Banana Mini-Chip Muffins

IngredIents2 cups (4 oz.) FRENCH’S® Original or

Cheddar French Fried Onions4 (5 oz.) boneless skinless chicken breasts 1 egg, beaten

dIreCtIonsPrep Time: 5 minutesCook Time: 20 minutes

1. Crush French Fried Onions in plastic bag.

2. Dip chicken into egg; then coat in onion crumbs.

3. Bake 20 minutes at 400ºF until cooked through.

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French’s® Crunchy onion Chicken™Holland House® Marsala Whipped sweet Potatoes

IngredIents3 lbs. orangeflesh sweet potatoes

(red garnets)1 tsp. salt½ cup Holland House® Marsala Cooking Wine6 Tbsp. butter½ tsp. vanilla extract½ tsp. cinnamon¼ tsp. nutmegGrated peel of 1 orange¼ cup whipping cream (optional)Toasted pecan pieces

dIreCtIonsPrep Time/Cook Time: 30 minutesServes: 6-8

Fill a 6-quart pot halfway with water. Peel each potato and place in pot to prevent browning. Cut potatoes into 1-inch cubes and return to pot. Drain water so there is enough just to cover potatoes. Stir in salt. Cover and bring to a boil. Boil 10 minutes or until potatoes are soft.

In a small microwaveable bowl or 1-cup glass measuring cup, heat Marsala Cooking Wine in microwave 1 minute on medium power or until very hot. Stir in butter, vanilla, cinnamon, nutmeg and orange peel.

When potatoes are cooked, drain water from pot. Add Marsala Cooking Wine mixture to pot. Whip with electric beater until smooth. Stir in cream, if desired. Keep warm until ready to serve. Garnish with pecans.

Helpful Hint: Whipped sweet potatoes may be made a day ahead and refrigerated. Reheat in microwave, covered, on medium power. Stir occasionally.

IngredIents2 cups all-purpose flour2 teaspoons baking powder½ teaspoon salt¾ cup light butter, softened1⁄3 cup SPLENDA® Sugar Blend for Baking1⁄3 cup packed SPLENDA® Brown Sugar Blend1 teaspoon vanilla extract3 medium ripe bananas, mashed1 large egg1 (12 ounce) package NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels

dIreCtIons

1. Preheat oven to 350 degrees F. Spray 48 mini-muffin cups with nonstick cooking spray; set aside.

2. Combine flour, baking powder and salt in medium bowl; set aside.

3. Combine butter, SPLENDA® Sugar Blend for Baking, SPLENDA® Brown Sugar Blend and vanilla in large bowl; beat at medium speed with a mixer until creamy. Beat in bananas and egg. Gradually mix in flour mixture; stir in morsels. Spoon batter evenly into prepared pan, filling cups 2/3 full.

4. Bake 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes in pans on wire rack. Remove muffins from pans to wire rack to cool completely.

Calories 80, Calories from Fat 35, Protein 1g, Fat 4g (sat 2g), Carbohydrate 12g, Fiber 0g, Cholesterol 10mg, Sodium 55mg, Sugar 6g, Serving Size: 1 mini muffin

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Caramel thumbprint Cookies

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IngredIents66 HERSHEY®’S KISSES® Brand Milk

Chocolates filled with Caramel1 family size (13x9-in. pan) original supreme

brownie mix with HERSHEY’S Syrup Pouch¼ cup HERSHEY’S Cocoa 2 eggs 1 tablespoon vegetable oil 1 tablespoon water 1 cup ground pecans (optional) 2 teaspoons milk

dIreCtIons

1. Remove wrappers from chocolates. Lightly grease cookie sheets.

2. Beat brownie mix, pouch of syrup, cocoa, eggs, oil and water in medium bowl until well blended. Cover; refrigerate about 1 hour or until thoroughly chilled (dough will still be sticky).

3. Heat oven to 350° F. Shape dough into 48 1-inch balls. (Return dough to refrigerator if necessary or drop by rounded teaspoons onto wax paper-lined trays and refrigerate about 10 minutes.) Roll balls in pecans, if desired. Place on prepared cookie sheet; press thumb gently in center of each cookie. Bake 9 to 11 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely.

4. Place 18 caramel filled chocolates and milk in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chocolates are melted and smooth when stirred. Spoon slightly rounded 1/4 teaspoon caramel filling in each indentation. Lightly press chocolate in center of each cookie.

Makes 48 cookies

Browned Butter smashed Potatoes with Butternut squash

IngredIents1 pound (3 medium) yellow-flesh

potatoes, cut into ¾-inch chunks1 small butternut squash (about 1

pound), peeled, seeded and cut into 1-inch chunks

Salt3 tablespoons butter, divided8-10 fresh (2 to 3-inch) sage leaves, stacked

and cut across into ¼-inch strips½ cup 1 percent milk (approximate)Freshly ground black pepper, to taste

dIreCtIonsPrep Time: 25 minutesCook Time: 15 minutesReady to Serve: 40 minutesServes: 4

In 3-quart saucepan, cover potatoes and squash with water; add 1 teaspoon salt. Bring to boil over high heat; reduce heat, cover and cook until tender, 12 to15 minutes. Meanwhile, add 2 tablespoons of the butter and the sage to small skillet or saucepan over medium heat. Tilting pan and watching closely, cook about 3 minutes, until butter foams and begins to brown; keep warm. Thoroughly drain potatoes and squash, return to pan and shake 1 to 2 minutes over low heat. Roughly mash with hand masher leaving mixture chunky. Over low heat, gently mix in remaining tablespoon butter and enough milk for consistency desired. Season with salt and pepper. Spoon into serving bowl and drizzle with brown butter and sage.

