2 cups chopped cooked chicken or turkey
1 cup chopped green bell pepper
1 package (8 ounces) Philadelphia cream cheese cubed
1 jar (8 ounces) salso, dividid
8 (6 inch) flour tortillas
3/4 pound (12 ounces) Velveeta pasteurized process cheese spread, cut up
1/4 cup milk

1 Stir chicken, bell pepper, cream cheese and 1/2 cup salsa in saucepan on low heat until cream cheese is melted.

2. Spoon 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-side down, in lightly greased 12X8-inch baking dish.

3 Stir process cheese spread and milk in saucepan on low heat until smooth. pour sauce over tortillas; cover with foil.

4. Bake at 350F for 20 minutes or until thoroughly heated. Pour remaining salsa over tortillas.

1 cup warm water (105F to 115F)
2 packages active dry yeast
1/2 cup (1 stick) butter, melted
1/2 cup sugar
3 eggs
1 teaspoon salt
4-4 1/2 cups unbleached flour
additional melted butter (optional)

1. Combine the warm water and yeast in a large bowl. Let the mixture stand until yeast is foamy, about 5 minutes.

2. Stir in butter, sugar, eggs, and salt. Beat in flour, 1 cup at a time, until dough is to stiff to mix (some flour may not be needed). Cover and refrigerate 2 hours or up to 4 days.

3. Grease a 13 X 9-inch baking pan. Turn the chilled dough out onto a lightly floured board. Divide dough into 24 equal size pieces. Roll each piece into a smooth round ball; place balls in even rows in the prepared pan. Cover and let dough balls rise until doubled in volumed, about 1 hour.

3. Preheat oven to 375F. Bake until rolls are golden brown, 15 to 20 minutes. Brush warm rolls with melted butter, if desired, break rolls apart to serve.

1 can (10 3/4 oz) condensed chicken broth
1 1/3 cups water divided
4 medium carrots, thinly sliced (about 1 1/2 cups)
3 medium red potatoes, scrubbed and dices (about 1 1/2 cups
2 tablespoons olive oil
2 cups quartered medium mushrooms
1 medium onion coarsely chopped 1 cup frozen peas
1/3 cup all purpose flour
1 refrigerated unbaked pie crust (for 9 inch pie)
2 1/2 cups chopped chicken

1. Combine broth, 1 cup water, carrots and potatoes in a medium saucepan. Bring to a boil; reduce heat and simmer over low heat 10 minutes.

2. Preheat oven to 425 F. Heat oil in a large skillet over medium heat. Add mushrooms and onion; saute until softened, about 5 minuted. Stir in broth mixture and peas. Whisk remaining1/4 cup water into the flour until smooth; whisk into vegetable mixture. Increase heat to medium-high; bring to a boil.

3. Spread out pie crust on flour surface. Measure and roll, if necessary, to fit 1 inch larger that top of a 2 quart shallow baking dish. Stir chicken into vegetable mixture and transfer to the baking dish. Place crust over filling; trim and flute edge. Cut a scalloped round fro the center with a cookie cutter.

4. Bake until fillingis bubbly and crust is browned, about 20 minutes.

1 roasting chicken (about 4 pounds)
1 (12 oz) package herbed bread stuffing
1 cup water
3 tablespoons butter
1 large onion, chopped
3/4 cup frozen chopped spinach, thawed
2 ounces prosciutto or baked ham, cubed
2 cloves garlic, minced
2 teaspoons dried sage
1/2 teaspoons dried rosemary
2 tablespoons each heavy cream and lemon juice

1. Preheat oven to 350 F. Place roasting rack in large roasting pan. Rinse chicken; Pat dry with paper towels.

2. In large bowl, toss stuffing with 1 cup water. In large skillet, melt butter over medium hear. Add onion, spiniach, prosciutto, garlic, sage and rosemary to skillet; sate until tender, about 5 minutes.

3. Add spinach mixture to stuffing. Stir in heavy cream and lemon juice; mix well.

4. Spoon Stuffing loosely into chicken cavity, filling about 3/4 full. Fold skin over opening and close with metal skewers. Tuck wings under chicken. Place on roasting rack.

5. Roast chicken until an instant-read meat instant-read meat thermometer inserted in the thigh not touching bone, registers 180 F and chicken is golden, about 1 hour 45 minutes.

2 cups all purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 egg, beaten
1/3 cup vegetable oil
3/4 cup mashed banana
1/2 cup chopped walnuts

1. Pre-heat oven to 400 F. Grease a 12-cup muffin pan. Sift flour, sugar, baking powder and salt into a medium bowl; Make a well in center.

