Tropical Strawberry Cream Pie

Ingredients

42 Nilla Wafers, divided

3 Tbsp. butter or margarine, melted

1 pkg. Cream Cheese, softened

1/4 cup sugar

2 cups thawed Whipped Topping, divided

1 can (8 oz.) Crushed Pineapple, drained

3/4 cup boiling water

1 pkg. (3 oz.) Strawberry Flavor Gelatin

1 cup ice cubes

2 cups sliced strawberries

Directions

1. Crush 26 wafers; mix with butter until well blended. Press onto bottom of 9-inch pie plate. Stand remaining wafers around edge of pie plate.
2. Beat cream cheese and sugar in large bowl with mixer until well blended. Gently stir in 1 cup whipped topping and pineapple; spread over crust.
3. Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in ice until melted. Add strawberries; stir. Refrigerate 5 min. or until slightly thickened; spoon over cream cheese layer. Refrigerate 4 hours or until set. Top with remaining whipped topping.

Makes 8 servings

Recipe from Kraft Foods

Applesauce Muffins

Ingredients2 cups Flour
3/4 cup Sugar
2 teaspoons Baking Powder
1 teaspoon Cinnamon
1/4 teaspoon Salt
1 Egg, beaten
1 cup Unsweetened Applesauce
1/2 cup Butter, melted

Directions

1. Preheat oven to 375. Grease or line with paper cupcake liners a 12 cup muffin pan.
2. Combine the flour, sugar, baking powder, cinnamon and salt in a medium bowl. Whisk to blend.
3. Add egg, applesauce, and melted butter. Stir until just blended. Spoon into prepared pan. Bake 18-20 minutes until done.

Makes 12 muffins.

Chocolate Chip Cookies

Ingredients

2 eggs
2/3 c. shortening
2/3 c. butter
1 c. brown sugar
1 c. sugar
1 t. vanilla
Mix together.

1 t. salt
1 t. baking soda
3 1/2 c. flour
Mix together.

Directions

1. Combine two mixtures and add 16 oz. bag of chocolate chips &/or m&ms. Spoon heaping tablespoonful onto greased cookie sheet. Bake at 350 for 13 minutes.

Makes about 30 big cookies.

Recipe from Kommunicated

Zuppa Toscana

Ingredients

2 Tablespoons extra virgin olive oil
1 large yellow onion, chopped
2 {32} ounce containers organic chicken broth
4 medium potatoes, peeled and diced into 1-inch cubes
4 cups kale, chopped, stems discarded
1 teaspoon sea salt
1/2 teaspoon fresh ground pepper
pinch of red pepper flakes
3/4 lb. mild Italian sausage links, casings removed -- I use turkey sausage because pork is gross!
1/2 cup heavy cream

Directions

1. In a large pot, saute onion in olive oil over medium heat until onion becomes translucent–about 10 minutes. Add broth, potatoes, kale, sea salt, pepper, and pepper flakes then bring to a boil. Reduce heat and simmer for 15 minutes.
   
2. Meanwhile, cook the sausage until browned in a pan over medium heat, breaking up with the back of a wooden spoon. Once cooked thoroughly, add the sausage and cream to the soup.
   
3. Heat to desired temperature and serve with grated Parmigiano-Reggiano on top. Enjoy!

Serves 8

Southwestern Chicken Soup

Ingredients

1 12-ounce jar salsa verde
3 cups cooked chicken
1 15 oz can Cannellini beans, drained
3 cups chicken broth
1 teaspoon ground cumin
2 green onions, chopped
tortilla chips, optional
shredded cheese and sour cream for toppings

Directions

1. Empty the salsa into a large saucepan. Cook for 2 minutes over medium-high heat, then add the chicken, beans, broth, and cumin. Bring to a boil, lower heat to a simmer, and cook for 10 minutes, stirring occasionally.
2. Top each bowl with a sprinkling of onions, a dollop of sour cream, shredded cheese, and some tortilla chips (if desired).
   

Serves 4

Berry Delicious Tart

Ingredients
1 cup all-purpose flour
1/3 cup plus 1/4 cup sugar, divided
1/2 cup cold butter
1/2 cup seedless strawberry jam
1 package (8 ounces) cream cheese, softened
1 egg, lightly beaten
1 teaspoon vanilla extract
2 cups fresh or frozen unsweetened mixed berries, thawed and drained

Topping:
3/4 cup packed brown sugar
1/3 cup old-fashioned oats
1/2 cup all-purpose flour
1/4 cup cold butter

Directions

1. In a small bowl, combine flour and 1/3 cup sugar; cut in butter until crumbly. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan.
2. Place pan on a baking sheet. Bake at 375° for 8-10 minutes or until crust is lightly browned. Cool on a wire rack.
3. Spread jam over crust. In a small bowl, beat cream cheese and remaining sugar until smooth. Add egg and vanilla; beat on low speed just until combined. Pour over jam; sprinkle with berries.
4. In a small bowl, combine the brown sugar, oats and flour; cut in butter until crumbly. Sprinkle over filling.
5. Bake for 30-35 minutes or until bubbly and golden brown. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 30 minutes longer. Serve warm or cold.
   

Cinnamon Pull Aparts

Ingredients
24 Rhodes Bake-n-Serve White Dinner Rolls
2/3 cup brown sugar
2 teaspoon cinnamon
1/2 cup butter, melted
1.2 cup pecans, chopped (optional)

Directions

1. Thaw rolls until soft (about 1 hour at room temperature). Cut each roll in half.
2. In a medium bowl, mix brown sugar, cinnamon and nuts together. Dip roll hales in butter then roll in cinnamon/sugar mixture until thoroughly coated.
3. Arrange in a Bundt pan that has been sprayed with nonstick cooking spray and cover with plastic wrap.
4. Let rise until double in size (2-3 hours). Remove wrap.
5. Bake at 350 for 30-40 minutes. Cover with foil the last 15 minutes of baking.
6. Immediately after removing from the oven, carefully release edges and center tube with a knife. Invert onto a serving plate.