Recipes from a Mommy

Smores Cups

Ingredients:
7 whole graham crackers (1 cup/250 mL finely crushed)
1/4 cup (50 mL) powdered sugar
6 tbsp (90 mL) butter, melted
4 bars (1.55 oz or 43 g each) milk chocolate candy, divided
12 large marshmallows

Directions:
1. Preheat oven to 350°F (180°C).

Place graham crackers into a large resealable plastic bag. Finely crush into crumbs

Combine graham cracker crumbs, powdered sugar and butter in Small Batter Bowl. Using Small Scoop, place scant scoop of crumb mixture in each cup of Deluxe Mini-Muffin Pan.

Press crumbs to form shallow cups

 Bake 4-5 minutes or until edges are bubbling

 Meanwhile, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.

Cut marshmallows in half

 Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are just slightly softened. Remove from oven to Stackable Cooling Rack; cool 15 minutes. Carefully remove cups from pan. Cool completely.

3. Break remaining candy bars and place in (1-cup/250 mL) Prep Bowl. Microwave on HIGH 1 minute-1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 minutes-1 hour or until set.

So I went to a Pampered Chef party and I have to share these recipes

Tomato Spinach Pasta Toss

Ingredients:

2 cups rotini pasta, uncooked
1/2 lb.  Italian sausage
1 pkg. (6 oz.) baby spinach leaves
1 can  (14-1/2 oz.) Italian-style diced tomatoes, undrained
1 cup KRAFT Shredded Mozzarella Cheese with a Touch of PHILADELPHIA
2 Tbsp.  KRAFT Grated Parmesan Cheese
Directions:

COOK pasta in large saucepan as directed on package, omitting salt.

MEANWHILE, cook sausage in deep large skillet on medium-high heat 10 to 12 min. or until done, stirring occasionally. Drain; return sausage to skillet. Add spinach and tomatoes; cook 2 min. or until spinach is wilted, stirring occasionally.

DRAIN pasta; return to pan. Add sausage mixture and cheeses; mix lightly.

Spinach Pasta Toss

Ingredients:

1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
2 cups  multi-grain penne pasta, uncooked
1 cup water
1 pkg.  (9 oz.) baby spinach leaves
1 cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend
Directions: 

BRING tomatoes, pasta and water to boil in large saucepan; stir. Cover; simmer on medium-low heat 10 min. or just until pasta is tender.

ADD half the spinach; simmer, covered, 2 min. or just until wilted. Stir. Repeat with remaining spinach.

SERVE topped with cheese.

Hot Bacon, Ham and Cheese Roll ups with bbq sauce

Ingredients: 

1 Tbsp. MIRACLE WHIP Dressing
1 tsp.  KRAFT Original Barbecue Sauce
4 slices OSCAR MAYER Thin Sliced Smoked Ham
1   KRAFT 2% Milk Singles, cut in half
1 Tbsp. OSCAR MAYER Bacon Pieces
Directions: 

MIX dressing and barbecue sauce.

COVER each of 2 of the ham slices with second ham slice, with slices slightly overlapping. Top with 2% Milk Singles and bacon pieces; roll up. Place on microwavable plate.

MICROWAVE on HIGH 15 seconds or until 2% Milk Singles begins to melt. Serve as dippers with the dressing mixture.

Six Layer Dip

Ingredients:

1 fully ripe avocado, cut in half, divided
1 pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup BREAKSTONE’S or KNUDSEN Sour Cream
2 Tbsp.  (1/2 of 1.25-oz. pkg.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
3 Tbsp. TACO BELL® HOME ORIGINALS® Thick ‘N Chunky Salsa
1 small  tomato, chopped
3/4 cup KRAFT Shredded Cheddar Cheese
2   green onions, sliced
Directions:

MASH half the avocado with cream cheese until well blended; spread onto bottom of pie plate.

MIX sour cream and seasoning mix; spread over cream cheese mixture. Chop remaining avocado; mix with salsa. Spread over sour cream layer; cover with remaining ingredients.

REFRIGERATE several hours or until chilled.

Pesto & Roasted Red Pepper Dip

Ingredients:

3/4 cup pesto
1 tub  (8 oz.) PHILADELPHIA Cream Cheese Spread, divided
1 container (16 oz.) BREAKSTONE’S or KNUDSEN Sour Cream, divided
1 jar  (12 oz.) roasted red peppers, drained, chopped
 WHEAT THINS Original Crackers
Directions:

MIX pesto and half the cream cheese spread in medium bowl. Stir in half the sour cream; set aside.

SPOON remaining cream cheese spread into separate medium bowl. Add peppers; mix well. Stir in remaining sour cream. Refrigerate both dips 2 hours.

SPOON dips alternately into serving bowl; swirl with knife. Serve with crackers.

Cool and Creamy Vegetable Dip

Ingredients:

1 pkg. (8 oz.) PHILADELPHIA 1/3 Less Fat than Cream Cheese, softened
1 cup  BREAKSTONE’S Reduced Fat or KNUDSEN Light Sour Cream
1/3 cup MIRACLE WHIP Light Dressing
2 Tbsp.  dry vegetable soup mix
1 tomato, chopped
6 cups  cut-up mixed fresh vegetables (carrot sticks, red pepper strips, celery sticks)

 Directions:

MIX first 4 ingredients until well blended.

TOP with tomatoes.

Barbecue-Bacon Party Spread

Ingredients: 

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup  KRAFT THICK ‘N SPICY Original Barbecue Sauce
1 pkg. (2.1 oz.) OSCAR MAYER Fully Cooked Bacon, chopped
1 small  tomato, chopped
1/2 cup chopped green peppers
3   green onions, sliced
1 cup KRAFT Shredded Cheddar Cheese
Directions:

SPREAD cream cheese on large platter; drizzle with barbecue sauce.

TOP with all remaining ingredients.

SERVE with TRISCUIT Thin Crisps or WHEAT THINS Original Crackers.