Cake Doughnuts

PREP: 30 min plus chilling
COOK: 5 mins per batch
SERVES: 20 doughnuts

INGREDIENTS

4 1/2 to 5 cups all purpose flour
1 1/4 cup sugar
4 tsp baking powder
1 tsp salt
3 eggs, beaten
1 cup milk
1/4 cup canola oil
2 tbsp orange juice
4 tsp grated orange peel
Oil for deep frying
Confectioners sugar

DIRECTIONS

1. In a large bowl, combine flour, sugar, baking powder and salt. Combine the eggs, milk, canola oil, orange juice and peel; stir into dry ingredients just until moistened. Stir in enough remaining flour to form a soft dough. Cover and refrigerate for at least an hour.

2. Turn onto floured surface; roll to 1/2 in thickness. Cut with a floured 2 1/2 in doughnut cutter. in an electric skillet or deep fryer, heat oil to 375F. Fry doughnuts. a few at a time, until golden brown on both sides. Drain on paper towels. Dust with confectioners sugar.

Breakfast Bake

PREP: 15 min
TOTAL: 40 mins
MAKES: 8

INGREDIENTS

1 can (8oz refrigerated crescent dinner rolls
1 pkg (8 oz smoked ham, chopped
6 eggs
1/2 cup cold milk
1/2 tsp pepper
1 cup shredded cheese
1 cup shredded low-moisture part-skim mozzarella cheese

DIRECTIONS

1. Heat over to 350f. Unroll dough in 13x9 baking dish; press to cover bottom of dish, firmly pressing holes and seams together to seal.

2. Sprinkle ham over crust. Beat eggs, milk, and pepper with whisk until blended; pour over ham. Top with cheeses.

3. Bake 25 mins or until center is set.


SUGGESTIONS: You can also use bacon or sausage instead of ham or all 3. If using bacon or sausage, just cook before using.

Buckeye Bars

TOTAL: 15 mins plus refrigerating
SERVES: 25

INGREDIENTS

1/2 cup (1 stick) butter, softened
3/4 cup crunchy peanut butter
22 Nilla wafers, crushed (3/4 cups)
2 cups powered sugar
1/2 tub 8 oz Cool Whop Whipped Topping, Do Not Thaw
3 squares semi-sweet chocolate

DIRECTIONS

1. Line an 8 in square pan with foil, with ends of foil extending over sides. Beat butter and peanut butter with mixer until well blended. Add wafer crumbs; mix well. Gradually add sugar, mixing well after each addition. Press onto bottom of prepared pan.

2. Microwave frozen cool whip and chocolate in microwavable bowl on high for 1 min; stir. Microwave 15 to 30 secs more or until chocolate is melted; stir until well blended. Pour over peanut butter layer; spread to cover peanut butter layer.

3. Refrigerate 2 hours. Use foil handles to life dessert from pan before cutting.

SUGGESTION: You can almost make Buckeye Bars and freeze them for up to 1 month. Store in airtight container for up to 1 month. Thaw in refrigerator before serving.

Easy Chocolate Fudge (5 Way Fudge)

TOTAL: 10 mins plus refrigerating
SERVINGS: 25

INGREDIENTS

1 pkg (8squares) Semi-Sweet Chocolate
1 can (14 oz) sweetened condensed milk
2 tsp vanilla

DIRECTIONS (Original Fudge)

1. Line 8 inch square pan with foil, with ends of foil extending over sides.

2. Microwave chocolate and milk in microwavable bowl on high for 2 to 3 mins, or until chocolate is almost melted, stirring after 2 mins.

3. Stir until chocolate is melted, using pot holders on hot bowl. Blend in vanilla. Stir in extra ingredient, if using.

4. Spread fudge into prepared pan. Top hot fudge with 25 cookies, peanuts or marshmallows, arranged in 5 rows of 5 each, if desired. Refrigerate 2 hours or until fudge is firm.

5. Use foil handles to lift fudge from pan. Cut into squares, using 5 rows of 5 toppers as a guide.


SUGGESTIONS/ADD-INS:

1. COOKIE FUDGE: Measure 1 1\2 cups (about 37) mini Oreo cookies. Reserve 25 cookies for topping. Cut remaining cookies in half. Prepare fudge as directed, adding cookie halves with vanilla.

