Rolo Cake Mix Bars

Cookies and Cups
Ingredients:
1 box (18.25 oz.)yellow, vanilla or white cake mix, dry
5 oz. evaporated milk
1/4 cup butter, melted
40 Rolo candies, unwrapped & cut in half

Directions:
Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray.

With your mixer, beat cake mix, evaporated milk and butter until combined. Mixture will be thick and sticky.

Divide batter in half and press one half into the bottom of the pan.

Bake until just set, approximately 8-9 minutes.

Remove base from oven and place Rolos caramel-side down on top.

Drop remaining batter on top of Rolos in teaspoon sized amounts.

Bake for 20-24 minutes longer until top begins to golden.

Cool completely before cutting into squares.

(Recipe found on cookiesandcups.com which was adapted from an original Taste of Home recipe)

Strawberry Pretzel Squares

Kraft Foods
2 cups finely crushed pretzels
1/2 cup sugar, divided
2/3 cup butter or margarine, melted
1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 Tbsp. milk
1 cup thawed COOL WHIP Whipped Topping
2 cups boiling water
1 pkg. (6 oz.) JELL-O Strawberry Flavor Gelatin
1-1/2 cups cold water
4 cups fresh strawberries, sliced

HEAT oven to 350°F.

MIX pretzel crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Bake 10 min. Cool.

BEAT cream cheese, remaining sugar and milk until blended. Stir in COOL WHIP; spread over crust. Refrigerate.

ADD boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened.

STIR berries into gelatin; spoon over cream cheese layer. Refrigerate 3 hours or until firm.

Bacon-Wrapped Pork Tenderloin recipe

Bacon-Wrapped Pork Tenderloin recipe
I tried this tonight and figured Glenn would like it, but I was prepared for a fight from the kids. To my utter amazement they ALL loved it. Maggie wants to take it in her lunch tomorrow. That never happens unless we have leftover pizza.

Apparently this is a keeper!!

Kit Kat Cake

Lori Lange
RecipeGirl.com


Yield: 10 to 12 servings
Prep Time: 30 min
Cook Time: 35 min

This recipe makes enough for three 8-inch round layers OR two 9-inch layers + 6 cupcakes.

CAKE:
One 18.25-ounce box of chocolate cake mix
1 cup all-purpose flour
1 cup granulated white sugar
3/4 teaspoon salt
1 1/3 cups water
2 tablespoons vegetable or canola oil
1 teaspoon vanilla extract
1 cup sour cream
4 large eggs

CHOCOLATE BUTTERCREAM FROSTING:
1/2 cup salted butter, at room temperature
3 ounces cream cheese, at room temperature
1 pound powdered sugar, sifted
1/4 cup milk
1 teaspoon vanilla extract
1 cup dark chocolate chips (or chopped dark chocolate)

DECOR:
Three 4.5-ounce Giant Kit Kat Bars (you'll need 36 Kit Kat sticks total)
One 12.6-ounce bag M&M's
Ribbon

Directions:

1. Preheat oven to 325°F. Grease and flour two 9-inch round cake pans and line a cupcake pan with 6 liners (you're going to have 6 cupcakes to munch on along with your cake!)

2. In a large bowl, whisk together cake mix, flour, sugar and salt. Add remaining ingredients and beat with hand mixer for 2 minutes, or until well blended.

3. Scoop the batter into 6 cupcake liners 3/4-full. Divide the remaining batter into the prepared round pans. Bake the cupcakes for about 25 minutes, and bake the cake rounds about 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 20 minutes, then remove the cake layers to a wire rack to cool completely.

4. When the cake is cool, you're ready to assemble. Place one layer on a serving plate, and tuck strips of waxed paper underneath the sides of the cake.

5. Prepare the frosting: In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Increase speed to medium, and slowly add milk and vanilla, beating until smooth. Microwave chocolate chips in a microwave-safe bowl at MEDIUM 1 1/2 to 2 minutes or until melted and smooth, stirring at 30 second intervals. Gradually add melted chocolate to mixture; beat until blended and smooth.

6. Frost the 1st cake layer. Set the 2nd layer on top of the first. Frost the 2nd layer and along the sides of the cake too. Stick Kit Kat's to the sides of the cake, leaving a very small space in between each Kit Kat (1/4-inch). Wrap a bow around the cake, securing the Kit Kat's. Fill the top of the cake with M&M's. Pull out the strips of waxed paper and discard. Use any extra frosting to frost your 6 extra cupcakes.

7. If you refrigerate the cake for a couple of hours or so, it will be much easier to cut and serve. Of course, you'll need to remove the bow just before serving.

Tips:
*You can certainly use your favorite layer cake recipe for this cake. The doctored-up cake mix recipe that is included here is actually quite good!

*You can also use a yellow cake or your favorite flavor... following the same instructions here for jazzing it up.

*Technically, you can use all of the batter in two 9-inch round pans, but it might make the cake too high to work for this recipe. You don't want the cake to stand higher than the height of the Kit Kat's- or they will not be able to act as a "fence" to hold in the M&M's.

Variations:



Sohowsittaste.com

Chicken Cordon Bleu Casserole

Rachelle Richins
Evanston 5th Ward

2 Cups cooked, cubed chicken
1 1/2 - 2 Cups cooked, diced ham
2 Cups instant rice (minute rice), uncooked
2 Cups sour cream
2 Cups grated cheese
2 Cans Campbell's Cream of Chicken Soup
Onion Powder to taste (1/2 tsp?)
Seasoned croutons

Mix all ingredients together and pour mixture into a greased 9x13 pan. Take a 1/2 package of seasoned croutons and place in a large ziplock bag. Crush croutons with a rolling pin. Sprinkle on top of chicken mixture. Cover with aluminum foil and bake at 350 degrees for 45 - 60 minutes.

Creamy Chicken & Broccoli Casserole

Kraft Philadelphia Cooking Creme

What You Need
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 pkg. (14 oz.) frozen broccoli florets, thawed, drained
1-1/2 cups KRAFT 2% Milk Shredded Sharp Cheddar Cheese
1 tub (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme
1/2 cup milk
24 RITZ Crackers, crushed (about 1 cup)
1 Tbsp. butter, melted

HEAT oven to 400ºF.
COMBINE first 5 ingredients in 13x9-inch baking dish; cover.
BAKE 25 min. Meanwhile, mix cracker crumbs and butter.
STIR chicken mixture; top with crumbs. Bake, uncovered, 10 min. or until topping is golden brown.

Serving Suggestion
Serve with a mixed green salad and your favorite fresh fruit.

Substitute
Substitute 1 pkg. (16 oz.) frozen green beans for the frozen broccoli.

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.