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.