2. PEANUT FUDGE: Measure 1 cup Planters Cocktail Peanuts. Reserve 25 peanuts for topping. Prepare fudge as directed, adding remaining peanuts with vanilla.

3. MARSHMALLOW FUDGE: Measure 2 cups of Jett-Puffed Miniature Marshmallows. Reserve 25 marshmallows for topping. Prepare fudge as directed, adding remaining marshmallows with vanilla.

4: PEANUT BUTTER: Prepare fudge as directed, immediately dropping 1/2 cup peanut butter by teaspoonfuls over fudge after spreading into prepared pan. Cut through peanut butter with a knife several times for marble effect.

Easy Stuffed Shells

PREP: 20 mins
BAKE: 40 mins
SERVINGS: 12

INGREDIENTS

1 pkg (12 oz) jumbo pasta shells
1 jar (26 oz) spaghetti sauce
36 frozen cooked italian meatballs (1/2 oz each)
2 cups (8 oz) shredded part-skim mozzarella cheese

DIRECTIONS

1. Cook pasta according to package directions; drain and rinse in cold water. Place 1/2 cup sauce in a greased 13x9 baking dish. Place a meatball in each shell; transfer to prepared dish. Top with remaining sauce and sprinkle with cheese.

2. Cover and bake at 350f  for 35 mins. Uncover; bake 5 - 10 mins longer or until bubbly and cheese is melted.

SUGGESTION: I would also include a little bit of cooked  italian sausage in each shell as well. Shouldn't take more than a pound of sausage.

Banana Colada Sundaes

PREP/TOTAL TIME: 20 Mins
SERVING: 8

INGREDIENTS

6 Tbsp butter, cubed
1/3 cup packed brown sugar
1/3 orange juice
2 tsp ground cinnamon
4 medium bananas. sliced
1/2 tsp rum extract
3 pints vanilla ice cream
1/2 cup flaked coconut, toasted

DIRECTIONS

1. In a small saucepan, combine the butter, brown sugar, orange juice, and cinnamon. Cook and stire over medium heat for 4 -5 mins or until sauce is smooth.

2. Stir in bananas; heat through. Remove from heat; stir in extract.

3. Serve warm over ice cream. Sprinkle with coconut.

DOUBLE LAYER PUMPKIN CHEESECAKE

PREP TIME: 30 Min
COOK TIME: 40 Min
READY IN: 4 Hrs 10 Min
SERVES: 8

INGREDIENTS:

2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
2 small pinches of pumpkin pie spice
1/2 cup frozen whipped topping, thawed

DIRECTIONS:

1.Preheat oven to 325 degrees F (165 degrees C).

2.In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.

3.Add pumpkin, pumpkin pie spice to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.

4.Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Chicken Casserole

6 Boneless Skinless Chicken Breast

4 packages of Chicken Stuffing

2 Sticks of Butter or Margarine (depends on how much the stuffing requires, please double check)

1 large can of Cream of Chicken

1 small can of Chicken Broth

Sliced Swiss Cheese to cover the top

1) Preheat oven at 350F. Melt butter and mix with stuffing mix.

2) Spread stuffing on the bottom of baking dish (I normally use 2 large tin foil throw away dishes).

3) Cut chicken into bite size pieces. Throw in baking dishes of stuffing.

4) Stir in Cream of Chicken and Chicken Broth. Mix everything good.

5) Place swiss cheese on top. Cook for 30 to 40 mins at 350F

SERVING SUGGESTION: This recipe does make a lot. It is good to make for a church dinner or entertaining friends. You are also able to freeze half for a later date. I would serve with bread and your favorite vegetable.

Ritz Cracker Crusted Chicken

SERVES: 6 to 8

2 packages of Ritz Cracker, crushed
5 tablespoons Grated Parmesan Cheese
2 teaspoons Italian Seasoning
2 eggs
8 Boneless Skinless Chicken Breast

1) Preheat over to 350F. Spray a casserole dish large enough to hold 8 pieces of boneless skinless chicken with cooking spray.

2) Combine Cracker Crumbs, Italian Seasoning and Parmesan Cheese in pie plate. Lightly beat eggs in separate pie plate. Dip chicken in egg then roll in crumb mixture until evenly coated. Set aside.

3) Spray large non-stick skillet with cooking spray. Heat on medium heat. Add chicken; cook 5 mins on each side. Place the chicken in casserole dish.

4) Bake at 350F for approximately 20 mins; turning after 10 mins.

