Nani's Tuxedo Brownies

1 box Betty Crocker Fudge Brownie Mix
Mix with instructions on box. Spoon into greased (with Pam Baking Spray) mini muffin pans. Bake at 350 for 9-12 minutes.
Take out of oven and push down centers of brownies with round-ended utensil. Let cool for just a minute then take out of pans to finish cooling.

Filling:
1 Large Vanilla Pudding (or any flavor you want)
2 Small Cheesecake Puddings
2 cups milk
1 cream cheese 8 oz (don't use low fat or nonfat) softened and whipped before you add the pudding, milk and Cool Whip
1 Medium Cool Whip

Mix all together and let stand and firm up for a little while before filling cups. Can refrigerate for hours before using it.

After filling brownies with pudding filling, drizzle with melted semi-sweet chocolate chips. Melt slowly in a ziploc bag, then cut corner to express out chocolate onto pudding. Let chocolate harden in fridge.

Only fill brownies 2-4 hours before use. Brownie tends to get soft if filled too long. (You can freeze them though and they thaw out nicely.)

Makes 48

Chicken Salad

Ingredients

• 4 cups cubed, cooked chicken meat
• 1 cup mayonnaise
• 1 teaspoon paprika
• 1 1/2 cups dried cranberries
• 1 cup chopped celery
• 2 green onions, chopped
• 1/2 cup minced green bell pepper
• 1 cup chopped pecans
• 1 teaspoon seasoning salt
• ground black pepper to taste

Directions

1. In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in dried cranberries, celery, bell pepper, onion, and nuts. Add chopped chicken, and mix well. Season with black pepper to taste. Chill 1 hour.

Biscuits

Ingredients

• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 3 teaspoons sugar
• 1/2 teaspoon salt
• 1/2 cup shortening
• 1 egg
• 2/3 cup milk

Directions

1. In a small bowl, combine the flour, baking powder, sugar and salt. Cut in shortening until the mixture resembles coarse crumbs. Beat egg with milk; stir into dry ingredients just until moistened.
2. Turn onto a well-floured surface; knead 20 times. Roll to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place on a lightly greased baking sheet. Bake at 450 degrees F for 8-10 minutes or until golden brown. Serve warm.

Zucchini

what you need

8 oz. (1/2 of 16-oz. pkg.) rigatoni pasta, uncooked

1 tsp.  oil

1 zucchini, sliced

1/2 lb.  sliced fresh mushrooms

2 cloves garlic, minced

1 Tbsp.  flour

1/4 tsp. each dried basil leaves, oregano leaves and crushed red pepper

1 cup  fat-free reduced-sodium chicken broth

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed

1 pkg.  (6 oz.) baby spinach leaves

1/4 cup KRAFT Grated Parmesan Cheese

1-1/2 cups  KRAFT Shredded Mozzarella Cheese with a Touch of PHILADELPHIA, divided

make it

HEAT oven to 375ºF.

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

MEANWHILE, heat oil in large skillet on medium heat. Add zucchini, mushrooms and garlic; cook and stir 3 to 4 min. or until zucchini is crisp-tender. Add flour and seasonings; cook and stir 1 min. Stir in broth; cook and stir 2 to 3 min. or until thickened. Add Neufchatel; cook and stir 2 to 3 min. or until melted.

DRAIN pasta; return to pan. Add zucchini mixture, spinach, Parmesan and 1/2 cup mozzarella; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray; top with remaining mozzarella.

BAKE 10 min. or until mozzarella is melted.

Chicken Tetrazzini

1 package (7 oz.) spaghetti, broken into thirds
1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup chicken broth
1 cup whipping cream (or milk)
2 tablespoons water
2 cups cubed cooked chicken
1/2 cup grated parmesan cheese

1. Heat oven to 350

2. Cook and drain spaghetti as directed on package.

3. Meanwhile, in 2-quart saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook, stirring constantly until mixture is smooth and bubbly; remove from heat. Stir in broth and whipping cream. Heat to boiling, stirring constantly. Boil and stir 1 minute.

4. Stir spaghetti, water, chicken into sauce. Pour spaghetti mixture into ungreased 2-quart casserole. Sprinkle with cheese.

5. Bake uncovered about 30 minutes or until bubbly in center.

Peanut Butter Bars

• 1/2 cup butter
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1/3 cup peanut butter
• 1 egg
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1 cup all-purpose flour
• 1 cup rolled oats
• 2 cups semisweet chocolate chips
•  
• 1 cup confectioners' sugar
• 1/4 cup peanut butter
• 3 1/2 tablespoons milk

Directions

1. Cream butter and white sugar and brown sugar. Blend in 1/3 cup peanut butter, egg, vanilla, and baking soda. Add flour and oatmeal. Mix well!
2. Spread in greased 13x9 inch baking pan. Bake at 350 degrees F (175 degrees C) for 20 minutes. Remove and sprinkle with chocolate chips.
3. Return to oven and bake for eight minutes. Spread to smooth out chocolate chips. Cool! Mix icing and spread over bars. Refrigerate to set. Cut and eat.
4. To Make Icing: Mix together 1 cup confectioners' sugar, 1/4 cup peanut butter and 3 1/2 tablespoons milk until it makes a spreadable consistency.

Taco Soup

Ingredients

• 1 pound ground beef
• 1 onion, chopped
• 1 (16 ounce) can chili beans, with liquid
• 1 (15 ounce) can kidney beans with liquid
• 1 (15 ounce) can whole kernel corn, with liquid
• 1 (8 ounce) can tomato sauce
• 2 cups water
• 2 (14.5 ounce) cans peeled and diced tomatoes
• 1 (4 ounce) can diced green chile peppers
• 1 (1.25 ounce) package taco seasoning mix

Directions

1. In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.
2. Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.

Veggie Soup

3/4 - 1 cup water
      corn
      broccoli
      carrots
      potatoes
1    can cream of potato soup
1    cup milk
1/4 cup grated cheddar cheese
3-4 ounces provolone cheese
dash of pepper

Directions:

1. In pan, put vegetables in water (barely enough water to cover them), boil and reduce heat. Cover and simmer 10 minutes

2. Add soup, milk, cheeses, and pepper. Stir over medium heat until cheese is melted.

Alfredo Sauce

1/2    cup butter
1       (8 ounce) cream cheese
2       teaspoons garlic powder
2       cups milk
6       ounces grated parmesan
1/8    teaspoon pepper

Directions:

1. Melt butter in a medium pan over medium heat. Add cream cheese and garlic powder, stirring with wire wisk until smooth.

2. Add milk, a little at a time, whisking to smooth lumps. Stir in parmesan and pepper.

3. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly. Thin with milk if cooked too long.

Cream Cheese Frosting

1/2   cup butter, softened
8      ounces cream cheese
4      cups powdered sugar
2      teaspoons vanilla

Directions

1. Beat softened butter and cream cheese until well blended.

2. Add powdered sugar and vanilla. Beat until creamy.