Apple-Pear Crumble Pie

Recipe & picture courtesy of Kraft Foods

Prep Time: 40 min
Total Time: 1 hr 15 min
Makes: 10 servings

• 3/4 cup crushed NILLA Wafers (about 24 wafers)
• 1/4 cup firmly packed brown sugar
• 1/4 cup (1/2 stick) butter, melted
• 1 ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 2 large baking apples, peeled, sliced
• 1 large fresh pear, peeled, sliced
• 1/3 cup granulated sugar
• 1/4 cup flour
• 1/2 tsp. ground cinnamon
• 1-1/4 cups thawed COOL WHIP Whipped Topping

1. Preheat oven to 375ºF. Mix wafer crumbs, brown sugar and butter until well blended; set aside.
2. Place pie crust in greased 9-inch pie plate. Spread cream cheese carefully onto bottom of crust; sprinkle with half of the crumb mixture. Set aside. Combine fruit in large bowl. Add granulated sugar, flour and cinnamon; toss to coat. Spoon over crumb layer in pie crust; sprinkle with remaining crumb mixture.
3. Bake 35 min. or until fruit is tender and crust is lightly browned, covering loosely with foil after 25 min. if necessary to prevent crust from overbrowning. Cool on wire rack. Serve topped with the whipped topping. Store any leftover pie in refrigerator.

**Personal Review: No Review Yet**

Cinnamon Ripple Muffins

Recipe & picture courtesy of Family Fun

Makes 1 dozen

Cinnamon Ripple

• 1/2 cup packed light brown sugar
• 4 tablespoons butter, cut into small pieces
• 1/4 cup flour
• 2 teaspoons cinnamon

Muffin Batter

• 2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter, at room temperature
• 1/2 cup sugar
• 2 eggs
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract

1. Combine all the cinnamon ripple ingredients in a mixing bowl and use an electric mixer to blend them. Set the mixture aside. Then heat the oven to 400° F and grease the bottoms only of 12 standard muffin cups.
2. Next, make the batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, beat the butter and sugar with an electric mixer until the mixture is pale and fluffy, then beat in the eggs, buttermilk, and vanilla extract. Stir in the dry ingredients just until the batter is blended. Then sprinkle the cinnamon ripple over the batter and use a flexible spatula to fold it in a couple of times.
3. Divide the batter among the muffin cups and bake the muffins for 13 minutes or until a toothpick inserted into the center of one comes out clean. Let the muffins cool in the pan on a wire rack for 5 to 10 minutes before removing them.

**Personal Review: No Review Yet**

Baked Beans with Burnt Ends

Recipe & picture courtesy of Rachael Ray

Serves 8
Prep Time: 10 min
Cook Time: 20 hr

• 8 slices bacon, chopped
• 1 onion, chopped
• Salt and pepper
• 1 cup brown sugar
• 1 cup ketchup
• 3 tablespoons pickle juice
• 2 tablespoons dry mustard
• Two 28-ounce cans pork and beans
• One 15-ounce can pinto beans, rinsed
• 2 cups chopped burnt ends from chopped ham

1.  In a large pot, cook the bacon over medium-high heat until crisp, 5 to 6 minutes. Add the onion, season with salt and pepper and cook, stirring occasionally, until golden, about 3 minutes. Stir in the brown sugar, ketchup, pickle juice and dry mustard and cook, stirring, until thickened, about 2 minutes.
2. Stir in the pork and beans, pinto beans and burnt ends; cook, stirring occasionally, until heated through, about 10 minutes.