SERVING SUGGESTION: I serve this chicken with Fettuccine Alfredo, Pre-Made Italian Salad and Garlic Cheese Bread. I also recommend using Ritz Cracker Crusted Chicken with Chicken Parmesan with a Pre-Made Italian Salad and Garlic Cheese Bread.


ALTERNATIVES: You can use Reduced Fat Crackers and egg whites instead of whole egg without altering the taste.

Fettuccine Alfredo

SERVES: 6 to 8

12 oz dry Fettuccine Noodles
1 cup of Butter or Margarine (preferably stick)
1 pint Heavy Whipping Cream
Salt and Pepper to taste
1 dash Garlic Salt
2 cups of shredded Italian Cheese Blend

1) Bring large pot of slightly salted water to boil. Add Fettuccine noodles and cook for 8 to 10 or until tender; drain.

2) In a large sauce pan, melt butter into cream over low heat. Add salt, pepper and a dash of garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.

3) Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated.

4) Serve immediately.


SERVING SUGGESTION: You can add assorted meats and vegetables to make this a one pot complete meal. I personally enjoy eating this with Ritz Cracker Crusted Chicken Breast.

Grilled Chicken Roller

PREP: 5 Mins
TOTAL: 25 mins
Serves: 1

1 small boneless skinless chicken breast half (1/4 lb)
1 kraft singles or 2 tablespoons of shredded cheddar cheese
1 slice of bacon
1 tablespoon balsamic vinaigrette dressing

1) Heat grill to medium heat. Pound chicken to 1/4 inch thickness.

2) Top with cheese; roll up tightly. Wrap bacon around long sides of roll covering exposed cheese, stretching bacon as necessary to fit; secure with toothpicks

3) Grill 15 to 20 mins or until chicken is done (165F), turning frequently and brushing with dressing the last 5 mins. Discard toothpicks before serving.

SUGGESTION: You can create as many chicken rollers as needed to fit your dinner or party.

Layered BLT Salad

PREP: 15 mins
SERVES: 8 (1 1/2 cups each)

10 cups torn romaine lettuce
2 cups cherry tomatoes
2 cups croutons
8 slices bacon, cooked, crumbles
1 cup shredded Colby and Monterey jack cheese
1 bottle classic Caesar salad dressing

1) Layer lettuce, tomatoes, croutons, bacon and cheese in a large bowl.

 2) Drizzle with salad dressing just before serving; toss lightly.

SUGGESTION: If you prepare salad in a clear glass bowl, it is very colorful and looks delicious.

Ultimate Crispy Grilled Cheese Sandwiches

PREP: 10 mins
TOTAL: 26 mins
SERVES: 4 ( 1 sandwich each)

8 slices of white bread
8 kraft singles
8 teaspoons butter or margarine
4 teaspoon grated Parmesan cheese

1) Heat oven to 400F

2) Fill Bread slices with singles to create 4 sandwiches.

3) Spread outsides of sandwiches with butter or margarine; place on cookie sheet.

4) Bake 8 mins, sprinkle with half Parmesan cheese. Flip sandwiches and sprinkle with remaining Parmesan cheese. Bake for 6 to 8 more mins or until golden brown.

SUGGESTION: You can also use these grill cheese as appetizers. Just cut into little triangles. I would also maybe place a piece of ham or turkey in the center as well. There is nothing better than a grilled ham or turkey and cheese sandwich.

Snowball Cake

PREP: 15 mins
TOTAL: 2 hours and 20 mins (including cooling)
SERVES: 16

1 pkg (2 layer size) devil's food cake mix
1 pkg (8 oz) cream cheese, softened
1 egg
2 tablespoons granulated sugar
1 pkg (3.4 oz) vanilla flavor instant pudding
1/4 cup powdered sugar
1 cup cold milk
2 cups thawed Cool Whip Whipped Topping
1 cup shredded Coconut (Baker's Angel Flaked)

1) Heat oven to 350F. Prepare cake batter, in 2 1/2 qt oven-proof bowl, as directed on package; scrape side of bowl. Beat cream cheese, egg and granulated sugar until well blended; spoon into center of batter in bowl.

2) Bake 1 hour and 5 mins or until toothpick inserted in center comes out clean. Cool bowl 10 mins. Loosen cake from sides of the bowl with a knife; using pot holders if necessary; invert onto wire rack. Remove bowl. Cool cake completely.

