Overnight Cherry Danish

Taste of Home
Leann Sauder

2 pkg. (1/4 oz. each)(4 teaspoons) active dry yeast
1/2 cup warm 2% milk (110 degrees to 115 degrees)
6 cups all-purpose flour
1/3 cup sugar
2 teaspoon salt
1 cup cold butter
1 1/2 cups warm half-and-half cream (110 degrees to 115 degrees)
6 egg yolks, beaten
1 can (21 oz.) cherry pie filling

Icing:
2 Tablespoons butter, softened
3 cups confectioners' sugar
1/4 teaspoon vanilla extract
Dash salt
4 to 5 Tablespoons half-and-half cream

In a small bowl, dissolve yeast in warm milk. In a large bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Add the yeast mixture, cream and egg yolks; stir until mixture forms a soft dough (dough will be sticky). Cover and refrigerate overnight.

Punch down dough; divide into quarters. Roll each portion into an 18-in. x 4-in. rectangle; cut into 1-in. x 4-in. strips.

Place two strips side by side; twist together. Shape into a ring; pinch ends together. Repeat with remaining strips. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 45 minutes.

Using the end of a wooden spoon handle, make a 1/2 in. deep indentation in the center of each roll. Fill each with about 1 Tablespoon pie filling.

Bake at 350 degrees for 14-16 minutes or until lightly browned. Remove from pans to wire racks to cool.

For icing, in a large bowl, beat butter until fluffy. Gradually beat in the confectioners' sugar, vanilla, salt and enough cream to achieve a drizzling consistency. Drizzle over rolls.

Creamy Bacon Fettuccine

Kraft
Philadelphia Cooking Creme
6 slices Oscar Mayer Bacon, cut into 1/2-inch pieces
1/2 cup chopped red onions
1 tub (10 oz.) Philadelphia Italian Cheese and Herb Cooking Creme
1/2 cup milk
1 cup frozen peas
1/2 pound fettuccine, cooked

Cook bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon, reserving 2 Tablespoons drippings in skillet. Drain bacon on paper towels.

Stir onions into drippings; cook and stir 3 minutes or until crisp-tender.

Add cooking creme, milk and peas; cook and stir 3 minutes. Add bacon and pasta; stir to coat.

Asparagus Bow-tie Pasta

Kraft
Food & Family Magazine
2 cups farfalle (bow-tie pasta), uncooked
1 pound fresh asparagus spears, trimmed, cut into 1-inch lengths
1/2 cup halved orange pepper strips
1/4 cup julienne-cut oil-packed sun-dried tomatoes, undrained
1/2 cup chicken broth
1/4 cup whipping cream
1 Tablespoon chopped fresh oregano
1 cup Kraft shredded Italian Five Cheese with a Touch of Philadelphia

Cook pasta in large saucepan as directed on package, omitting salt and adding asparagus to boiling water for the last 2 minutes. Drain.

Meanwhile, cook peppers and tomatoes in large skillet on medium-high heat 2 to 3 minutes or until crisp-tender, stirring frequently.

Add pasta mixture, broth, whipping cream and oregano to skillet; mix well. Cook and stir 5 minutes or until sauce is slightly thickened. Top with cheese; cook 2 to 3 minutes or until cheese begins to melt.

EXTRA: Add 1 1/2 cups cooked cleaned shrimp or chopped cooked chicken to skillet with the cooked pasta.

Pulled Chicken Minis with Ranch Slaw

Food & Family Magazine
Kraft

3 cups shredded cooked chicken
3/4 cup Kraft Original Barbecue Sauce
2 1/2 cups coleslaw blend (cabbage slaw mix)
1/4 cup Kraft Ranch Dressing
1 pkg. (12 oz.) Hawaiian rolls (12 rolls)

Cook chicken and barbecue sauce in covered saucepan on medium-low heat 10 min. or until heated through, stirring frequently.

Meanwhile, toss coleslaw blend with dressing.

Fill rolls with chicken mixture and coleslaw just before serving.

