Green Beans with Lemon-Herb Butter

Makes 4 servings
Prep Time: 10 min.
Cooking Time: 10 min.
Total Time: 20 min.
Ingredients:1 package (12 oz) fresh green beans
3 Tablespoons butter
1 teaspoon grated lemon peel
1 teaspoon dried marjoram leaves
1/4 teaspoon salt
Lemon slices, if desired

Directions:1) Cook green beans as directed on package and drain.
2( Meanwhile, in 2-quart saucepan, heat butter over medium heat until melted and beginning to brown; immediately remove from heat.
3) Stir in lemon peel, marjoram and salt.
4) Pour over beans and toss to coat. Garnish with lemon slices.

Seven-Layer Holiday Pasta Salad

Makes 8 servings
Prep Time: 30 min.
Chilling Time: 8 hrs.
Total Time: 8 Hrs. 30 min.Ingredients:2 cups uncooked farfalle (bow-tie) pasta (4 ounces)
2 cups broccoli florets
2 medium tomatoes, chopped (1 1/2 cups)
1 medium yellow bell pepper, chopped (1 cup)
1/3 cup diced red onion
1 cup mayonnaise or salad dressing
1/2 cup plain yogurt
2 Tablespoons sugar
1/2 teaspoon curry powder
1 1/2 cups shredded Cheddar cheese (6 ounces)
1 Tablespoon bacon flavor bits or chips
2 Tablespoons finely chopped fresh parsley

Directions:Cook and drain pasta as directed on package. 1) Place broccoli in boiling water. Cover and cook 1 minute; drain. Immediately rinse with cold water; drain.
2) While pasta is cooking, layer tomatoes, broccoli, bell pepper and onion in 2-quart glass serving bowl.
3) In a medium bowl, mix mayonnaise, yogurt, sugar and curry powder.
4) Stir in pasta. Layer pasta evenly over onion in serving bowl.
5) Sprinkle with cheese. Top with bacon bits and parsley.
6) Cover and refrigerate at least 8 hours before serving but no longer than 24 hours.

Creamy Ranch Mashed Potatoes

Makes 10 servings
Prep Time: 15 Minutes
Total Time: 15 MinutesIngredients:2 cups milk
3/4 cup water
2 Tablespoons butter or margarine
1 package (1 oz) Ranch salad dressing and seasoning mix (milk recipe)
1 cup sour cream
1 box (7.2 oz) home-style creamy butter mashed potatoes
4 slices bacon, cooked, crumbled
2 Tablespoons thinly sliced green onions

Directions:1) In 3-quart saucepan, heat milk, water and butter (or margarine) to boiling.
2) Stir in ranch dressing mix and sour cream. Beat until smooth.
3) Stir in 3 slices of the bacon and both pouches of potatoes just until moistened.
4) Let stand 1 minute. Stir with fork until smooth.
5) Spoon potatoes into serving dish.
6) Top with remaining crumbled bacon and the green onions.

Festive Pizza Appetizers

Makes 60 appetizers
Prep Time 15 Minutes
Total Time 15 Minutes
Ingredients:1 container (8 ounces) dill dip or spinach dip
1 package (16 ounces) ready-to-serve original pizza crust (12 to 14 inches in diameter)
2 cups chopped fresh vegetables
1/2 cup finely shredded Cheddar cheese (2 ounces)

Directions:

1) Spread dill dip over pizza crust within 1/2 inch of edge.

2) Sprinkle with vegetables and cheese.

3) Cut into 1 1/2-inch diamond shapes.

Honey Mustard Ham With Sauteed Apples

Makes 4 servings
Prep Time: 5 min.
Cooking Time: 8 to 10 min.
Total Time :12 to 15 min.
Ingredients:

3 Tablespoons honey mustard
2 Tablespoons stick Fresh Buttery Spread
2 medium red cooking apples, cored, cut into thin rings

DirectionsHeat broiler.
1) Place ham steak on broiler pan; spread with honey mustard.
2) Broil 4 to 6 inches from heat for 8 to 10 minutes or until browned and bubbly.
3) Meanwhile, melt Fresh Buttery Spread in 10-inch skillet until sizzling. Add apples.
4) Cook over medium heat for 6 to 8 minutes, stirring occasionally, until tender.
5) Serve apples with ham steak. 1 1/4 pound (1/2-inch thick) ham steak

Cheesy Ham Loaf

Makes 6 servings
Prep Time: 20 min.
Baking Time: 1 hr.
Total Time 1:20

Ham Loaf
1/4 cup dried breadcrumbs
1/4 cup ketchup
1/4 cup finely chopped onion
1 egg, beaten
1/4 teaspoon dry mustard
1/4 teaspoon pepper
3/4 pound ground ham
1/2 pound lean ground pork
2 ounces (1/2 cup) Cheddar Cheese, shredded
Glaze
1/2 cup peach preserves*
2 tablespoons firmly packed brown sugar
2 tablespoons lemon juice
1/2 teaspoon dry mustard

