Molton-Middle Truffle Cookies - From Kraft Foods

These turned out pretty good I used marshmallows in some and caramels in the others. Definitely don't over cook because then they're not as good when you re warm them.

Total time: 38 minutes
Servings: 4 dozen

What You Need

1-1/2 pkg. (12 squares) BAKER'S Semi-Sweet Chocolate  (don't use chocolate chips)

1/4 cup  (1/2 stick) butter

1 can (14 oz.) sweetened condensed milk

1 tsp.  vanilla

2 cups flour

1/2 cup  finely chopped PLANTERS Walnuts

24 KRAFT Caramels, cut in half

1/4 cup  sugar

Make It

PREHEAT oven to 350°F. Microwave semi-sweet chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted, stirring after 30 sec. Stir until chocolate is completely melted. Blend in milk and vanilla. Add flour and walnuts; mix well. (Dough will be stiff.)
SHAPE 1 level tablespoonful of dough around each caramel half, enclosing caramel completely. Roll in sugar. Place, 1 inch apart, on ungreased baking sheets. (I greased my cookie sheet because I didn't want them to stick)
BAKE 6 to 8 min. or cookies are until soft and shiny. Let stand 5 min. on baking sheet. Transfer to wire racks. Cool completely. (Cookies will firm up as they cool.)

Kraft Kitchens Tip

To warm cookies and soften caramel centers after cooling, microwave each cookie on high for 10 sec. or just until warmed.

Marshmallow Centers

Prepare as directed, substituting 48 JET-PUFFED Miniature Marshmallows for the halved caramels.

White Chocolate Centers

Substitute 1 pkg. (6 squares) BAKER'S Premium White Baking Chocolate for the caramels. Cut each white chocolate square into eight equal chunks; set aside. Prepare dough as directed; shape 1 level tablespoon dough around each chocolate chunk. Place on baking sheets and bake as directed. Cool completely.

 

 

Peanut Butter Striped Delight - From Kraft Foods

I have made this quite a few times and it is a hit and is really quick and simple.

Total time: 4 hours and 40 minutes
Makes about 24 servings

What You Need

35 OREO Cookies, finely crushed (about 3 cups) (I just use a bag and smash them really well but if you want them finer you could use a blender or food processor)

6 Tbsp.  butter, melted

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/4 cup  sugar

3 cups plus 2 Tbsp. cold milk, divided

1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided

2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

1/3 cup  PLANTERS Creamy Peanut Butter

Make It

MIX cookie crumbs and butter; press onto bottom of 13x9-inch dish. Refrigerate 10 min. Meanwhile, beat cream cheese, sugar and 2 Tbsp. milk with mixer until well blended. Add 1-1/4 cups COOL WHIP; mix well. Spread over crust.
BEAT pudding mixes and remaining milk in large bowl with whisk 2 min. Add peanut butter; mix well. Spread over cream cheese layer. Let stand 5 min. or until thickened. Cover with remaining COOL WHIP.
REFRIGERATE 4 hours or until firm.

Kraft Kitchens Tips

Healthy Living

Save 40 calories and 3g of fat per serving by preparing with PHILADELPHIA Neufchatel Cheese, fat-free milk, COOL WHIP LITE Whipped Topping and JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding.

Special Extra Sprinkle with grated BAKER'S Chocolate just before serving.

How to Easily Cut Dessert to Serve

Place dessert in freezer about 1 hour before cutting to serve.

Cookies & Cream Pudding Pops - From Kraft Foods

These were a great ice cream treat and it was really simple and would be fun to make if you had kids.

What you need:
1 pkg (3.9 oz) Jell-O chocolate Instant Pudding
2 C cold milk
6 Oreo cookies (I would use about 10 so it has more but that's just a suggestion)
1/2 C thawed Cool Whip Whipped Topping
9-10 little plastic or paper cups

1. Beat pudding mix and milk in large bowl with whisk for 2 minutes.
2. Place cookies in reseable bag; seal bag; use rolling pin to crush cookies.
3. Add cookies and Cool Whip to pudding; stir until blended.
4. Spoon into 9 small paper or plastic cups.
5. Insert wooden pop stick or plastic spoon into each for handle. Freeze 5 hours or until firm.

Gardner Village Ranch Chicken -From Karlene Cobbley

I finally got around to cooking this and it is fantastic! You've got to try it.

3/4 C Panko Bread Crumbs (and yes they need to be this specific kind because they're alot crunchier)
3/4 C grated Parmesan Cheese
1 pkg. (dry) Ranch Salad Dressing Mix
8 boneless chicken breasts (6-8 oz)
1/2 C butter melted

Combine bread-crumbs, Parmesan cheese, and ranch mix.
Dip chicken breasts in melted butter and dredge in mix.
Bake at 350 degrees for 45 minutes or until chicken is cooked through.

We ate this with rice covered in cream of chicken soup.

Makes enough for 2 meals for 2 people.

Make your own Panda Bowl

Cameron showed me awhile ago how easy it is to just make your own panda bowl and its way cheaper and almost just as good.
Servings: 2

What you need
2 bags of top roman cooked (I use chicken)
Enough popcorn chicken for 2 people cooked as directed on packaging (I use about a third of a 24 oz bag)
Panda sauce about 3 tablespoons of either mandrin or orange sauce.

I start the chicken first since it takes aproximately 15 minutes then about 5 minutes in I start the roman noodles. I use the flavoring packets but you dont have to. Once the raman is all the way cooked I drain the water off and seperate into two bowls. Once the chicken is done I mix it with the sauce in a bowl really well until the chicken is covered in sauce then I put it on top of the raman. Its really yummy and really quick.

