Rocky Road Pudding Cups

Prep Time:

5 min

Total Time:

5 min

Makes:

1 serving

1/2 HONEY MAID Honey Graham (1 square)

1 JELL-O Pudding Snack, Chocolate or Vanilla Flavor

8 JET-PUFFED Miniature Marshmallows

BREAK honey graham into bite-sized pieces.

STIR into pudding cup along with the marshmallows.

SERVE immediately.

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S'more Turtles

Prep Time:

5 min

Total Time:

5 min

Makes:

1 serving

1 KRAFT Caramel

1 whole HONEY MAID Honey Grahams, broken crosswise in half (2 squares)

1 chocolate candy kiss

1 JET-PUFFED Marshmallow

2 PLANTERS Pecan Halves

PLACE caramel on one of the graham squares. Place on paper towel or microwavable plate. Microwave on HIGH 15 seconds or until caramel softens slightly. Flatten caramel slightly with finger.

PRESS tip of chocolate candy into marshmallow. Place on caramel, chocolate side down. Microwave on HIGH 15 seconds or until marshmallow puffs.

TOP with pecan halves and remaining graham; press together lightly to flatten. Let stand 1 minute or until chocolate is melted.

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Cookies 'N Cream Jack-o'-Lantern Popcorn Balls

Prep Time:

20 min

Total Time:

20 min

Makes:

10 servings, 1 popcorn ball each

16 Halloween OREO Chocolate Sandwich Cookies, divided

5 cups air-popped popcorn

1/2 cup raisins

2-1/2 cups JET-PUFFED Miniature Marshmallows

1/3 cup butter or margarine

cupcake liners (optional)

CHOP 11 of the cookies; toss with popcorn and raisins in large bowl.

PLACE marshmallows and butter in saucepan; cook on low heat until marshmallows are completely melted and mixture is well blended, stirring constantly. Pour over popcorn mixture; toss to coat.

SHAPE popcorn mixture into 10 (2-1/2-inch) balls. Cut remaining 5 cookies in half. Insert 1 cookie half into top of each ball to make a "stem." Serve in cupcake liners.

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Finger Gelatin

Prep Time:

20 min

Total Time:

1 hr 20 min

Makes:

12 servings, about 12 squares each

3 pkg. (4-serving size each) JELL-O Raspberry Flavor Gelatin

4 envelopes KNOX Unflavored Gelatine

4 cups boiling water

MIX dry gelatins and gelatine in large bowl; stir in boiling water until completely dissolved.

POUR into 13x9-inch pan. Refrigerate 1 hour or until firm.

CUT gelatin mixture into small squares. Store in tightly covered container in refrigerator.

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Monkey Face Sandwich

Prep Time:

10 min

Total Time:

10 min

Makes:

8 servings

16 slices whole wheat bread

1 pkg. (6 oz.) OSCAR MAYER Boiled Ham

8 KRAFT Singles

3 Tbsp. MIRACLE WHIP Dressing

1/4 cup raisins

PLACE bread slices on cutting board. Cut into 3-inch circles using cookie cutter or sharp knife. Repeat with ham and Singles. Reserve scraps.

SPREAD 8 of the bread circles with dressing. Top each with ham, Singles and second bread circle.

DECORATE with additional dressing and raisins to resemble monkey faces. Use the reserved scraps for the "monkeys' ears."

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Popcorn Balls

Prep Time:

30 min

Total Time:

30 min

Makes:

1-1/2 dozen or 18 servings, 1 popcorn ball ...

12 cups popped popcorn

1 cup light corn syrup

1/2 cup sugar

1 pkg. (4-serving size) JELL-O Gelatin, any flavor

1-1/2 cups PLANTERS COCKTAIL Peanuts, coarsely chopped

PLACE popcorn in large bowl.

MIX syrup and sugar in saucepan; bring to boil. Remove from heat. Add gelatin; stir until dissolved. Add peanuts.

POUR over popcorn; mix well. Cool about 5 minutes. Shape into 18 balls, each about 3 inches in diameter.

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Bearly Hot Chocolate Snack Mix

Prep Time:

5 min

Total Time:

5 min

Makes:

10 servings, about 1-1/2 cups each

12 cups popped popcorn

2 cups JET-PUFFED Miniature Marshmallows

2 cups TEDDY GRAHAMS Chocolate Graham Snack

1 envelope (1 oz.) hot cocoa mix

TOSS popcorn, marshmallows and graham snacks in large bowl.