Directions:Preheat oven to 350°F. Spray 8-inch square baking dish with no-stick cooking spray. Set aside. 1) In large bowl, combine breadcrumbs, ketchup, onion, egg, dry mustard and pepper.
2) Add ham, pork and cheese; mix lightly.
3) Shape mixture into 7x3 1/2-inch loaf.
4) Place loaf in prepared baking dish.
5) Bake for 55 to 60 minutes or until thoroughly cooked and juices run clear.
6) Meanwhile to make glaze, in 1-quart saucepan, combine peach preserves, brown sugar, lemon juice, and mustard.
7) Cook over low heat for 3 to 4 minutes, stirring occasionally, until preserves melt and sugar is dissolved.
8) Pour half of glaze into small dish. Brush loaf with glaze 2 to 3 times during last 30 minutes of baking.
9) Let baked ham loaf stand for 10 minutes before serving; cut into slices. Serve with remaining heated glaze, if desired.
*Substitute 1/2 cup apricot preserves. Ingredients:

Apricot Barbecue Baked Chicken

Makes 4 servings
Prep Time: 10 min.
Cooking Time: 1 hr.
Total Time: 1 hr. 10 min.
Ingredients:1 whole Fresh Young Chicken
Salt (to taste)
Pepper (to taste)
1/2 cup apricot preserves
1/4 cup ketchup
2 Tablespoons mustard
1 Tablespoon vinegar
1 Tablespoon horseradish
1 teaspoon cinnamon

Directions:Preheat oven to 350°F. 1) Remove giblets from chicken (discard or save for another use if desired).
2) Sprinkle chicken inside and out with salt and pepper to taste.
3) Truss chicken by tying string around drumsticks. Fold wing tips under wings and tuck wings under back.
4) Spray shallow baking pan with nonstick cooking spray. Place chicken in pan with breast side up.
5) In a mixing bowl, combine apricot preserves, ketchup, mustard, vinegar, horseradish, and cinnamon. Mix well.
6) Reserve two-thirds of sauce and use remaining third to baste chicken during baking.
7) Place chicken in oven and bake for 1 hour, basting with sauce several times during last 30 minutes, or until chicken is done (internal temp 180°F).
8) Remove chicken to warm platter. Let stand 10 minutes before carving.
9) Heat reserved barbecue sauce to serve with chicken.

Molasses-Pepper Glazed Chicken & Squash

Makes 6 servings
Prep Time: 20 min.
Baking Time: 55 to 60 min.

Ingredients:
Chicken2 pounds (4 cups) butternut squash, peeled, cut into 2-inch pieces
2 Tablespoons butter, melted
1/2 teaspoon salt
6 chicken leg quarters, skinned* (about 7 ounces each)
Glaze1/3 cup molasses
3 Tablespoons soy sauce
1 1/2 teaspoons coarse ground pepper
1 teaspoon ground ginger

Directions:Preheat oven to 375°F. 1) Toss together squash, butter and salt in 15x10x1-inch jelly-roll pan.
2) Place chicken in pan, meat-side down.
3) Bake for 35 minutes or until chicken begins to brown. Turn chicken. Stir squash mixture.
4) Meanwhile to make the glaze, in small bowl, stir together molasses, soy sauce, pepper, and ginger.
5) Drizzle chicken and squash with glaze. Continue baking for 20 to 25 minutes or until chicken is no longer pink and squash is tender.
6) Remove chicken and squash to serving platter. Spoon pan juices over chicken.
*Substitute 6 split chicken breasts.

Malaysian Chicken on Fresh Greens

Makes 6 servings.
Prep Time: 20 min.
Chilling Time: 30 min.

Ingredients:1/2 cup rice vinegar
2 tablespoons sesame oil
2 tablespoons soy sauce
1 tablespoon peanut butter
1 teaspoon Ginger, Ground
1/2 teaspoon Garlic Powder
1/2 teaspoon Red Pepper, Crushed
2 packages (6 ounces each) grilled chicken breast strips
6 cups mixed salad greens
1/2 cup coarsely shredded carrots
1/2 cup alfalfa or bean sprouts
1/2 cup thinly sliced radishes

Directions:1) In a large bowl, mix rice vinegar, sesame oil, soy sauce, peanut butter, ginger, garlic powder and red pepper until well blended.
2) Add chicken breast strips and toss to coat chicken with marinade. Cover.
3) Refrigerate 30 minutes to 1 hour, stirring occasionally.
4) In a large bowl, toss salad greens, carrots, sprouts and radishes . Top with chicken mixture before serving.

