turkey polpettone recipe

Prep Time: 20 min

Total Time: 45 min

Makes: 4 servings

Patties
1	lb ground turkey
1/2	cup Progresso® Italian style bread crumbs
2	tablespoons thinly sliced green onions
1	egg yolk
2	teaspoons chopped fresh sage leaves
1 1/2	teaspoons finely grated lemon peel
1/2	teaspoon Worcestershire sauce
1	teaspoon sea salt, preferably gray salt
	Freshly ground black pepper
2	oz whole-milk mozzarella cheese, cut into 4 equal pieces
Coating
1/2	cup Gold Medal® all-purpose flour seasoned with salt and pepper
1	cup Progresso® panko crispy bread crumbs
1	egg
	Olive oil for frying

1.	Heat oven to 350ºF. Place turkey in large bowl. Add remaining burger ingredients except cheese; work in gently by hand. Divide mixture into 8 equal pieces. Flatten each piece into round patty. Top 4 of the patties with a piece of cheese and then with second patty. By hand, press edges together to seal and make patties of even thickness.
2.	On separate sheets of waxed paper, place seasoned flour and panko bread crumbs. In shallow bowl, beat egg lightly. Coat patties lightly with flour mixture, next dip into egg and then coat with bread crumbs, pressing crumbs gently onto patties.
3.	Heat 10-inch ovenproof skillet over medium heat. Add enough olive oil until 1/8 inch deep. When oil is hot, add patties. Cook about 1 1/2 minutes until nicely browned, then turn and cook other sides 1 to 2 minutes or until browned. Place skillet with patties in oven; bake about 10 minutes until turkey is no longer pink in center.

Panfried Fish Fillets

Prep Time: 15 min

Total Time: 25 min

Makes: 6 servings

Ingradients

1 1/2	pounds mild-flavor fish fillets, about 3/4 inch thick
1/2	teaspoon salt
1/8	teaspoon pepper
1	egg
1	tablespoon water
1/2	cup Gold Medal® all-purpose flour, cornmeal or grated Parmesan cheese
	Vegetable oil or shortening

Procedure

1.	Cut fish fillets into 6 serving pieces. Sprinkle both sides of fish with salt and pepper.
2.	Beat egg and water in shallow bowl until well mixed. Sprinkle flour on waxed paper or a plate. Dip both sides of fish pieces into egg, then coat completely with flour.
3.	Heat oil (1/8 inch) in 10-inch skillet over medium heat about 2 minutes. Fry fish in oil 6 to 10 minutes, turning once, until fish flakes easily with fork and is brown on both sides. Drain on paper towels.

New Orleans "Best" Gumbo

Prep Time: 1 hour 0 min

Total Time: 3 hours 10 min

Makes: 15 servings

Ingredients

6	cups water
1	package (1 pound) chicken gizzards, chopped
2	tablespoons seasoned salt
2	teaspoons parsley flakes
1	tablespoon garlic powder
1	tablespoon onion powder
1	teaspoon dried thyme leaves
1	teaspoon black pepper
1	teaspoon paprika
	Dash of ground red pepper (cayenne)
1	large green bell pepper, chopped (1 1/2 cups)
1	large onion, chopped (1 cup)
5	cloves garlic, finely chopped
2	pounds uncooked turkey or beef sausage links, cut into 1-inch slices
1/2	cup vegetable oil
1	cup Gold Medal® all-purpose flour
4	cups hot water
1	bag (1 pound) frozen chopped okra
1	package (6 ounces) frozen ready-to-serve crabmeat, thawed and drained
2	pounds fresh uncooked shrimp, peeled and deveined
1	can (8 ounces) regular or smoked oysters, drained
	Hot cooked rice, if desired

1.	In 8-quart pot, heat 6 cups water to boiling. Add gizzards, seasoned salt, parsley, garlic powder, onion powder, thyme, black pepper, paprika, red pepper, bell pepper, onion and garlic. Heat to boiling; reduce heat. Simmer uncovered 1 hour, stirring occasionally. Stir in sausage. Cover and simmer 1 hour, stirring occasionally.
2.	Meanwhile, in heavy 2-quart saucepan, heat oil over high heat. Stir in flour; reduce heat to medium. Cook 15 to 20 minutes, stirring constantly, until mixture is dark brown; remove from heat.
3.	Stir flour mixture into gizzard mixture until blended. Stir in 4 cups hot water, 1 cup at a time, stirring constantly. Stir in okra, crabmeat, shrimp and oysters. Heat to boiling; reduce heat to low. Simmer uncovered 5 to 10 minutes or until shrimp are pink and firm. Serve over rice.
High Altitude (3500-6500 ft): No changes.