Prep 5 min. Total 15 min. Makes 12 servings

Roasted New Potatoes

Food & Family Magazine
Kraft

2 pounds new potatoes, halved
6 slices bacon, chopped
3 Tablespoons Zesty Italian Dressing
1/3 cup Mayonnaise
1 Tablespoon lemon juice
1 clove garlic, minced
2 Tablespoons shredded parmesan cheese
2 teasponns chopped fresh parsley

Heat oven to 400 degrees. Combine potatoes, bacon and dressing; spread onto bottom of 15x10x1 inch pan. Bake 45 minutes or until potatoes are tender and crisp around the edges, stirring after 25 minutes. Meanwhile, mix mayo, lemon juice and garlic. Spoon potatoes onto platter; top with mayo mixture, cheese and parsley.

CHOCOLATE!!

(I do not know what has happened to this post. I have tried to correct it and it goes back to this format when I publish. Help?) Our Relief Society Birthday party was last night and our theme was Enjoying the Richness of the Gospel While Enjoying the Richness of Chocolate! It was so nice. Everyone was supposed to make their favorite chocolate treat and then bring the recipe to share. Of course I forgot that part. I'm glad others remembered because I LOVE chocolate and I'm so happy to have these recipes. Chewy Chocolate Brownies Rachelle Richins 2/3 cup flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1/3 cup butter, softened 1/2 cup sugar 1/4 cup brown sugar 2 cups (12 oz.) semi sweet chocolate chips, divided 1 teaspoon vanilla 2 eggs 1/2 cup chopped pecans Preheat oven to 350 degrees. In a double boiler melt one cup of chocolate chips. Set aside to cool. In a small bowl, combine flour, baking powder and salt. In a large bowl, cream butter and sugars until fluffy. Add vanilla and eggs. Beat well. Slowly stir in melted chocolate. Blend. Gradually add flour mixture to chocolate mixture. Stir until smooth. Stir in remaining one cup chocolate chips and chopped pecans. Spread into a buttered 8" square baking pan. Bake for 30-35 minutes. Cool. Dust with powdered sugar. Makes approximately sixteen 2" squares. OREO CAKE Sue Cannon 2 8 oz. Cool Whip 1 big box of Chocolate Instant Pudding (mix as directed on box) 1 8 oz. Cream Cheese 1 cup powdered sugar 1 package Oreo Cookies Mix together the Cream cheese, powdered sugar and one container of Cool Whip. Crush Oreos and mix 3/4 of them with 1 stick of melted butter. Place the Oreos on the bottom of a 9x13 pan for the crust, then put the cream cheese mixture on top layer with chocolate pudding the other container of Cool Whip and sprinkle with remaining Oreos. Keep refrigerated. VELVEETA CHEESE FUDGE Merilee Francom 1 pound butter 1 pound Velveeta cheese 3 pounds powdered sugar 1 cup cocoa 1 1/2 teaspoon vanilla chopped nuts, optional Melt butter and cheese in microwave or on stove. Sift together the sugar and cocoa, then add the melted cheese and butter mixture. Add the vanilla and nuts. Mix well and spread evenly into a greased 9x13 inch pan. Cool and cut into pieces. Best Ever Chocolate Chip Cookies Mardi Woodward 1 cup butter, softened 3/4 cup sugar 1 cup brown sugar 2 eggs 1 teaspoon vanilla 3 cups whole wheat flour 3/4 teaspoon salt 3/4 teaspoon baking soda 1 (12 oz.) bag chocolate chips Cream together butter, sugars, eggs and vanilla. In a separate bowl sift together flour, salt and baking soda. Add to creamed mixture and beat well. Stir in chocolate chips. Drop onto greased cookie sheet by heaping tablespoons. Bake at 350 degrees for 8-10 minutes until lightly browned. Makes about 3 dozen. Creme De Mint Cocoa Sandwich Cookies Barbara Diehl 1 3/4 cups flour 1/2 cup cocoa powder 1 teaspoon baking soda 1/2 cup butter 1 2/4 cup sugar 2 eggs 2 teaspoons vanilla 1 can frosting (any flavor) 1/2 cup Andes Creme De Mint Baking pieces Preheat oven to 350 degrees. Mix together flour, cocoa and baking soda. Melt butter in a saucepan and add sugar. Stir together adding two eggs separately. Stir in vanilla. Continue to stir until smooth. Add butter mixture to the dry mixture and blend into one big ball. Place 1/4 cup of sugar into a shallow bowl. Shape cookies into 1" balls and lightly roll the balls in the sugar. Place on a greased cookie sheet 1 1/2 " apart. Bake cookies for 12 minutes. Remove from oven and let stand on cookie sheet for 5 minutes. Remove from pan and cool completely on wire cooling rack. Stir frosting until smooth. Place 1/2 of the bag of Andes baking pieces into a shallow bowl. Frost the flat side of a cookie and place another cookie on top forming a sandwich with frosting oozing out the sides. Gently roll the edges of the frosting into the baking pieces and set aside to dry. Makes about 20 sandwich cookies