Chicken, Vegetables and Twist Pasta

Makes 6 servings
Prep Time:15 min.
Cooking Time 11 to 17 min.

Ingredients:
Pasta
6 ounces (2 cups) uncooked dried fusilli pasta (thin corkscrew or pasta twists)
Chicken & Vegetables4 Tablespoons Fresh Buttery Spread
2 teaspoons chopped fresh garlic
1 pound boneless skinless chicken breasts, cut into 1/2-inch cube
1 teaspoon dried thyme leaves
1 bag (16-ounce) frozen vegetable mixture (broccoli, carrots and water chestnuts )
1/2 small red bell pepper, cut into thin strips
1/2 cup shredded Parmesan cheese

Directions1) Cook fusilli pasta according to package directions. Drain and set aside. Keep warm.
2) Meanwhile, melt 3 tablespoons Fresh Buttery Spread in 10-inch skillet until sizzling and add garlic, chicken and thyme.
3) Cook over medium-high heat for 5 to 8 minutes, stirring constantly, until chicken is no longer pink.
4) Stir in vegetables. Continue cooking for 6 to 9 minutes, stirring occasionally, until vegetables are crisply tender.
5) Stir in cooked fusilli, remaining Fresh Buttery Spread and Parmesan cheese.

Cream of Peanut Soup 2

Makes 6 Cups
Prep Time: 20 min
Cook Time: 15 min
Ingredients:
2 Tablespoons butter
1 stalk celery
1/2 medium onion
1 1/2 Tablespoons all purpose flour
4 cups chicken or vegetable broth
1 cup Creamy Peanut Butter
1 cup milk
Snipped chives
Chopped peanuts for garnish

Directions:
1) In a medium saucepan, melt butter. Cook celery and onion until onion is tender, but not browned.
2) Stir in flour and cook about one minute.
3) Whisk in chicken broth, cooking until thickened and bubbly. Remove from heat.
4) Puree mixture in batches, in a blender, until smooth. Return to saucepan.
5) Add the peanut butter and milk, stirring to blend thoroughly.
6) Heat through, but do not boil. Serve hot or cold.
7) Garnish with snipped chives and chopped peanuts, if desired.

Grilled Chicken Breast with Zesty Peanut Sauce

Makes: 8 Servings
Prep Time: 20 min.
Marinate: 1 hr.
Cooking Time: 16 min.
Grilling Time: 8 to 12 min.

Ingredients:8 large boneless, skinless chicken breast halves
MARINADE
1 tablespoon brown sugar
2 tablespoons Extra Crunchy Peanut Butter
1/4 cup Pure Canola Oil
1/2 cup soy sauce
1/3 cup fresh lime juice
2 large cloves garlic, minced
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
PEANUT SAUCE
1 cup Extra Crunchy Peanut Butter
1 cup unsweetened coconut milk
1/4 cup fresh lime juice
3 tablespoons soy sauce
2 tablespoons dark brown sugar
2 teaspoons finely minced fresh gingeroot
2 cloves garlic, minced
1/4 teaspoon cayenne pepper
1/2 cup chicken stock
1/2 cup heavy cream
Chopped fresh cilantro, for garnish

Directions:

1) Wash, trim and pound chicken to flatten to a consistent thickness.

2) In a small bowl, mix brown sugar, peanut butter, oil, soy sauce, lime juice, garlic, cayenne pepper and salt to make marinade.
3) Place chicken in a shallow dish (or food storage bag). Cover with marinade.
4) Marinate 1 hour at room temperature or as long as overnight in refrigerator.
When ready to cook: heat grill.
5) In a heavy saucepan, combine peanut butter, coconut milk, lime juice, soy sauce, dark brown sugar, ginger, garlic and cayenne to make peanut sauce.
6) Cook over medium heat, stirring constantly, about 15 minutes or until thickened.
7) Whisk in chicken stock and cream. Cook 1 minute more, whisking. (Keep warm while grilling chicken.)
8) Remove chicken from marinade and place on hot grill. Grill for 4 to 6 minutes on each side, turning only once, until browned and no longer pink in center.
9) Spoon peanut sauce over hot chicken and sprinkle with cilantro.

Baked Peaches with OREO Topping

Makes 4 Servings
Prep Time: 5 min.
Baking Time: 18 min.

