Chocolate-Banana Heaven Cake

Prep Time: 20 min
Total Time: 55 min
Makes: 16 servings

1 pkg. (2-layer size) chocolate cake mix (not pudding in the mix variety)
1/2 cup cocoa powder
1 cup prepared MAXWELL HOUSE Instant Coffee, cooled
4 medium ripe bananas, mashed
3 eggs
1/3 cup water
1 tsp. MAXWELL HOUSE Instant Coffee
2 Tbsp. milk, warmed
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3 squares BAKER'S Semi-Sweet Baking Chocolate, melted
2 cups powdered sugar
1/2 cup PLANTERS Chopped Pecans

PREHEAT oven to 350°F. Grease and flour two 9-inch round cake pans. Cover bottoms of pans with wax paper; set aside.

COMBINE cake mix and cocoa powder in large bowl. Add the prepared coffee, bananas, eggs and water; beat with electric mixer on low speed 30 sec., stopping frequently to scrape bottom and side of bowl. Beat on medium speed 2 min.; pour evenly into prepared pans.

BAKE 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool 10 min.; remove from pans to wire racks. Immediately remove wax paper. Cool cake layers completely.

DISSOLVE 1 tsp. instant coffee in the warm milk. Beat cream cheese with electric mixer on medium speed until creamy. Add milk mixture; beat 2 min. Blend in melted chocolate. Add powdered sugar; beat until light and fluffy. Use to fill and frost cooled cake layers. Immediately press pecans into frosting on side of cake. Garnish with chocolate curls, if desired.

Tips from Lizzy:

Size-Wise
Enjoy a serving of this indulgent treat on special occasions.

How to Make a Three-Layer Cake
Grease and flour three 9-inch round cake pans. Line bottom of pans with wax paper. Prepare cake batter as directed. Divide batter evenly among the prepared pans. Bake at 350ºF for 20 to 23 min. or until wooden toothpick inserted in centers comes out clean.

Nutrition (per serving)
Calories
350
Total fat
15g
Saturated fat
6g
Cholesterol
55mg
Sodium
350mg
Carbohydrate
52g
Dietary fiber
2g
Sugars
38g
Protein
5g
Vitamin A
6%DV
Vitamin C
4%DV
Calcium
8%DV
Iron
10%DV

~Lizzy~

Sparkling Peach Tea

Prep Time: 5 min
Total Time: 5 min
Makes: 8 servings, 1 cup each

1 tub CRYSTAL LIGHT Peach Flavor Low Calorie Iced Tea Mix
3 cups cold water
1 bottle (1 L) diet ginger ale
PLACE drink mix in large plastic or glass pitcher. Add water; stir until mix is dissolved.
STIR in ginger ale just before serving. Pour over ice cubes in eight tall glasses.

Tips from Lizzy:

Jazz It
Up Add a fresh raspberry to each glass before filling with prepared drink.Jazz It Up Garnish each glass with a fresh peach slice, if desired.

Nutrition (per serving)
Calories
0
Total fat
0g
Saturated fat
0g
Cholesterol
0mg
Sodium
10mg
Carbohydrate
0g
Dietary fiber
0g
Sugars
0g
Protein
0g
Vitamin A
0%DV
Vitamin C
0%DV
Calcium
0%DV
Iron
0%DV

~Lizzy~

Parmesan Corn on the Cob

Prep Time: 15 min
Total Time: 15 min
Makes: 4 servings, 1 ear of corn each

4 hot cooked ears of corn
2 Tbsp. butter or margarine
1/4 cup KRAFT 100% Grated Parmesan Cheese
4 fresh lime wedges
SPREAD corn evenly with butter.
SPRINKLE each with 1 Tbsp. of the cheese.
SERVE each with a lime wedge to squeeze over the corn.

Tips From Lizzy:

How To Grill Corn on the Cob in Husks

Remove silk from ears of corn; rewrap ears in husks. Soak corn in husks in enough water to completely cover the husks at least 2 hours. Preheat grill to high heat. Grill corn 20 min. or until tender. Remove husks.

How To Grill Corn on the Cob in Foil
Remove husks from corn; rinse ears under cold water to remove silk. Wrap ears individually in sheets of aluminum foil. Preheat grill to high heat. Grill corn 15 to 20 min. or until tender, turning occasionally. Remove foil.