**Personal Review: No Review Yet**

Apple-Oat Muffins

Recipe & picture courtesy of Good Housekeeping

Yield 12 muffins
Prep Time 15 minutes
Cook Time 23 minutes

• 2 cup(s) old-fashioned or quick-cooking oats
• 1 1/4 cup(s) all-purpose flour
• 1/2 cup(s) packed brown sugar
• 2 teaspoon(s) baking powder
• 3/4 teaspoon(s) baking soda
• 3/4 teaspoon(s) salt
• 1/2 teaspoon(s) ground cinnamon
• 1 cup(s) buttermilk
• 2 tablespoon(s) vegetable oil
• 1 large egg, lightly beaten
• 1 cup(s) (1 to 2 medium) shredded Golden Delicious or Granny Smith apples
• 1/2 cup(s) walnuts, chopped

1. Preheat oven to 400 degrees F. Grease 12 standard muffin-pan cups. In large bowl, combine oats, flour, sugar, baking powder, baking soda, salt, and ground cinnamon.
2. In medium bowl, with fork, beat buttermilk, oil, and egg until well blended; stir in shredded apples. Add apple mixture to flour mixture, and stir just until flour mixture is moistened (batter will be very thick and lumpy). Stir in chopped walnuts.
3. Spoon batter into prepared muffin-pan cups. Bake 23 to 25 minutes or until muffins begin to brown and toothpick inserted in center of muffins comes out clean. Immediately remove muffins from pan. Serve warm, or cool on wire rack to serve later.

**Personal Review: No Review Yet**

Oatmeal Chocolate Chunk Cookies

Recipe & picture courtesy of My Recipes

Makes 2 1/2 dozen cookies
Prep: 15 minutes
Bake: 10 minutes

• 1 cup butter, softened
• 1 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 cups uncooked regular oats
• 1 (11.5-ounce) package semisweet chocolate mega morsels
• 1 cup chopped toasted pecans

1. Preheat oven to 350°.
2. Beat butter and sugars at medium speed with an electric mixer until creamy. Add eggs and vanilla, beating well.
3. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking soda, and salt in a bowl, stirring well. Add oats; stir well. Add to butter mixture; stir until well blended. Gently stir in morsels and pecans. Drop by rounded tablespoons 2 inches apart onto baking sheets lined with parchment paper. Bake at 350° for 10 minutes or until brown around edges. Cool on pan 2 to 3 minutes or until firm. Remove cookies from pan; cool on wire racks.

**Personal Review: No Review Yet**

Apple Dumplings

Recipe & picture courtesy of Rachael Ray

FOUR SERVINGS
Prep Time: 15 min
Bake Time: 30 min

• Flour, for dusting
• One 8-ounce can crescent rolls
• 1 granny smith apple-peeled, cored and cut into 8 wedges
• 1 stick (4 ounces) butter
• 3/4 cup brown sugar
• 1/2 teaspoon cinnamon
• 3/4 cup Mountain Dew

1. Preheat the oven to 350°. On a surface dusted with flour, unfold the rolls. Place an apple wedge on the wide edge of each piece of dough and roll up; place the dumplings in an 8-inch square baking dish.
2. In a saucepan, melt the butter with the sugar and cinnamon over medium heat; stir in the Mountain Dew. Pour the mixture on the dumplings. Cover with foil and bake for 15 minutes; remove the foil and bake 15 minutes longer.

**Personal Review: No Review Yet**

Caramel Apple Cobbler

Recipe & picture courtesy of Rachael Ray

SIX SERVINGS
Prep Time: 15 min
Bake Time: 1 hr (plus cooling)

• 8 apples-peeled, cored and cut into 1/2-inch-thick wedges
• 1/2 cup heavy cream
• 1 cup brown sugar
• 3/4 cup granulated sugar
• 1/4 cup brandy
• 1 1/2 sticks (6 ounces) plus 2 tablespoons unsalted butter, chilled
• 1 tablespoon pure vanilla extract
• 3/4 teaspoon salt
• 1 1/2 cups flour
• 1/2 teaspoon ground cinnamon
• 1/2 cup chopped pecans, toasted
• 2 cups whipped cream, for serving

1. Preheat the oven to 375°. Grease a 9-by-13-inch baking dish; add the apples. In a saucepan, bring the heavy cream, 1/2 cup brown sugar, 1/2 cup granulated sugar, the brandy, 2 tablespoons butter, the vanilla and 1/2 teaspoon salt to a boil, whisking. Lower the heat to medium and cook until thickened, about 5 minutes; pour over the apples.
2. In a food processor, combine the flour, remaining 1/2 cup brown sugar, 1/4 cup granulated sugar, 1/4 teaspoon salt and the cinnamon. Cut the remaining 1 1/2 sticks butter into 1/2-inch pieces; add to the flour mixture and pulse until coarse crumbs form; stir in the nuts.
3. Scatter the topping over the apples and bake until golden, 1 hour. Let cool for 10 minutes. Serve with the whipped cream.

