Poppy Seed Chicken Bake
8-10 chicken breasts, cooked and diced
1 can (10 3/4 oz.) cream of chicken soup
2 cups sour cream
1 1/2 cups shredded Swiss cheese
1/4 cup chopped green onion
2 cups butter flavored crackers, crushed (like Ritz brand)
5 tablespoons butter, melted
1 tablespoon poppy seeds

Mix together cream of chicken soup and sour cream. Pour over chicken and mix well. Stir in shredded Swiss cheese and chopped onion. Pour chicken mixture into a greased 9x13-inch baking dish. In a separate bowl, mix together the crushed crackers, melted butter, and the poppy seeds. Spread the cracker mixture over the chicken mixture. Bake at 350 degrees for 25-30 minutes or until heated through. Serves 8.

HONEY GLAZED CHICKEN
1/2 c. flour
1 t. salt
1/2 t. cayenne pepper
1 chicken, cut-up (about 3 lbs.)
1/2 c. butter, melted, divided
1/4 c. brown sugar
1/4 c. honey
1/4 c. lemon juice
1 T. soy sauce
1-1/2 t. curry powder

In a bowl or bag, combine flour, salt and cayenne pepper; add chicken pieces and dredge or shake to coat. Pour 4 T. butter into a 13x9 baking pan; place chicken in pan, turning pieces once to coat. Bake, uncovered, at 350 degrees for 30 minutes. Combine brown sugar, honey, lemon juice, soy sauce, curry powder and remaining butter; pour over chicken. Bake 45 minutes more or until chicken is tender, basting several times with pan dripping.

Raspberry Crush
1 cup raspberry juice 1 cup fresh raspberries, frozen ½ cup sliced fresh banana, frozen 1 cup raspberry sherbet ½ cup chopped ice cubes
Combine all ingredients in a blender. Process until smooth

Broccoli Cheese Soup
So good, and yet so easy. Now you can recreate this one at home just by tossing a few items into a saucepan. Try to find one of the large cartons of chicken stock at your store - there's a perfect four cups of broth in there. Use Swanson brand if your store carries it. One bunch of broccoli should provide enough florets. Just cut the broccoli into bite-size pieces using a sharp knife. Use only the florets and not the stem.

4 cups chicken broth
1 cup water
1 cup half & half
4 slices Kraft Cheddar Singles
1/2 cup all-purpose flour
1/2 teaspoon dried minced onion
1/4 teaspoon ground black pepper
4 cups broccoli florets (bite-size)
Garnish 1/2 cup shredded cheddar cheese
2 teaspoons minced fresh parsley

1. Combine chicken broth, water, half & half, cheese, flour, onion and pepper in a large saucepan. Whisk to combine and to break up any lumps of flour, then turn heat to medium/high.
2. Bring soup to a boil, then reduce heat to low.
3. Add broccoli to soup and simmer for 15-20 minutes or until broccoli is tender but not soft.
4. For each serving spoon one cup of soup into a bowl and garnish with a tablespoon of shredded cheese and a pinch of parsley.
Makes 6 servings.

Hot Artichoke Dip

2 jar (6½ oz each) marinated artichoke hearts, drained & coarsely chop
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1/2 cup sour cream
1/2 cup mayonnaise
1 garlic clove, pressed
3 ounces fresh Parmesan cheese, grated (about 3/4 cup)

Preheat oven to 375°F. Drain and coarsely chop artichoke hearts. Combine artichoke hearts, spinach, garlic, sour cream, mayonnaise and Parmesan cheese in a large bowl. Spoon dip into pie plate. Bake 20-25 minutes or until heated through. Spread on cocktail bread slices or fresh vegetables using All-Purpose Spreader. Yield: 10-15 appetizer servings.

Strawberry Cheesecake Torte Recipe

1 package (16 ounces) pound cake mix (plus ingredients to make cake)
1/2 cup water
1 package (3 ounces) strawberry gelatin
1/4 cup seedless strawberry jam
1 lemon
1 package (8 ounces) cream cheese, softened
1/3 cup cold milk
1 container (12 ounces) frozen whipped topping, thawed
1 package (3.4 ounces) cheesecake instant pudding and pie filling
1 kiwi, peeled, sliced and halved
1 cup hulled and sliced strawberries