Creamy Tuna Noodle Casserole

What you need:

From: cookphilly.com


1 tub (10 oz.)PHILADELPHIA Original Cooking Creme

2 cups egg noodles, cooked

2 cans (5 oz. each)chunk light tuna in water, drained, flaked

1 cup frozen peas

1 can (4 oz.) slicedmushrooms, undrained

8  RITZ Crackers, crushed (about 1/3 cup)

1 Tbsp.butter, melted


Directions:

Heat oven to 350 degrees
Combine first 5 ingredients in 1-1/2-qt. casserole; cover.

1. Bake 20 min. Meanwhile, mix cracker crumbs and butter.
2. Stir casserole; top with crumbs. Bake, uncovered, 5 min. or until topping is golden brown.

Suggestions: Instead of tuna I used chicken and I did not put peas or mushrooms in mine. I also put about 1 Tbsp. of both shredded parmesean and mozzerella cheese in the casserole. While the casserole was cooking I also cooked bacon and then crumbled it. Before cooking for the last 5 mintues I toped with crackers, then with shredded mozzerella cheese, then finally with the crumbled bacon.

Creamy Bacon Fettuccine

From: cookphilly.com

If you like cream cheese this recipe is one you will want to try!

What you need:

6 slices OSCAR MAYER Bacon, cut into 1/2-inch pieces

1/2 cup choppedred onions

1 tub (10 oz.)PHILADELPHIA Italian Cheese and Herb Cooking Creme

1/2 cup milk

1 cup frozen peas

1/2 lb.fettuccine, cooked

Directions

1. Cook bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels.
2. Stir onions into drippings; cook and stir 3 min. or until crisp-tender. Add cooking creme, milk and peas; cook and stir 3 min.
3. Add bacon and pasta; stir to coat.

Suggestions: I didnt put peas or onions in this and I thought it still tasted good. Next time I cook this I am going to either add chicken or ham chuncks I think it would just add a little more.

Cute hair bows I made

Cards I made a few days ago

Last name block I made the other day

Rainbows are so beautiful this is from about two weeks ago

gift bags I have made

last name glass block I made for a cousin of mine

blanket I made in 2010

Westlake Garlic Bread

Cameron showed me how to make this awhile ago and its really easy and really simple and I make it a lot just to add a little something more to our meals. I use a toaster oven but a regular oven would work just the same.

What you need:
Garlic Powder

French Bread slices

Butter

Parmesan Cheese

How to make it:

Lay bread slices on cookie sheet and spread with butter. Sprinkle garlic powder lightly over butter layer, then sprinkle as much Parmesan on as you desire I don't put to much on because then its to thick. Cook in oven until they start to turn golden brown.

Making Cards in May

My mom and I got together the Friday before the big reunion to make cards because we were going to sale them to help with the reunion fund but we didn't sale very many of them. I have a lot of cards now so I just thought I would post pictures of some the ones we made.

Baker's Mousse Bars

From: Kraft Foods

Yesterday after getting all the samoa cookies done I still had half a can of sweet Condensed milk left and thought I would just cut this recipe in half and it turned out really good. I didn't use Eagle Brand condensed milk I just used what I had, also I just used some chocolate chips for the chocolate and I didn't use semi-sweet. The top layer ended up tasting like marshmellow. Hope you will enjoy it to :)

What You Need

1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, divided

1/2 cup  sugar

1/4 cup flour

1 can  (14 oz.) EAGLE BRAND® Sweetened Condensed Milk, divided

4 eggs

1 pkg.  (3.9 oz.) JELL-O Chocolate Instant Pudding

1-1/2 cups thawed COOL WHIP Whipped Topping

Make It

HEAT oven to 325ºF.
MELT 6 chocolate squares as directed on package. Mix with sugar, flour, 1/4 cup condensed milk and eggs until well blended. Pour into 9-inch square pan sprayed with cooking spray.
BAKE 25 min. or until toothpick inserted in center comes out clean. (Do not overbake.) Cool completely.
BEAT dry pudding mix and remaining condensed milk with whisk 2 min. Stir in COOL WHIP; spread over dessert. Melt remaining chocolate squares; drizzle over pudding layer. Refrigerate until chocolate is firm.

EAGLE BRAND is a registered trademark of The J.M. Smucker Company.

 

Samoa Girl Scout Cookies

From: http://www.squidoo.com/samoa-cookies

I tried this recipe yesterday and it turned out great! They taste so good and so much like the real thing.

What You'll Need...

Ingredients to make these delicious cookies

1 pack of Keebler fudge-striped shortbread cookies3 cups of shredded coconut
2/3 cup of butter
1/2 cup sugar
1/2 cup of light corn syrup
1/2 cup condensed milk
1/2 teaspoon of vanilla
1 cup of semi-sweet chocolate chips
Yum! Your mouth is salivating already, isn't it?

 

Preparing & Making

1. Toast the coconut on a paper plate in the microwave. Be careful not to overheat it - it should be light brown. Once it's toasted, set it aside.
2. In heavy sauce pan over medium, heat the butter, sugar, and corn syrup.
3. Bring to a full boil, then lower heat a little. Continue to stir while boiling for three minutes.
4. Slowly add the condensed milk.
5. Stir carefully until your concoction reaches 228-230 degrees Fahrenheit. This should take about seven minutes, if you don't have a thermometer to judge heat.
5. Remove from heat and vanilla extract.
6. Stir with wooden spoon until creamy. Stir in toasted coconut.
7. Spoon the goop on top of cookies until you run out.
8. Melt chocolate chips in the microwave in a cup. Dip a fork into melted chocolate and lightly make tracks over each cookie.
9. Let sit until chocolate is hard. Store in airtight container - if you don't eat them all as soon as they're ready!