Ingredients:
6 Oreo Cookies
12 Ritz Crackers
4 teaspoon butter, softened
2 cans (14 fl. oz. each) peach halves in light syrup in Fruit Juice, drained, juice reserved

Directions:
Preheat oven to 400°F.
1) Place cookies and crackers in food processor container. Cover.
2) Process until finely chopped. Add butter; process just until combined.
3) In a shallow baking dish, add peach halves, cut-sides up, . Top each with 1 Tablespoon of the crumb mixture.
4) Place baking dish in oven and bake for 15 min. or until heated through.
5) Broil 2 to 3 min. or until topping is lightly browned.
6) Serve warm drizzled with the reserved peach juice, if desired.

Thai Peanut Burgers

Makes 4 Burgers
Prep Time: 15 min.
Cooking Time: 10 min.

Ingredients:
1/2 cup Extra Crunchy Peanut Butter
1 Tablespoon lime juice
1/2 Tablespoon soy sauce
1/2 Tablespoon finely grated fresh ginger
1/2 Tablespoon chopped cilantro
1/4 teaspoon cayenne pepper
1 pound lean ground beef or turkey
4 hamburger buns
Thai hot sauce

Directions:
1) In a large bowl, whisk together peanut butter, lime juice, soy sauce, ginger, cilantro and cayenne pepper until well blended.
2) Add ground meat and mix well.

3) Form into 4 patties. Grill, broil or pan fry to desired doneness.

4) Serve on buns with Thai hot sauce and your choice of condiments.

Peanut Butter Caramel Bars

Makes 60 bars
Prep Time: 25 min.
Baking Time: 15 to 20 min.
Cooking Time: 6 to 11 min.
Chilling Time: 3 hrs.

Ingredients:
Crust
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup butter, softened
1/2 cup creamy peanut butter
1 egg
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups pecan halves
Topping
1 package (14-ounce) caramels, unwrapped
2 tablespoons Half & Half
1 teaspoon vanilla
1 package (11.5-ounce) milk chocolate chips

Directions
Preheat oven to 375°F.
1) In large bowl, combine sugar, brown sugar, butter and peanut butter.
2) Beat at medium speed, scraping bowl often, until creamy.
3) Add egg and continue beating until well mixed.
4) Reduce speed to low; add flour, baking powder and salt. Beat until dough forms.
5) Press dough evenly into ungreased 15x10x1-inch baking pan.
6) Sprinkle pecans evenly over dough.
7) Place baking pan in oven and bake for 15 to 20 minutes or until crust is lightly browned around edges.
8) Meanwhile, place caramels and half & half in 2-quart heavy saucepan.
9) Cook for 6 to 11 minutes over medium heat, stirring constantly, until smooth. Stir in vanilla.
10) Drizzle caramel mixture evenly over pecans; sprinkle with chocolate chips.
11) Cool completely, for about 3 hours, at room temperature. Cut into bars.

Peanut Butter Cheesecake Squares

Makes 12 to 15 Servings
Prep Time: 10 min.
Baking Time: 25 to 30 min.
Chilling Time: 3 hrs. or overnight

Ingredients:
Crust
2 pkgs. "JIFFY" Chocolate Muffin Mix
6 Tablespoons butter or margarine, melted
Filling2 packages (8 oz.) cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
1/2 cup peanut butter
1 cup mini chocolate chips

Directions:
Preheat oven to 350°F., grease 13"x9" baking pan.
1) In a mixing bowl, combine muffin mix and melted butter or margarine.
2) Press into bottom of prepared pan and bake for 10 minutes.
3) Beat cream cheese, sugar and vanilla until well blended. Add eggs one at a time.
4) Mix in peanut butter. Spread mixture over crust.
5) Sprinkle with chocolate chips and bake for 25 to30 minutes.
6) Refrigerate 3 hours or overnight before serving.

Fudge Sundae Pie

Makes 8 Servings
Prep Time: 15 min.
Baking Time: 10 min.
Freezing Time: 2 hrs. or overnight

Ingredients:
Crust1 package "JIFFY" Pie Crust Mix
1 Tablespoons peanut butter
3 Tablespoons cold water
1/4 cup chopped nuts (reserving 1 Tablespoons for topping)
Filling3/4 cup fudge topping
1/4 cup peanut butter
3 Tablespoons light corn syrup
1 quart ice cream, softened
1 container (16 oz.) whipped topping, thawed

Directions:
Preheat oven to 450°F.
1) In a bowl, cream pie crust mix and peanut butter together.
2) Add water and chopped nuts. Stir until dough holds together.
3) Form dough into ball and cut in half. Roll one half to fit an ungreased 9" pie pan.
4) Prick well with fork and bake 10 minutes. Set aside to cool. (Use remaining dough for another pie or tart shells.)
5) For filling, mix topping, peanut butter and corn syrup together until well blended.
6) Spread half of filling on top of pie crust. Spread ice cream over filling.
7) Heat remaining fudge mixture in microwave 15 seconds and spread over ice cream.
8) Cover with whipped topping and reserved nuts. Freeze.
9) Remove from freezer 15 minutes before serving for easier cutting.