SPRINKLE hot cocoa mix over popcorn mixture; toss to coat. Serve immediately or store in airtight container at room temperature for up to 1 week.

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Ants on a Log

Prep Time:

5 min

Total Time:

5 min

Makes:

12 servings, 2 "logs" each

8 celery stalks, each cut into 3 pieces (3 to 4 inches each)

1 container (8 oz.) PHILADELPHIA Cheesecake Flavor Cream Cheese Spread

1/2 cup raisins

FILL celery "logs" evenly with cream cheese spread.

TOP with raisins for the "ants."

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Snowman-on-a-Stick

Prep Time:

10 min

Total Time:

10 min

Makes:

1 serving, 1 snowman

3 JET-PUFFED Marshmallows

1 lollipop stick (8 inch)

1 peanut butter cup

1 FAMOUS Chocolate Wafer

1/2 tsp. creamy peanut butter

2 pretzel sticks

1 chewy fruit snack roll

5 candy-coated chocolate pieces

THREAD marshmallows on lollipop stick to resemble a snowman.

ATTACH peanut-butter cup to wafer with half of the peanut butter. Place on top of snowman for the "hat," securing with remaining peanut butter. Insert pretzel sticks into middle marshmallow for the "arms."

CUT fruit roll into desired length for the "scarf;" wrap around snowman. Decorate with candies as desired.

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Yummy Stuffed Bears

Prep Time: 5 min
Total Time: 5 min
Makes: 1 serving

1-1/2 tsp. peanut butter
12 TEDDY GRAHAMS Chocolate Graham Snack
1-1/2 tsp. PHILADELPHIA Cream Cheese Spread
12 TEDDY GRAHAMS Graham Snacks

SPREAD peanut butter evenly onto 6 of the chocolate graham snacks; top each with second chocolate graham snack to make a sandwich.

SPREAD cream cheese spread evenly onto 6 of the graham snacks; top each with second graham snack to make a sandwich.

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Berry-Graham Dominos

Prep Time: 5 min
Total Time: 5 min
Makes: 1 serving

1 HONEY MAID Honey Graham, broken crosswise in half (2 squares)
1 Tbsp. COOL WHIP Whipped Topping (not thawed)
12 frozen blueberries or 8 raspberries

TOP graham squares evenly with the whipped topping.

TOP with blueberries to resemble dominos. Serve immediately.

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Beary Nutty Sandwiches

Prep Time: 5 min
Total Time: 5 min
Makes: 2 servings, 12 sandwiches each

1 Tbsp. peanut butter
48 TEDDY GRAHAMS Graham Snacks

SPREAD peanut butter evenly onto 24 of the graham snacks.

TOP each with a second graham snack to make sandwich.

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Create-a-Cookie Barz

Prep Time: 5 min
Total Time: 15 min
Makes: 1 serving

1 OREO Cookie Barz or CHIPS AHOY! Cookie Barz
1 Tbsp. decorating icing

REMOVE cookie bar from packaging.

USE icing to write a name or special message on top of cookie bar.

LET stand until icing is set.

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OREO® Ladybug

Prep Time: 15 min
Total Time: 15 min
Makes: 1 serving, 2 ladybugs

2 OREO Chocolate Sandwich Cookies
4 tsp. red-tinted vanilla frosting
2 tsp. miniature semi-sweet chocolate chips
2 Mini OREO Bite Size Chocolate Sandwich Cookies
4 pieces black string licorice (1 inch)

SPLIT large OREO Cookies, leaving filling on 1 side of each cookie. Cut sides with filling in half to make "ladybug's wings." Spread plain side of each wing with frosting. Press chocolate chips into red frosting for "spots."

SECURE wings, red frosting sides up and rounded edges out, to tops of remaining plain cookie halves with additional frosting, separating wings slightly.

ATTACH Mini OREO Cookies to the bases of the wings with additional frosting for the "heads," standing each Mini OREO on its side. Secure licorice pieces to the heads with additional frosting for the "antennae."

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Teddy Wants S'mores

Prep Time: 15 min
Total Time: 2 hr 15 min
Makes: 18 servings, 1 bar each

4-1/2 HONEY MAID Honey Grahams, broken crosswise in half (9 squares)
8 oz. milk chocolate
2 cups TEDDY GRAHAMS Graham Snacks, any flavor
1-1/2 cups JET-PUFFED Miniature Marshmallows

ARRANGE graham squares on bottom of lightly greased and wax paper-lined 8-inch square baking pan; set aside.

