S'more Hot Cereal

INGREDIENTS

• 3 tablespoons dry chocolate or regular flavor hot wheat cereal
• 1/2 cup milk
• 1/4 cup water
• 2 tablespoons miniature marshmallows
• 2 tablespoons semisweet chocolate chips
• 1/4 cup Golden Grahams Cereal

DIRECTIONS

1. Prepare hot wheat cereal using milk and water as directed on package.
2. Immediately stir in marshmallows and chocolate chips. Sprinkle with cereal. Serve immediately.

Mini Meatball Burgers

INGREDIENTS

Tiny Buns

• 1 can (16.3 oz) Pillsbury Grands! Flaky Layers refrigerated buttermilk or original biscuits (8 biscuits)
• 1 egg
• 1 tablespoon water
• 2 tablespoons sesame seed

Meatballs

• 2 teaspoons vegetable oil
• 1/2 cup chopped onion (1 medium)
• 3/4 cup chili sauce
• 1/4 cup water
• 1/4 cup yellow mustard
• 2 teaspoons chili powder
• 32 frozen plain meatballs (from 28-oz package; about 3 cups), thawed
• 8 slices (3/4 oz each) American cheese, cut into quarters

DIRECTIONS

1. Heat oven to 350°F. On ungreased cookie sheet, place biscuits 1 to 2 inches apart. Cut each biscuit into quarters, but do not separate pieces. In small bowl, beat egg and 1 tablespoon water. Brush egg mixture over tops of biscuits; sprinkle with sesame seed.
2. Bake 14 to 17 minutes or until golden brown. Cool slightly; separate biscuit quarters.
3. Meanwhile, in 2-quart saucepan, heat oil over medium-high heat. Add onion; cook, stirring frequently, until onion is tender. Stir in chili sauce, 1/4 cup water, the mustard and chili powder. Cook 3 to 5 minutes, stirring frequently, until slightly thickened.
4. Add meatballs to chili sauce mixture. Cover; cook over medium heat 8 to 10 minutes, stirring occasionally, until meatballs are hot.
5. Split each biscuit quarter to make tiny bun. Fill each bun with 1 cheese piece, 1 meatball and some of the sauce. Secure with toothpick.

HINTS

• Experiment with different, cheeses such as Cheddar, Gouda or Monterey Jack with jalapeño peppers, to create a new taste sensation.
• To save time, purchase dinner rolls or dollar buns instead of making your own.

Grilled Cheese Italiano

Makes 4 servings

INGREDIENTS

3	tablespoons butter, softened
8	slices whole-grain bread
8	oz fontina or Swiss cheese, shredded (2 cups)
8	thin slices prosciutto or ham
24	fresh basil leaves
8	slices (1/4 inch) ripe tomatoes (about 2 medium)
1/4	teaspoon salt
1/4	teaspoon freshly ground pepper

DIRECTIONS

1. Heat griddle or 12-inch nonstick skillet over medium heat.
2. Spread butter on one side of each bread slice. Layer unbuttered side of 4 of the bread slices with 1/4 cup of the cheese, 2 slices of the prosciutto, 6 of the basil leaves and 2 of the tomato slices. Sprinkle with salt and pepper. Top each with 1/4 cup of the remaining cheese and remaining bread slice, buttered side up.
3. In hot skillet, heat sandwiches 3 to 5 minutes or until cheese is slightly melted and bread is browned. Turn sandwiches over; heat 3 to 5 minutes longer or until cheese is melted and sandwich is golden brown.

Strawberries and Cream Dessert Squares

INGREDIENTS

Crust

• 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
• 1/2 cup butter or margarine, softened
• 1 egg

Filling

• 1 cup white vanilla baking chips (6 oz)
• 1 package (8 oz) cream cheese, softened

Topping

• 4 cups sliced fresh strawberries
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1/3 cup water
• 10 to 12 drops red food color, if desired

DIRECTIONS

1. Heat oven to 350°F. Spray bottom only of 15x10x1- or 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press evenly in bottom of pan. Bake 15 to 20 minutes or until light golden brown. Cool completely, about 30 minutes.
2. In small microwavable bowl, microwave baking chips uncovered on High 45 to 60 seconds or until chips are melted and can be stirred smooth. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making topping.
3. In small bowl, crush 1 cup of the strawberries. In 2-quart saucepan, mix sugar and cornstarch. Stir in crushed strawberries and 1/3 cup water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Stir in food color. Cool 10 minutes. Gently stir in remaining 3 cups strawberries. Spoon topping over filling.
   
4. Refrigerate 1 hour or until set; serve within 4 hours. Store covered in refrigerator.

Orzo with Bacon and Asparagus

Makes:

3 (1 1/3-cup) servings

INGREDIENTS

• 6 slices bacon, cut into 1/2-inch pieces
• 1 (14-oz.) can fat-free chicken broth with 1/3 less sodium
• 6 1/2 oz. (1 cup) uncooked orzo or rosamarina (rice-shaped pasta)
• 8 oz. fresh asparagus spears, trimmed, cut into 1-inch pieces
• 1/4 cup sliced roasted red bell peppers (from a jar)
• 2 oz. (1/2 cup) shredded fresh Asiago or Parmesan cheese

DIRECTIONS

1. Cook bacon in large nonstick skillet over medium heat until crisp. Reserve bacon and 2 tablespoons bacon drippings in skillet. Add broth; bring to a boil. Add orzo. Reduce heat to low; cover and cook 5 minutes.
2. Add asparagus and roasted peppers; cover and cook an additional 5 to 10 minutes or until orzo and asparagus are tender, stirring occasionally. Sprinkle individual servings with cheese.

