUP COCOA POWDER
1 1/3 TSP. BAKING POWDER
¼ TSP. SALT
4 EGGS
1 1/3 CUP SUGAR
1/3 CUP WATER (I ADD A LITTLE MORE FOR ADDED MOISTURE)
1 1/3 TSP VANILLA


FRENCH SILK FROSTING:

1/3 CUP MARGARINE, SOFTENED
1 1/3 CUP POWDERED SUGAR
1 OZ MELTED UNSWEETENED CHOCOLATE, COOLED
½ TSP VANILLA
1 TBSP. MILK


1. PREHEAT OVEN TO 375°

2. LINE A LARGE COOKIE SHEET WITH WAX PAPER.
GREASE BOTTOM OF PAN, THEN PUT PAPER ON, THEN GREASE THE WAX PAPER.

3. MIX DRY INGREDIENTS. BEAT EGGS IN SMALL BOWL UNTIL THICK AND LEMON COLORED. PUT EGGS INTO LARGE MIXER BOWL. BEAT IN SUGAR GRADUALLY. BEAT IN WATER AND VANILLA ON LOW SPEED. MIX IN DRY INGREDIENTS GRADUALLY. BEAT JUST UNTIL SMOOTH. POUR ONTO WAX PAPER.

4. BAKE 12-15 MINUTES UNTIL TOOTHPICK COMES OUT CLEAN.

5.LOOSEN EDGES WITH KNIFE. INVERT ONTO A DISHTOWEL SPRINKLED WITH A LOT of POWDER SUGAR. (I LIKE TO USE A LOT OF POWDER SUGAR SO IT WILL REMAIN LOOSE ON THE TOWEL.)

6.WHILE STILL HOT, ROLL INTO THE TOWEL. IT WILL SEEM WEIRD BUT JUST ROLL IT UP TIGHT. SET ON COOLING RACK OR COUNTER FOR AT LEAST 2 HOURS.

7. UNROLL AND REMOVE TOWEL. SPREAD SOFTENED ICE CREAM ON CAKE. (MAKE SURE THE ICE CREAM IS NOT TOO SOFT AND LIQUIDY. Barley SOFTEN THE ICE CREAM.) You can put the ice cream in a kitchen aid or mixer for a little to soften it up. ROLL BACK UP. WRAP TIGHT IN PLASTIC WRAP. FREEZE. FROST WITH FRENCH SILK FROSTING (above) AND FREEZE AGAIN.

Taco Soup

After trying many different taco soup recipes, this is our FAVORITE!!!

1 ½ lb hamburger (I use only 1 lb and it is still good)
1 onion, chopped
1 small green pepper, chopped
1 can pork & beans
1 can beef broth
1 can tomato soup
1 can cream of mushroom soup
1 soup can water
1 package taco seasoning
3 TBS parsley (optional)
½ cup shredded cheddar cheese

Sauté hamburger, onion and green pepper in soup kettle until meat is brown.
Drain excess fat. Add pork & beans, broth, water, taco seasoning and 2 types of soup.
Simmer for 15 minutes.
Pour into a large bowl and garnish with cheese and parsley.

Potato Cheese Soup

I like to add ham to this YUM! This soup freezes and re-heats well.

2-3 cups of cubed raw potatoes
1 cup chopped carrots
1 cup chopped celery
6-8 chicken bouillon cubes
¾ cups flour
¾ cups butter
1 quart half and half
1-3 cups of cheddar cheese

Place all vegetables and bouillon cubes in large pot and cover with water and boil until vegetables are tender.
In separate pot, melt butter and then add flour to form paste.
Then add half and half, stirring constantly till mixture is thickened.
Add white sauce to vegetables.
Salt and pepper and top with grated cheddar cheese to taste.

Easiest Breadsticks Ever

1 TBS yeast
1 ½ cups warm water
Mix and let stand 5 minutes

1 TBS sugar
1 tsp salt
3 cups of flout

Knead mixture, let sit 5-10 minutes.
Melt ½ cube of butter.
Put half in bottom of pan.
Roll dough, cut into strips
Twist and put them into the pan.
Cover with butter and Parmesan cheese.Cook at 400 for 5-10 minutes until edges are brown

P.F. Chang's Chicken Lettuce Wraps

This uses a lot of random ingredients, but once you buy them you will have them for next time! These take a lot of time but are definitely worth it. If you are having it as a meal alone, double the recipe.

3 Tbsp oil
2 boneless skinless chicken breasts
1 cup water chestnuts
2/3 cup mushrooms
3 Tbsp chopped onions
1 teaspoon minced garlic
4-5 leaves iceberg lettuce
Special Sauce:
¼ cup sugar
¼ cup water
2 Tbsp soy sauce
2 Tbsp rice wine vinegar
2 Tbsp ketchup
1 Tbsp lemon juice
1/8 tsp sesame oil

Stir Fry Sauce:
2 Tbsp soy sauce
2 Tbsp brown sugar
½ tsp rice wine vinegar

Make the special sauce by dissolving the sugar in water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and refrigerate this sauce until you’re ready to serve.