MELT chocolate in small saucepan on very low heat. Remove from heat; stir in 1-1/2 cups of the graham snacks and the marshmallows. Spread evenly over graham squares in pan. Press remaining 1/2 cup graham snacks into chocolate layer. Let stand until firm.

CUT dessert into 18 bars using bottom graham halves as a guide. Store in tightly covered container at room temperature.

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Teddy Pops

Prep Time: 25 min
Total Time: 32 min
Makes: 14 servings, 1 pop each

84 TEDDY GRAHAMS Graham Snacks, any flavor, divided
2 rolls (1.14 oz. each) ring-shaped hard candies
14 wooden pop sticks

PREHEAT oven to 375°F. Arrange 6 graham snacks in circle on foil-covered baking sheet; repeat to make a total of 7 circles.

CRUSH 1 roll of the candies; spoon into even layer in centers of circles. Position 1 end of stick near center of candies.

BAKE 5 to 7 min. or until candy is melted and bubbly; cool completely. Meanwhile, repeat using remaining graham snacks, candies and pop sticks to make 7 more pops. Carefully peel pops from foil. Store in tightly covered container at room temperature.

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Aquarium Cups

Prep Time: 15 min

Total Time: 1 hr 15 min

Makes: 4 servings, about 1/2 cup each

3/4 cup boiling water
1 pkg. (4-serving size) JELL-O Berry Blue Flavor Gelatin
ice cubes
1/2 cup cold water
1/2 cup chopped strawberries
4 bite-size fish-shaped chewy fruit snacks

STIR boiling water into gelatin in medium bowl at least 2 minutes until completely dissolved. Add enough ice cubes to cold water to measure 1-1/4 cups. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. If mixture is still thin, refrigerate until slightly thickened.

PLACE fruit on bottom of 4 clear plastic cups. Pour thickened gelatin evenly over fruit. Suspend fruit snacks in gelatin.

REFRIGERATE about 1 hour or until firm.

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TEXAS BAKED SPAGHETTI

7 or 8 lbs. ground meat
48 oz. tomato sauce
64 oz. kernel corn
3 med. onions
32 oz. spaghetti
2 lg. cans tomatoes
1 lg. bell pepper
Grated cheese

Brown meat, chopped onions and pepper. Cook spaghetti, drain. Mix all and top with cheese. Bake 30 minutes at 350 degrees. Serves 30- 40 people.

HAMBURGER - VEGETABLE CASSEROLE

10 lb. (24 c.) potatoes, peeled, sliced and rinsed well
3 lb. fresh carrots, peeled and sliced
3 lb. frozen peas
1 bunch celery, cut finely
2 lg. onions, cut finely
8 lb. ground beef

Saute celery, onions, and ground beef; drain. Layer meat and vegetables in pans. Cover with ten (10 3/4 ounce) or two (50 ounce) plus one 10 3/4 ounce cans of mushroom soup. Dilute with 1/2 the same amount of milk or beef broth. Add a small amount of salt and pepper. Top with buttered crumbs. Bake 3 hours at 325 degrees. This is good served with cole slaw or assorted salads and rolls - using cake or bars for dessert. Yields 75 servings.

VANILLA CREAM PUDDING

3 c. sugar
3/4 c. cornstarch
1 tbsp. salt
12 c. (3 qt.) milk
3 c. egg
1/4 c. butter
2 tsp. vanilla

Combine sugar, cornstarch and salt. Add milk to this. Stir with a wire ship constantly. Cook, stirring and allow to boil 2 minutes. Remove from heat and add 3 cups of above to 3 cups egg. Add egg mixture to remaining cooked mixture. Allow to boil 2 minutes, stirring constantly. Remove from heat and add butter and vanilla. Cool and serve in 1/2 cups. Yields 35 servings. This could be used for 6 cream pies, also.

BLUEBERRY COBBLER

5 qt. blueberries
2 c. honey
2 c. water
3/4 c. cornstarch
1/4 c. butter
2 c. water

Combine the cornstarch and sugar; add the water, honey and blueberries. Let stand 5 minutes. Cook on medium heat and stir until slightly thickened and bubbly. Add the butter. divide between two 9 x 13 inch pans. Make biscuit topper.

BISCUIT TOPPER:
6 c. flour
3/4 c. sugar
3 tbsp. baking powder
1 1/2 tsp. salt
1 1/2 c. butter
6 eggs (1 cup)
1 1/2 c. milk

Thoroughly stir together the flour, sugar, baking powder and salt. Cut in the butter with a pastry blender until the mixture is coarse. In another bowl combine egg and milk. Add all at once to dry ingredients, stir just to moisten. Spoon 18 mounds on each pan over the blueberry filling. Bake 30 minutes at 400 degrees. Serve warm. Yields 36 servings.

