PARTY PITA WEDGES by CK

2 regular sized pita pockets (6 inch)
2 large cloves garlic, minced
3 tablespoons olive oil
1 tablespoon butter
1/4 teaspoon oregano
1/4 teaspoon sea salt
1/4 teaspoon pepper
16 slices pepperoni
4 round slices provolone cheese
1/3 cup medium chunky salsa

In a heatproof cup or bowl heat olive oil, oregano, salt and pepper in microwave on high for 40 seconds. Remove and add butter. Stir and set aside.

Using kitchen scissors, cut pita pockets into 4 pizza slice shaped wedges (slice in half, then slice each half again to make the wedges). Cut again along curved outer edge to separate into 2. Brush both sides of the pita wedges with warm olive oil mixture, coating well.

Place wedges crust side down on a baking sheet. Spread 1 teaspoon of salsa to top each wedge. Cut provolone slices into 4 wedge shapes and place one on top of each. Top with a slice of pepperoni, if desired. Drizzle with any remaining olive oil and sprinkle lightly with coarse sea salt.

Bake in a preheated 375°F oven for 15 minutes or until golden brown and cheese is bubbly. Serve while still warm.

Makes 16 wedges.

Surprising Glazed Carrots by BDM

Cover 1 lb package of baby carrots with water.

Bring to a boil, reduce heat and simmer covered

For 8 – 10 minutes until carrots are just tender.

Drain and pat dry.

Combine and stir over medium heat until bubbly:

1 T butter

2 T honey

½ t shredded lemon peel

¼ t crushed red pepper

¼ t salt

Stir in carrots. Toss gently until covered with glaze

and heated through.

Honey Spice-Rubbed Pork Tenderloin by CK

1 pork tenderloin (1 lb.)

1/4 cup KRAFT CATALINA Dressing, divided

1 tsp. chili powder

1 tsp. garlic powder

1 tsp. dry mustard

1/2 tsp. paprika

1/4 tsp. dried thyme leaves

1 Tbsp. honey

Heat oven to 425ºF. Brush meat with 2 Tbsp. dressing. Mix dry ingredients; rub onto meat. Place in pan. Mix remaining dressing and honey; set aside. Bake 25 min. or until meat is done (160ºF), brushing with dressing mixture after 15 min. Remove meat from oven; cover with foil. Let stand 5 min. before slicing.

Black Forest Mousse Dessert by CK

1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding

1-1/2 cups cold milk

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

16 OREO Cookies, coarsely crushed (about 1-1/2 cups), divided

1-1/2 cups cherry pie filling

Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP.

Reserve 1/2 cup cookie crumbs; stir remaining crumbs into pudding mixture. Spoon half into 1-1/2-qt. serving bowl; top with layers of 1 cup each of the remaining COOL WHIP and pie filling.

Cover with layers of remaining pudding mixture, COOL WHIP, pie filling and reserved cookie crumb

Plum Pudding Cake by BDM

Mix: 1 c flour

½ c granulated sugar

2 t baking powder

¼ t salt

Beat in until smooth: ½ c milk

3 T vegetable oil

Pour into ungreased 8 by 8 by 2 inch pan.

Top with 2 c sliced fresh red plums. (about 4)

Mix: ½ c brown sugar

1 t cinnamon

Sprinkle over the plums.

Boil 1 c water and pour over top.

Bake at 350˚ for 60 – 70 minutes or until

wooden pick inserted in center comes out clean.

Shaggy Dogs by CK

1 bag large marshmallows
1 can sweetened condensed milk
1 pkg caramels
1 stick margarine or butter
1 box Rice Krispies
Cut the marshmallows in half (spraying Pam on a scissors works best). In a double boiler, melt together the milk, caramels and butter. Keeping the caramel mixture over low heat, use a toothpick to dip the marshmallows into the caramel mixture. Roll immediately in Rice Krispies (I usually pour the Rice Krispies onto a plate cuz it's easier than using a bowl) Place on wax paper to dry.

In my experience, it works best to store them in a cake pan with a lid. My sister-in-law uses a Tupperware containers and they don't seem to keep as well; go figure! However, they don't really last long enough in my family to know how long they stay good:)

Seafood Casserole by BDM

Mix together: 1 can shrimp soup

2/3 c milk

1/2 c mayonnaise

Stir in: 1 can shrimp

1 can crabmeat

1 can water chestnuts

Pour over 2 c dry noodles (shell macaroni is the BDM favorite). Mix well.

Pour into greased 1 1/2 quart casserole dish.

Bake at 350 for 20 minutes covered, then

top with French fried onion rings and bake

another 10 minutes uncovered.

Fantasy Fudge by CK

3 cups sugar

3/4 cup (1-1/2 sticks) butter or margarine

1 small can (5 oz.) evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.)

1-1/2 pkg. (12 squares) BAKER'S Semi-Sweet Chocolate, chopped

1 jar (7 oz.) JET-PUFFED Marshmallow Creme

1 cup chopped PLANTERS Walnuts

1 tsp. vanilla

LINE 9-inch square pan with foil, with ends of foil extending over sides of pan; set aside. Place sugar, butter and evaporated milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 min. or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat. ADD chocolate and marshmallow creme; stir until completely melted. Add walnuts and vanilla; mix well. POUR immediately into prepared pan; spread to form even layer in pan. Let stand at room temperature 4 hours or until completely cooled; cut into 1-inch squares. Store in tightly covered container at room temperature.

Variation - Classic Fantasy Fudge

Prepare recipe as directed, using 3/4 cup (1-1/2 sticks) margarine and substituting 1 pkg. (12 oz.) semi-sweet chocolate chips for the chopped BAKER'S Semi-Sweet Baking Chocolate and a 13x9-inch baking pan for the 9-inch square pan.

Use Your Microwave

To prepare the fudge in the microwave, place butter in 4-qt. microwaveable bowl. Microwave on HIGH 1 min. or until melted. Add sugar and milk; mix well. Microwave 5 min. or until mixture begins to boil, stirring after 3 min. Stir well, scraping down side of bowl. Microwave 5-1/2 min., stirring after 3 min. Let stand 2 min. Add chocolate and marshmallow creme; continue as directed.

Two Can Corn Cake - bdm

Cut: ½ stick butter into

1 box Jiffy corn bread mix

Mix in:

1 (14 ½ oz) can cream corn

1 (14 ½ oz) can kernel corn, half drained

2 eggs

Pour into a buttered 1 ½ to 2 qt casserole dish.

Bake at 350˚ for 80 to 90 minutes.