Bring oil to high heat in a wok (or large frying pan). Sauté chicken breasts for 4 to 5 minutes per side or until done. Remove chicken from the pan and cool. Keep oil in pan and keep it hot.

As chicken cools, mince water chestnuts and mushrooms to about the size of small peas.

Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.

When chicken is cool, mince it as the mushrooms and water chestnuts are.

With the pan still on high heat, add another Tbsp of vegetable oil. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan. Add the stir-fry sauce to the pan and sauté the mixture for a couple minutes then serve it with the lettuce cups. Top with the special sauce. *** I usually end up just mixing some of the special sauce in with the stir fry instead of pouring it on the lettuce wrap itself.***

If you want some spice, you can add a mixture of: 1 Tbsp hot mustard, 2 tsp water, and 1-2 tsp garlic and red chili paste.

Slow Cook Chicken Dinner

Great for Sunday Dinners.

½ cube butter (1/4 cup)
4-6 pieces skinless, boneless chicken breasts
1 8 oz pkg.Cream Cheese
1 can cream of mushroom or cream of chicken soup
1 pkg. Italian dressing (dry mix)

Put butter in crock pot and melt. Put in chicken and sprinkle the dressing on top. Simmer on high for 3-5 hours. When chicken is tender pour in soup and cream cheese. Melt and stir together. Serve over rice. I like to cut the chicken in smaller pieces before I add the soup and cream cheese. I also like to drain the crock pot prior to added them as well.

Best Ever Calzones

You can actually make these with any pizza toppings you would like. We always do pepperoni and olives. It takes time but turns out good.

½ lb Italian sausage browned
2 chicken breasts (boil in seasoned water-cool & shred)
¼ cup chopped onion
1 can sliced olives
½ cup sliced mushrooms
1 cup spaghetti sauce
1 cup grated cheese
1 egg, beaten

Calzone Dough
1 package active dry yeast
1 cup warm water
1 Tbsp of sugar
2 Tbsp of vegetable oil
1 tsp salt
3 cups flour

Dissolve yeast in warm water. Stir in sugar, oil, salt, and one cup of flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface and knead until smooth and elastic, about 5 minutes. Cover and let rest 5 minutes.

Heat oven to 375°. Prepare calzone dough (see above). Divide into 6 equal parts. Pat each into a 6-inch circle on lightly floured surface. Top half of each circle with sauce, cheese and other ingredients to within 1 inch of edge. Fold dough over filling; fold edge up and pinch securely to seal (a fork works best. Place on greased cookie sheet; brush with egg. Bake until golden brown 25-35 minutes.

Grandma Joyce's Ham Balls

Sauce:
1 cup brown sugar
1 tsp dry mustard
½ cup vinegar
½ cup water
¼ cup seedless raisins (optional)

Heat until sugar is dissolved

1 ½ lb ground pork
1 lb ground ham *** if you have a grinder you can ground ham. If you do not, I buy ham and chop it up with my chopper. I am sure if you dice it really fine, it would work to. You cannot buy ground ham at the store.***
2 cups cracker crumbs (I use saltines)
2 eggs
1 cup of milk
½ tsp salt

Roll in balls. (you can also use a cookie scoop to do this)
Bake at 350° for 10 minutes. Pour sauce over meat. Continue basting frequently or turn for about 45
more minutes. You can then either serve it with toothpicks or with rice depending on event.

Hamburger Stroganoff

This is one of my favorite meals. You can make it with or without mushrooms. I always sauté the mushrooms on the side so people can choose to add them or not.

½ cup minced onion
1 clove of minced garlic
¼ cup butter
1 lb ground beef
2 Tbsp flour
1 tsp. salt
¼ tsp pepper
1 lb fresh slice mushrooms
1 can (10 ½ oz) cream of chicken soup
1 cup sour cream

Sauté onion and garlic in butter over medium heat. Stir in meat and brown. Stir in flour, salt, pepper, and mushrooms. Cook 5 minutes. Stir in soup. Simmer uncovered 10 minutes. Stir in sour cream. Heat through. Garnish with parsley. Serve with noodles or rice. I prefer rice.

Chicken Breast in Sun-dried Tomato Cream Sauce

This is so much better if you cut the chicken in half to make it really thin and then put it over fettuccine or tortellini when done. It is a wonderful pasta sauce. I don’t even like tomatoes and I love this sauce.

1 Tbsp butter
1 garlic clove, pushed through press
1 Tbsp flour
¾ cup chicken broth, divided
½ cup heavy cream
2 Tbs sun-dried tomato slivers in oil
***2 Tbsp of sun-dried tomato slivers is = 4 sun-dried tomato halves
¼ tsp dried thyme
¼ tsp salt
¼ tsp crushed red- pepper flakes
4 boneless, skinless chicken breast halves
(4-5 oz each, flattened slightly)


In large skillet, melt butter over medium high heat. Add garlic and cook 20 seconds. Stir in flour and cook 1 minute. Stir in ½ cup broth, cream, tomatoes, thyme, salt and pepper flakes. Bring to a boil and cook 1 minute. Pour into measuring cup; set aside. Wipe skillet with a paper towel.