Testy Orange Cookie Cups

A buttery shortbread cookie cup is filled to the top with a creamy citrus filling, and topped off with our Premier White morsels and a sprinkling of orange zest. Once you place these on the table to share, they won't last for long!

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Estimated Times
Preparation Time: 30 mins
Cooking Time: 15 mins

Servings: 48 cookie cups

1 cup (2 sticks) butter, softened
1/2 cup granulated sugar
2 cups all-purpose flour
2 cups (12-oz. pkg.) Premier White Morsels
2 large eggs
1 can (14 oz.) Sweetened Condensed Milk
1/2 to 3/4 teaspoon orange extract
1 tablespoon grated orange peel (1 medium orange)

PREHEAT oven to 350° F. Grease 48 mini-muffin cups.

BEAT butter and sugar in medium mixer bowl until creamy. Add flour; beat until mixture is evenly moist, crumbly and can be formed into balls. Shape dough into 1-inch balls. Press each ball onto bottom and up side of prepared muffin cups to form wells. Place 5 morsels in each cup.

BEAT eggs in medium bowl with wire whisk. Stir in sweetened condensed milk and orange extract. Spoon almost a measuring tablespoon of mixture into each muffin cup, filling about 3/4 full.

BAKE for 15 to 17 minutes or until centers are puffed and edges are just beginning to brown. Upon removing from oven, gently run knife around each cup. While still warm, top each cup with 8 to 10 morsels (they will soften and retain their shape). Cool completely in pans on wire racks. With tip of knife, remove cookie cups from muffin pans. Top with grated orange peel just before serving. Store in covered container in refrigerator.

TIPS:
• Love lemon but not crazy about orange? Simply substitute lemon extract for the orange extract and use grated lemon peel (2 lemons needed).
• For another variation of this recipe, try substituting 2 cups (12-oz. pkg.) of TOLL HOUSE Semi-Sweet Chocolate Morsels for the Premier White Morsels.

Calories: 130	Calories from Fat: 60	Total Fat: 7 g
Saturated Fat: 4.5 g	Cholesterol: 20 mg	Sodium: 50 mg
Carbohydrates: 15 g	Dietary Fiber: 0 g	Sugars: 11 g
Protein: 2 g

Layers Of Love Chocolate Brownies

Made with a genuine love of chocolate, this decadent brownie features vanilla-flavored white and semi-sweet chocolate morsels, chopped pecans and caramel layered within a rich cocoa batter.

X

Estimated Times
Preparation Time: 10 mins
Cooking Time: 30 mins
Cooling Time: 15 mins cooling

Servings: 16 brownies

Ingredient

3/4 cup all-purpose flour
3/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
1/4 teaspoon salt
1/2 cup (1 stick) butter, cut in pieces
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 large eggs, divided
2 teaspoons vanilla extract
1 cup chopped pecans
3/4 cup NESTLÉ® TOLL HOUSE® Premier White Morsels
1/2 cup caramel ice cream topping
3/4 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

Direction

PREHEAT oven to 350° F. Grease 8-inch-square baking pan.

COMBINE flour, cocoa and salt in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Add 2 eggs, one at a time, beating well after each addition. Add vanilla extract; mix well. Gradually beat in flour mixture. Reserve 3/4 cup batter. Spread remaining batter into prepared baking pan. Sprinkle nuts and white morsels over batter. Drizzle caramel topping over top. Beat remaining egg and reserved batter in same large bowl until light in color. Stir in semi-sweet morsels. Spread evenly over caramel topping.

BAKE for 30 to 35 minutes or until center is set. Cool completely in pan on wire rack. Cut into squares.