Nutrition information (per serving): 245 calories, 6 g protein, 36 g carbohydrate, 10 g total fat, 25 mg cholesterol, 116 mg sodium, 8 g fiber, 36 mg Vitamin C, 1046 mg potassium

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extra spicy Holiday Mix

IngredIents4 cups (1L) wheat squares cereal ¼ cup (60mL) unsalted butter 1 tablespoon (15mL) Mrs. Dash® Extra Spicy

Seasoning Blend 1 tablespoon (15mL) Mrs. Dash® Garlic and

Herb Seasoning Blend 2 cups (480mL) shelled pumpkinseeds 1 cup (240mL) dried cranberries

dIreCtIonsPrep Time: 5 minutesCook Time: 20 minutesServes: 16 Serving Size: 1.3 ounces

Melt butter on low heat; add Mrs. Dash® Extra Spicy Seasoning Blend and Mrs. Dash® Garlic and Herb Seasoning Blend. Place cereal and pumpkinseeds in large bowl. Toss with Mrs. Dash® butter mixture. Place cereal mixture on a cookie sheet and bake in oven 15-20 minutes or until cereal is crisp. Remove from oven and toss with dried cranberries.

Calories:167, % of Calories from Fat: 59 %, Total Fat: 11 g, Saturated Fat: 3 g, Unsaturated Fat: 7g, Trans Fat: 0 g, Cholesterol: 8 mg, Sodium: 70 mg, Potassium: 168 mg, Carbohydrates: 14 g, Fiber: 2 g, Protein: 5 g

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IngredIents½ MarzettiWhiteBalsamicDressing½ cupwalnuts4 largeheadsBelgianendive4 cupslooselypackedfavorite

mixedgreens1 lg.GrannySmithapple,cutinto

1”pieces½ cupcrumbledMaytagbluecheese

orfavoritebluecheese

dIrectIons

Prep Time: 15 minutes | Cook Time: 5-7 minutes | Serves: 6

1. Toast walnuts in 350 degree F. oven for 5-7 minutes. Cool. Chop coarsely.

2. Slice off base of each endive; separate large outer leaves (discarding blemished leaves); save 18 leaves and set aside. Cut remaining heads into 1/2” slices.

3. In a bowl, combine chopped endive, mixed greens, walnuts, apples and cheese; toss together with Marzetti White Balsamic dressing.

4. On salad plates, compose three spears of endive into triangle (spear points touching edge of plate.) Place even portion of salad on top of endive. Serve.

IngredIents1 (14-oz.)cansweetenedcondensedmilk1/3 cupshortening1¾cupsall-purposeflour¾ cupunsweetenedcocoa2 teaspoonsbakingpowder2 teaspoonsbakingsoda½ teaspoonsalt1 teaspoonvanilla¼ cupwater1 cup(6oz.)semi-sweetchocolatechips1 (21-ounce)canCOMSTOCK®orWILDERNESS®

MoreFruitCherryFruitFilling3 eggs2/3 cuppackedbrownsugar

dIrectIons

Makes One (10-inch) cake | Prep time: 15 minutes

1. Preheat oven to 350˚ F. In medium bowl, with electric mixer combine sweetened condensed milk, shortening, brown sugar, and eggs; mix well.

2. In small bowl, combine dry ingredients; stir in milk mixture just until moistened. Gradually add vanilla and water. Stir in chocolate chips. Pour into 12-cup fluted tube pan coated with non-stick cooking spray.

3. Bake 35 to 40 minutes or until wooden pick inserted near center comes out clean. Cool in pan 15 minutes; remove from pan. Cool for 30 minutes.

4. Spoon some of the cherry filling over the cake. Slice cake and serve with remaining cherry filling.

IngredIents8 packetsSPLENDA®NoCalorieSweetener3 tablespoonscocoa (preferablyDutchprocessed)2 cups2%reduced-fatmilk

dIrectIons

Prep Time: 5 Minutes | Cook Time: 5 Minutes | Serves: 2

1. MIX together SPLENDA® No Calorie Sweetener Packets, and cocoa in a small saucepan. Gradually add milk, whisking until blended.

2. COOK over medium-low heat until thoroughly heated. Serve immediately.

For mint-flavored hot chocolate, add a drop of mint extract to the mixture before heating. For mocha hot chocolate, add 2 teaspoons instant coffee granules to the milk before heating.

IngredIents

½ cupHeinz®OriginalCocktailSauce1 pkg(8oz)creamcheese,atroom

temperature1 lbfrozencooked,peeled&deveined

shrimp,thawed

dIrectIons

Serves: 8 to 10 | Prep Time: 10 minutes | Cook Time: 0 minutes

1. In a medium bowl, mix together cocktail sauce & cream cheese. Chop shrimp into small pieces and stir into mixture.

2. Cover and refrigerate for one hour. Serve chilled with crackers or baguette slices.

TIP: Try adding 1 tbsp of chopped green onions for extra flavor and color.

Belgian endive salad (White Balsamic dressing)

sweet Hot chocolate easy shrimp dip

Black Forest chocolate cake

NutritionInformationPerServing: Serving Size 1 (8 Fl. Oz.) Drink, Calories 140, Calories from Fat 50, Total Fat 6g, Saturated Fat 4g, Cholesterol 20mg, Sodium 125mg, Total Carbs 16g, Dietary Fiber 2g, Sugars 12g, Protein 10g