Reagan's Super Easy and Healthy Broccoli

Reagan Leadbetter
ABC4 - Good Things Utah

3 or 4 bunches of Broccoli, cut into small florets
3 Tablespoons canola oil
Kosher salt to taste
Fresh lemon (optional)

Put the broccoli on a cookie sheet mixed with the canola oil. Sprinkle with kosher salt. Put in the oven on "broil" for 4 minutes. Take out and mix it up. Put back in oven for 3 more minutes. Broccoli should be a tiny bit brown if you like it that way.

Baby Shower Menu

Chicken Salad Panini
Kraft Foods

2 1/2 cups chooped cooked chicken breast
1/4 cup KRAFT Mayo light Mayonnaise
2 Tablespoons OSCAR MAYER real bacon bits
2 Tablespoons thin green onion slices
2 Tablespoons KRAFT light Ranch dressing
1 Tomato, but into thin slices
Cheese slices

Mix chicken, mayo, bacon, onions and dressing; spread onto slices of breade. Top with tomatoes, cheese and remaining bread.
Cook in preheated grill pan or skillet sprayed with cooking spray on medium heat until golden brown.

*I did not use tomato or cheese and I served them on croissants so I did not grill them.

Orange Jell-O Cream Salad
Nancy Evans

1 small box sugar free Orange Jell-O
1 small box sugar free Vanilla Instant Pudding
1 can mandarin oranges, drained
1 small container cottage cheese
1 small tub cool whip
1 small can crushed pineapple

Mix all ingredients. Blend well. Chill.

*I am substituting Raspberry Jell-O and frozen Raspberries so it will be pink. I also forgot to add the pineapple, but it was still yummy.

Pasta Salad
Cathy Pollock

Peanut Butter Fingers

Barilyn
via Alpine School District

3/4 cup butter
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1/4 teaspoon salt
3/4 cup peanut butter
1/2 teaspoon vanilla
1 1/2 cups flour
1 cup rolled oats
chocolate chips

Mix all ingredients together and press thin in a jelly roll pan. Bake at 350 degrees fro 10 minuts. Sprinkle with chocolate chips and return to oven to melt. Spread evenly. Let cool and then top with frosting.

Frosting:
1/2 cup butter
1/2 cup peanut butter
2/3 cup powdered sugar
2 Tablespoons water (or milk?)
1/2 teaspoon vanilla

Spread on cooled bars.

Brownie Cheesecake Peppermint Bars

Lauren Brennan
Good Morning America

Ingredients
1 tube refrigerated sugar cookie dough
1 family-sized box brownie mix
2 (8oz.) packages cream cheese
2 1/2 cups white chocolate chips
2 teaspoons peppermint extract, divided
4 candy canes, crushed

Cooking Directions
Make brownie batter according to package directions, but add 1 teaspoon of peppermint extract.

Bake according to package directions and set aside to cool.

Spray a 9-by-13'' rectangular pan with non-stick cooking spray and spread cookie dough along the bottom, creating an even layer. Bake cookie dough according to package directions, until edges are golden brown. Set aside to cool.