2. Mix milk, egg, oil, banana and walnuts in a small bowl. Pour mixture into well.

3. Mix batter just until moistened; do not over mix.

4. Spoon batter into prepared muffin cups. Bake until a toothpick inserted in center comes out clean or until muffins are golden brown, about 15 minutes.

2 (20-ounce) cans tart pitted cherries, undrained
1 cup granulated sugar
1/4 cup corstarch
1 1/2 teaspoons vanilla extract
2 (9 inch) chocolate cake layers, baked and cooles
3 cups cold whipping cream
1/3 cup confectioners sugar

1 Drain cherries, reserving 1/2 cup juice. Combine reserved cherry juice, cherries, granulated sugar and cornstarch in saucepan. Cook and stir over low heat until thickened. Add vanilla and stir.

2. Split each layer in half horizontally. Cruble one half layer; set aside.

3. Beat cold whipping cream and the confectioners’ sugar in large bowl with an electric mixer set at high speed until stiff peaks form. Reserve 1 1/2 cups whipping cream for decorative piping.

4. Place one cake layer on serving plate. Spread with 1 cup whipping cream; top with 2/4 cup cherry topping. Top with second layer, 1 cup whipping cream and 3/4 cup cherry topping; top with third cake layer.

5. Frost cakes sides with remaining whipped cream; pat gently with reserved cake crumbs.

6. Spoon reserved 1 1/2 cups whipped cream into pastry bag fitted with star tip; pipe around top and bottom edges of cake. Spoon remaining cherry topping over top of cake.

1 PKG ( 19.8 oz) BETTY CROCKER fudge brownie mix
1 PKG (8 oz) PHILADELPHILIA BRAND cream cheese, softened
1/3 cup sugar
1 egg
1/2 tsp. vanilla

1. Prepare brownie mix as directed on package. Pour into greased 13X9-inch baking pan

2. Beat cream cheese with electric mixer on medium speed until smooth. Add sugar, mixing until blended. Add egg and vanilla; mix just until blended.

3. Pour cream cheese mixture over brownie mixture; cut through batter with knife several times for marble effect.

4. Bake at 350 for 35 to 40 minutes or until cream cheese mixture is lightly browned. Cool; cut into squares.

makes about 24.

2 tablespoons margarine
1/4 cup corn syrup
1/2 cup semi-sweet chocolate morsels
2 cups Kellogg’s Cocoa Krispies cereal
1 envelope unflavored gelatin
1/4 cup cold water
1 jar (7 oz) marshmallow creme
1 1/2 teaspoon peppermint flavoring
1/4 teaspoon liquid green food color
1 container (8 oz) reduced fat frozen whipped topping, thawed
Vegetable cooking spray

1. place margarine, corn syrup and chocolate in 2-quart saucepan. Cook over low heat, stirring constantly, until melted and smoot. Remove from heat.

2. Add Kelloggs Cocoa Krispies cereal to chocolate mixture. Stir until crereal is coated. With back of spoon, shape mixture evenly in bottom and sides of a 9 inch pie pan coated with cooking spray. (if mixture is to soft, refrigerate about 5 minutes.) Chill crust.

3. Combine gelatin and water in a small saucepan. Let stand 1 minute. Place over low heat, stirring constantly, until gelatin has disolved. Remove from heat.

4. In large mixing bowl, combine marshmellow creme, flavoring, colors and warm gelatin, mixing until smooth. Throughly fold in thawed whipped topping.

5 Spoon filling into chilled crust. Refrigerate 3 hours or untill firm. Serve garnished with additional whipped topping and chocolate curls, it desired.

about 8 slices.

1 Pkg (12 OZ) white chocolate morsels
2 tablespoons shortening
2 cups Kellogg’s Cocoa Krispies cereal
2 tablespoons finely chopped red candied cherries
2 tablespoons finely chopped green candied cherries
2 tablespoons finely chopped candied orange peel
vegetable cooking spray

1. Line baking sheet with foil and coat with cooking spray. set aside.

2. In heavy 2-quart saucepan, melt chocolate and shortening over low heat, stirring constantly, until smooth. Remove from heat. Stir in Kellogg’s Cocoa Krispies cereal and candid Fruit.

3. Immediately spreed hot mixture thinly on prepared baking sheet. Let cool. Refrigerate until firm. Break into bite-size pieces. Store in airtight container in refrigerator.

makes about 7 cups