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.

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.

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.

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

Strawberry-Yogurt Swirl Popsicles

PREP: 10 mins
TOTAL: 6 hours with freezing
SERVES: 10

1 lb. strawberries, hulled
1/3 cup plus 1/4 cup sugar, preferably sugar-fine
2 tsp lemon juice
2 cups vanilla yogurt
You'll also need: 2 large squeeze bottles, 10 popsicle molds (1/2 cup capacity), and popsicle sticks

1) Place strawberries, 1/3 cup sugar and lemon juice in blender, purée for 3 mins. Pour into large plastic squeeze bottle and screw on bottle cap.

2) In a medium bowl, stir remaining 1/4 cup sugar into yogurt until sugar is dissolved. Pour into second squeeze bottle and screw on bottle top.

3) Fill each Popsicle mold with strawberry and yogurt mixtures, alternating squeezing or spooning the mixtures in each mold to create a swirl pattern. Place tops on molds; insert wooden Popsicle sticks. Freeze at least 6 hours or until solidly frozen.

4) Remove molds from freezer. Soften slightly at room temperature, about 5 mins. Remove Popsicles from molds. Serve immediately, or wrap Popsicles separately in plastic wrap; then store in freezer bag or container.

TIP: You can also dip the mold in warm water for just a few seconds. Popsicles should pop right out. Large squeeze bottles (2 cup capacity) are available at most craft or baking supply stores In the candy making section.


PER SERVING:

103 calories
3 g protein
22 g carbohydrates
1 g fiber
1 g fat (0 g saturated fat)
2 mg cholesterol
33 mg sodium

Strawberry-Cream Cheese Pie

Whole Strawberries make a stunning topping for this creamy cheese cake-like pie. Using a food processor to mix the filling will ensure it's smooth.

CRUST

1 1/2 cups graham cracker crumbs
2 tablespoons sugar
1 teaspoon grated Orange peel
5 tablespoons unsalted butter, melted

FILLING

2 eggs
2/3 cup sugar
12 oz cream cheese, softened
1/2 cup sour cream
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon grated Orange peel

TOPPING

4 cups whole fresh strawberries
1/4 cup red currant jelly, melted

DIRECTIONS

1) Heat oven to 325F. Spray 9-in pie pan with cooking spray. Combine graham cracker crumbs, 2 tablespoons sugar and 1 teaspoon Orange peel in medium mixing bowl. Stir in melted butter until the crumb mixture is moistened. Press into bottom and up sides of pan. Bake for 6 mins or until set.

2) Process eggs and 2/3 cup of sugar in food processor for 1 min or until smooth. Add cream cheese ; pulse to break up. Process 15 secs or until smooth. Add all remaining filling ingredients; process just until smooth. Pour into crust.

3) Bake 30 to 35 mins or into top is firm when gently shaken and outside edge is slightly puffed. Place on wire rack; cover with paper towels. Cool for 2 hours. Remove paper towels; cool to room temperature. Cover and refrigerate until thoroughly chilled, at least 5 hours or overnight.

4) Arrange strawberries over the top of pie; brush with jelly. Serve cold. Store in refrigerator.

SERVING SUGGESTIONS: Serve with a scoop of Cool Whip on top.

8 Servings: Per Serving:
460 calories
28 g total fat (16.5 g saturated fat)
7 g protein
47.5 g carbohydrates
130 mg cholesterol
250 mg sodium
2.5 mg fiber

Triple-Nut Thanksgiving Pie

CRUST

1 frozen dough for 1 (9 in) single-crust pie

FILLING

3/4 cup packed dark brown sugar
3 eggs
2/3 cup dark corn syrup
6 tablespoons unsalted butter, melted
1 tablespoon molasses
1 1/2 teaspoons lemon juice
1 teaspoons vanilla extract
1/4 teaspoon salt
1/2 cup halved pecans
1/2 cup of broken or halved walnuts
1/2 cup macadamia nuts

DIRECTIONS

1) On a lightly floured surface, roll out dough to 1/8 inch thickness; line 9 inch pie pan with dough. Trim dough overhang to 3/4 inch; fold dough under, even with rim of pie pan. Flute or crimp edge. Refrigerate 30 mins or until dough is firm.

2) Meanwhile, heat oven to 350F. Beat brown sugar and eggs in large bowl at medium speed until well-combined. Add all remaining filling ingredients except nuts; beat until combined. Pour into pie crust; sprinkle with nuts.

3) Bake 40 to 45 mins or until crust and filling are light golden brown. Filling will set as pie cools. Check pie after first 20 mins of baking; if crust appears to be browning too quickly, cover edge with tin-foil. Cool on wire rack. Serve at room temperature; refrigerate left-overs.

SERVING SUGGESTIONS:

I would serve with a scoop of Cool Whip on top or Vanilla Ice Cream on top or on the side.

8 Servings: Per Servings:

635 Calories
39.5 g total fat (14.5 g saturated fat)
7.5 g protein
68 g carbohydrate
155 mg cholesterol
290 mg sodium
2 g fiber