Pork Chop Supper

Ready in 1 hour or less

"My husband. Clark, and I reserve this recipe for Sundays after the grandkids have gone home and we're too tired to prepare a big meal," shares Kathy Thompson of Port Orange, Florida. "It's comforting and quick."

1 tablespoon butter or margarine
4 pork loin chops (1/2 inch thick)
3 medium red potatoes, cut into small wedges
2 cups baby carrots or 3 medium carrots, sliced 1/2 inch thick
1 medium onion, quartered
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/4 cup water

In a skillet over medium heat, melt butter. Brown chops for 3 minutes on each side. Add the potatoes, carrots and onion. Combine soup and water; pour over the top. Cover and simmer for 15-20 minutes or until the vegetables are tender.

Yield: 4 servings.

Peanut-Butter Swirl Brownies

1/2 cup butter or margarine, softened
2/3 cup sugar
1/2 cup packed brown sugar
2 eggs
2 tablespoons milk
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup creamy peanut butter
1/3 cup peanut butter chips
1/3 cup baking cocoa
1/2 cup semisweet chocolate chips

In a mixing bowl, cream butter and sugars. Add eggs and milk; mix well. Combine flour, baking powder and salt; add to creamed mixture and mix well. Divide batter in half. To one portion, add peanut butter and peanut butter chips; mix well. To the other portion, add the cocoa and chocolate chips; mix well. In a greased 9-in. square baking pan, spoon chocolate batter in eight mounds in a checkerboard pattern. Spoon seven mounds of peanut butter batter between the chocolate batter. Cut through batters with a knife to swirl. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Yield: 3 dozen.

Pantry Skillet

Ready in 30 minutes or less

An envelope of soup mix gives flavor to this beefy stovetop supper sent in by Susie Smith of Sauk Village, Illinois. "I came up with this all-in-one dish by using whatever ingredients I had on hand," she explains.

1 pound ground beef
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1-1/2 cups water
1 envelope onion mushroom soup mix
1/2 pound fresh mushrooms, sliced
1-1/2 cups frozen cut green beans
3 medium carrots, grated
1 cup cooked rice
2 slices process American cheese, cut into strips

In a large skillet over medium heat, cook beef until no longer pink; drain. Stir in the soup, water and soup mix; mix well. Stir in mushrooms, beans, carrots and rice. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until beans are tender. Top with cheese; cover and let stand until cheese is melted.

Yield: 6 servings.

Nut-Filled Butterhorns

3 packages (1/4 ounce each) active dry yeast
1/4 cup warm milk (110° to 115°)
2 tablespoons sugar
2 cups butter, softened
1 package (8 ounces) cream cheese, softened
1 cup whipping cream
1 cup (8 ounces) sour cream
7 egg yolks
1/8 teaspoon salt
8 to 8-1/2 cups all-purpose flour

FILLING:
6 egg whites
1 teaspoon cream of tartar
1 cup sugar, divided
3 cups ground walnuts or pecans
2 teaspoons ground cinnamon, optional

ICING:
3 cups confectioners’ sugar
2 tablespoons butter, softened
5 to 7 tablespoons milk
1/2 teaspoon almond or vanilla extract, optional

In a large mixing bowl, dissolve yeast in warm milk. Add sugar; let stand for 5 minutes. Add butter, cream cheese, cream, sour cream, egg yolks, salt and 2-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl. turning once to grease top. Cover and refrigerate overnight.

In a mixing bowl, beat egg whites until foamy. Add cream of tartar; beat until soft peaks form. Gradually add 2 tablespoons sugar, beating until glossy stilt peaks form. Fold in nuts.

Divide chilled dough into fourths. On a lightly floured surface, roll each portion into a 12 in. circle; spread a fourth of the filling over each circle. Add cinnamon if desired to remaining sugar; sprinkle over filling. Cut each into 12 wedges. Roll up wedges from the wide end; place pointed side down 3 in. apart on greased baking sheets. Curve ends to form a crescent shape. Bake at 350° for 17-20 minutes or until golden brown. Remove from pans to wire racks to cool. Combine icing ingredients; drizzle over rolls.

Yield: 4 dozen.