Frozen Peanut Butter Pie

Makes 9 to 12 Servings
Prep Time: 15 min.
Baking Time: 6 to 8 min.
Freeze Time: 2 hrs. or overnight

Ingredients:
Crust
1 package "JIFFY" Sugar Cookie Mix
6 Tablespoons peanut butter
1/4 cup butter or margarine, melted
Filling1 package (8 oz.) cream cheese, softened
1-1/4 cups peanut butter
3/4 cup powdered sugar
1 Tablespoons vanilla extract
1 container (16 oz.) whipped topping, thawed

Directions:
Preheat oven to 350°F.
Crust
1) In a bowl, combine mix, peanut butter, and butter or margarine. Blend well.
2) Press into bottom and up sides of 9" pie pan.
3) Bake for 6 to 8 minutes. Set aside and cool.
Filling
4) In a mixing bowl, beat together cream cheese, peanut butter, powdered sugar and vanilla.
5) Fold in half of whipped topping and spoon into prepared crust. Top with remaining whipped topping.
6) Freeze for 2 hours or overnight.
7) Let stand for 25-30 minutes before serving.

Dessert Layers

Makes 16 Servings
Prep Time: 15 min.
Baking Time: 35 to 45 min.

Ingredients:
Chocolate Sour Cream Layer
1 package "JIFFY" Fudge Brownie Mix
3 oz. chocolate chips
1/3 cup sour cream
1/2 cup chopped walnuts
Peanut Butter Layer
1/2 cup peanut butter
3/4 cup sugar
1/4 cup margarine or butter
2 eggs
6 Tablespoons flour
3 oz. chocolate chips

Directions:
Preheat oven to 350°F. and grease a 9"square pan.
1) In a mixing bowl, blend together brownie mix, 3 oz. chocolate chips, sour cream and walnuts. Spread mixture into prepared pan.
2) In another bowl, blend together peanut butter, sugar and margarine or butter.
3) Add eggs and beat until smooth. Add flour and chocolate chips. Mix well.
4) Pour peanut butter mixture over chocolate mixture.
5) Place square pan in oven and bake for 35 to 45 minutes. Cool and serve.

Chocolate Peanut Butter Muffins

Makes 6 to 8 Muffins
Prep Time: 15 min.
Baking Time: 11 to 13 min.

Ingredients:
Muffins
1 package "JIFFY" Chocolate Muffin Mix
1 egg
1/4 cup milk
Filling
2 oz. cream cheese, softened
1/4 cup peanut butter
1 Tablespoons sugar
1/4 cup mini chocolate chips

Directions:
Preheat oven to 400°F. and grease muffin pan or use paper liners.
1) In a mixing bowl, mix together muffin mix, egg and milk.
2) In separate bowl, blend cream cheese, peanut butter, sugar, and chocolate chips to make filling.
3) Fill prepared muffin cups half full with batter. Add 1 Tablespoon of filling.
Cover with remaining batter.
4) Place pan in oven and bake for 11 to 13 minutes.

Chocolate Peanut Butter Fudge

Makes 12 to 16 Servings
Prep Time: 20 min.

Ingredients:
1 package "JIFFY" Fudge Frosting Mix
8 teaspoon hot water
1/2 cup chocolate chips
2 Tablespoons peanut butter
1/2 teaspoon vanilla extract

Directions:
1) Butter a 9"x5" loaf pan. In a small sauce pan blend frosting mix with water.
2) Boil over medium heat for 3 minutes or until small amount of mixture dropped in very cold water forms a soft ball.
3) Remove from heat. Add chocolate chips, peanut butter and vanilla. Blend well.
4) Pour into prepared pan. Cool completely before cutting.

Peanut Butter Chip & Banana Mini Muffins

Makes about 4 dozen small muffins
Prep Time: 14 min.
Baking Time: 12 to 15 min.

Ingredients2 cups all-purpose biscuit baking mix
1/4 cup sugar
2 tablespoons butter or margarine, softened
1 egg
1 cup mashed very ripe banana(2 to 3 medium)
1 cup Peanut Butter Chips
QUICK GLAZE (recipe below)

DirectionsPreheat oven to 400°F. Grease small muffin cups (1-3/4 inches in diameter).
1) In a medium bowl, stir together baking mix, sugar, butter and egg in medium bowl.
2) With a fork, beat vigorously 30 seconds.
3) Stir in banana and peanut butter chips.
4) Fill muffin cups 2/3 full with batter.
5) Place muffin cups in oven and bake for 12 to 15 minutes or until golden brown.
6) Meanwhile, prepare QUICK GLAZE.
7) Remove from pan immediately and dip tops of warm muffins into glaze. Serve warm.