3) Meanwhile, beat dry pudding mix, powdered sugar and milk in medium bowl with whisk 2 mins. Stir in cool whip. Refrigerate until ready to use.

4) Place cake on plate; frost with pudding mixture. Cover with coconut. Keep refrigerated.

Peanut Butter Cup Pie

PREP: 15 mins + 4 hours to refrigerate
SERVES: 10

1 pkg (8 oz) Cream Cheese, softened
1/2 cup + 1 tablespoon, Creamy Peanut Butter, divided
1 cup cold milk
1 pkg (3.4 oz) Vanilla flavored instant pudding
2 1/2 cups Cool Whip whipped topping, divided
1 oreo pie crust
3 squares semi-sweet chocolate

1) Beat cream cheese and 1/2 cup peanut butter until well blended. Add milk and dry pudding mix; beat 2 mins. Whisk in 1 cup cool whip; spoon into crust. Refrigerate until ready to use.

2) Meanwhile, microwave remaining cool whip and chocolate in microwavable bowl on high 1 1/2 to 2 mins or until chocolate is completely melted and mixture is well blended, stirring after each min. Cool Completely.

3) Spread chocolate mixture over pudding layer in crust. Microwave remaining peanut butter in small microwavable measuring cup or bowl for 30 secs; stir. Drizzle over pie. Refrigerate 4 hours or until firm.

Cheese-Lover's Pasta Roll Ups

PREP: 25 mins
TOTAL: 1 hour 15 mins
SERVES: 8 (2 roll-ups each)

1 egg, beaten
1 container (15 oz) of Ricotta Cheese
2 cups shredded Italian Three Cheese Blend cheese
4 green Onions, chopped
1 tablespoon Italian seasoning
1 jar (26 oz) spaghetti sauce, divided
16 lasagna noodles, cooked
1/4 cup Parmesan cheese

1) Lasagna noodles. Heat oven to 375F.

2) Mix first 5 ingredients (egg, ricotta cheese, Italian shredded cheese, onions and Italian seasoning) until well blended.

3) Spread 1/2 cup spaghetti sauce onto bottom of 13 x9 inch baking dish. Spread each noodle with 3 tablespoons cheese mixture; roll up. Place seam-side down, in dish. Top with remaining sauce, Parmesan cheese, cover.

4) Bake 40 to 50 mins or until heated throughly, uncovering the last 10 mins.

SUGGESTION: I would also top with some more Italian cheese blend shredded cheese and cook in a throw away tin foil pan. Easy clean up.

MAKE AHEAD: If you have a day where you are able to cook a few meals and freeze for a later date these Pasta Roll-Ups are perfect. Assemble as directed; cover with heavy tin foil. Refrigerate up to 24 hours, then bake, covered, 1 hour and 5 mins, or until heated throughly, uncovering the last 10 mins. Or freeze up to 1 month. When ready to serve, thaw overnight in refrigerator. Bake covered, 1 hour and 5 mins or until heated throughly, uncovering the last 10 mins.

Sausage & Cheese-Stuffed Mushrooms

PREP: 15 mins
TOTAL: 25 mins
SERVES: 12 (2 mushrooms each)

24 fresh mushrooms (1 lb)
1/4 cup Italian dressing
1/2 cup cooked, crumbled Italian sausage
1/2 cup shreddred mozzarella cheese

1) Heat broiler. Cook Italian sausage and drain.

2) Remove and discard stems from mushrooms. Brush mushroom caps with dressing; place, top-sides down, on rack or broiler pan. Broil 5 mins.

3) Press cooked sausage into mushroom caps, adding about 1 teaspoon of sausage to each cap. Sprinkle with cheese.

4) Broil about 3 to 5 mins or until cheese is melted. Serve hot.

French Onion Soup

PREP: 15 mins
COOK: 45 mins
TOTAL TIME: 1 hour
SERVES: 4

1/4 cup butter
3 onions, thinly sliced
1 teaspoon white sugar
1 tablespoon all-purpose flour
2 1/2 cups water
1/2 cup red wine
2 (10.5 ounce) cans condensed beef broth
1 French baguette
8 ounces sliced Swiss cheese

DIRECTIONS

1) Melt butter or margarine in a 4 quart saucepan. Stir in sugar. Cook onions over medium heat for 10 minutes, or until golden brown.
2) Stir in flour until well blended with the onions and pan juices. Add water, wine, and beef broth; heat to boiling. Reduce heat to low. Cover soup, and simmer for 10 minutes.