O ' BRIEN POTATOES FOR ONE HUNDRED

35 lb. potatoes, peeled and diced
10 bell peppers, finely diced
2 c. pimientos, finely diced
1/2 c. salt
2 tbsp. white pepper
10 qt. medium white sauce (recipe follows)

Steam potatoes until tender, don't overcook. Mix potatoes with white sauce, seasonings and peppers and pimientos. Put into 2 (18 x 12 inch) pans and bake at 325 degrees for 30 minutes or until delicately browned.

WHITE SAUCE:
2-1/2 lb. margarine
5 c. flour
9 qt. milk (more if necessary)

Melt margarine, add flour and mix well. Add milk and mix well with wire whip.

SCRAMBLED EGGS

1/4 c. margarine
3 c. milk
1/4 c. flour
1 tsp. salt
6 doz. lg. eggs
3 tbsp. salt
1 qt. milk
4 tbsp. softened margarine

Prepare sauce of margarine, 3 cups milk, flour and 1 teaspoon salt. Cook to remove the flour taste; set aside. Mix remaining ingredients with wire whip. Put into pan over hot water and stir until mixture thickens. When eggs are softly set, put into 12 x 20 inch greased stainless pan and blend in cream sauce. Hold warm until served. (The cream sauce helps maintain the mixture from turning in color.) Makes 40 to 50 servings.

MEAT LOAF

1/2 c. cornstarch
1-1/2 tbsp. Worcestershire sauce
3/4 c. ketchup
12 lb. lean ground beef (can use part ground turkey)
1/2 c. chopped green pepper
10 slightly beaten eggs
1/2 tsp. pepper
1/2 c. water
3 beef concentrate cubes
2-1/2 c. hot milk
2-1/2 c. water
1-1/2 qt. bread crumbs
1/2 c. finely chopped onion
3 tbsp. chopped parsley
2 tbsp. salt

Mix the cornstarch and water; set aside. Dissolve beef cubes into hot milk and add Worcestershire sauce; set aside. Mix ketchup with water; set aside. Mix remaining ingredients together, then add the liquids previously set aside. Blend well and portion into 5 loaves. Bake at 350 degrees for 1-1/2 hours or until done. Let rest 10 minutes before slicing. Makes 50 slices.

BEEF STEW FOR 100

19 1/2 lbs. stew meat
4 cloves garlic
3 gallons water
1 3/4 qt. flour
1/4 c. salt
1 tbsp. pepper
8 1/2 lbs. potatoes
7 lbs. carrots
4 lbs. celery
2 lbs. onions

Brown beef and garlic; add water and simmer covered about 1 hour until meat is tender. While meat is cooking, remove about 1/2 gallon of broth and allow to cool slightly. Stir broth into dry ingredients. Pour mixture into simmering meat, stirring constantly until thickened. Cook potatoes, carrots, celery, and onion slightly and add to meat mixture. Bake 1-2 hours.

TURKEY - DRESSING SUPREME FOR 100

9 lb. bread cubes
1 1/3 c. turkey drippings
1 c. celery
2/3 c. onion
2 tbsp. salt
1 1/4 tsp. pepper
1 1/4 tsp. thyme
2 1/2 tbsp. poultry seasoning
2 qts. turkey broth
13 lbs. cooked turkey
2 1/2 c. margarine
1 qt plus 1/2 c. flour
2 tbsp. salt
1 1/2 gallons turkey broth

Combine bread, drippings, and seasonings; toss to mix. Add broth to moisten slightly; blend thoroughly. Spread 2 1/4 quarts dressing in bottom of 3 baking pans (12x20). Spread 1 1/2 quarts turkey on top of dressing. Add another layer of dressing and turkey. Cover each pan tightly and bake at 350 degrees for 1 hour. Melt margarine; stir in flour and salt. Gradually stir in broth. Cook until thickened. Pour 2 quarts gravy over each pan. Bake at 250 degrees uncovered about 15 minutes before serving.

PEANUT BUTTER COOKIES

1 lb. 5 oz. brown sugar
1 lb. 5 oz. white sugar
3 tsp. salt
1 1/2 lbs. butter
6 eggs
3 tsp. vanilla
1 lb. 12 oz. peanut butter
1 1/2 tsp. soda in 1 tbsp. water
1 1/2 lbs. flour

Makes 125 cookies.