Nutrition (per serving)
Calories
160
Total fat
9g
Saturated fat
4.5g
Cholesterol
25mg
Sodium
190mg
Carbohydrate
18g
Dietary fiber
3g
Sugars
5g
Protein
6g
Vitamin A
8%DV
Vitamin C
10%DV
Calcium
10%DV
Iron
2%DV

~Lizzy~

Easy Celebration Ice Cream Cake

Prep Time: 15 min
Total Time: 4 hr 25 min
Makes: 14 servings, one wedge

24 OREO Chocolate Sandwich Cookies, divided
1 pt. (2 cups) strawberry ice cream, softened
2 cups thawed COOL WHIP Whipped Topping, divided
1 pt. (2 cups) chocolate ice cream, softened
2 Tbsp. hot fudge ice cream topping


LINE 9-inch round cake pan with plastic wrap, with ends of plastic wrap extending over side of pan. Stand 14 of the cookies around edge of pan. Crush remaining 10 cookies. Reserve 1/2 cup of the cookie crumbs for later use; sprinkle remaining crumbs onto bottom of pan. Spread strawberry ice cream over crumbs; top with 1 cup of the whipped topping and the reserved 1/2 cup crumbs. Cover with chocolate ice cream.
FREEZE 4 hours or overnight.

REMOVE dessert from pan just before serving, using the plastic wrap handles to lift dessert from pan. Carefully peel off plastic wrap; place dessert on serving plate. Let stand 10 min. at room temperature to soften slightly. Top evenly with the remaining 1 cup whipped topping; drizzle with fudge topping. Cut into 14 wedges to serve. Store leftover dessert in freezer.

Tips from Lizzy:

Variation
Prepare as directed, using Reduced Fat OREO Chocolate Sandwich Cookies, frozen yogurt and COOL WHIP LITE Whipped Topping.

Variation
Omit fudge topping. Prepare as directed, using COOL WHIP Strawberry Whipped Topping. Top with 14 fresh strawberries just before serving.

Nutrition (per serving)
Calories
210
Total fat
10g
Saturated fat
5g
Cholesterol
10mg
Sodium
150mg
Carbohydrate
28g
Dietary fiber
1g
Sugars
18g
Protein
3g
Vitamin A
4%DV
Vitamin C
2%DV
Calcium
4%DV
Iron
6%DV

~Lizzy~

Quick Cherry Cheesecake

Prep Time: 10 min
Total Time: 10 min
Makes: 8 servings, one slice each

1 tub (24.2 oz.) PHILADELPHIA Ready-To-Eat Cheesecake Filling
1 HONEY MAID Graham Pie Crust (6 oz.)
1 cup cherry pie filling
SPOON cheesecake filling into crust. Smooth top lightly with back of spoon to form even layer.
TOP with cherry pie filling.
SERVE immediately. Or cover and refrigerate until ready to serve.

Tips from Lizzy:

Jazz It
Up Melt 2 squares BAKER'S Semi-Sweet Baking Chocolate as directed on package. Drizzle over cheesecake. Refrigerate until chocolate is set.

Size-Wise
Looking for something sweet? One serving of this indulgent cheesecake will hit the spot when served with a cold glass of fat free milk.

Nutrition (per serving)
Calories
410
Total fat
27g
Saturated fat
16g
Cholesterol
85mg
Sodium
420mg
Carbohydrate
36g
Dietary fiber
1g
Protein
5g
Vitamin A
20%DV
Vitamin C
2%DV
Calcium
8%DV
Iron
4%DV

~Lizzy~

Easy Shrimp Pasta for Two

Prep Time: 20 min
Total Time: 46 min
Makes: 2 servings, 1-3/4 cups each


2 Tbsp. KRAFT Balsamic Vinaigrette Dressing
1/2 lb. shrimp, cleaned (about 10 large)
3/4 cup chopped tomatoes (about 1 medium)
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
2 Tbsp. chopped fresh basil leaves, divided
1/4 lb. (4 oz.) fettuccine, cooked, drained
2 Tbsp. KRAFT Shredded Parmesan, Romano, and Asiago Cheeses

POUR dressing over shrimp in small bowl; cover. Refrigerate 20 min. to marinate. Remove shrimp from marinade; set aside. Heat large skillet on medium heat; add shrimp. Cook 3 min. or until shrimp turn pink, stirring frequently. Remove shrimp from skillet, using slotted spoon; cover to keep warm. Set aside.

ADD tomatoes, reserved marinade, cream cheese and 1 Tbsp. of the basil to same skillet; cook and stir 3 min. until well blended. Add shrimp; cook until heated through, stirring occasionally.

PLACE hot fettuccine on large serving platter; top with the shrimp mixture. Sprinkle with remaining 1 Tbsp. basil and the shredded cheese.

Substitute
Use 1/2 lb. frozen shrimp, defrosted, if desired.