Nutritional Information

Calories: 310	Calories from Fat: 150	Total Fat: 17 g
Saturated Fat: 8 g	Cholesterol: 55 mg	Sodium: 135 mg
Carbohydrates: 38 g	Dietary Fiber: 2 g	Sugars: 22 g
Protein: 4 g

Turn a Regular Recipe Into a Low-Fat Recipe

Steps:

1. Flag all high-fat ingredients in the original recipe.
2. Make a list of low-fat products that can be substituted for all of the flagged ingredients.
3. Replace whole eggs with egg substitute products. One egg is equivalent to 1/4 cup of egg substitute.
4. In sweet baked goods, substitute applesauce or pureed fruit for oils, butter or margarine. As a general rule, you can use a cup of applesauce or fruit for every cup of oil or butter.
5. Use skim or 2 percent milk in place of whole milk.
6. Replace regular sour cream or mayonnaise with fat-free or low-fat versions, or use yogurt.
7. Use ground turkey instead of ground beef, or try extra-lean ground beef.
8. Remove the skin from poultry, either before cooking or after cooking, depending on the method (a chicken roasted without its skin, for example, would dry out, but skinless chicken can be braised to no ill effect).
9. Use cooking spray to coat pans instead of butter or olive oil. Add a little water if foods start to stick.
10. Learn where added fat is important and where it's not so important. For example, there's seldom a difference in onions sautéed in one tablespoon of oil or onions sautéed in two or three tablespoons of oil.

Tips:

• When replacing fatty ingredients in recipes, start slowly. Replace a portion of the products at first to determine if the flavor and consistency remain intact. In baked goods, especially, a small amount of fat is necessary for texture. Non-fat muffins, for example, tend to be gummy, but muffins with a small amount of fat (perhaps two tablespoons), have a much better texture.
• Simply reducing fatty ingredients can have a wonderful effect, especially when combined with some zesty seasonings. Instead of two cups of mild cheddar in a cheese sauce, for example, try one cup of sharp cheddar plus some dry or prepared mustard for kick. Or take out a third of the cheese in your next lasagna and see what happens.

Warnings:
Remember that eating too little fat is as unhealthy as eating too much. On average, you should be getting 20 to 30 percent of your calories from fat.

freezing breads tips

Well-wrapped breads with low levels of moisture are best for successful bread freezing. Cookies and unfrosted cakes also freeze well.

Steps:

1. Be sure baked goods are cooled completely before freezing.
2. Wrap breads tightly in plastic wrap, then in a layer of aluminum foil.
3. Date all packages.
4. Freeze breads for up to five months.
5. Keep the freezer temperature at 0 degrees F.
6. Thaw frozen bread at room temperature for 3 hours or in the refrigerator overnight.

pumpkin pecan rum cake

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Pumpkin makes delightful addition to your rum cake!

Estimated Times
Preparation Time: 20 mins
Cooking Time: 1 hr

Servings: 12 to 16 servings

3/4 cup chopped pecans
3 cups all-purpose flour
2 tablespoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1 cup packed brown sugar
1 cup granulated sugar
4 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 teaspoon vanilla extract
RUM BUTTER GLAZE
1/4 cup butter or margarine
1/2 cup granulated sugar
2 tablespoons water
2 to 3 tablespoons rum or 1 teaspoon rum extract

PREHEAT oven to 325° F. Grease 12-cup bundt pan. Sprinkle nuts over bottom.

COMBINE flour, pumpkin pie spice, baking soda and salt in medium bowl. Beat butter,brown sugar and granulated sugar in large mixer bowl until light and fluffy. Add eggs; beat well. Add pumpkin and vanilla extract; beat well. Add flour mixture to pumpkin mixture, 1/3 at a time, mixing well after each addition. Spoon batter into prepared pan.

BAKE for 60 to 70 minutes or until wooden pick inserted in cake comes out clean. Cool 10 minutes. Make holes in cake with long pick; pour half of Glaze over cake. Let stand 5 minutes and invert onto plate. Make holes in top of cake; pour remaining Glaze over cake. Cool. Garnish as desired.


