Holiday Corn by Summer Hospodka

2 16 oz bags of frozen corn
1 bar of cream cheese 8 oz - cut it into cubes
1 stick of butter - cut it into cubes
2 tbl water
2 tbl sugar
1 tsp salt

put corn in crock pot and than throw the rest on top. cook on high for 45 mins,
and than cook on low for 3.5 hrs - stir every once in a while.
Serves about 8

Easy Parmesan-Garlic Chicken

1/2 cup KRAFT Grated Parmesan Cheese (I omited this)
1 env. GOOD SEASONS Italian Dressing Mix
1/2 tsp. garlic powder
6 boneless skinless chicken breast halves (2 lb.)

HEAT oven to 400°F. Mix cheese, dressing mix and garlic powder.
MOISTEN chicken with water; coat with cheese mixture. Place in shallow baking dish.
BAKE 20 to 25 min. or until chicken is done (165°F).

Cheddar Chicken & Rice Skillet

1/2 cup KRAFT Light Zesty Italian Dressing
1 lb. boneless skinless chicken breasts, cut into strips
2 cups instant brown rice, uncooked
1-1/4 cups fat-free reduced-sodium chicken broth
1 green pepper, cut into strips
1-1/2 cups chopped tomatoes
1 cup KRAFT 2% Milk Shredded Mild Cheddar Cheese (I omited this)
1/2 cup sliced green onions

HEAT dressing in large nonstick skillet on medium-high heat. Add chicken; cook and stir 2 min.
STIR in rice, broth and peppers. Bring to boil; cover. Reduce heat to low; simmer 5 min. or until chicken is cooked through and rice is tender. Let stand covered, 5 min. or until liquid is absorbed.
ADD tomatoes, cheese and onions; stir until blended.

All-in-one Pot Saucy Pasta

1 lb. extra lean ground beef
1 onion, chopped
3 cups rotini pasta, uncooked (I use whole wheat)
3-1/2 cups water
1 jar (26 oz.) spaghetti sauce (about 3 cups)
1 cup sliced mushrooms
1 cup chopped red peppers
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese (I left this out)

BROWN meat large deep skillet; drain. Add onions; cook until tender.
ADD pasta, water and spaghetti sauce. Bring to boil; cover Simmer on low heat 15 min., stirring occasionally. Add mushrooms and red peppers; cook 5 min.
SPRINKLE with cheese.

Saucy Pork Medallions

1 large pork tenderloin (1-1/2 lb.)
2 tsp. oil
3 cups frozen peas
1 can (10 oz.) turkey gravy
1/4 cup KRAFT Zesty Italian Dressing
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken, prepared as directed on package
Make It
CUT pork crosswise into 3/4-inch-thick slices.
HEAT oil in large nonstick skillet on medium-high heat; add pork. Brown 5 min., turning once. Stir in peas, gravy and dressing; bring to boil. Spoon prepared stuffing around edge of skillet; cover.
SIMMER on medium-low heat 10 min. or until stuffing is heated through and pork is done.

Saucy Baked Chops

4 bone-in center-cut pork chops (1 lb.)
1/2 cup KRAFT Original Barbecue Sauce
2 Tbsp. orange marmalade (I omited this)
1 tsp. ground ginger
1 tsp. garlic powder

PREHEAT oven to 400ºF. Place chops in 8-inch square baking dish.
COMBINE sauce, marmalade, ginger and garlic powder; spoon evenly over chops.
BAKE 45 min. or until chops are cooked through (160ºF).

One-Pan Chicken and Potato Bake

4 bone-in chicken pieces (1-1/2 lb.)
1-1/2 lb. potatoes (about 3 med. potatoes), cut into thin wedges
1/4 cup KRAFT Zesty Italian Dressing
1/4 cup KRAFT Grated Parmesan Cheese (I omited this)
1 tsp. Italian seasoning

PREHEAT oven to 400°F. Place chicken and potatoes in 13x9-inch baking dish.
TOP with dressing; sprinkle with cheese and Italian seasoning. Cover with foil.
BAKE 1 hour or until chicken is cooked through (180ºF), removing foil after 30 min. Sprinkle with chopped fresh parsley, if desired.