How to Sauce It Up
If you prefer it saucier, stir a small amount of milk into the shrimp mixture.

Nutrition (per serving)
Calories
490
Total fat
17g
Saturated fat
8g
Cholesterol
255mg
Sodium
580mg
Carbohydrate
48g
Dietary fiber
3g
Sugars
6g
Protein
36g
Vitamin A
25%DV
Vitamin C
10%DV
Calcium
15%DV
Iron
35%

~Lizzy~

Black Forest Brownies

I actually made these today, but I omitted the nuts and cherries. I have to wait for Jesse to try them, but they sure do smell good!


Servings: 36
Category: Dessert
Method:Baked
Prep:20 min.
Cook:35 min.
Total:55 min

INGREDIENTS
1-1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter
1 cup baking cocoa
4 eggs
2 cups sugar
1-1/2 teaspoons vanilla extract
1 teaspoon almond extract
1 cup maraschino cherries
1/2 cup chopped nuts

ICING:
1/4 cup butter, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar
6 tablespoons baking cocoa
1/4 cup milk
1/4 cup chopped nuts

DIRECTIONS
Combine the flour, baking powder and salt; set aside. In a saucepan, melt butter. Remove from the heat and stir in cocoa until smooth. Blend in the eggs, sugar and extracts. Stir in the flour mixture, cherries and nuts. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.

For icing, in a bowl, blend the butter, vanilla confectioners' sugar, cocoa and milk until smooth; spread over hot brownies. Sprinkle with nuts. Cool on a wire rack. Cut into bars. Yield: 3 dozen.

~Lizzy~

Quick & Cheesy Sausage Rotini

Prep Time: 10 min
Total Time: 25 min
Makes: 4 servings, 1-3/4 cups each

3 cups rotini pasta, uncooked
1 lb. Italian sausage links, cut into bite-size pieces
1 can (15 oz.) diced tomatoes, undrained
1 cup chopped onions (about 1 medium)
1/4 cup KRAFT Balsamic Vinaigrette Dressing
3/4 cup KRAFT Shredded Mozzarella Cheese, divided

COOK pasta as directed on package.

MEANWHILE, cook sausage in large nonstick skillet on medium-high heat 10 min. or until sausage is cooked through, stirring occasionally. Drain sausage; return to skillet. Add tomatoes with their liquid, the onions and dressing. Cook 5 min. or until onions are crisp-tender, stirring occasionally.

DRAIN pasta. Toss with the sausage mixture and 1/2 cup of the cheese. Sprinkle with the remaining 1/4 cup cheese.

Tip from Lizzy:

How to Cut Sausage Easily
Use clean kitchen scissors to easily cut sausage into pieces.

Nutrition (per serving)
Calories
590
Total fat
24g
Saturated fat
8g
Cholesterol
60mg
Sodium
980mg
Carbohydrate
65g
Dietary fiber
4g
Sugars
11g
Protein
27g
Vitamin A
10%DV
Vitamin C
25%DV
Calcium
20%DV
Iron
20%DV

~Lizzy~

Fluffy COOL WHIP® Frosting

Prep Time: 15 min
Total Time: 15 min
Makes: 3 cups frosting or 24 servings, 2 Tbsp. each

Ingrediants:

Few drops food coloring
1 tub (8 oz.) COOL WHIP Whipped Topping
STIR food coloring into whipped topping until evenly tinted.

Note from Lizzy:

When using to frost cupcakes, spoon 2 Tbsp. of the frosting onto each cupcake, then swirl gently with a knife.

Nutrition (per serving)
Calories
25
Total fat
2g
Saturated fat
2g
Cholesterol
0mg
Sodium
0mg
Carbohydrate
2g
Dietary fiber
0g
Sugars
1g
Protein
0g
Vitamin A
0%DV
Vitamin C
0%DV
Calcium
0%DV
Iron
0%

~Lizzy~

Coffee Slushie

Prep Time: 5 min
Total Time: 5 min
Makes: 2 servings, 3/4 cup each

1 Tbsp. MAXWELL HOUSE Instant Coffee, any variety
1 cup ice cubes
1/2 cup milk
2 Tbsp. sugar

PLACE all ingredients in blender container; cover. Blend on high speed until ice is crushed.

POUR evenly into 2 glasses.

SERVE immediately.

Ideas from Lizzy:

Mocha Slushie
Add 1 Tbsp. chocolate syrup to ingredients in blender before blending.

Vanilla Coffee Slushie
Add 1/2 tsp. vanilla to ingredients in blender before blending.