**Personal Review: No Review Yet**

Chicken Pad Thai

Recipe & picture courtesy of Better Homes & Gardens

Prep: 25 minutes
Cook: 12 minutes
Makes 4 servings

• 8 ounces rice noodles (Vietnamese bahn pho or Thai sen-mee)
• 1/4 cup salted peanuts, finely chopped
• 1/2 teaspoon grated lime peel
• 3 tablespoons fish sauce
• 2 tablespoons fresh lime juice
• 2 tablespoons packed brown sugar
• 4-1/2 teaspoons rice vinegar
• 1 tablespoon Asian chile sauce with garlic
• 3 tablespoons cooking oil
• 1 pound boneless, skinless chicken breast or turkey, cut into bite-sized strips
• 1 tablespoon finely chopped garlic
• 1 egg, lightly beaten
• 1 cup fresh bean sprouts
• 1/3 cup sliced green onion
• 2 tablespoons snipped fresh cilantro

1. Place noodles in a large bowl. Add enough hot tap water to cover; let stand for 10 to 15 minutes or until pliable but not soft. Drain well in a colander.
2. Meanwhile, for peanut topping, combine peanuts and lime peel; set aside.
3. In a small bowl combine fish sauce, lime juice, brown sugar, rice vinegar, and chile sauce; stir until smooth. Set aside.
4. In a 12-inch nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add chicken and garlic; cook and stir for 6 minutes until chicken is tender and no pink remains. Transfer to a bowl.
5. Add egg to the hot skillet and cook for 30 seconds. Turn egg with spatula and cook for 30 to 60 seconds more, just until set. Remove and chop egg; set aside.
6. In same skillet heat remaining 2 tablespoons oil over high heat for 30 seconds. Add drained noodles and sprouts; stir-fry for 2 minutes. Add fish sauce mixture and chicken; cook 1 to 2 minutes more until heated through. Divide noodle mixture among four plates. Sprinkle each serving with egg and peanut topping. Garnish with green onion and cilantro.

**Personal Review: This came out awesome and it was pretty easy to make as well.**

Raspberry-Nut Sundaes

Recipe & picture courtesy of Better Homes & Gardens

Start to Finish: 20 minutes
Makes 8 servings

• 1/2 cup butter
• 1/2 cup packed light brown sugar
• 1-1/2 cups fresh raspberries
• 2/3 cup honey-roasted cashews or honey-roasted almonds, coarsely chopped
• 1 tsp. finely shredded lemon peel
• 2 pints vanilla ice cream and/or raspberry sorbet.

1. In a large skillet melt butter; stir in brown sugar until melted. Cook, stirring frequently, over medium heat until boiling. Reduce heat to medium-low. Cook and stir for 1 minute. Remove from heat. Add raspberries, nuts, and lemon peel; stir very gently to coat.
2. Scoop ice cream and/or sorbet into eight small dessert cups. Top with raspberry mixture. Serve immediately.

**Personal Review: No Review Yet**

Slow Cooker Baked Beans

Recipe & picture courtesy of Kraft Foods

Prep Time: 15 min
Total Time: 6 hr 15 min
Makes: 10 servings, 1/2 cup each

• 3 cans (15 oz. each) pinto beans, drained, rinsed
• 1 cup KRAFT Original Barbecue Sauce
• 1 small onion, chopped
• 1/4 cup firmly packed light brown sugar
• 2 slices OSCAR MAYER Bacon, chopped

1. Place all ingredients in slow cooker; mix well. Cover with lid.
2. Cook on LOW for 4 to 6 hours (or on HIGH for 3 hours).

**Personal Review: No Review Yet**