No-Fuss Pork Chops

4 boneless pork loin chops (3/4 inch thick)
2 tablespoons olive or vegetable oil
2 medium onions, chopped
1/2 cup pineapple juice
2 tablespoons brown sugar
2 tablespoons cider vinegar
1/2 teaspoon salt
Hot cooked noodles, optional

In a skillet, cook pork chops in oil until browned on both sides, about 8 minutes. Add the onions; cook until tender. Combine the pineapple juice, brown sugar, vinegar and salt; pour over pork chops. Cover and simmer until the meat is tender, about 15 minutes. Serve over noodles if desired.

Yield: 4 servings.

Nacho Potato Soup

In a 3 quart saucepan combine the contents of the potato package, corn, diced tomatoes and chilies and water; mix well. Bring to a boil stifling often. Reduce heat, cover and simmer for 15-20 minutes or until potatoes are tender.

INGREDIENTS
I package (5.25 oz) au gratin potatoes
1 can (11 oz) whole kernel corn drained
1 can (10 oz) diced tomatoes and green chilies, undrained
2 cups water
2 cups milk
1 lb. cubed Velveeta
1 lb. ground beef or sausage, browned and drained
dash hot pepper sauce, optional
minced Fresh parsley, optional

Stir in ground beef (or sausage). Add cubed Velveeta and hot pepper sauce, if desired. Cook and stir until the cheese is melted. Garnish with parsley if desired.

Serves 8

Moist Cake Brownies

2/3 cup butter or margarine
3/4 cup baking cocoa
1/4 cup vegetable oil
2 cups sugar
4 eggs
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2/3 cup semisweet chocolate chips
1/2 cup milk chocolate chips
1 cup coarsely chopped pecans
Confectioners' sugar
Pecan halves, toasted, optional

Melt butter in a large saucepan. Whisk in cocoa and oil until smooth. Cook and stir over low heat until cocoa is blended. Remove from the heat; stir in sugar. Add eggs, one at a time, stirring well after each addition. Stir in vanilla. Combine flour, baking powder and salt; add to cocoa mixture. Stir in chocolate chips and nuts. Spread into a greased 13-in. x 9 in. x 2-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool. Dust with confectioners' sugar. Garnish with pecan halves if desired.

Yield: 2 dozen.

Mocha Kahlua Ice Cream Torte with Hot Fudge Crust

Crust:
1 1/2 cups chocolate cookie crumbs (about 6 1/2 ounces)
6 tablespoons unsalted butter, melted
3 tablespoons sugar
2 tablespoons Kahlua

Filling:
1 quart chocolate ice cream
1 pint coffee ice cream
4 tablespoons Kahlua
4 to 6 Heath bars, crushed in food processor or with mallet

Preheat oven to 350 degrees. Mix all ingredients in medium bowl. Press crust mixture into bottom of  9
inch springform pan with 2 3/4 inches high on the sides. Bake crust until firm, about 8 minutes. Transfer pan to rack and cool crust completely.

Mix ice cream and kahlua in large bowl. Mix in candy bars, saving several tablespoons for garnish. Pour ice cream into crust, smooth top, freeze until firm, about four hours. Can be prepared 2 days ahead and covered.

Using small knife, cut around side of pan to loosen torte.

Remove pan sides, sprinkle saved crushed candy bar on top. Let torte stand 3 to 5 minutes.

Cut into wedges and serve with hot fudge sauce (recipe follows).

Hot Fudge Sauce:
8 ounces of chopped semisweet chocolate
2 tablespoons, plus 1 teaspoon butter
1/2 cup sugar
1/2 cup heavy cream
1/4 cup hot water
1 teaspoon vanilla
Pinch of salt

Combine chopped dark chocolate with butter, sugar, heavy cream and hot water. Melt mixture stirring, at low heat, for five minutes. Remove from heat; add vanilla and salt and serve warm.

Serves 6

Stupid EASY Chicken

3-4 chicken breasts cubed
2 - 14oz cans Italian diced tomatoes
1 envelope of Lipton Savory Herb & Garlic Soup mix (next to onion soup mix)
Bow tie pasta and shredded parmesan cheese

Mix soup mix and tomatoes into crock pot, add chicken and stir. Cook on low for 6-8 hours. Cook bow tie pasta according to package. Serve over bow tie pasta; we actually just mix it all together. Sprinkle with parmesan cheese.