Nutrition (per serving)
Calories
80
Total fat
1g
Saturated fat
0.5g
Cholesterol
5mg
Sodium
30mg
Carbohydrate
16g
Dietary fiber
0g
Sugars
15g
Protein
2g
Vitamin A
2%DV
Vitamin C
0%DV
Calcium
8%DV
Iron
0%

~Lizzy~

GF Chocolate Cake

1-3/4 cup GF flour
1/2 teaspoon zanthum gum
2 cups sugar
3/4 cup cocoa
1-1/2 teaspoon baking soda
1-1/2 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup milk (optional: add 1 teaspoon vinegar to sour)
1/2 cup oil
2 teaspoon vanilla
1 cup boiling water (optional: use black coffee instead for stronger flavor)

Combine dry ingredients in large bowl and mix. Beat eggs well, add milk and oil. Mix together both dry and wet ingredients. The batter will be thin. Pour into greased and floured 13" x 9" pan. Bake at 350 degrees for 35-40 minutes.

Chocolate Frosting (Gluten-Free)

4 Tablespoon Cocoa powder
4 Tablespoon Sugar
4 Tablespoon water
1/4 cup margarine
vanilla extract to taste

Cook cocoa with water and sugar, stirring constantly. Remove from heat and add margarine stirring until dissolved. Add vanilla. Pour "frosting" on the cake.

~Lizzy~

Toaster Waffle Sandwich

Prep Time: 5 min
Total Time: 5 min
Makes: 1 serving

2 frozen waffles
2 frozen BOCA Meatless Breakfast Links
1 reduced fat process cheddar cheese slice
1/4 of a medium apple, thinly sliced
1/2 tsp. cinnamon sugar

TOAST waffles as directed on pkg. Meanwhile, microwave links as directed on pkg., then cut lengthwise in half.

COVER 1 of the waffles with process cheese; top with apples. Sprinkle with cinnamon sugar; top with links and remaining waffle. Cut in half to serve.

Nutrition (per serving)
Calories
320
Total fat
12g
Saturated fat
3.5g
Cholesterol
35mg
Sodium
1140mg
Carbohydrate
40g
Dietary fiber
5g
Sugars
8g
Protein
17g
Vitamin A
25%DV
Vitamin C
4%DV
Calcium
45%DV
Iron
25%DV

~Lizzy~

Frozen PEBBLES Roll

Prep Time: 30 min
Total Time: 5 hr min
Makes: 6 servings, two slices each

2 cups vanilla frozen yogurt, softened
1-1/2 large bananas
3/4 cup POST Fruity or Cocoa PEBBLES Cereal

LINE 15x10x1-inch baking pan with wax paper. Spread yogurt into 9x6-inch rectangle in prepared pan. Freeze 30 min.

ARRANGE bananas along one long side of the yogurt rectangle. Starting at side with bananas, roll up yogurt into log, carefully removing wax paper as you roll. Cover with wax paper. Freeze at least 4 hours or overnight.

COAT yogurt roll evenly with cereal just before serving. Cut into 3/4-inch-thick slices. Store leftover dessert in freezer.

Tip from Lizzy:

Jazz It Up
Prepare as directed, using your favorite flavor of frozen yogurt, such as strawberry or chocolate.

Nutrition (per serving)
Calories
110
Total fat
2.5g
Saturated fat
1g
Cholesterol
0mg
Sodium
60mg
Carbohydrate
20g
Dietary fiber
1g
Sugars
13g
Protein
2g
Vitamin A
4%DV
Vitamin C
4%DV
Calcium
4%DV
Iron
2%DV

~Lizzy~

OREO & Fudge Ice Cream Cake

Prep Time: 10 min
Total Time: 4 hr 10 min
Makes: 12 servings

1/2 cup hot fudge ice cream topping, warmed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
8 OREO Chocolate Sandwich Cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches, unwrapped

POUR fudge topping into medium bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until well blended. Gently stir in chopped cookies; set aside.

ARRANGE 4 of the ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining whipped topping. Bring up foil sides. Double fold top and ends to loosely seal packet.

FREEZE at least 4 hours before serving. Store leftover dessert in freezer.

Tips from Lizzy:

Note
The consistency of fudge topping can vary depending on what brand you purchase. If your fudge topping mixture is too thick to spread easily, stir in 1/4 cup milk.

Substitute
Prepare as directed, using Neapolitan ice cream sandwiches.