HINTS

• Asiago is an Italian cow's milk cheese. It's rich nutty flavor sharpens as the cheese ages. Young Asiago makes a mild table cheese while aged Asiago is a flavorful grating cheese. Try aged asiago in place of Parmesan in your favorite recipes.
• It's easy to roast a red bell pepper for this recipe. Securely pierce a pepper through the stem with a fork and hold it over a gas burner flame, rotating it until it's blackened on all sides. Immediately transfer the pepper to a small paper bag; close the bag. let the pepper steam in the bag for 5 minutes, then peel it.

Chicken and Sugar Snap Pea Pasta Salad

Thanks Pillsbury for this recipe!

INGREDIENTS

• 3 cups uncooked mini lasagna (mafalda) noodles (6 oz)
• 2 cups fresh sugar snap peas, trimmed, halved
• 3/4 cup creamy Caesar dressing
• 2 tablespoons chopped fresh mint
• 1 tablespoon red wine vinegar
• 1/2 teaspoon salt
• 2 cups chopped deli rotisserie chicken (from 2-lb chicken)1/4 cup chopped red onion

DIRECTIONS

1. In 3-quart saucepan, cook noodles as directed on package, adding peas during last minute of cooking. Rinse with cold water; drain.
2. In large bowl, mix dressing, mint, vinegar and salt. Stir in chicken, onion, noodles and peas. Serve immediately, or cover and refrigerate until ready to serve.

HINTS

• Any short curly pasta can be substituted for the noodles, and shrimp can be substituted for the chicken.
• Feel free to use reduced-fat Caesar dressing.

Peanut Butter-Chocolate Truffle Pie

INGREDIENTS

Crust

• 1 box refrigerated pie crusts, softened as directed on box

Truffle Filling

• 1/2 cup whipping cream
• 1 cup dark chocolate chips
• 1/2 teaspoon vanilla

Peanut Butter Filling

• 1 cup whipping cream
• 1 package (8 oz) cream cheese, softened
• 1 cup creamy peanut butter
• 1 cup powdered sugar

Topping

• 1/4 cup dark chocolate chips
• 1 tablespoon shortening
• 2 tablespoons coarsely chopped salted peanuts

DIRECTIONS

1. Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely on cooling rack, about 15 minutes.
2. Meanwhile, in 2-quart saucepan, heat 1/2 cup whipping cream over medium-high heat until hot. Remove from heat; stir in 1 cup chocolate chips and the vanilla until smooth. Spread truffle filling in bottom of baked crust. Freeze 15 minutes.
3. Meanwhile, in medium bowl, beat 1 cup whipping cream with electric mixer on high speed until stiff peaks form. Set aside. In another medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until smooth; fold in whipped cream. Carefully spread over truffle filling. Refrigerate until set, about 2 hours.
4. In small microwavable bowl, microwave 1/4 cup chocolate chips and the shortening uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted. Drizzle chocolate over pie; sprinkle with peanuts. Cut into wedges to serve. Cover and refrigerate any remaining pie.

HINTS

• Substitute crunchy peanut butter for the creamy peanut butter.
• Instead of making your own chocolate topping, use purchased chocolate topping instead.

Strawberry Pretzel Pie

INGREDIENTS

• 1 box refrigerated pie crusts, softened as directed on box
• 1 egg white
• 1 cup crushed pretzels
• 1/4 cup sugar
• 6 tablespoons butter, melted
• 2 packages (8 oz each) cream cheese, softened
• 1 1/2 cups sugar
• 1 container (12 oz) frozen whipped topping, thawed
• 1 bag (16 oz) frozen unsweetened strawberries, partially thawed, sliced
• 1 cup boiling water
• 1 box (8-serving size) strawberry-flavored gelatin

DIRECTIONS

1. Heat oven to 450°F. Unroll 1 crust in 10-inch glass pie plate or 9 1/2-inch deep-dish pie plate. Trim outside edges. Prick bottom and side with fork. Use second pie crust to put a braid on outside rim of crust. Cut crust into 1/4-inch strips, and braid three strips at a time. Brush egg white on crust edge and place braid on, pushing in slightly.
2. Combine crushed pretzels, 1/4 cup sugar and the melted butter. Press into bottom pie crust. Bake 10 to 12 minutes or until crust is golden brown. Cool.
3. Stir together cream cheese and 1 1/2 cups sugar until sugar is dissolved. Carefully fold in whipped topping. Spread in cooled crust, reserving 2 cups filling to decorate pie. Place a flat layer of strawberry slices on top of filling. Mix boiling water and gelatin (with a few ice cubes) to make about 1 2/3 cups gelatin. Thicken slightly and pour over strawberries on pie. Refrigerate pie 8 hours or overnight.
4. Decorate outside edge of pie with 2 cups reserved cream cheese mixture.

Play Dough Cookies

Recipe Yield 2 dozen

Ingredients

• 3/4 cup butter, softened
• 3 ounces cream cheese
• 1 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• assorted colors of paste food coloring
• 24 lollipop sticks

Directions

1. In a bowl cream butter, cream cheese and sugar until fluffy. Add egg and vanilla; beat until smooth.
2. In a medium bowl combine flour, baking powder and salt. Add dry ingredients to the creamed mixture. Stir till soft dough forms. Divide dough into fourths. Tint each with a different food color. Wrap in plastic wrap and chill for 2 hours.
3. Preheat oven to 350 degrees F (175 degrees C). Working with half of each color, shape dough into 3/4 inch balls and for each cookie place 1 pink, 1 green, 1 blue and 1 orange ball together to make 1 large ball. Shape into a 12 inch long roll (like a snake), starting at one end, coil roll to make a 2 3/4 inch round cookie. Place cookies 3 inches apart on lightly greased baking sheet. Carefully insert lollipop sticks into bottoms of cookies.
4. Bake cookies for 8 minutes or until lightly browned. Cool and store in an airtight container.