One Dish Chicken - $10.00 Dinner Recipe

This recipe is so simple, cheap and delicious! The chicken is so moist and full of flavor. You put everything in the same dish and bake, you can’t mess it up!

What you need;
4 chicken breast
About 1.5 pounds of cubed red potatoes
Fresh or frozen green beans, about 14 oz
1 pkt of Italian dressing seasoning
1 stick of butter, cubed

How to make;
Lay chicken down the middle of a 9×13 baking dish. Lay potatoes and green beans along side of the chicken. Season with salt and pepper (optional). Sprinkle Italian seasoning over everything and top with cubes of butter. Cover with foil and bake at 350 for 1 hour.

In the picture (sorry you can barely see the chicken lol) I added squash as I don't really eat potatoes, chopped fresh onion and garlic. It was so moist and amazingly delish!!

Minty Snowmen

1 tablespoon butter (no substitutes), softened
1 tablespoon light corn syrup
1/2 teaspoon mint extract
1/8 teaspoon salt
1 cup confectioners' sugar
1 drop blue food coloring
1 drop yellow food coloring
1 drop red food coloring
Colored sprinkles and cake
decorator candies

ln a mixing bowl, combine the butter, corn syrup, extract and salt. Gradually beat in confectioners' sugar. Knead until mixture forms a ball. Place 1 tablespoon of dough in a small bowl; add blue food coloring and knead until blended. Repeat with yellow and red food coloring; set aside.

Using plain dough, make 16 balls: eight with 1 tablespoon of dough for each and eight with 1/2 teaspoon lor each. Stack the smaller balls on top of the larger ones, making eight snowmen.

Use the colored dough to form hats. scarves and earmuffs as desired. Add colored sprinkles and candies for eyes. noses, mouths and buttons.

Yield: 8 snowmen.

Microwave Brussel Sprouts

1-1/2 pounds brussels sprouts
1/4 cup water
1/4 teaspoon celery salt
Pinch pepper
1/2 cup shredded cheddar cheese
1/3 cup finely crushed cornflakes
1 tablespoon butter or margarine, melted


Place the brussels sprouts in a 1-1/2~qt. microwave-safe dish; add water. Sprinkle with celery salt and pepper. Cover and microwave on high for 8-10 minutes or until tender. stirring and rotating a quarter turn every 3 minutes. Drain. Sprinkle with cheese; microwave on high for 1-2 minutes or until cheese begins to melt. Combine cornflakes and butter: sprinkle over sprouts.

Yield: 8 servings.

Editor's Note: This recipe was tested in a 700-watt microwave.

Mexican Cornbread

Mix all ingredients together except half the cheese. Pour into greased hot skillet or pan. Top with remaining cheese. Bake at 350 degrees for 45 minutes.

INGREDIENTS
1 cup all purpose flour
1 cup (grated) cheddar cheese
1.5 cups yellow cornmeal
2 Jalapeno peppers (chopped)
3 teaspoons baking powder
2 tablespoons (chopped) bell pepper
1 teaspoon salt
1 cup buttermilk
1/2 teaspoon baking soda
Jalapeno juice as desired
1 teaspoon sugar
1 (11 ounce) can Mexicorn
1/2 cup bacon drippings
2 eggs

Serves 8-10

Mandarin Mousse Mold

1-1/2. cups boiling water
I package (8-serving size) or 2 packages (4-serving size each) JELL-O Brand Orange or Mango Flavor Gelatin
1 cup cold water
1 can 11(oz.) mandarin orange segments, drained
1 container (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold water. Place mandarin oranges into 6-cup mold; spoon 2 cups gelatin mixture into mold over oranges. Refrigerate about 30 minutes or until set but not firm (should stick to finger when touched). Meanwhile refrigerate remaining gelatin mixture about 30 minutes or until slightly thickened (consistency of unbeaten egg whites). Stir in 2 cups of the whipped topping with wire whisk until smooth. Pour over gelatin layer in mold. Refrigerate 4 hours or until firm. Unmold. Serve with remaining whipped topping.