Nutrition (per serving)
Calories
340
Total fat
14g
Saturated fat
8g
Cholesterol
20mg
Sodium
370mg
Carbohydrate
50g
Dietary fiber
1g
Sugars
30g
Protein
4g
Vitamin A
0%DV
Vitamin C
0%DV
Calcium
0%DV
Iron
4%

~Lizzy~

Chocolate-Covered OREO Cookie Cake

Prep Time: 20 min
Total Time: 1 hr 20 min
Makes: 16 servings

1 pkg. (2-layer size) devil's food chocolate cake mix or your favorite chocolate cake recipe
4 squares BAKER'S Semi-Sweet Baking Chocolate
1/4 cup (1/2 stick) butter, cut up
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
2 cups thawed COOL WHIP Whipped Topping
12 OREO Chocolate Sandwich Cookies, coarsely crushed

PREHEAT oven to 350°F. Prepare and bake cake mix in two (9-inch) round cake pans as directed on package. Cool in pans 5 min. Invert onto wire racks; remove pans. Cool layers completely.

PLACE chocolate and butter in small microwaveable bowl. Microwave on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min.

BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add the whipped topping and cookie crumbs; mix lightly. Place 1 of the cake layers, top-side down, on serving plate; spread with the cream cheese mixture. Cover with the remaining cake layer, top-side up. Spoon glaze over top of cake. Let stand until set. Store in refrigerator.

Nutrition (per serving)
Calories
400
Total fat
25g
Saturated fat
10g
Cholesterol
60mg
Sodium
290mg
Carbohydrate
44g
Dietary fiber
2g
Sugars
29g
Protein
5g
Vitamin A
6%DV
Vitamin C
0%DV
Calcium
4%DV
Iron
10%DV

~Lizzy~

Fresh Tomato Salsa

Prep Time: 10 min
Total Time: 10 min
Makes: 16 servings, 2 Tbsp each

1 lb. firm ripe tomatoes, chopped
1/4 cup finely chopped red onion
1/4 cup chopped cilantro
1 medium jalapeño pepper, chopped
1/4 cup KRAFT Italian Dressing
1/4 tsp. salt
COMBINE tomatoes, onion, cilantro and jalapeno pepper in medium bowl.
ADD dressing and salt; toss lightly.
SERVE immediately or cover and refrigerate until ready to serve.

Tips from Lizzy:

How to Chop Tomatoes
Cut tomato into wedges, then cut each wedge into small pieces.

Note
Serve salsa with tortilla chips or assorted cut-up vegetables.

Nutrition (per serving)
Calories
20
Total fat
1.5g
Saturated fat
0g
Cholesterol
0mg
Sodium
70mg
Carbohydrate
2g
Dietary fiber
0g
Sugars
1g
Protein
0g
Vitamin A
4%DV
Vitamin C
10%DV
Calcium
0%DV
Iron
0%DV

~Lizzy~

Chocolate Cookie Bark

Prep Time: 20 min
Total Time: 1 hr 20 min
Makes: 14 servings, one piece each

1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate
1 pkg. (6 squares) BAKER'S Premium White Baking Chocolate
2 Tbsp. peanut butter
10 OREO Chocolate Sandwich Cookies

PLACE semi-sweet chocolate and white chocolate in separate medium microwaveable bowls. Microwave until completely melted, following directions on package. Add peanut butter to white chocolate; stir until well blended. Crumble half the cookies over chocolate in each bowl; mix well.

DROP spoonfuls of the chocolate mixtures onto wax paper-covered baking sheet, alternating the colors of the chocolates. Cut through chocolate mixtures several times with knife for marble effect.

REFRIGERATE at least 1 hour or until firm. Break into 14 pieces. Store in airtight container in refrigerator.

Size-Wise
Looking for a sweet treat to serve at a party or give as a gift? Try this Chocolate Cookie Bark that makes 14 servings so it's perfect for party fare or to give as a gift.

Cranberry-Kissed Chocolate Cookie Bark
Omit peanut butter. Prepare chocolate mixtures and marbleize as directed. Immediately sprinkle evenly with 1/4 cup dried cranberries. Refrigerate at least 1 hour, then break into pieces as directed.

Nutrition (per serving)

Calories 200

Total fat 12g

Saturated fat 6g

Cholesterol 5mg

Sodium 75mg

Carbohydrate 23g

Dietary fiber 2g

Sugars 18g

Protein 3g

Vitamin A 0%DV

Vitamin C 0%DV

Calcium 2%DV

Iron 6%DV

~Lizzy~

PHILADELPHIA Black Forest Cheesecake

Prep Time: 15 min
Total Time: 4 hr 55 min
Makes: 16 servings, one piece each

20 OREO Chocolate Sandwich Cookies, crushed (about 2 cups)
3 Tbsp. butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
6 squares BAKER'S Semi-Sweet Baking Chocolate, melted
4 eggs
2 cups thawed COOL WHIP Whipped Topping
1 can (21 oz.) cherry pie filling

PREHEAT oven to 325ºF. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix cookie crumbs and butter; press firmly onto bottom of prepared pan. Bake 10 min.