Heat sun-dried tomato oil (1 Tbsp) over medium-high heat. Sauté chicken in oil for 8 minutes, turning once, until browned and cooked through. Transfer to a plate.

Add remaining ¼ cup broth to pan and bring to a boil scraping up browned bits with a wooden spoon. Mix in cream sauce; add chicken just to heat through.

Easy bread sticks

Here's how I make bread sticks. We have these at least once a week.

1. Make a batch of dough in your bread machine.
2. Roll out onto a cookie sheet.
3. Pour and spread melted butter over bread.
4. Sprinkle salt, garlic and Parmesan cheese on top. (I just use the stuff in the can-if you want cheesy bread sprinkle cheddar cheese over the top).
5. Cut with a pizza cutter-length and width wise.
6. Let raise.
7. Bake.

Variation:
Lazy Deanna cinnamon sticks.
After you have spread the butter on ,sprinkle on brown sugar and/or cinnamon sugar mixture. I do half garlic/cheese and half cinnamon sticks a lot of nights.

I make this in whatever combination for after school snacks a lot.

Jello Cake

1 small package of jello
1 box cake
Cool whip

Make cake according to directions. Let it cool. When it is cooled down use the handle of a wooden spoon to punch holes it it. Punch one hole per single serving piece. Make jello. Pour jello over cake. You may not want to pour all the jello on it. I do however. Place in refrigerator over night, or several hours at least. You need to let the jello set. Serve with cool whip.

I've usually made cherry jello with white cake. The combinations are endless however. Red jello of some sort with strawberry cake is another favorite.

Poppy Seed Chicken

Here's a great dinner. I just don't have the actual recipe. Minor detail right??? So here's how I make it. It's easy to make!



Chicken, cooked & shredded
1 can of cream of chicken soup
1 cup of sour cream
1-2 sleeves of Ritz crackers, crushed
1/4-1/2 cup margarine
1-2 tsp. Poppy Seeds


1. Cook your chicken and cut or shred it. Place in the bottom of a 9X13 pan.
2. Heat soup and sour cream in a saucepan. When melted and mixed well together pour evenly over chicken.
3. Melt margarine in a saucepan. Add crushed crackers and poppy seeds. When mixed, spoon over chicken and soup.
4. Cover and bake 350 degrees for about 30 minutes.


I always serve this with homemade rolls, baked potatoes, green beans and jello. Everyone in my family likes this meal.

Rich's Chicken

Ingredients:

2 tablespoons vegetable oil
3-4 lbs chicken pieces (you can do less)
1/2 cup chopped ionion
3 tablespoons butter
3/4 cup ketchup
1/3 cup vinegar
3 tablespoons brown sugar
1/4 cup water
2 teaspoons prepared mustard
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper

Preparation:
In a large skillet over medium heat; heat oil. Fry chicken until browned. Drain off fat and place chicken in a roasting pan or baking dish 13.9.2-inches in size.

In a saucepan, melt the butter; saute chopped onion until tender. Add remaining ingredients. Reduce heat and simmer for 10 to 15 minutes.

Pour sauce over chicken and back at 350 degrees for 1 hour, or until chicken is tender and juices run clear. Baste occasionally.

This tastes yummy with twice baked potatoes served as a side dish.

Broccoli Cheese Soup

I give this soup 5 stars I love it!!!

Cook
4 cups cubed potatoes
1 ½ cups carrots
1 cup celery
1 cup chopped onion
4 cups water
6 cubes chicken bouillon
10 oz. chopped frozen broccoli

Then make white sauce in separate pan:
½ cup margarine
¼ cup flour
2 cups milk
¾ lb. Velveeta cheese
1 TBSP Mrs. Dash Seasoning Blend

Add the two together and stir on med. low until serving.

Mud Pie

I really enjoyed this. It tasted similar to a dessert called 5-layer dessert.

From Kraft Foods

Prep Time:50 min
Total Time:3 hr 50 min
Makes:8 servings

22 NILLA Wafers, crushed (about 3/4 cup crumbs)
1/2 cup finely chopped PLANTERS Pecans
2 Tbsp. butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup powdered sugar
1-1/2 cups thawed COOL WHIP Whipped Topping, divided
1-3/4 cups cold milk
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling

PREHEAT oven to 375°F. Mix wafer crumbs, pecans and butter; press firmly onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.

BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gently stir in 1 cup of the whipped topping; spread over crust. Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Spoon over cream cheese layer.

REFRIGERATE several hours or until set. Top with remaining 1/2 cup whipped topping just before serving. Store leftovers in refrigerator.

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