3) Cut four 1 inch thick slices of bread from the loaf. Toast the bread slices at 325 degrees F just until browned, about 10 minutes. Reserve the remaining bread to serve with the soup.

4) Ladle soup into four 12 ounce, oven-safe bowls. Place 1 slice toasted bread on top of the soup in each bowl. Fold Swiss cheese slices, and fit onto toasted bread slices. Place soup bowls on a cookie sheet for easier handling.

5)Bake at 425 degrees F for 10 minutes, or just until cheese is melted

SUGGESTIONS: Possibly add more Onions and add 1 pkg of Onion Soup Mix after the onions are cooked. It gives it a more richer flavor.

White Chocolate Chunk Blondie Brownies

PREP: 20 mins
TOTAL TIME: 2 hours and 55 mins
SERVINGS: 36 brownies

Brownies:

2 cups packed brown sugar
1/2 cup butter or margarine, softened
2 teaspoons vanilla
1/2 teaspoons of rum extract
2 eggs
2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
12 oz white chocolate baking bars, chopped
1 cup of chopped walnuts, or pecan (if you like nuts, but are not required)

Glaze:

1/4 cup semisweet chocolate chunks from 12 oz bag
1 teaspoon vegetable oil

1) Heat oven to 350F. In large bowl, beat brown sugar, butter, vanilla, rum extract and eggs with electric mixture on medium speed until light and fluffy.

2) On low speed, beat in flour, baking powder and salt until well blended. Stir in white chocolate pieces and nuts. In ungreased 13 x 9 in pan, spread batter evenly.

3) Bake 25 to 35 mins or until top is golden brown and set. Cool completely, about 2 hours.

4) In small microwavable bowl, microwave glaze ingredients uncovered on high 30 to 60 secs, stirring every 15 secs, until melted; stir well. Spread glaze over brownies. If desired, place glaze in small food-storage plastic bag and cut small tip from one corner of the bag; drizzle glaze in diagonal lines over brownies. Let stand until glaze is set. For brownies cut into 6 rows by 6 rows. Serve.

Serving Suggestion: Serve with a spoon of vanilla ice cream either on top of brownie or on the side.

Chocolate-Cream Cheese-Peanut Butter Bars

PREP: 50 mins
TOTAL TIME: 2 hours and 15 mins
SERVING: 36 Bars

Cookie Base and Topping:

1 pouch (1 lb 1.5 oz) Betty Crocker peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg

Filling:

1 1/4 cups semisweet chocolate chips
1/4 cup of butter or margarine
1 pkg (8 oz) cream cheese, softened
2/3 cup crunchy or creamy peanut butter
3/4 cup powdered sugar
1/2 cup whipping cream

1) Heat oven to 350F. Spray bottom only of 13 x 9 in pan with cooking spray. In a large bowl, stir cookie base and topping ingredients until soft dough forms. Shape 6 (1 in) balls of dough. On an ungreased cookie sheet, place balls 2 inches apart; flatten in crisscross pattern with fork.

2) Press remaining dough in pan. Bake cookies and base 10 to 12 mins or until edges are light and golden brown. Cool 10 mins. Reserve cookies for topping.

3) In a small microwavable bowl, microwave chocolate chips and butter uncovered on high for 1 min to 1 min and 30 secs, stirring every 30 secs, until melted and stirred smooth. Spread evenly over bars. Refrigerate until firm, about 30 mins.

4) In medium bowl, beat cream cheese, peanut butter, powdered sugar and whipping cream with electric mixer on low speed until blended. Beat on high speed about 2 mins or until light and fluffy. Spread over chocolate layer.

5) Crush reserve cookies; sprinkle over cream cheese layer. Press in lightly. Refrigerate until set, about 30 mins. For bars, cut into 9 rows by 4 rows. Store covered In refrigerator.

BLT Tomato Cups

PREP: 30 mins
SERVING: 24

6 slices bacon, cut into 1/2 inch slices
12 small plum (roma)tomatoes
3 cups coarsely chopped romaine lettuce, 6 leaves
2 tablespoons ranch dressing
2 tablespoons coarsely crushed garlic and butter croutons

1) In a 10 in non-stick skillet over medium heat, cook bacon 5 to 7 mins until crisp; drain on paper towels.