QUICK GLAZE:
Ingredients:
1-1/2 cups powdered sugar
2 Tablespoons water
Directions:
1) in a small bowl, stir together powdered sugar and water until smooth.
2) Add additional water, 1/2 teaspoon at a time, for thinner consistency.

Peanut Butter Chip Brittle

Makes about 2 pounds brittle
Prep Time: 10 min.
Cooking Time: 30 to 35 min.

Ingredients:1-2/3 cups (10-oz. pkg.) Peanut Butter Chips, divided
1-1/2 cups (3 sticks) butter or margarine
1-3/4 cups sugar
3 Tablespoons light corn syrup
3 Tablespoons water

Directions:Butter 15-1/2x10-1/2x1-inch jelly-roll pan.*
1) Sprinkle 1 cup peanut butter chips evenly onto bottom of prepared pan and set aside.
2) Melt butter in heavy 2-1/2-quart saucepan; stir in sugar, corn syrup and water.
3) Cook over medium heat, stirring constantly until mixture reaches 300°F. on candy thermometer; this should take 30 to 35 minutes. (Bulb of thermometer should not rest on bottom of saucepan.)
4) Remove from heat. Immediately spread mixture in prepared pan.
5) Sprinkle with remaining 2/3 cup peanut butter chips. Cool completely.
6) Remove from pan. Break into pieces.
7) Store in tightly covered container in cool, dry place.
* For thicker brittle, use a 13x9-inch pan.

Peanut Butter Chip Pineapple Drops

Makes about 3-1/2 dozen cookies.
Prep Time: 20 Minutes
Baking Time: 10 to 12 min.

Ingredients1/4 cup (1/2 stick) butter or margarine, softened
1/4 cup shortening
1 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 can (8 oz.) crushed pineapple, drained
1 cup Peanut Butter Chips
1/2 cup chopped nuts (optional)
candied cherries, halved

DirectionsPreheat oven to 375°F.
1) In a large bowl, beat butter and shortening until blended.
2) Add sugar, egg and vanilla; beat well. Stir together flour, baking powder, baking soda and salt.
3) Add to butter mixture, beating until well blended. Stir in pineapple, peanut butter chips and nuts, if desired.
4) Drop by teaspoons onto ungreased cookie sheet.
Lightly press cherry half in center of each cookie.
5) Place cookie sheet in oven and bake for 10 to 12 minutes or until lightly browned.
6) Remove from cookie sheet to wire rack. Cool completely.

Holiday Double Peanut Butter Fudge Cookies

Makes about 3-1/2 dozen cookies
Prep Time: 10 min.
Baking Time: 6 to 8 min.

Ingredients:1 can (14 oz.) sweetened condensed milk (not evaporated milk)
3/4 cup Creamy Peanut Butter
2 cups all-purpose biscuit baking mix
1 teaspoon vanilla extract
3/4 cup Peanut Butter Chips
HOLIDAY SUGAR (recipe below)

DirectionsPreheat oven to 375°F.
1) In a large bowl, beat sweetened condensed milk and peanut butter until smooth.
2) Add baking mix and vanilla; stir in peanut butter chips.
3) Shape into 1-inch balls and roll in HOLIDAY SUGAR.
4) Place 2 inches apart on ungreased cookie sheets. Flatten slightly with bottom of glass.
5) Place cookie sheet in oven and bake 6 to 8 minutes or until very lightly browned (do not overbake).
6) Remove from oven and place cookies on a wire rack.
7) Cool completely. Store in tightly covered container.
HOLIDAY SUGAR:
Ingredients:
1/4 cup granulated sugar
1/2 teaspoon red colored sugar
1/2 teaspoon green colored sugar
Directions:
1) In a small bowl, stir together granulated sugar, red colored sugar and green colored sugar .