Preheat oven to 400°F. Line bar pan with 13-inch piece of parchment paper. Prepare cake mix according to package directions; pour into pan, spreading evenly. Bake 15-18 minutes or until cake tester inserted in center comes out clean; cool 10 minutes. Carefully lift cake onto cooling rack; cool completely.
Add gelatin to boiling water; stir until dissolved. Add jam; whisk until smooth. Invert cake onto smooth side of large cutting board; remove paper. Prick cake at 1/2-inch intervals. Brush cake evenly with all but 2 tablespoons of the gelatin mixture. Trim 1/4 inch around edge of cake; discard edges. Cut cake crosswise into 3 equal layers.
Zest lemon; set aside. Juice lemon to measure 2 tablespoons juice. In a bowl, combine cream cheese and lemon juice; whisk until smooth. Add milk; whisk until smooth. Spoon whipped topping over cream cheese mixture. (Do not mix.) Sprinkle with pudding mix; mix well. (Mixture will be very thick.)
Place one cake layer on a platter. Attach open star tip to a decorator; fill with filling mixture. Pipe a straight border around edge of cake layer. Place 4 scoops of filling down center; spread evenly to border. Top with second cake layer. Repeat filling as above. For third layer, pipe a decorative border around edge. Spread any remaining filling down center.
Slice kiwi; cut slices in half and arrange on top of cake. Hull strawberries and slice. Place strawberries and reserved gelatin mixture in a bowl; mix gently. (If gelatin mixture has set, microwave on HIGH 5-10 seconds or until softened.) Spoon strawberries over top of cake; sprinkle with reserved lemon zest.

Caramel Apple Cake
(Submitted by Linda Roth)

2 (8 oz) cans Pillsbury Refrigerated Buttermilk Biscuits
1/2 cup pecans
1/2 cup firmly packed brown sugar
1 stick melted butter or margarine
2 tbsp. light corn syrup
1 medium Granny Smith apple
Mixture of 2tbsp. sugar and 2 teaspoon cinnamon

Melt butter in a skillet. Add brown sugar and corn syrup. Mix. Chop nuts and sprinkle on top. Core apple, chop, and sprinkle on top. Dip one side of each biscuit into cinnamon/sugar and place sugar side down. Sprinkle top with cinnamon/sugar. Bake at 350 for 20-30 minutes in the skillet. Remove from oven and invert on platter.

Apple Cream Crumb Cake
(Submitted by Linda Roth )
1 package (10.75 ounce) frozen pound cake, thawed
1 package (8 ounce) cream cheese, softened
1/3 cup sugar
2/3 cup sour cream
1 egg 1 teaspoon vanilla
3 medium Granny Smith apples

Crumb Topping:
1/2 cup all-purpose flour
1/2 cup walnuts, chopped
1/4 cup packed brown sugar
1/4 cup butter or margarine, melted

Preheat oven to 375'. Cut pound cake into 16 slices using serrated knife. Cover bottom of 9 x 13 baking pan with cake slices. In 2 quart bowl combine cream cheese and sugar. Whisk in sour cream, egg and vanilla until well blended using 10" Whisk; spread evenly over cake slices. Peel, core and slice apples. Cut slices crosswise in half; layer apples evenly over cream cheese mixture. In 1 quart bowl, mix crumb topping ingredients until crumbly; sprinkle evenly over apples. Bake 35-40 minutes or until apples are tender and crumb topping is golden. Serve warm.

Tiramisu Brownie Squares
(from: Pampered Chef)
1 pkg (19-21 oz) brownie mix (plus ingredients to make cake-like brownies)
1 cup milk
1/4 cup instant coffee granules
1 container (12 ounces) frozen whipped topping, thawed, divided
2 packages (3.4 ounces each) cheesecake instant pudding and pie filling
20 chocolate crème-filled sandwich cookies, coarsely chopped
1/4 cup semi-sweet chocolate morsels, grated
1/4 teaspoon cinnamon

Preheat oven to 350ºF. Lightly spray rectangular baker with oil. Prepare brownie mix according to package directions for cake-like brownies; pour into baker, spreading evenly. Bake 25-30 minutes or until cake tester inserted in center comes out clean. Remove to cooling rack; cool completely.
In a bowl, combine milk and instant coffee granules; stir until dissolved. Add half of the whipped topping and pudding mix; whisk until smooth. Coarsely chop cookies; fold into pudding mixture. Spread filling evenly over cooled brownie.
Attach open star tip to a decorator; fill with remaining whipped topping. Pipe diagonal rows, 1/4 inch apart, over entire surface of filling. Grate chocolate morsels over whipped topping. Sprinkle with cinnamon. Chill 30 minutes. Slice & serve.