RUM BUTTER GLAZE:
MELT butter in small saucepan; stir in granulated sugar and water. Bring to a boil. Remove from heat; stir in rum.

Calories: 540	Calories from Fat: 240	Total Fat: 26 g
Saturated Fat: 13 g	Cholesterol: 120 mg	Sodium: 570 mg
Carbohydrates: 71 g	Dietary Fiber: 3 g	Sugars: 44 g
Protein: 7 g

Turte cheesecake

This family favorite is a marbled cheesecake topped with a decadent combination of pecans, chocolate morsels and caramel and chocolate syrups.

Estimated Times
Preparation Time: 40 mins
Cooking Time: 1 hr 10 mins
Cooling Time: 3 hrs refrigerating

Servings: 14 servings

CRUST
1 3/4 cups chocolate graham cracker crumbs
1/3 cup butter or margarine, melted

FILLING
3 pkgs. (8 oz. each) cream cheese, softened
1 can (14 oz.) Sweetened Condensed Milk
1/2 cup granulated sugar
3 large eggs
3 tablespoons lime juice
1 tablespoon vanilla extract
1 1/2 cups (9 oz.) Semi-Sweet Chocolate Morsels
2 tablespoons NESTLÉ NESQUIK Chocolate Flavor Syrup
2 tablespoons caramel syrup or ice cream topping
1/2 cup coarsely chopped pecans
1/4 cup Semi-Sweet Chocolate Mini Morsels

PREHEAT oven to 300° F. Grease 9-inch springform pan.

FOR CRUST:
COMBINE crumbs and butter in medium bowl. Press onto bottom and 1 inch up side of prepared pan.

FOR FILLING:
BEAT cream cheese and sweetened condensed milk in large mixer bowl until smooth. Add sugar, eggs, lime juice and vanilla extract; beat until combined.

MICROWAVE 1 1/2 cups morsels in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir 2 cups of cheesecake batter into melted morsels; mix well. Alternately spoon batters into crust, beginning and ending with yellow batter.

BAKE for 70 to 75 minutes or until edge is set and center moves slightly. Cool in pan on wire rack for 10 minutes; run knife around edge of cheesecake. Cool completely. Drizzle Nesquik and caramel syrup over cheesecake. Sprinkle with nuts and mini morsels. Refrigerate for several hours or overnight. Remove side of pan.

Calories: 570	Calories from Fat: 320	Total Fat: 36 g
Saturated Fat: 20 g	Cholesterol: 120 mg	Sodium: 300 mg
Carbohydrates: 53 g	Dietary Fiber: 2 g	Sugars: 43 g
Protein: 10 g

make hand dipped chocolates Tips

It's easy to make your own candy by covering dried and fresh fruits, nuts, and other centers in melted chocolate. To achieve the optimum gloss on your chocolates, you will need to temper your chocolate.

Tips:

• "Tempering" the chocolate by heating, cooling, and re-warming evenly disperses the cocoa butter in the chocolate and ensures that it won't get white streaks when cooled. If you're not so particular about the sheen of your chocolates, you can just melt the chocolate and go.
• Dried fruits, maraschino cherries (with stems attached), fresh strawberries and other fruits can be dipped into the melted chocolate.
• You can also melt chocolate in a double boiler or set it over a bowl of hot water. Remember to monitor temperature at all times, and be careful not to let any water get into the chocolate, or it will stiffen.
• You can use any grade of chocolate for dipping, but buying the best chocolate you can afford will improve the taste of the finished confections.
• Create chocolate dipped masterpieces with these recipes: Chocolate Dipped Fruit, Chocolate Dipped Brandy Snaps and Chocolate-Dipped Matzos.