Unmolding: Dip mold in warm water for about 15 seconds. Gently pull gelatin from around edges with moist fingers. Place a moistened serving plate on top of mold. lnvert mold and plate; holding mold and plate together, shake slightly to loosen. Gently remove mold and center gelatin on plate.

Prep: 15 minutes
Refrigerate: 4-1/2 hours
Serves: 12

Luscious Lemon Poke Cake

2 white cake layers, 8 or 9-inch round, prepared and cooled completely
2 cups boiling water
1 package (8-serving size) or 2 packages (4-serving size each) JELL-O Brand Lemon Flavor Ge|atin
1 container (8 or 12 oz) COOL Whipped Topping, thawed

Place cake layers, top sides up, in 2 clean 8 or 9-inch round cake pans. Pierce cake with large fork at 1/2 inchr intervals. Stir boiling water into gelatin in medium bowl at least 2 minutes until completely dissolved. Carefully pour 1 cup ol the gelatin over 1 cake layer. Pour remaining gelatin over second cake layer. Refrigerate 3 hours. Dip cake pen in warm water 10 seconds, unmold onto serving plate. Spread with about 1 cup of the whipped topping. Unmold second cake layer,- carefully place on first cake layer. Frost top and sides of cake with remaining whipped topping. Refrigerate at least 1 hour or until ready to serve. Garnish as desired. Store leftover cake in refrigerator.

Prep: 30 minutes
Refrigerate: 4 hours
Serves: 12

Little Dixie Pound Cake

3 tablespoons butter (no substitutes), softened
6 tablespoons sugar
1 egg
6 tablespoons all-purpose flour
Pinch baking soda
7 teaspoons buttermilk
1/4 teaspoon vanilla extract
1/8 teaspoon orange extract

In a small mixing bowl, cream butter and sugar. Beat in egg. Combine flour and baking soda; add alternately with buttermilk to creamed mixture. Blend in extracts. Pour into a greased 5-3/4-in. x 3-in. x 2-in. loaf pan. Bake at 350" for 30-35 minutes or until cake tests done. Cool for 10 minutes; remove from the pan to cool on a wire rack.

Yield: 1 mini loaf.

King Ranch Chicken

1 whole chicken, cooked, deboned and cut into bite-sized pieces
chicken stock
1 package flour tortillas.
1/2 pound grated cheddar cheese
1 can cream of chicken soup
1 can mushroom soup
1 can Rotel tomatoes
chili powder
garlic salt

Mix the chicken, onion and bell pepper per together. Using a 9 by 13 'inch glass, baking dish alternate layers of tortillas (which have been dipped in hot chicken stock to soften) with layers of chicken mixture. On top of this, sprinkle 1/2 pound grated cheddar cheese.

Sprinkle chili powder and garlic salt over top of cheese. In order, spread cream of chicken soup over cheese, then .mushroom soup over chicken soup. Pour tomatoes over entire casserole. Bake at 350 degrees for 35 to 45 minutes until bubbly.

Preparation time: 1 hour

Serves 6-8

Kenda’s Chicken Casserole

Combine chicken, celery, onion, carrots, almonds, mayo, soup and 3/4 of the cracker crumbs. Mix well. Place in greased baking dish (or spray with cooking spray). Cover with remaining crumbs and sprinkled with oleo. Bake at 350 degrees for 45 minutes.

INGREDIENTS
6 cups chicken, cooked and cubed
1 c carrots diced
1 c celery diced
1/ 2 onion diced
1 can cream of chicken soup
1 stick oleo
3/4 c mayonnaise
2 sleeves Ritz crackers
1/2 c diced almonds

Serves 4-6

Fudge-Topped Brownies

1 cup butter (no substitutes)

4 squares (1 ounce each) unsweetened chocolate

2 cups sugar

2 teaspoons vanilla extract

4 eggs

1-1/2 cups all-purpose flour 

1 teaspoon baking powder 

1/2 teaspoon salt

1 cup chopped walnuts 

TOPPING:

4-1/2 cups sugar 

1 can (12 ounces) evaporated milk 

1/2 cup butter (no substitutes) 