BEAT cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream and chocolate; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.

BAKE 40 min. or until center is almost set. Cool. Refrigerate at least 4 hours or overnight. Lift cheesecake from pan, using foil handles. Top with whipped topping and pie filling. Store any leftover cheesecake in refrigerator.

Tip From Lizzy:

Size-Wise
Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.

Nutrition (per serving)
Calories
490
Total fat
33g
Saturated fat
20g
Cholesterol
145mg
Sodium
330mg
Carbohydrate
44g
Dietary fiber
2g
Protein
7g
Vitamin A
20%DV
Vitamin C
4%DV
Calcium
8%DV
Iron
8%DV

~Lizzy~

SURE JELL® Sour Cherry Jam

Prep Time: 45 min

Total Time: 3 hr min

Makes: About 6 (1-cup) jars or 96 servings, 1 Tbsp. each

4 cups prepared fruit (buy about 3 lb. fully ripe sour cherries)
1 box SURE.JELL Fruit Pectin
1/2 tsp. butter or margarine
4-3/4 cups sugar, measured into separate bowl

BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

STEM and pit cherries. Finely chop or grind fruit. Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepot.

STIR pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

How To Measure Precisely

To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cups, then level by scraping excess sugar from top of cup with a straight-edged knife.

Nutrition (per serving)
Calories
45
Total fat
0g
Saturated fat
0g
Cholesterol
0mg
Sodium
0mg
Carbohydrate
12g
Dietary fiber
0g
Sugars
11g
Protein
0g
Vitamin A
2%DV
Vitamin C
0%DV
Calcium
0%DV
Iron
0%DV

~Lizzy~

Better than Ever Cheesy Meat Lasagna

Prep Time: 30 min
Total Time: 1 hr 10 min
Makes: 9 servings

3/4 lb. extra lean ground beef
3 cloves garlic, minced
1-1/2 tsp. dried oregano leaves
1 jar (26 oz.) spaghetti sauce
1 large tomato, chopped
1 container (16 oz.) BREAKSTONE'S or KNUDSEN Low Fat Cottage Cheese
1 egg
1/4 cup KRAFT 100% Grated Parmesan Cheese
9 lasagna noodles, cooked, drained
2 cups KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese, divided

PREHEAT oven to 375°F. Brown meat with garlic and oregano in medium saucepan. Stir in spaghetti sauce; simmer 5 min. Remove from heat; stir in tomatoes.

MIX cottage cheese, egg and Parmesan cheese. Spread 1/2 cup of the sauce mixture in 13x9-inch baking dish. Layer 3 noodles, 1 cup of the cottage cheese mixture, 1/2 cup of the mozzarella cheese and 1 cup of the remaining sauce mixture in dish. Repeat layers. Top with remaining 3 noodles and remaining sauce mixture. Cover with foil.

BAKE 30 min. or until heated through. Uncover; top with remaining 1 cup mozzarella cheese.

Bake, uncovered, an additional 5 min. or until cheese is melted. Let stand 5 min. before serving.

Substitute
Prepare as directed, except substitute 1 container (15 oz.) part skim ricotta cheese for the cottage cheese.

Makeover Savings
We've made over a traditional lasagna that results in a savings of 140 calories and 10 grams of fat per serving. We replaced the sausage with extra lean ground beef and decreased the amount, used cottage cheese in place of ricotta cheese, decreased the Parmesan cheese and used KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese.

Nutrition (per serving)
Calories
300
Total fat
10g
Saturated fat
4.5g
Cholesterol
70mg
Sodium
770mg
Carbohydrate
27g
Dietary fiber
2g
Sugars
7g
Protein
25g
Vitamin A
20%DV
Vitamin C
15%DV
Calcium
50%DV
Iron
15%

~Lizzy~

Strawberry Swirl Cake

Prep Time: 35 min
Total Time: 1 hr 35 min
Makes: 16 servings, one slice each

1 pkg. (2-layer size) white cake mix
1 pkg. (4-serving size) JELL-O Brand Strawberry Flavor Gelatin
2/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
2/3 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1-1/2 cups sliced strawberries

PREHEAT oven to 350°F. Grease and flour two 8- or 9-inch round cake pans; set aside. Prepare cake batter as directed on package. Pour half of the batter into medium bowl. Add dry gelatin mix; stir until well blended. Spoon half of the white batter and half of the pink batter, side-by-side, into each prepared pan. Swirl batters together using a teaspoon.