Steps:

1. Buy about a pound of chocolate. This will ensure that you have enough to cover a variety of centers.
2. Chop the chocolate coarsely (or use chocolate chips). Reserve 1/4 cup and place the rest in a microwave-safe bowl.
3. Set the bowl, uncovered, inside your microwave oven. Set power to Medium and microwave for 11/2 minutes.
4. Stir the chocolate with a rubber spatula, then heat again for another minute. Stir and repeat until chocolate is melted and reaches 118 to 122 degrees F on an instant-read thermometer. Make sure the spatula is completely dry when you stir. (Moisture can cause the chocolate to stiffen.)
5. Stir in the reserved chopped chocolate, one tbsp. at a time, until the chocolate is cooled to 79 to 80 degrees F.
6. Now raise the temperature to between 85 and 90 degrees F, either by placing the bowl over a bowl of warm water or by microwaving it on Low for a few seconds. Do not let the chocolate rise over 92 degrees. Now the chocolate is tempered.
7. Spear centers with a fork or toothpick and dip into chocolate, tapping excess into bowl. Make sure that the centers are completely dry, or the chocolate won't adhere and may stiffen.
8. Place each coated chocolate on sheet of wax paper. Cover fork marks with more chocolate if necessary, or add more chocolate to swirl on top.
9. Stir and check temperature of chocolate. If it has fallen below 85 degrees F., reheat slowly in microwave until optimum temperature is again reached.
10. Let confections sit until chocolate has set.
11. Store chocolates in covered container at room temperature.

Warnings:
Chocolate scorches easily. Do not overheat the chocolate or use too high a temperature to melt it.

Apple ,pork and noodle casserole recipe

When the family’s hungry, let Stouffer’s help tame those hearty appetites with this delicious casserole. Serve with warm rolls and your favorite steamed vegetables for an easy yet satisfying meal. Nestlé Toll House Chocolate Chip Cookies make an excellent finish to this memorable meal.

Estimated Times
Preparation Time: 15 mins
Cooking Time: 40 mins

Servings: 4

1 package (12-oz.) Classic Dishes Harvest Apples, defrosted according to package directions
4 ounces medium noodles, cooked and drained
1 1/2 cups diced cooked pork
3 tablespoons butter or margarine, melted
1 clove garlic, peeled and minced
1 tablespoon chopped fresh rosemary, or half the amount of dried rosemary
1/2 teaspoon ground cinnamon

PREHEAT oven to 350&degF.

COMBINE escalloped apples, noodles, pork, butter, garlic and rosemary in a 1 ½-quart baking dish. Sprinkle with cinnamon.

BAKE for 30 to 35 minutes or until heated through.

chicken rice casserole recipe

Satisfy hearty appetites with this comforting recipe. Baked to golden brown perfection this rich and flavorful casserole is one of the most popular meals, and is sure to become a family favorite. Prepare in advance and store in the freezer for an easy weeknight dinner.

Estimated Times
Preparation Time: 15 mins
Cooking Time: 45 mins

Servings: 6 servings

2 cups cooked rice
2 cups (8 ounces) shredded Monterey Jack cheese
1 1/2 cups cooked, chopped chicken breast meat
1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
1/2 cup finely chopped red onion
2 large eggs, lightly beaten
1/4 cup finely chopped cilantro
2 tablespoons butter or margarine, melted
1 tablespoon diced jalapeños (optional)

PREHEAT oven to 350° F. Lightly grease 2-quart casserole dish.

COMBINE rice, cheese, chicken, evaporated milk, onion, eggs, cilantro, butter and jalapeños in prepared dish; stir well.

BAKE for 45 to 50 minutes or until knife inserted in center comes out clean.

FOR FREEZE AHEAD:
PREPARE as above; do not bake. Cover; freeze for up to 2 months. Thaw overnight in refrigerator. Uncover. Preheat oven to 350° F. Bake for 60 to 70 minutes or until knife inserted in center comes out clean.

Calories: 610	Calories from Fat: 320	Total Fat: 35 g
Saturated Fat: 21 g	Cholesterol: 250 mg	Sodium: 520 mg
Carbohydrates: 29 g	Dietary Fiber: 1 g	Sugars: 10 g
Protein: 40 g

Another Reason to Eat Your Veggies

Studies that indicate fruit and vegetable consumption is related to reduced risk of arthritis, heart disease, cancer, and age-related macular degeneration, the leading cause of blindness in people over the age of 50. Now a new study published in the American Journal of Clinical Nutrition indicates that fruits and vegetables also play a role in preventing osteoporosis. Roughly 28 million Americans - 20% of whom are men - are affected by osteoporosis, a leading cause of bone fractures.