1 package (12 ounces) semisweet chocoiate chips

1 package (11-1/2 ounces) milk chocolate chips

1 jar (7 ounces) marshmallow creme

2 teaspoons vanilla extract

2 cups chopped walnuts

In a saucepan over low heat, melt butter and chocolate. Remove from heat. Blend in sugar and vanilla. Beat in eggs. Combine flour, baking powder and salt; add to chocolate mixture. Stir in nuts. Pour in to a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 25-30 minutes or until top springs back when lightly touched. in a heavy saucepan, combine sugar, milk and butter; bring to a boil over medium heat. Reduce heat; simmer 5 minutes, stirring constantly. Remove from heat. Stir in chips, creme and vanilla; beat until smooth. Add nuts. Spread over warm brownies. Freeze until firm. Cut into 1-in. squares. Store in the refrigerator. 

Yield: about 10 dozen.

Italian Cream Cake

1 stick margarine
1/2 cup shortening
2 cups sugar
5 eggs
2 cups flour
1 teaspoon soda
1 cup buttermilk
1 tablespoon vanilla
1 small package coconut
1 cup chopped pecans

Frosting:
1 8-ounce package cream cheese
1/2 stick margarine
1 box confectioners sugar
1 tablespoon vanilla

Cream margarine and shortening; add sugar and beat well. Add eggs, one at a time. Add flour, soda and buttermilk alternately with sugar and shortening mixture. Add vanilla and coconut and bake in three 9'inch pans for 40 minutes at 350 degrees.

Soften cream cheese. Beat until smooth with 1/2 stick margarine. Add confectioners' sugar and 1 tablespoon vanilla. Beat until smooth; add nuts and beat 1 minute. Spread on each layer, top and sides.

Hot Cranberry Citrus Drink

1 package (12 ounces) fresh or frozen cranberries
2-1/2 quarts water
2 cups orange juice
1 cup sugar
1 cup pineapple juice
2 tablespoons lemon juice
3 cinnamon sticks (3 inches)

In a large saucepan. bring cranberries and water to a boil. Reduce heat; simmer tor 5-7 minutes or until the berries pop. Stir in the remaining ingredients; return to a boil. Reduce heat; simmer, uncovered for 25-30 minutes. Strain through cheesecloth; discard pulp and cinnamon sticks. Serve warm.

Yield 3 quarts.

Hot Caramel Angel Cake

12 egg whites, room temperature
1 1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 1/2 cups sugar
1 cup sifted cake flour
1 teaspoon vanilla
1/2 can Sweet Success frosting
1 tub frozen whipped topping
hot caramel ice cream topping
1 Butterfinger candy bar, crushed

Beat egg whites with cream of tartar and salt until soft peaks appear. Add sugar, 2 tablespoons at a time, beating until very stiff. Sprinkle flour over egg whites, 1/4 cup at a time, folding in carefully each time. Fold in vanilla. Pour batter into a ungreased 10-inch tube pan. Bake in pre-heated 350 degree over for 40-45 minutes. Remove cake from oven and invert pan onto a cola bottle to cool. Carefully remove cooled cake from pan.

Frosting: Combine 1/2 can Sweet Success frosting with large bowl of frozen whipping topping. Frost cake. Warm box caramel ice cream topping slightly in microwave. Drizzle over cake. Sprinkle with crushed candy bar. Store in refrigerator.

Preparation time: 10 minutes

Serves 12

Gingerbread Snowflakes

1 cup butter (no substitutes), softened
1 cup sugar
1 cup molasses
1/4 cup water
5 cups all-purpose flour
2-1/2 teaspoons ground ginger
1-1/2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt

FROSTING:
3-3/4 cups (1 pound) confectioners' sugar
1/4 cup water
1-1/2 teaspoons light corn syrup
1/2 teaspoon vanilla extract

In a mixing bowl, cream butter and sugar. Beat in molasses and water. Combine the flour, ginger. baking soda, cinnamon, allspice and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy lo handle.

On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with 2 1/2-in. cookie cutters dipped in flour. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges are firm. Remove to wire racks to cool.

In a small mixing bowl, combine frosting ingredients; beat until smooth. Transfer to a plastic bag. Cut a small hole in a corner of the bag; pipe frosting onto cookies. Yield: about 5 dozen.