Peanut Butter Chip Tassie Cookies

Makes 3 dozen
Prep Time: 15 min.
Chilling Time: 1 hr.
Baking Time: 20 to 25 min.
Ingredients:1 package (3 oz.) cream cheese, softened
1/2 cup (1 stick) butter, softened
1 cup all-purpose flour
1 egg, slightly beaten
3/4 cup sugar
3 Tablespoons butter or margarine, melted
1/2 teaspoon lemon juice
1/2 teaspoon vanilla extract
1-2/3 cups (10-oz. pkg.) Peanut Butter Chips, chopped*
9 red candied cherries , quartered (optional)
CHOCOLATE DRIZZLE (recipe below, optional)
Directions:1) In a medium bowl, beat cream cheese and 1/2 cup butter and add flour, stirring until well blended.
2) Cover and refrigerate for about one hour or until dough is firm.
3) Shape into 24 one-inch balls and place each ball into ungreased, small muffin cups (1-3/4 inches in diameter).
4) Press dough evenly against bottom and sides of each cup.
Preheat oven to 350°F.
5) In small bowl, combine egg, sugar, melted butter, lemon juice and vanilla. Stir until smooth.
6) Add chopped peanut butter chips and fill muffin cups 3/4 full with mixture.
7) Place muffin cups in oven and bake for 20 to 25 minutes or until filling is set and lightly browned.
8) Cool completely; remove from pan to wire rack. Garnish with candied cherries or CHOCOLATE DRIZZLE, if desired.
CHOCOLATE DRIZZLE:
Ingredients:
1/2 cup SPECIAL DARK Chocolate Chips, Semi-Sweet Chocolate Chips or Milk Chocolate Chips
1-1/2 teaspoons shortening
Directions:
1) In a small microwave-safe bowl, place SPECIAL DARK Chocolate Chips, Semi-Sweet Chocolate Chips or Milk Chocolate Chips and shortening.
2) Microwave at MEDIUM (50%) 30 seconds; stir.
3) If necessary, microwave an additional 10 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred.
* Do not chop peanut butter chips in food processor or blender.

Chocolate-Peanut Butter Checkerboards

Makes about 4-1/2 dozen cookies
Prep Time: 15 min.
Chilling Time: several hrs.
Baking Time: 8 to 9 min.

Ingredients
1/2 cup (1 stick) butter or margarine, softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 cup plus 3 tablespoons all-purpose flour, divided
1/2 teaspoon baking soda
1/4 cup Cocoa
1/2 cup Peanut Butter Chips, melted

Directions
1) in large bowl, beat butter, sugar, egg and vanilla until fluffy. Add 1 cup flour and baking soda; beat until blended.
2) Remove 3/4 cup batter to small bowl. Set aside.
3) Add cocoa and remaining 3 Tablespoons flour to remaining batter in large bowl and blend well.
4) Place peanut butter chips in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds or until melted and smooth when stirred.
5) Immediately add to batter in small bowl, stirring until smooth.
6) Divide chocolate dough into four equal parts. Roll each part in a log 7 inches long and about 1 inch in diameter.
7) Between plastic wrap or wax paper, roll each part into logs about 1 inch in diameter and 7 inches long. Repeat with peanut butter dough.
8) Wrap the eight rolls individually in wax paper or plastic wrap and refrigerate several hours until very firm.
Preheat oven to 350°F.
9) Remove rolls from wax paper and place 1 chocolate roll and 1 peanut butter roll side by side on a cutting board.
10) Top each roll with another roll of the opposite flavor to make checkerboard pattern. Lightly push rolls together; repeat with remaining four rolls.
11) Working with one checkerboard at a time (keep remaining checkerboard covered and refrigerated), cut into 1/4-inch slices.
12) Place on ungreased cookie sheet and bake 8 to 9 minutes or until peanut butter portion is lightly browned.
13) Cool 1 minute and remove from cookie sheet to wire rack.
14) Cool completely.

Chicken-Vegetable Pot Pies

Makes 6 pot pies
Prep Time: 15 min.
Cooking Time: 50 min.
Baking Time: 1 hr.

Ingredients:
12 oz Chicken Breast halves
2 1/2 cups Water
2 Medium Baking potatoes, peeled and cut into 1/2″ cubes
1/2 cup Chopped Celery
1 teaspoon Dry Chicken Bouillon powder
1 package (10 oz) frozen Mixed Vegetables
2 Tablespoon Unsalted Margarine
2 Tablespoon Flour
1 cup Skim Milk
1 teaspoon Poultry seasoning
1 can (4 oz) sliced Mushrooms, drained
CRUST
1 cup Flour
1 teaspoon Baking powder
1/4 teaspoon Salt
1 Tablespoon Plus 1 1/2 teaspoon Margarine
1/2 cup Nonfat Buttermilk