Study authors evaluated participants from the Framington Heart Study. Results indicate that lifelong dietary intakes of potassium, magnesium, and fruits and vegetables are determinants of bone mineral density in elderly men and women. Normal digestion increases acidity, which leaches minerals from the bone to neutralize the acid. Fruits and vegetables act as a buffer, creating a more alkaline environment that neutralizes the acid without depending on the bone minerals. According to researchers it is also possible that potassium and magnesium have direct effects on bone cells.

People who consume a lot of highly processed foods often lack adequate amounts of magnesium and potassium. Good sources of potassium include bananas, oranges, tomatoes, potatoes, broccoli, and melons. Magnesium is found in a variety of whole foods, including fruits and vegetables, milk, fish, and whole grains.

The USDA food guide pyramid recommends two to four daily servings of fruit and three to five daily servings of vegetables. This isn't as daunting as it sounds. One vegetable serving is ½ cup raw or cooked vegetables; 1 cup raw, leafy greens; 7 or 8 baby carrots; one ear of corn; or one medium baked potato. A serving of fruit is 3 ounces, about half of a large apple or banana. A six-ounce glass of 100% fruit or vegetable juice also counts as one serving.

Top Ten foods Starts eating now

Whole Grains

• Whole wheat bread, wheat bran cereals, and whole wheat pasta contain high levels of insoluble fiber for gastrointestinal health.
• Oatmeal is rich in soluble fiber to help lower cholesterol levels.

Tomatoes — fresh, canned, juice or sauce

• Lycopene is an antioxidant found in tomatoes that may decrease the risk of cancers — particularly prostate cancer.

Salmon and Tuna — fresh or canned

• Rich in omega-3 fatty acids that may decrease the risk of heart disease and stroke.

Olive Oil

• Rich in monounsaturated fats to help maintain healthy cholesterol levels.

Green Leafy Vegetables — fresh or frozen (spinach, kale, collards, chard, green leafy lettuce)

• Contain flavonoids to help prevent memory loss.
• Rich in carotenoids which help to ward off macular degeneration, a leading cause of blindness.

Garlic

• Can help decrease cholesterol levels, lower blood pressure and perhaps prevent cancer.
• Acts as an antibiotic.

Dried Beans and Peas — dry, canned or frozen

• Loaded with soluble fiber to lower cholesterol, and help maintain healthy blood sugar levels.
• Soybeans contain isoflavones that can help alleviate menopausal symptoms, slow or reverse osteoporosis, and reduce the risk of heart disease and cancer.

Broccoli — fresh or frozen

• Loaded with vitamin C, an antioxidant that may reduce the risk of heart disease.
• May decrease the risk of breast cancer.
• Extremely rich in antioxidants to help protect body cells from disease and aging.
• May help prevent urinary tract infections.
• Excellent source of vitamin C, an antioxidant that helps maintain a strong immune system and may reduce the risk of heart disease and cancer.
• Good source of potassium, an important mineral for healthy blood pressure.

Peanut Butterscotch Drops

Even the youngest children can help make these easy no-bake yummies!

Estimated Times
Preparation Time: 10 mins
Cooking Time:
Cooling Time: 20 mins cooling

Servings: 50 pieces

Ingredients

1 2/3 cups (11-oz pkg) Butterscotch Flavored Morsels
1 cup creamy peanut butter
5 1/2 cups corn flake cereal

Direction

LINE baking sheets with waxed paper.

PLACE morsels in large, microwave-safe bowl. Microwave uncovered on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted. Stir in peanut butter until smooth. Add corn flakes; stir until coated.

DROP by rounded teaspoon onto prepared baking sheets. Refrigerate for 20 minutes or until firm. Store in airtight container in refrigerator.

Kids will love scooping and dropping the dough onto lined sheets. Don't be too finicky about finished shapes. Let the kids be creative!

Nutritional Information

Calories: 80	Calories from Fat: 40	Total Fat: 4.5 g
Saturated Fat: 2 g	Cholesterol: 0 mg	Sodium: 55 mg
Carbohydrates: 8 g	Dietary Fiber: 0 g	Sugars: 5 g
Protein: 1 g

chocolate peanut butter dream bars recipe

Love chocolate sundaes with peanuts? Here's a "sundae" that can be waiting in your fridge.