Grilled Meal on a Stick

Meat (beef or pork)
1/2 bottle Italian dressing
1/2 bottle soy sauce
juice of 1/2 lemon
1 tablespoon garlic powder
1 teaspoon red pepper
1 tablespoon butter
1 teaspoon salt
2 packages mushrooms
1 green bell pepper
1 red bell pepper
1 yellow red pepper
1 white onion
1 red onion
baby potatoes
1 can pineapple chunks

Cut meat, bell peppers and onions into desired sizes. Pour dressing and soy sauce into a sauce pan. Add lemon juice, garlic powder, red pepper, butter and salt. Heat until warm, stirring to blend. Place meat. vegetables and pineapple into heavy duty aluminum foil. Pour part of the sauce over the meat and veggies, saving enough to use to haste the kabobs later.

Seal the foil package. Cook for about 30-45 minutes on the grill at about 200 to 250 degrees. Remove from the grill and place the meat and veggies on the skewers in order desired. Place on grill for 15-30 minutes at 100 to 150 degrees, basting and rotating often to get more of the hickory flavor on the food.

Preparation time: 1 hour, 15 minutes

Serves 4-6

Flavorful Rice Dressing

7 slices day-old bread. torn
1 cup torn corn bread
2/3 cup hot water
1/2 cup thinly sliced celery
1/2 cup chopped onion
1/2 cup sliced fresh mushrooms
1 tablespoon vegetable oil
1 cup firmly packed sliced fresh spinach
1 cup cooked long grain rice
1 1/2 cup cooked wild rice
1/2 cup orange juice
1 egg, beaten
2 teaspoons rubbed sage
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon pepper

In a large bowl. lightly loss bread and water. In a skillet. saute celery. onion and mushrooms in oil until tender. stirring constantly. Stir into bread mixture, Add remaining ingredients: mix well. Place in a greased 2-qt. baking dish Cover and bake at 350° for 30 minutes,

Yield: 8 servings

Dark Chocolate Mocha Brownies

2 cups packed brown sugar
1 cup butter or margarine. melted
3 eggs
1 tablespoon instant granules
2 teaspoons vanilla extract
1 cup all-purpose flour
1 cup baking cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
6 ounces bittersweet chocolate. coarsely chopped

FROSTING:
1/4 cup butter or margarine. melted
3 tablespoons sour cream
2 teaspoons vanilla extract
2-3/4 to 3 cups confectioners' sugar
2 ounces grated bittersweet chocolate

In a mixing bowl. combine brown sugar and butter. Beat in eggs. one at a time. Add and vanilla: mix well. Combine the flour. cocoa. baking powder and salt; add to sugar mixture and mix well. Stir in chocolate. Spread into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350" for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For frosting. combine butter. sour cream and vanilla: mix well. Gradually stir in sugar until frosting is smooth and reaches desired consistency. Frost brownies. Sprinkle with grated chocolate.

Yield: 5 dozen.

Death by Chocolate Cake

3 Skors candy bars
1 large box brownie mix
1 cup chopped pecans
2 large containers whipped topping
2 packages chocolate instant pudding mix

Bake brownies. Mix pudding according to directions. Crush candy bars.

In a large bowl, crumble 1/2 of brownies. Spread nuts on the brownies. Spread half of pudding over pecans. Sprinkle half of candy.

Put layer of whipped topping next. Repeat until all ingredients are used.

Serves 15

Cornish Hens with Rice Stuffing

1 package (6 ounces) long grain and wild rice mix
2 tablespoons butter or margarine, divided
1/2 cup chopped pecans
1-1/3 cups orange juice
1 cup water
1/4 cup raisins
2 Cornish game hens (1 to 1-1/2 pounds each)
1/2 teaspoon salt
1/4 teaspoon pepper

Set the seasoning packet from rice mix aside. In a saucepan, melt 1 tablespoon butter. Add rice and pecans; saute over low heat for 10 minutes or until rice is golden brown. Stir in orange juice. water, raisins and contents of seasoning packet; bring to a boil over medium heat. Reduce heat; cover and simmer for 25 minutes or until liquid is absorbed. Spoon about 1/2 cup rice mixture into each hen; refrigerate remaining rice mixture. Tie legs of each hen together; turn wing tips under backs. Place on a greased rack in a roasting pan. Melt remaining butter; brush over hens. Sprinkle with salt and pepper. Bake at 350° for 1 to 1-1/4 hours or until meat juices run clear and a meat thermometer inserted into stuffing reads 165°. Baste occasionally with pan drippings. Heat reserved rice mixture; serve with hens.

