::Merry Cherry Dessert::

::Ingredients::

- 1 can (21 oz.) cherry pie filling, divided

- 1-1/2 cups  boiling water

- 1 pkg. (6 oz.) Jell-O Cherry Flavor Gelatin

- 1-1/2 cups cold water

- 4 cups angel food cake cubes            

- 2 pkg.  (3.4 oz. each) Jello-O Vanilla Flavor Instant Pudding

- 3 cups cold milk

- 1 tub  (8 oz.) Cool whip Whipped Topping, thawed, divided

 

::Directions::

 

Reserve 1/3 cup cherry pie filling for garnish; set aside. Add boiling water to gelatin mix in large bowl; stir at least 2 min. until completely dissolved. Stir in cold water and remaining cherry pie filling. Refrigerate 45 min. or until slightly thickened.
Place cake cubes in 3-qt. serving bowl; cover with gelatin mixture. Refrigerate 45 min. or until gelatin layer is set but not firm.
Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 2 cups cool whip; spoon over gelatin layer in bowl. Refrigerate 2 hours or until firm. Top with remaining cool whip and reserved cherry pie filling.

::Saucy Baked Chicken::

::Ingredients::

- 6 chicken cutlets, or 3-4 breasts
- 1 medium onion, sliced
- 8 oz. sliced mushrooms (optional)
- 1/4 c. olive oil
- 1/5 c. chicken broth
- 4 tbsp. all-purpose flour
- 2 tbsp. lemon juice
- 2 tbsp. balsalmic vinegar
- 1 1/2 tsp salt
- 1/4 tsp. pepper

::Directions::

Preheat oven to 450F. Pour oil into large roasting (I used 9 x 13) pan. Add chicken, onions, (mushrooms), turning to coat with oil. Bake 5 mins; turn chicken over and stir vegetables. Bake an additional 5 mins.
Meanwhile, in medium bowl, whisk flour into chicken broth. Add vinegar, lemon juice, salt and pepper, stirring well.
When chicken has cooked for 10 mins, add broth mixture to roasting pan, cover with foil and bake 10 mins. Remove foil; stir vegetables and bake, uncovered, until sauce bubbles and is slightly thickened, about 10 mins.
Heat broiler. Turn chicken over. Place pan 6 inches from heat and broil until chicken just starts to turn golden, about 3-5 minutes. Serve immediately

 

::Oven-Crisp Potato Wedges::

::Ingredients::

- 1 1/2 lbs. small red potatoes

- 1 Tbs. olive oil

- 4 tsp. finely minced garlic

- 3/4 tsp. salt
- 1/2 tsp. paprika
- 1/4 tsp. pepper

::Directions::
Preheat oven to 350F,  Quarter potatoes and place in a large bowl. Drizzle olive oil over potatoes and toss to coat well.
Sprinkle garlic, salt, paprika and pepper over potatoes; toss to coat well.
Line a baking sheet with foil and lightly spray with vegetable cooking spray. Arrange potatoes on prepared baking sheet. Roast for 20 mins., stirring once or twice during cooking.

::Bacon Appetizer Cresents::

::Ingredients::

- 1 pkg. (8 oz.) Cream Cheese, softened

- 8 slices Bacon, cooked, crumbled

- 1/3 cup Grated Parmesan Cheese

- 1/4 cup  finely chopped onions

- 2 Tbsp. chopped fresh parsley

- 1 Tbsp.  milk

- 2 cans (8 oz. each) refrigerated crescent dinner rolls

::Directions::

Heat oven to 375°F.
Mix all ingredients except crescent dough.
Seperate each can of dough into 8 triangles; cut each triangle lengthwise in half. Spread each dough triangle with 1 generous tsp. cream cheese mixture; roll up, starting at short side of triangle. Place, point-sides down, on baking sheet.
Bake 12 to 15 min. or until golden brown. Serve warm

::Chocolate Peanut Bites::

::Ingredients::

- 3 tablespoons butter

- 1 12oz. bag chocolate chips

- 1 cup creamy peanut butter

- 1-1/2 cups roasted, unsalted peanuts, finely chopped

::Directions::

In a medium saucepan, melt the butter over low heat. Add the chocolate chips and peanut butter and whisk until smooth. Remove from the heat and pour into an 8-inch square baking dish. Refrigerate until firm, about 45 minutes.

Place the chopped peanuts on a large plate. Drop teaspoons of the chilled chocolate mixture onto the plate and roll them in the peanuts until coated. Roll briefly between your palms to form balls (if the mixture becomes too soft, refrigerate between batches). Refrigerate the bites in an airtight container.

::Stuffed French Toast::

::Ingredients::

- 4 slices cinnamon-raisin bread

- 1/4 cup Cream Cheese Spread

- 8 slices Honey Ham

- 2   eggs

- 2 Tbsp. milk

- 2 tsp.  sugar

- 2 Tbsp. maple-flavored or pancake syrup

::Directions::

Spread bread with cream cheese spread; fill with ham. Lightly press edges together to seal. Beat eggs, milk and sugar with fork in pie plate until well blended.
Dip sandwiches in egg mixture, turning over to evenly moisten both sides.
Spray large nonstick skillet with cooking spray; heat on medium heat. Add sandwiches; cook 2 min. on each side or until golden brown on both sides. Serve with syrup.

***Variation Meatless Stuffed French Toast

Prepare as directed, omitting ham.***

::Creamy Lemon Squares::

::Ingredients::

 

- 20 Reduced Fat NILLA Wafers, finely crushed (about 3/4 cup)

- 1/2 cup  flour

- 1/4 cup packed brown sugar

- 1/4 cup  cold margarine

- 1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened

- 1 cup  granulated sugar

- 2 eggs

- 2 Tbsp.  flour

- 3 Tbsp. lemon zest, divided

- 1/4 cup  fresh lemon juice

- 1/4 tsp. CALUMET Baking Powder

- 2 tsp.  powdered sugar

 

::Make It::

 

Heat oven to 350ºF.
Line 8-inch square pan with foil. Mix wafer crumbs, 1/2 cup flour and brown sugar in medium bowl. Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs; press onto bottom of prepared pan. Bake 15 min.
Beat Neufchatel and granulated sugar with mixer until well blended. Add eggs and 2 Tbsp. flour; mix well. Blend in 1 Tbsp. zest, juice and baking powder; pour over crust.
Bake 25 to 28 min. or until center is set. Cool completely. Refrigerate 2 hours. Sprinkle with powdered sugar and remaining zest before serving.