Green Chile Cheese Bread

1 loaf French bread (baguette)
1 cup (2 sticks) butter
4 ounces mild diced green chiles
1 cup monterey jack cheese, grated
1/4 cup mayonnaise
1/2 teaspoon garlic powder

Slice French bread into 1/4-inch slices. Cream butter and mix with the other ingredients.

Spread mixture evenly on the bread slices and place face up on a cookie sheet.

Place under a broiler until bubbly.

My Mom's Peanut Butter Cookies

1/2 cup light brown sugar
1/2 cup granulated sugar
1/2 cup creamy peanut butter
1/2 cup shortening

1/2 tsp. vanilla
1 egg
1 cup flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
* Extra granulated sugar, optional

Preheat oven to 350.
Cream together sugars, vanilla, peanut butter, and shortening.
Beat in egg.
Sift together dry ingredients; add to creamed mixture and stir to combine.
Roll into balls, place on cookie sheet, and lightly press with fork tines.
Bake 10 - 12 minutes
* If desired, roll balls in extra sugar before placing on cookie sheet.

Quick Apple Crisp
(recipe for Pampered Chef Deep Covered Baker)

Ingredients:
5 Granny Smith apples
1 package (9 ounces) yellow cake mix
2 tablespoons sugar
1 tablespoon ground cinnamon
1/4 cup butter or margarine, melted
1/2 cup chopped nuts
 Vanilla ice cream or thawed, frozen whipped topping (optional)

Directions: Preheat oven to 350°F.
Peel, core and slice apples
Cut apples in half.

Place apples in Pampered Chef Deep Dish Baker.
Combine cake mix, sugar, cinnamon, butter and nuts.
Mix until crumbly.
Sprinkle mixture evenly over apples.
Bake 35-40 minutes or until apples are tender.
Serve warm with ice cream or whipped topping, if desired.
Yield: 10 servings

CHOCOLATE DIPPED COCONUT MACAROONS

1pkg. (14 oz.) BAKER'S ANGEL FLAKE Coconut (about 5-1/3 cups loosely packed)
2/3 cup sugar
6 Tbsp. flour
1/4 tsp. salt
4 egg whites, lightly beaten
1 tsp. almond extract
1pkg. (8 squares) BAKER'S Semi-Sweet Chocolate

HEAT oven to 325°F.

COMBINE coconut, sugar, flour and salt. Add egg whites and extract; mix well. Drop by tablespoonfuls, 2 inches apart, onto greased and floured baking sheets.

BAKE 20 min. or until edges are golden brown. Cool 3 min. on baking sheets; remove to wire racks. Cool completely.

MELT chocolate as directed on package. Dip cookies halfway into chocolate. Let stand until chocolate is firm.

GERMAN CHOCOLATE CAKE

1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate
1/2 cup water
4 eggs, separated
2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1 cup butter, softened
2 cups sugar
1 tsp. vanilla
1 cup buttermilk

Cover bottoms of 3 (9-inch) round pans with waxed paper; spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Mix flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.
Add egg whites; stir gently until well blended. Pour into prepared pans.
Bake 30 min. or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min.; remove from pans to wire racks. Cool completely. Spread Coconut-Pecan Filling and Frosting between cake layers and onto top of cake.
Kraft Kitchen Tips
If you don't have buttermilk, just add 1 Tbsp. lemon juice or vinegar to 1 cup milk; let stand 10 min.
Note
This delicate cake will have a flat slightly sugary top crust which tends to crack. The frosting will cover up these cracks.

COCONUT PECAN FROSTING
4 egg yolks
1 can (12 oz.) evaporated milk
1-1/2 tsp. vanilla
1-1/2 cups sugar
3/4 cup butter or margarine
1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut (2-2/3 cups)
1-1/2 cups chopped PLANTERS Pecans


BEAT egg yolks, milk and vanilla in large saucepan with whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.

ADD coconut and nuts; mix well. Cool to desired spreading consistency.

Makes enough to frost top and sides of 3 (8- or 9-inch) cake layers, tops of 2 (13x9-inch) cakes or 36 cupcakes.

Blender Wheat Pancakes

1 Cup Milk (translation for powdered milk is 3 T. Milk and 1 C. Water)
1 Cup Wheat Kernels, whole & uncooked
2 Eggs (2 T. powdered eggs 1/4 C. Water)
2 tsp Baking Powder
1-1/2 tsp Salt
2 Tbs. Oil
2 Tbs. Honey or Sugar

Put milk and wheat kernels in blender. Blend on highest speed for 4 or 5 minutes or until batter is smooth. Add eggs, oil, baking powder, salt and honey or sugar to above batter. Blend on low. Pour out batter into pancakes from the actual blender jar (only one thing to wash!) onto a hot greased or Pam prepared griddle or large frying pan. Cook; flipping pancakes when bubbles pop and create holes.

Red Hot Popcorn

6 quarts of popped popcorn (2-3 large bags of microwave popcorn)
1 cup butter
1/2 cup light corn syrup
1 teaspoon salt (optional, i use microwave popcorn so i don't)
1 package cinnamon red hot candies (12 oz - about 1 to 1 1/2 cups)
1/2 teaspoon baking soda

• spread popcorn in a lightly buttered roasting pan or cookie sheet. bake at 250º while preparing syrup.
• pour cinnamon candies into a 2 cup measure. fill remaining space to the top with sugar.
• place in a heavy pan; add butter, salt & corn syrup. bring to a boil; boil for 5 minutes.
• remove from heat; carefully stir in baking soda.
• pour over popcorn, stirring to coat. (you don't have to use all the mixture.)
• continue to bake at 250º for one hour, stirring every 15 minutes.
• remove from oven; let cool. break into pieces; store in an airtight container..
ENJOY!!!!
Popcorn recipe and image by: sandytoesandpopsicles.blogspot.com