BAKE 30 min. Cool 30 min. in pans. Remove to wire racks; cool completely.

MIX sour cream and powdered sugar in medium bowl until well blended. Gently stir in whipped topping. Place one of the cake layers on serving plate; spread top with 1 cup of the whipped topping mixture. Top with 1 cup of the strawberries and remaining cake layer. Spread top and side of cake with remaining whipped topping mixture. Top with remaining 1/2 cup strawberries just before serving. Store any leftover cake in refrigerator.

Nutrition (per serving)
Calories
240
Total fat
8g
Saturated fat
4.5g
Cholesterol
5mg
Sodium
250mg
Carbohydrate
41g
Dietary fiber
0g
Sugars
28g
Protein
3g
Vitamin A
0%DV
Vitamin C
15%DV
Calcium
8%DV
Iron
4%DV

~Lizzy~

Easy Pleasing Meatloaf

Prep Time: 10 min

Total Time: 1 hr 25 min

Makes: 8 servings

2 lb. lean ground beef
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup water
2 eggs, beaten
1/2 cup KRAFT Original Barbecue Sauce, divided

PREHEAT oven to 375°F. Mix all ingredients except 1/4 cup of the barbecue sauce.

SHAPE meat mixture into oval loaf in 13x9-inch baking dish; top with remaining 1/4 cup barbecue sauce.

BAKE 1 hour 15 min. or until cooked through (160ºF).

Serving Suggestion

Serve this comfort food with mashed potatoes and a hot steamed vegetable, such as broccoli.

Substitute

Substitute ketchup for the barbecue sauce.

Nutrition (per serving)
Calories
290
Total fat
11g
Saturated fat
4g
Cholesterol
125mg
Sodium
640mg
Carbohydrate
21g
Dietary fiber
1g
Sugars
6g
Protein
26g
Vitamin A
6%DV
Vitamin C
0%DV
Calcium
4%DV
Iron
20%

~Lizzy~

Chinese-Style Pork Stir-Fry

Prep Time: 10 min

Total Time: 20 min

Makes: 4 servings

1 Tbsp. oil
1 lb. boneless pork chops, cut into strips
2 cups frozen stir-fry vegetables
1/4 cup KRAFT Zesty Italian Dressing
2 Tbsp. soy sauce
2 Tbsp. honey
1/4 tsp. ground ginger

HEAT oil in large nonstick wok or skillet on medium-high heat. Add meat; stir-fry 5 min. or until cooked through.

ADD remaining ingredients; stir-fry 5 min. or until vegetables are heated through.

SERVE over hot cooked spaghetti or rice.

Substitute

You don't have to use frozen vegetables - use whatever leftover veggies you have on hand. Or, use pre-cut fresh stir-fry vegetables from your supermarket - just stir-fry until crisp-tender.

Nutrition (per serving)
Calories
250
Total fat
11g
Saturated fat
2g
Cholesterol
55mg
Sodium
950mg
Carbohydrate
13g
Dietary fiber
1g
Sugars
11g
Protein
22g
Vitamin A
0%DV
Vitamin C
30%DV
Calcium
0%DV
Iron
10%

~Lizzy~

All-American Hero

Prep Time: 10 min

Total Time: 10 min

Makes: 1 serving

1/4 cup shredded lettuce
1 Tbsp. KRAFT Ranch Dressing
1 hot dog bun
1 slice OSCAR MAYER Turkey Bologna
1 KRAFT Singles, cut in half diagonally
3 slices tomato

TOSS lettuce with dressing.

FILL bun with bologna, Singles, tomatoes and lettuce mixture. Wrap in plastic wrap.

Substitute Substitute 3 slices OSCAR MAYER Shaved Oven Roasted Turkey for the bologna.

Serving Suggestion Pack this sandwich for lunch along with crunchy fresh vegetables and your favorite fresh fruit.

Nutrition (per serving)
Calories
300
Total fat
16g
Saturated fat
5g
Cholesterol
40mg
Sodium
910mg
Carbohydrate
26g
Dietary fiber
1g
Sugars
6g
Protein
12g
Vitamin A
10%DV
Vitamin C
8%DV
Calcium
35%DV
Iron
10%DV

~Lizzy~

Italian Cheese Twists

SERVINGS 12
CATEGORY Breads
METHOD Baked
PREP 15 min.
COOK 10 min.
TOTAL 25 min.

