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Caramel White Hot Chocolate

Ingredients
1-1/2 qt. (6 cups) plus 3 Tbsp. milk, divided
1 pkg. (3.3 oz.) JELL-O White Chocolate Flavor Instant Pudding
18 KRAFT Caramels
3/4 cup COOL WHIP Rich & Creamy Refrigerated Whipped Topping

Directions
Beat 1-1/2-qt. milk and pudding mix in large saucepan with whisk 2 min. Bring just to a simmer on medium heat, stirring constantly. Remove from heat.

Microwave caramels and remaining milk in microwaveable bowl on HIGH 30 sec. to 1 min. or until caramels are completely melted and sauce is well blended, stirring after 30 sec.

Reserve 2 Tbsp. caramel sauce for later use. Whisk remaining caramel sauce into pudding; pour into 6 mugs.

Recipe found here: Caramel White Hot Chocolate

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Mini Neapolitan Baked Alaskas

Ingredients
4 foil muffin liners
4 chocolate wafers
1 cup reduced-fat strawberry ice cream
3 egg whites
6 tablespoons sugar
1/8 teaspoon cream of tartar
1/2 teaspoon vanilla extract

Directions
Flatten muffin liners; place on a baking sheet. Place a wafer on each. Scoop 1/4 cup of ice cream onto each wafer; freeze.

Meanwhile, in a small heavy saucepan, combine the egg whites, sugar and cream of tartar; beat on low speed with a portable mixer for 1 minute. Continue beating over low heat until mixture reaches 160°, about 12 minutes. Remove from the heat; add vanilla. Beat until stiff peaks form and sugar is dissolved, about 4 minutes.

Remove baking sheet from freezer; immediately spread meringue over ice cream, sealing to edges of wafers. Broil 4-6 in. from the heat for 1-2 minutes or until meringues are lightly browned. Serve immediately. Yield: 4 servings.

Recipe found here: Mini Neapolitan Baked Alaskas

Raspberry Pistachio Thumbprint Cookies

Ingredients
1 cup butter, softened
1/2 cup confectioners’ sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1 cup finely chopped pistachios
1/2 cup seedless raspberry jam
Additional confectioners’ sugar, optional

Directions
Preheat oven to 325°. Cream butter and confectioners’ sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Add pistachios; mix well.

Shape dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press a deep indentation in center of each with your thumb; fill each with 1/2 teaspoon jam.

Bake until bottoms are light brown, 13-16 minutes. Remove from pans to wire racks to cool. If desired, dust with additional confectioners’ sugar. Yield: about 3 dozen.

Recipe foumd here: Raspberry Pistachio Thumbprint Cookies

Wild Rice Stuffed Squash

Ingredients
1 package (6 ounces) long grain and wild rice mix
2-1/3 cups vegetable or chicken broth
1 teaspoon rubbed sage
1 teaspoon dried thyme
2 celery ribs, chopped
1 medium onion, chopped
1 tablespoon olive or vegetable oil
3/4 cup dried cranberries
1/2 cup coarsely chopped pecan halves, toasted
2 tablespoons minced fresh parsley
4 medium acorn squash (about 22 ounces each)
3/4 cup water

Directions
In a large saucepan, combine the rice with contents of seasoning mix, broth, sage and thyme. Bring to a boil. Reduce heat; cover and simmer for 23-25 minutes or until rice is tender and liquid is almost absorbed. Meanwhile, in a large skillet, saute celery and onion in oil until tender. Stir in cranberries, pecans and parsley. Remove from the heat. Stir in rice mixture.

Cut squash in half widthwise. Remove and discard seeds and membranes. With a sharp knife, cut a thin slice from the bottom of each half so squash sits flat. Fill squash halves with about 1/2 cup rice mixture. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Pour water into pan.

Coat one side of a large piece of heavy-duty foil with cooking spray. Cover pan tightly with foil, coated side down. Bake at 350° for 50-60 minutes or until squash is tender. Yield: 8 servings.

Recipe found here: Wild Rice Stuffed Squash

Easy Reindeer Cookies

Ingredients
1 package (17-1/2 ounces) peanut butter cookie mix
1/3 cup vegetable oil
1 egg
60 miniature pretzel twists
60 semisweet chocolate chips
30 red-hot candies

Directions
In a mixing bowl, combine dry cookie mix, oil and egg. Beat until well mixed. Shape into a 7-1/2-in. roll; wrap in plastic wrap. Refrigerate for 1 hour. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Using thumb and forefinger, make a slight indentation one-third of the way down the sides of each slice. Press in pretzels for antlers, chocolate chips for eyes and a red-hot for the nose. Bake at 350° for 9-11 minutes or until light brown. Remove to wire racks to cool. Yield: 2-1/2 dozen.

Editor’s Note: You may substitute any peanut butter cookie recipe for the cookie mix, oil and egg.

Recipe found here: Easy Reindeer Cookies

Shrimp Puttanesca

Ingredients
2 tablespoons olive oil, divided
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
3/4 to 1 teaspoon crushed red pepper flakes, divided
1/4 teaspoon salt
1 small onion, chopped
2 to 3 anchovy fillets, finely chopped
3 garlic cloves, minced
2 cups grape tomatoes or small cherry tomatoes
1/2 cup dry white wine or vegetable broth
1/3 cup pitted Greek olives, coarsely chopped
2 teaspoons drained capers
Sugar to taste
Chopped fresh Italian parsley
Hot cooked spaghetti, optional

Directions
In a large skillet, heat 1 tablespoon oil; saute shrimp with 1/2 teaspoon pepper flakes until shrimp turn pink, 2-3 minutes. Stir in salt; remove from pan.

In same pan, heat remaining oil over medium heat; saute onion until tender, about 2 minutes. Add anchovies, garlic and remaining pepper flakes; cook and stir until fragrant, about 1 minute. Stir in tomatoes, wine, olives and capers; bring to a boil. Reduce heat; simmer, uncovered, until tomatoes are softened and mixture is thickened, 8-10 minutes.

Stir in shrimp and sugar to taste; sprinkle with parsley. If desired, serve with spaghetti. Yield: 4 servings.

Recipe found here: Shrimp Puttanesca

Triple-Chocolate Brownie Cookies

Ingredients
3/4 cup butter, cubed
4 squares (1 ounce each) unsweetened chocolate
2 cups sugar
4 eggs
1-1/2 cups all-purpose flour
1/2 cup baking cocoa
2 teaspoons baking powder
1/2 teaspoon salt
2 cups (12 ounces) semisweet chocolate chips, divided
2 teaspoons shortening

Directions
In a small saucepan over low heat, melt butter and unsweetened chocolate; cool. Transfer to a large mixing bowl; add sugar and eggs. Beat until smooth. Combine the flour, cocoa, baking powder and salt; gradually add to chocolate mixture. Stir in 1-1/2 cups chocolate chips. Cover and refrigerate for 2 hours or until easy to handle.

Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 7-9 minutes or until edges are set and tops are slightly cracked. Cool for 2 minutes before removing from pans to wire racks to cool completely.

In a microwave-safe bowl, heat shortening and remaining chocolate chips on high for 1 minute or until chips are melted; stir until smooth. Drizzle over cookies. Let stand for 30 minutes or until chocolate is set. Store in an airtight container. Yield: 6 dozen.

Recipe found here: Triple-Chocolate Brownie Cookies

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