Yield: 2 servings.

Cookies n Cream Brownies

CREAM CHEESE LAYER:
1 package (8 ounces) cream cheese. softened
1/4 cup sugar
1 egg
1/2 teaspoon vanilla extract

BROWNIE LAYER:
1/2 cup butter or margarine. melted
112 cup sugar
1/2 cup packed brown sugar
1/2 cup baking cocoa
2 eggs
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
12 cream-filled chocolate sandwich cookies. crushed

In a small mixing bowl. beat the cream cheese. sugar. egg and vanilla until smooth; set aside. For brownie layer. combine butter. sugars and cocoa in a large mixing bowl: blend well. Add eggs. one at a time. beating well after each addition. Combine flour and baking powder; stir into the cocoa mixture. Stir in vanilla and cookie crumbs. Pour into a greased 11-in. x 7-in. x 2-in. baking pan. Spoon cream cheese mixture over batter: cut through batter with a knife to swirl. Bake at 350" for 25-30 minutes or until a toothpick inserted near the center comes out with moist crumbs. Cool completely.

Yield: 2 dozen.

Sugar is NOT an added ingredient

3 mashed bananas (ripe)
1/3 cup apple sauce
2 cups oats
1/4 cup almond milk
1/2 cup raisins (optional)
1 tsp vanilla
1 tsp cinnamon

Bake at 350 for 15-20 minutes

Chunky Blond Brownies

1/2 cup butter or margarine, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup vanilla chips
1 cup semisweet chocolate chunks
1 jar (3-1/2 ounces) macadamia nuts or 3/4 cup blanched almonds, chopped, divided

In a mixing bowl, cream butter and sugars. Add the eggs and vanilla; mix well. Combine flour, baking powder and salt; add to creamed mixture and mix well. Stir in vanilla chips, chocolate chunks and 1/2 cup nuts. Spoon into a greased 13-in. x 9-in. x 2-in. baking pan; spread to evenly cover bottom of pan. Sprinkle with remaining nuts. Bake at 350 for 25-30 minutes or until golden brown. Cool on a wire rack.

Yield: 2 dozen.

Chocolate Chip Banana Loaves

INGREDIENTS
4 cups all purpose Hour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups mashed ripe bananas (4 large)
1/2 cup sour cream
2 teaspoons vanilla
14 tablespoons (1.75 sticks) butter or margarine at room temperature
2 cups granulated sugar
4 eggs
1 1/3 cups mini semi sweet choco|ate chips (about 9 ounces)
1 cup chopped nuts

Topping:
2 tablespoons butter
2 tablespoons milk
1.5 cups sifted confectioners sugar
3/4 cup chopped nuts
3 tablespoons mini semi sweet chocolate chips melted

Heat oven to 350 degrees and flour two 9x5x3 inch |oaf pans. Combine flour, baking soda, baking powder and salt in large bow|. bananas, sour cream and vanilla in medium sized bowl. Beat butter in large bow| until creamy. Gradually add sugar, beating until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Beat flour mixture alternately with banana mixture, beginning and ending with flour mixture. Stir in chocolate chips and nuts. Divide batter between pans. Bake in 350 degrees oven for 70 minutes or until toothpick injected in centers tests clean. Let |oaves coo| in pans or wire racks 10 minutes. Tum loaves out onto racks; let cool completely.

Toppings:
Me|t butter in milk in saucepan. Pour into bowl. Gradually whisk in sugar until good drizzling consistency; add a little more if needed. Drizzle over half on each loaf. Sprinkle nuts over each. Spoon melted chocolate in small plastic food storage bag. Snip corner. Pipe over loaves. Wrap tightly in plastic. Store at room temperature up to two days.

Refrigerate 3 to 4 days, or serve up to one month.