Star-Spangled Pie

Ingredients 1 1/4 cups Cookies Keebler® Chips Deluxe® Rainbow 1 package (8 oz.) cream cheese, softened* 1/3 cup sugar 1 teaspoon lemon juice 1 tub (8 oz.) frozen non-dairy whipped topping, thawed 1 Ready-Crust Pie Crust Keebler® Ready Crust® Graham Red, white and blue sprinkles

Directions 1. Chop cookies. Set aside. 2. In small mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add sugar and lemon juice. Beat until combined. Fold in cookies and whipped topping. 3. Spread in crust. Refrigerate at least 3 hours or until set. Garnish with sprinkles. Store in refrigerator. *NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.

Frozen Rocky Road Pudding

2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding

2 cups  cold milk

1 cup JET-PUFFED Miniature Marshmallows

1/2 cup  PLANTERS Sliced Almonds

12 NABISCO Grahams, broken in half (24 squares)

48   NILLA Wafers

6 COMET Cups

BEAT pudding mixes and milk in large bowl with whisk 2 min. Stir in marshmallows and nuts. Refrigerate 5 min.

GRAMWICHES:

FILL each of 2 graham squares with 1/4 cup pudding mixture. Freeze 1 hour. Makes 12 servings.

NILLA TREATS:

FILL 2 wafers with 1 Tbsp. pudding mixture for each treat. Freeze 30 min. Makes 24 servings.

FROZEN PUDDING CONES:

SPOON pudding mixture into freezerproof bowl. Freeze 1 hour or until firm. Scoop into cones to serve. Makes 6 servings.

Chicken Enchilada Ring

Chicken Enchilada Ring


Ingredients:

2 cups cooked chicken
1/4 cup chopped block olives
1 cup cheddar cheese
1 small can chopped chilies, undrained
1/2 cup sour cream
1 package taco seasoning
2 rolls of crescent rolls
1 small chopped tomato
1 lime (juice)
2/3 cup finely crushed tortilla chips



1.  Chop chicken and add olives, cheese, chilies, sour cream and taco mix.  Seed and chop 1 tomato and add 2 tablespoons lime juice; add to chicken mixture.  Reserve 2 Tblsp. crushed chips and add remaining chips to mixture.


2.Unroll crescent dough and separate triangles.  Arrange on round baking stone or cookie sheet making a circle with wide ends OVERLAPPING in the center and points toward outside. ( I did lightly spray oil on the cookie sheet I used).  There should be a 5 inch diameter opening in the center.

3. Spread chicken mixture evenly onto widest end of each triangle.

4. Bring points of triangles up and over filling and tuck under wide ends of dough at the center of the ring.

Sprinkle with 2 Tblsp. crushed chips. ( I put shredded cheese all on top!)

5. Bake @ 375 for 20-25 minutes.  Garnish with tomato and serve with salsa and sour cream.

Shrimp Spaghetti (Paula Deen)

Ingredients

1. 1 1/2 cups butter
2. 1 cup chopped onion
3. 1 tablespoon dried parsley flakes
4. 1 tablespoon Worcestershire sauce
5. 1 teaspoon salt
6. 1 teaspoon ground black pepper
7. 1/2 teaspoon dried basil
8. 1/2 teaspoon dried thyme
9. 1/4 teaspoon garlic powder
10. 3 pounds medium fresh shrimp, peeled and deveined
11. 1 (12-ounce) package thin spaghetti, cooked and drained
12. 1 (8-ounce) package processed cheese, cut into 1/2-inch pieces

Instructions

1. Preheat oven to 350˚.
2. In a large skillet, melt butter over medium-high heat. Add onion; cook for 5 minutes or until tender. Stir in parsley, Worcestershire sauce, salt, pepper, basil, thyme, and garlic powder. Pour mixture into a 13x9-inch baking dish; add shrimp, tossing gently to coat. Bake for 25 minutes, stirring occasionally.
3. Remove from oven; stir in spaghetti and cheese. Return to oven, and bake for 5 minutes, or until cheese is melted, stirring to combine.

Angel Lush Cupcakes

1 pkg. (16 oz.) angel food cake mix

1 pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

2 cans (8 oz. each) DOLE Crushed Pineapple in Juice, undrained

1 cup  thawed COOL WHIP Whipped Topping

2 cups assorted fresh berries (blueberries, raspberries and sliced strawberries)

HEAT oven to 375ºF.

PREPARE cake batter as directed on package; pour into 30 paper-lined muffin cups, filling each cup 2/3 full. Bake 12 to 15 min. or until tops are golden brown and cracks feel dry. (Note: If baking in batches, refrigerate remaining batter in bowl until ready to pour into lined muffin cups and bake.) Cool cupcakes in pans 10 min.; remove to wire racks. Cool completely.

MIX dry pudding mix and pineapple in medium bowl. Gently stir in COOL WHIP; spread onto cupcakes.

TOP with berries.

Black Bean and Corn-Topped Potatoes

Ingredients

• 4  (6-ounce) baking potatoes
• Cooking spray
• 1/2  cup  chopped onion
• 2  garlic cloves, minced
• 1  teaspoon  ground cumin
• 1/2  teaspoon  chili powder
• 1  (15-ounce) can no-salt-added black beans (such as Eden Organic), rinsed and drained
• 1 1/2  cups  frozen whole-kernel corn
• 1 1/2  cups  fresh salsa
• 1/4  cup  (1 ounce) reduced-fat shredded cheddar-Jack cheese (such as Cabot)
• 1/4  cup  chopped fresh cilantro

Preparation

1. Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at HIGH 10 minutes, turning and rearranging potatoes after 5 minutes.

2. While potatoes cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and next 3 ingredients; sauté 3 minutes. Reduce heat to low. Add beans, corn, and salsa; cook 4 minutes or until thoroughly heated.

3. Split potatoes lengthwise, cutting to, but not through, other side. Fluff with a fork. Spoon about 1 cup bean mixture over each potato. Top each serving evenly with cheese and cilantro.

Fish Tacos with Crema Sauce

Ingredients

• CREMA:
• 1/4  cup  thinly sliced green onions
• 1/4  cup  chopped fresh cilantro
• 3  tablespoons  fat-free mayonnaise
• 3  tablespoons  reduced-fat sour cream
• 1  teaspoon  grated lime rind
• 1 1/2  teaspoons  fresh lime juice
• 1/4  teaspoon  salt
• 1  garlic clove, minced
• 
  TACOS:
• 1  teaspoon  ground cumin
• 1  teaspoon  ground coriander
• 1/2  teaspoon  smoked paprika
• 1/4  teaspoon  ground red pepper
• 1/8  teaspoon  salt
• 1/8  teaspoon  garlic powder
• 1 1/2  pounds  red snapper fillets
• Cooking spray
• 8  (6-inch) corn tortillas
• 2  cups  shredded cabbage

Preparation

Preheat oven to 425°.

To prepare crema, combine the first 8 ingredients in a small bowl; set aside.

To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.