Prep Time: 30 min

Total Time: 2 hours 5 min

Makes: 24 bars

Cookie Base
1	pouch (1 lb 1.5 oz) double chocolate chunk cookie mix
1/4	cup vegetable oil
2	tablespoons cold strong brewed coffee or water
1	egg
Filling
1	package (8 oz) cream cheese, softened
1/4	cup sugar
1	container (8 oz) frozen whipped topping, thawed
1	bag (9 oz) miniature chocolate-covered peanut butter cup candies, chopped
Topping
1/4	cup creamy peanut butter
1/4	cup milk
2	tablespoons sugar
3	oz bittersweet baking chocolate, melted
1	cup unsalted dry-roasted peanuts

1.	Heat oven to 350°F. In large bowl, stir cookie base ingredients until soft dough forms. Spread dough in bottom of ungreased 13x9-inch pan. Bake 12 to 15 minutes or just until set. Cool completely, about 30 minutes.
2.	In large bowl, beat cream cheese and 1/4 cup sugar with electric mixer on medium speed until smooth. Fold in whipped topping and candies. Spread over cooled cookie base.
3.	In small microwavable bowl, beat peanut butter, milk and 2 tablespoons sugar with wire whisk until smooth. Microwave uncovered on High 30 to 60 seconds, stirring after 30 seconds, to thin for drizzling. Drizzle mixture over filling. Drizzle with melted chocolate. Sprinkle with peanuts. Refrigerate about 1 hour or until set. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.
High Altitude (3500-6500 ft): No change.

almond streusel cherry cheesecake bars recipe

Sugar cookie mix makes the base of a creamy cheesecake bar with a baked-in cherry filling.

Prep Time: 45 min

Total Time: 4 hours 0 min

Makes: 24 bars

Cookie Base and Topping
1	pouch (1 lb 1.5 oz) sugar cookie mix
1/4	cup cold butter or margarine
4	oz (half of 8-oz package) cream cheese
1/2	cup sliced almonds
Filling
2 1/2	packages (8 oz each) cream cheese (20 oz), softened
1/2	cup sugar
2	tablespoons Gold Medal® all-purpose flour
1	teaspoon almond extract
2	eggs
1	can (21 oz) cherry pie filling

1.	Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. Place cookie mix in large bowl. Cut in butter and 4 oz cream cheese, using pastry blender or fork, until mixture is crumbly. Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of pan. Bake 12 minutes.
2.	Meanwhile, in large bowl, beat 20 oz cream cheese, the sugar, flour, almond extract and eggs with electric mixer on medium speed until smooth.
3.	Spread cream cheese mixture evenly over partially baked cookie base. Spoon pie filling evenly over cream cheese mixture. Sprinkle with reserved topping and almonds.
4.	Bake 40 to 45 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.
High Altitude (3500-6500 ft): In step 1, bake cookie base 15 minutes. In step 4, bake 45 to 50 minutes.

easy caramel apple bars recipe

Bake the irresistible combination of caramel and apples in an easy cookie mix bar.

Prep Time: 15 min

Total Time: 2 hours 55 min

Makes: 36 bars

1/2	cup cold butter
1	pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
1	egg
1	cup finely chopped peeled apple
3/4	cup caramel topping
1/4	cup Gold Medal® all-purpose flour

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1.	Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
2.	In large bowl, cut butter into cookie mix using fork or pastry blender. Stir in egg until mixture is crumbly.
3.	Reserve 1 1/2 cups cookie mixture. Press remaining cookie mixture into bottom of pan. Bake 15 minutes. Sprinkle apple evenly over crust. In small bowl, mix caramel topping and flour; drizzle over apples. Sprinkle reserved cookie mixture over apples.
4.	Bake 20 to 25 minutes or until golden brown. Cool completely, about 2 hours. For bars, cut into 9 rows by 4 rows.
High Altitude (3500-6500 ft): Heat oven to 375°F. In step 4, bake 23 to 28 minutes.