EASY SUGAR COOKIES

3 c. powdered sugar
3 c. salad oil
6 eggs
6 tsp. vanilla
3 c. butter
3 c. granulated sugar
15 c. flour
3 tsp. soda
3 tsp. cream of tartar
1 tsp. salt

Cream together powdered sugar, butter and granulated sugar. Add salad oil, eggs, vanilla. Combine flour, soda, cream of tartar and salt; add to mixture. With #40 scoop drop on ungreased cookie sheet. Press down with glass dipped in sugar. Bake 10 to 12 minutes at 350 degrees. Makes 200 cookies.

CRANBERRY PEANUT BUTTER BARS

3 lbs. flour
3 lbs. sugar
4 1/4 lbs. oatmeal
6 lbs. 12 oz. peanut butter
3 lbs. margarine, melted
2 (#10) cans cranberry sauce

Combine flour, sugar, oatmeal, peanut butter and margarine. Mix cranberry sauce. Divide onto crust. Top with remaining crust from first ingredients. Press down with hands. Bake until light brown. This can be a dessert with whip topping. Makes 320 bars.

BREADS & MEATS: GREEK TSOUREKI (EASTER BREAD)

1 c Milk
1/2 c Sweet butter
1 pk Active dry yeast
1/2 c Granulated sugar
1 ts Salt
2 Eggs; beaten
5 tb Orange juice, divided
1 tb Grated orange rind
5 1/2 c Sifted flour
Butter; melted
1/4 c Slivered almonds
2 tb Granulated sugar

In a small saucepan, combine the milk and butter over medium heat and scald. Stir until the butter melts, then pour into a mixing bowl.

When lukewarm, sprinkle in the yeast, and gradually stir in the 1/2 cup sugar until it dissolves.

Next add the salt, eggs, 3 tablespoons of orange juice, and the orange rind, stirring continuously.

Gradually add half the flour until the mixture begins to bubble. Continue adding flour gradually by hand; the dough will be sticky, but not stiff.

Flour your fingers lightly and knead for 15 minutes.

Place the dough in a large buttered bowl, brush the dough with melted butter, cover, and place in a warm area to rise until doubled in bulk (approximately 2 to 3 hours).

Punch the dough down and divide into 2 parts. Divide each half into 3 parts and roll each into a long rope about 10" x 2". Braid the three ropes together; pinch to seal the ends.

Repeat with the other half of the dough to make a second tsoureki.

Place on a cookie sheet, cover, and let rise until doubled in bulk (approx. 1 1/2 hours).

Meanwhile, prepare the glaze by mixing the remaining 2 tb orange juice, 2 tb granulated sugar, and the slivered almonds in a small bowl.

Bake at 375 degrees for about 20 minutes.

Remove from the oven and with a pastry brush glaze the tops and sides of loaves.

Return to the oven and bake for another 15 to 20 minutes until the color is a rich and shiny chestnut.

BREADS & MEATS: GREEK EASTER BREAD

Greek Easter Bread (tsoureki) which is baked and twisted into sweet bread-loaves are traditionally distributed on Easter Sunday.

Three and a half pounds (one and a half kilos) flour
14 oz. (400g) sugar
12 oz. (320g) butter
8 0z. (225g) milk
three and a half ounces(100g) yeast
8 eggs
1 tsp. mastic, crushed
half a tsp. Of mahlepi (an oriental seed-type herb
almonds, blanched and coarsely crushed

Dissolve the yeast in a little warm milk and add 3-4 tbsps. of flour then leave to rise in a warm place.
Put the rest of the flour into a bowl and make a well in the center.
When the yeast mixture has risen considerably put it into the well in the flour.
Warm the remaining milk in a saucepan with the eggs, half the mastic, the mahlepi, 9 oz.(250g) of the butter and combine well.
Add half of this mixture to the bowl with the flour and the yeast and knead well.
Melt the rest of the butter and keep it to one side.
Add the rest of the egg, sugar, malhepi, mastic and butter mixture to the flour and yeast mixture.
Continue kneading, greasing your hands with the already melted butter.
Knead the dough until it's elastic in consistency, not too stiff or too runny, adding a little more flour if needed.
Cover the dough with a clean cloth and leave in a warm place to rise.
When you see it has risen considerably separate the dough into three thick strips.
Plait the strips, brush with beaten egg and sprinkle them with almonds and the remaining mastic.
Optionally, you could also decorate the plait with a red hard boiled egg at one end.
Bake in a moderate oven for about 45 minutes.