Sausage and Tomato Rigatoni

4 cups rigatoni pasta (8 oz.), uncooked
1 lb. Italian sausage, cut into chunks
1 red onion, sliced
1/4 cup tomato paste
1/4 cup KRAFT Sun-Dried Tomato Dressing (I could not find this one so I used Tomato & Bacon, so yummy)
1/4 cup chopped fresh parsley
1/4 cup KRAFT Grated Parmesan Cheese (I omited this)

COOK pasta as directed on package.
MEANWHILE, brown sausage in large nonstick skillet; drain. Stir in onions and tomato paste; cover. Cook 15 min. or until onions are tender and sausage is cooked through, stirring occasionally. Stir in dressing.
TOSS sausage mixture with pasta. Sprinkle with parsley and cheese.

Slow- Cooker Tex Mex Chicken

1 lb. boneless skinless chicken breasts, cut into strips
2 Tbsp. (1/2 of 1-1/4-oz. pkg.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
2 Tbsp. flour
1 each: green and red pepper, cut into strips
1 cup frozen corn
1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 cup KRAFT Mexican Style Finely Shredded Four Cheese (I omited this)


TOSS chicken with seasoning and flour in slow cooker. Stir in vegetables and salsa; cover.
COOK on LOW 6 to 8 hours (or on HIGH 3 to 4 hours); stir. Top with cheese.
Serve over rice.

Crispy Peanut Butterscotch Fudge Squares

Crust:
4 1/2 teaspoons butter or margarine
2 cups miniature marshmallows
1/4 cup creamy peanut butter
3 cups toasted rice cereal

Fudge:
2 tablespoons butter or margarine
2/3 cup NESTLÉ® CARNATION® Evaporated Milk
1 1/2 cups granulated sugar
1/4 teaspoon salt
2 cups miniature marshmallows
1 cup NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
3/4 cup creamy peanut butter
1 teaspoon vanilla extract
1/4 cup chopped cocktail peanuts
For Crust: Grease a 13 x 9-inch baking pan.
Melt butter over low heat in medium, heavy-duty saucepan. Add marshmallows and peanut butter; stir until melted. Remove from heat. Add cereal; stir until coated. Press onto bottom of prepared baking pan.
For Fudge: Combine butter, evaporated milk, sugar and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
Add marshmallows, morsels, peanut butter and vanilla extract; stir vigorously for 1 minute or until marshmallows and morsels are completely melted. Pour over crust. Sprinkle nuts over fudge; press in slightly. Refrigerate until set. Cut into squares.
Makes 80 squares.

Sour Cream Cookies by Amber Hjelmstad

1 cup shortening
2 eggs
2 cups sugar
4 cups flour
1 tsp baking soda
1 tsp salt
1 cup sour cream
1 tsp vanilla
1 tsp lemon juice

Cream shortening and sugar, add eggs. Add the rest and mix. Bake at 350 for 10-12 minutes. Can add cinnamon and sugar on top, cream cheese frosting, or chocolate chips

Peanut Butter Pie

3/4 c powdered sugar
1/2 c peanut butter
1 8 oz container cool whip
3 oz cream cheese
1 6 oz pkg chocolate chips
1 tbsp milk
1 tbsp margarine
chocolate crust

blend sugar, peanut butter, cool whip & cream cheese until smooth. spread in crust, refrigerate until set. melt chips, margarine & milk, spread over pie, let set.

Cream Cheese Coffee Cake by Heidi Hoffman

(prep time 30 min., bake time 40 min)

Topping: Cut ¼ C butter into mixture of ½ C flour & ½ C brown sugar
until it looks like coarse crumbs.
Sift together and set aside: 2 C flour ½ tsp baking soda
½ tsp salt 3 Tbs. baking powder
Cream: ½ C margarine or butter 8 oz. cream cheese
1 ¼ C sugar
Add to cream mixture: 2 eggs 1 tsp vanilla
Add to cream mixture, stirring well after each addition:
½ of flour mixture
¼ C milk
¼ flour mixture
¼ C milk
Last ¼ flour mixture
Pour into greased 13 X 9 pan.
Sprinkle with crumb topping, then with 2-3 oz. coconut.
Bake at 350 40 min. until toothpick comes out clean.

Striped Delight

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter
1 8 oz pkg cream cheese
1/4 cup sugar
2 TBSP milk
1 8 oz container Cool Whip
2 pkgs instand pudding - chocolate or butterscotch
3 1/2 cups milk

Combine graham cracker crumbs, 1/4 cup sugar and butter. Press firmly into pan. Refrigerate for about 1 hour.
Beat cream cheese with 1/4 cup sugar until smooth. Fold in half of Cool Whip and spread on crust - chill well.
Prepare pudding with 3 1/2 cups milk and pour over cream cheese layer. Chill several hours.
Spread remainder of cool whip over pudding.