1 loaf (1 pound) bread dough (try your favorite roll recipe)
1/4 cup butter, softened
1/4 teaspoon garlic powder
1/4 teaspoon each dried basil, oregano and marjoram
3/4 cup shredded part-skim mozzarella cheese
1 egg
1 tablespoon water
2 tablespoons sesame seeds and/or grated Parmesan cheese

DIRECTIONS
On a lightly floured surface, roll dough into a 12-in. square. Combine butter and seasonings; spread over dough. Sprinkle with mozzarella cheese. Fold dough into thirds. Cut crosswise into 24 strips, 1/2 in. each. Twist each strip twice; pinch ends to seal. Place 2 in. apart on a greased baking sheet. Cover and let rise in a warm place until almost doubled, about 30 minutes. In a small bowl, beat egg and water; brush over the twists. Sprinkle with sesame seeds and/or Parmesan cheese. Bake at 375° for 10-12 minutes or until light golden brown. Yield: 2 dozen.

~Lizzy~

Cheesy BBQ Chicken Wraps

Prep Time: 15 min
Total Time: 29 min
Makes: 4 servings, one wrap each

1 lb. small boneless skinless chicken breast halves
2 green peppers, cut into wedges
1 onion, sliced
1/2 cup KRAFT Original Barbecue Sauce
4 flour tortillas (9 inch)
1 cup KRAFT Mexican Style Shredded Four Cheese

PREHEAT greased grill to medium heat. Place chicken and vegetables on greased grill grate.

GRILL chicken 6 to 7 min. on each side and grill vegetables 4 to 5 min. on each side or until chicken is cooked through (170ºF) and vegetables are crisp-tender, brushing frequently with the barbecue sauce.

CUT chicken and vegetables into thin strips; spoon evenly onto tortillas. Top with cheese; roll up.

BBQ Pork

Wrap Sandwiches Prepare as directed, substituting boneless pork chops for the chicken and increasing the grilling time to 8 min. on each side or until meat is cooked through (160ºF).

Grilled Farmer's Market Vegetables

Serve with grilled vegetables! Just brush your favorite seasonal vegetables, such as eggplant, zucchini, yellow squash, asparagus and/or mushrooms, with KRAFT Zesty Italian Dressing. Grill 8 to 10 min. or until tender, turning and brushing occasionally with additional dressing or barbecue sauce.

Nutrition (per serving)
Calories
500
Total fat
16g
Saturated fat
7g
Cholesterol
95mg
Sodium
1080mg
Carbohydrate
50g
Dietary fiber
4g
Sugars
14g
Protein
36g
Vitamin A
15%DV
Vitamin C
40%DV
Calcium
30%DV
Iron
20%DV

~Lizzy~

Rocket Pops

Prep Time: 30 min
Total Time: 7 hr 30 min
Makes: 16 servings

1 pkg. (4-serving size) JELL-O Brand Cherry Flavor Gelatin
1 cup sugar, divided
2 cups boiling water, divided
Ice cubes
2 cups cold water, divided
1 pkg. (4-serving size) JELL-O Brand Berry Blue Flavor Gelatin
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

COMBINE dry cherry gelatin mix and 1/2 cup of the sugar in medium bowl. Add 1 cup of the boiling water; stir at least 2 min. until gelatin is completely dissolved. Add enough ice cubes to 1 cup of the cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Pour evenly into 16 (5-oz.) paper or plastic cups, adding about 1/4 cup of the gelatin to each cup. Freeze 1 hour.

MEANWHILE, combine dry blue gelatin mix and remaining 1/2 cup sugar in medium bowl. Add remaining 1 cup boiling water; stir at least 2 min. until gelatin is completely dissolved. Add enough ice cubes to remaining 1 cup cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate 1 hour.

SPOON about 3 Tbsp. of the whipped topping over red gelatin in each cup; top evenly with blue gelatin, adding about 1/4 cup of the gelatin to each cup. Freeze 1 hour or until almost firm. Insert wooden pop stick or plastic spoon into center of each cup for handle. Freeze an additional 4 hours or overnight. To remove pops from cups, place bottoms of cups under warm running water for 15 sec. Press firmly on bottoms of cups to release pops. (Do not twist or pull pop sticks.) Store leftover pops in freezer.

Nutrition (per serving)
Calories
130
Total fat
2.5g
Saturated fat
2.5g
Cholesterol
0mg
Sodium
45mg
Carbohydrate
26g
Dietary fiber
0g
Sugars
24g
Protein
1g
Vitamin A
0%DV
Vitamin C
0%DV
Calcium
0%DV
Iron
0%DV

~Lizzy~