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.