Once brownies have cooled, remove any hard edges and discard (or eat!). Scrape the rest of the baked brownies into a large bowl. Combine brownies with cream cheese to create a thick mixture that is generally uniform in color. Scoop this mixture onto the baked and cooled cookie dough. Smooth the top.

Over a double boiler, melt white chocolate. Gently stir in 1 teaspoon of peppermint extract. Spread melted chocolate over the cookie-brownie mixture, sprinkle with candy canes and let cool. Once chocolate has hardened, cut into bars and enjoy!

NOTES FROM LAUREN:

When you are melting the chocolate you need to make sure it doesn't get too hot or else it will seize up when you stir in the extract.

Imitation peppermint extract isn't nearly as strong as alcohol or oil based extracts, so you'll have to add more in to get a stronger peppermint flavor. You can taste as you go to get the desired amount.

Scoring the top of the melted white chocolate before putting it into the fridge to set will help prevent the chocolate from cracking.

Apple-Cranberry Slaw

Kraft

1/3 cup KRAFT Zesty Italian Dressing
2 Tbsp. maple-flavored or pancake syrup
1 pkg. (14 oz.) coleslaw blend (cabbage slaw mix)
1 apple, chopped
1/2 cup dried cranberries
1/4 cup chopped red onions

MIX dressing and syrup in large bowl.
ADD remaining ingredients; toss to coat.
REFRIGERATE 1 hour.

Kraft Kitchens Tips
Special Extra:
Add 1/2 cup chopped toasted PLANTERS Walnuts.

Make Ahead:
Slaw can be prepared ahead of time. Refrigerate up to 24 hours before serving.

Caramel Crunch Bars

Kraft

4-1/2 HONEY MAID Honey Grahams
1 pkg. (11 oz.) KRAFT Caramel Bits
2 Tbsp. Milk
1/2 cup PLANTERS COCKTAIL Peanuts
1/2 cup JET-PUFFED Miniature Marshmallows
1/2 cup coarsely crushed pretzels
4 squares BAKER'S Semi-Sweet Chocolate, melted

LINE 8-inch square pan with foil, with ends of foil extending over sides of pan. Grease foil generously with shortening. Place grahams on bottom of pan, cutting to fit if necessary.

MICROWAVE caramel bits and milk in microwaveable bowl on HIGH 2 min. or until caramel bits are completely melted and mixture is well blended, stirring every 30 sec. Pour over grahams; top with peanuts, marshmallows and crushed pretzels. Drizzle with chocolate.

REFRIGERATE at least 1 hour. Use foil handles to remove dessert from pan before cutting into bars to serve.

Kraft Kitchens Tips
Substitute:
Prepare as directed, using HONEY MAID Chocolate Grahams.
Take Along:
These bars travel well. Store in airtight container at room temperature before transporting to your destination.

Chocolate Chex Caramel Crunch

8 cups Chocolate Chex® cereal
3/4 cup packed brown sugar
6 tablespoons butter or margarine
3 tablespoons light corn syrup
1/4 teaspoon baking soda
1/4 cup white vanilla baking chips

1.Into large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper.

2.In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour over cereal, stirring until evenly coated. Microwave on High 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-size pieces.

3.In small microwavable bowl, microwave vanilla baking chips uncovered on High about 1 minute 30 seconds or until chips can be stirred smooth (bowl will be hot). Drizzle over snack. Refrigerate until set. Store in tightly covered container.

Puppy Chow a.k.a. Chex Muddy Buddies

9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

Into large bowl, measure cereal; set aside.

In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Caramel Popcorn

Barilyn

3 quarts popcorn
3 cups nuts
1 cup brown sugar
1/2 cup Karo (light or dark)
1/2 cup butter
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 teaspoon baking soda

Combine brown sugar, karo, butter & salt to a boil. Boil without stirring for 5 minutes. Add vanilla and baking soda. Pour over popcorn and nuts.

Bake at 250 degrees for one hour. Break apart.