Rocky Road Fudge
(from Webkinz website)

1 (14 oz) sweetened condensed milk
1/2 C small marshmallows
1 pkg. chocolate chips
1 3/4 tsp. vanilla
buttered pan

Melt chocolate chips over low heat with condensed milk.
Remove the pan from the heat and stir in the marshmallows and vanilla,
Pour into puttered pan and put the fudge into the fridge. When fudge is firm, vut into squares.
(Can store in fridge for up to 4 days)

Easy Cookies
(from: Souther Living, June 2000)

1 (18.25 oz) pkg. chocolate or yellow cake mix
1/2 C vegetable oil
2 large eggs
1 C (6 oz) semisweet chocolate morsel
1 /2 C chopped pecans

Beat first 3 ingredients at medium speed with an electric mixer until batter smooth. Stir in chocolate morsels and pecans. Drop by heaping teaspoonfuls onto un-greased baking sheets. Bake at 350 degrees for 8-10 minutes. remove to wire racks to cool. Bake about 10 minutes.

Bacon Cheese Fingers
(from: Southern Living, June 2000)

1 C (4 oz) shredded Swiss cheese
8 bacon slices, cooked and crumbled OR 1 (2.5 oz pkg fully cooked bacon pieces)
1/4 C mayonnaise
1 T grated onion
1/2 tsp. celery salt
10 white bread slices, crusts removed

Stir together first 5 ingredients and spread over bread slices. Cut each slice into 3 strips. Place on a lightly greased baking sheet. Bake at 325 degrees for 10 minutes for about 10 minutes

Funnel Cakes
(Tracey Seaman: From Every Day with Rachael Ray~August 2007)
EIGHT SERVINGS Prep Time: 5 minCook Time: 30 min

3 cups vegetable oil
4 cups flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 1/2 cups milk
3 large eggs
Confectioners' sugar, for dusting
1. In a deep medium skillet, heat the oil over medium-high heat until it registers 350º to 375º on a deep-fat thermometer.2. Meanwhile, in a large bowl, whisk together the flour, granulated sugar, baking powder and salt. Make a well in the center and add the milk and eggs; whisk until smooth. 3. Transfer the batter to a gallon-size resealable plastic bag, remove the excess air and seal the top. With scissors, snip off a corner to make a 1/4-inch-wide hole. Carefully squeeze about 1 cup batter (one-eighth of the mixture) back and forth into the oil, making a free-form lacy web. Cook until golden on the bottom, about 2 minutes. Using tongs, turn the cake over and cook until golden on the other side, about 1 minute more. Transfer the funnel cake to paper towels to drain briefly. Repeat with the remaining batter.4. Dust the funnel cakes with confectioners' sugar and serve hot.Smart move: To avoid messy spills between frying each batch, set the bag of batter, slit side up, in a bowl next to the stovetop.

Peanut Butter Pie
(from: Cooking Light Holiday Cookbook)

1 C powdered sugar
1 (8 oz) block soft cream cheese
1 C natural style creamy peanut butter
1 (14 oz) can sweetened condensed milk
1 (12 oz) thawed whipped topping
2 (9 inch) graham cracker pie shells
4 tsp. chocolate sundae syrup

Combine 1st three ingredients in a large bowl, beat with a mixer at medium speed until smooth. Add condensed milk, and beat until combined. Stir in whipped topping. Divide mixture evenly between shells; chill 8 hours or until set (pies will have a soft, fluffy texture). Cut into wedges and drizzle with chocolate syrup.

Basic Icebox Sugar Cookies

1 C all purpose flour
1/4 tsp baking soda
1/4 tsp salt
1/4 C butter, softened
2/3 C sugar
1 tsp vanilla
1 large egg white
cooking spray

Lightly spoon flour into a dry measuring cup level with a knife. Combine flour, baking soda and salt in a bowl and set aside. Beat butter with a mixer at medium speed until light and fluffy. Gradually add sugar, beating until well blended. Add vanilla and egg white, beat well. Add flour mixture, stir until well blended. Turn dough out onto wax paper, shape into a 6 inch log. Wrap log in wax paper; freeze 3 hours or until very firm. Preheat oven to 350 degrees. Cut log into 24 (1/4 inch) slices; place slices 1 inch apart on a baking sheet coated with cooking spray. Bake at 350 for 8-10 minutes. Removed from pan. Cool in wire racks.