Directions:
1) Combine chicken and water in a large saucepan. Bring to a boil.
2) Cover, reduce heat, and simmer 30 minutes or until chicken is tender.
3) Remove chicken, reserving broth. Bone chicken, and cut meat into bite-size pieces. Set aside.
4) Add potatoes, celery, and bouillon powder to broth and bring to a boil.
5) Cover, reduce heat, and simmer 15 to 20 minutes or until potatoes are tender.
6) Stir in mixed vegetables. Set aside.
7) Melt 2 Tablespoon margarine in a heavy saucepan over low heat.
8) Add 2 Tablespoons flour, stirring until smooth. Cook 1 minute, stirring constantly.
9) Gradually add skim milk; cook over med heat, stirring constantly, until mixture is thickened and bubbly.
10) Remove from heat; stir in poultry seasoning.
11) Combine reserved chicken, vegetable mixture, white sauce, and mushrooms in a large bowl.
12) Spoon into individual baking dishes that have been coated with Pam.
Preheat oven to 350-degrees F.
13) CRUST: In a small bowl, combine 1 cup flour, baking powder, and salt.
14) Cut in 1 Tablespoon plus 1 1/2 teaspoons margarine with a pastry blender until mixture resembles coarse meal. Stir in buttermilk.
15) Spoon biscuit dough into 6 portions over chicken mixture.
16) Place in oven and bake for 1 hour or until biscuits are golden.

Ham and Swiss Brunch Bake

Makes 10 servings
Prep Time 25 Minutes
Chilling Time: 1 hr.
Baking Time: 30 to 35 min.

Ingredients:
1 loaf (1 lb) French bread, cut into 1/2-inch slices
2 tablespoons Dijon mustard
8 oz thinly sliced cooked ham
8 oz thinly sliced Swiss cheese
4 eggs
2 cups milk
1/4 cup grated Parmesan cheese
1/4 cup plain bread crumbs
2 tablespoons chopped fresh parsley
3 tablespoons butter or margarine, melted

Directions:
1) In ungreased 13x9-inch (3-quart) glass baking dish, arrange half of the bread slices, overlapping as needed.
2) Brush bread in dish with mustard. Top evenly with ham and Swiss cheese, overlapping as needed.
3) Top with remaining bread slices, arranging them over first layer of bread slices to make sandwiches.
4) In medium bowl, beat eggs and milk with wire whisk until well blended. Carefully pour over sandwiches.
5) Cover and refrigerate at least 1 hour but no longer than 12 hours.
6) Meanwhile, in small bowl, mix Parmesan cheese, bread crumbs, parsley and butter. Set aside.
Preheat oven to 375-degrees F.
7) Sprinkle crumb topping over casserole.
Place baking dish in oven and bake uncovered for 30 to 35 minutes or until sandwiches are puffed and golden brown.

Sausage-Mushroom Cranberry Tart

Makes 8 servings
Prep Time: 15 min.
Baking Time: 35 to 42 min.

Ingredients1 sheet refrigerated pie pastry
1 package Regular Flavor Pork Sausage
1-1/2 cups sliced fresh mushrooms
1-1/2 cups sliced baby Portobello mushrooms
3 Tablespoons butter
2 eggs, beaten
1-1/2 cups (6 oz.) shredded Gruyere or Swiss cheese
3/4 cup dried cranberries, divided
1/2 cup heavy whipping cream
3 Tablespoons minced fresh parsley
2 green onions, sliced

DirectionsPreheat oven to 450-degress F. 1) Press pastry onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom. Set aside pastry trimmings.
2) Place pastry crust on a baking sheet.
3) Bake at 450° for 10-12 minutes or until golden brown. Cool on a wire rack.
Reduce heat to 375°. 4) In a large skillet, cook sausage over medium heat until no longer pink; drain. Remove from pan and set aside.
5) In the same skillet, sauté mushrooms in butter until tender; set aside.
6) In a large bowl, combine the eggs, cheese, 1/2 cup cranberries, cream, parsley and reserved sausage and mushrooms. Pour into pastry.
7) On a lightly floured surface, roll out reserved pastry trimmings.
8) Cut decorative cut-outs from trimmings using cookie cutters. Place over filling.
9) Bake for 25-30 minutes longer or until filling is set and golden brown.
10) Sprinkle with green onions and remaining cranberries.

Whole-Grain Waffles

Makes 3 (two 4-inch waffles each) servings
Prep Time: 5 min.
Cooking Time: 10 min.

INGREDIENTS
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup quick-cooking oats
1 teaspoon baking powder
1 1/4 cups fat-free (skim) milk
1/4 cup fat-free egg product or 1 egg
1 Tablespoon vegetable oil
Powdered sugar, if desired

DIRECTIONS
Heat nonstick waffle maker.
1) In a large bowl, mix all-purpose flour, whole wheat flour, oats and baking powder.
2) In small bowl, mix milk, egg product and oil until well blended.
3) Add to flour mixture all at once. Stir just until large lumps disappear.
4) Spread batter in hot waffle maker; bake until waffle is golden brown and steaming stops.
5) Sprinkle with powdered sugar.

High Altitude (3500-6500 ft): Add up to 1/4 cup additional milk if batter is too thick