2) With serrated knife, cut each tomato in half crosswise. Using a teaspoon, scoop out seeds and pulp from each tomato half, leaving enough tomato for a firm shell. If necessary, cut a small slice from bottom so tomato half stands upright.

3) In a medium bowl,combine lettuce and ranch dressing. Using small tongs or your fingers, fill tomato shells evenly with lettuce mixture. Sprinkle with bacon and croutons. Serve immediately or refrigerate for up to 1 hour before serving.

Serving Suggestion: Sprinkle a little bit of your favorite cheese.

Philadelphia Caramel-Nut Cheesecake

PREP: 20 mins
TOTAL TIME: 5 hours and 25 mins (including refrigeration)
SERVES: 16

2 cups Honey Maid Graham Cracker Crumbs
1 cup Cocktail Peanuts, chopped, divided
1 1/4 cup of sugar, divided
6 tablespoon butter, melted
4 pkg (8 oz each) Philadelphia Cream Cheese, softened
2 teaspoon vanilla
1 cup Breakstone's or Knudsen Sour Cream
4 eggs
1/4 cup caramel ice cream topping

1) Heat oven to 350F

2) Line 13 x 9 inch pan foil. Mix crumbs, 1/2 cup of chopped peanuts, 1/4 cup sugar and butter; press onto the bottom of pan. Bake approximately 10 mins or until done.

3) Beat cream cheese, remaining sugar, and vanilla with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each egg just until blended. Pour over crust.

4) Bake 35 or until center is almost set; cool completely. Refrigerate 4 hours. Top with remaining peanuts and caramel topping.

Turtle Pumpkin Pie

PREP: 15 mins + refrigerating
SERVES: 10

1/4 cup + 2 tablespoons caramel ice cream topping, divided
1 Honey Maid Graham Pie Crust (6 oz)
1/2 cup + 2 tablespoons of Planters Pecans, divided
2 pkg (3.4 oz each) JELL-O Vanilla flavor instant pudding
1 cup cold milk
1 cup canned pumpkin
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tub (8 oz) Cool Whip Topping, thawed, divided

1) Pour 1/4 cup caramel topping into pie crust; sprinkle with 1/2 cup chopped pecans.

2) Beat pudding mixes, milk, pumpkin and spices with whisk until blended. Stir in 1 1/2 cups of Cool Whip.

3) Refrigerate 1 hour. Top with remaining Cool Whip, drizzle caramel topping and nuts just before serving.

Peanut Butter and Fudge Swirl Pie

PREP: 15 mins + Refrigerating
MAKES: 8 servings

1 pkg (8 oz) Philadelphia Cream Cheese, softened
1/2 cup of sugar
1/4 cup of creamy peanut butter
2 cups thawed Cool Whip whipped topping
1 Oreo pie crust
1/4 cup phot fudge ice cream topping

1) Beat cream cheese, sugar and peanut butter in large bowl with mixer until blended. Gently stir in Cool Ship until well blended.

2) Spoon into crust; drizzle with fudge topping. Swirl the hot fudge gently on the top of the pie filling with a knife.

3) refrigerate 4 hours or until firm. Serve and refrigerate any left overs.

SUGGESTION: sprinkle salted chopped peanuts

Piña Colada Pork Chops

4 (5 to 6 oz) pork chops (1/2 to 1 in thick)
4 teaspoons soy sauce
1/4 teaspoon hot pepper sauce
1 teaspoon canola oil
1 (14 oz) can coconut milk
1 (8 oz) can pineapple tidbits in juice, drained
3 tablespoons chopped fresh Italian parsley

1) Place pork chops in single layer in glass baking dish. Combine soy sauce and hot pepper sauce; drizzle over pork chops, turning to coat both sides. Let stand 10 mins - turning after 5 mins.

2) Remove pork chops from marinade; reserve marinade. Heat oil in large non-stick skillet over medium heat until hot. Cook pork chops 8 to 10 mins or until browned and pale pink in center; cover loosely with foil.

3) Bring coconut milk and reserve marinade to a boil in same skillet over high heat; boil 5 mins.or until reduced to about 1 cup. Stir in pineapple; pour over pork chops. Sprinkle with fresh parsley.

NOTE: I would use boneless pork chops or try with shrimp. I would also serve with rice or another vegetable.