Triple-Layer Mud Pie

Triple-Layer Mud Pie

Prep Time: 15 min

Total Time: 3 hr 15 min

Makes: 10 servings

What You Need!

3 squares BAKER'S Semi-Sweet Chocolate, melted

1/4 cup canned sweetened condensed milk

1 OREO Pie Crust (6 oz.)

1/2 cup chopped PLANTERS Pecans, toasted

2 cups cold 2% milk

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

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

Make It!

MIX chocolate and condensed milk; pour into crust. Sprinkle with nuts.

BEAT 2% milk and pudding mixes with whisk 2 min.; spoon 1-1/2 cups over nuts. Stir 1/2 the whipped topping into remaining pudding; spread over pudding layer in crust.

TOP with remaining whipped topping. Refrigerate 3 hours.

Kraft Kitchens Tips

Size-Wise

Since this indulgent dessert makes enough for 10 servings, it's a perfect dessert to serve at your next party.

How to Toast Nuts

Preheat oven to 350°F. Spread pecans in single layer in shallow baking pan. Bake 5 to 7 min. or until lightly toasted, stirring occasionally.

Variation

Prepare substituting BAKER'S Bittersweet Baking Chocolate for the semi-sweet chocolate, increasing the sweetened condensed milk to 1/2 cup and substituting PLANTERS COCKTAIL Peanuts for the toasted pecans.

Turtle Pumpkin Pie

Prep Time: 15 min

Total Time: 1 hr 15 min

Makes: 10 servings

What You Need!

1/4 cup plus 2 Tbsp. caramel ice cream topping, divided

1 HONEY MAID Graham Pie Crust (6 oz.)

1/2 cup plus 2 Tbsp. chopped PLANTERS Pecans, divided

2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

1 cup cold milk

1 cup canned pumpkin

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

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

Make It!

POUR 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts.

BEAT dry pudding mixes, milk, pumpkin and spices with whisk until well blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.

REFRIGERATE 1 hour. Top with remaining COOL WHIP, caramel topping and nuts just before serving.

Kraft Kitchens Tips

Size-Wise

At 10 servings, this tasty pie is a perfect dessert to feed a crowd.

Creative Leftovers

Need some ideas for how to use the leftover canned pumpkin? Go to kraftfoods.com for recipe suggestions, such as Pumpkin Raisin Bars.

Note

Store leftover pie in refrigerator.

Beef Stroganoff

Ingredients

• 2 tablespoons olive oil
• 3 pounds ground beef
• 1 medium onion, sliced
• garlic powder, salt & pepper while beef is cooking
• 4 tablespoons butter
• 4 tbsp flour
• 1 large can of mushrooms, drained
• 2 cans beef broth
• 1 family size can cream of mushroom soup
• Salt and black pepper
• 1 large cannister of sour cream
• 2 bags of cooked egg noodles

This recipe can be halved.

Easy Apple Strudel

SUBMITTED BY: JESSLUV PHOTO BY: Jurate

"This apple strudel recipe is very simple to make, yummy and best of all, inexpensive."

RECIPE RATING:

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PREP TIME	30 Min
COOK TIME	40 Min
READY IN	1 Hr 10 Min

SERVINGS

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Servings
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INGREDIENTS (Nutrition)

• 1 Granny Smith apple - peeled, cored and coarsely shredded
• 3 Granny Smith apples - peeled, cored and sliced
• 1 cup brown sugar
• 1 cup golden raisins
• 1 sheet frozen puff pastry, thawed
• 1 egg
• 1/4 cup milk

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DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. Place apples in a large bowl. Stir in brown sugar and golden raisins; set aside. Place puff pastry on baking sheet. Roll lightly with a rolling pin. Arrange apple filling down the middle of the pastry lengthwise. Fold the pastry lengthwise around the mixture. Seal edges of pastry by using a bit of water on your fingers, and rubbing the pastry edges together. Whisk egg and milk together, and brush onto top of pastry.
3. Bake in preheated oven for 35 to 40 minutes, or until golden brown.

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Life is too short to wake up with regrets. So love the people who treat you right. Forget about the ones who don't. Believe everything happens for a reason. If you get a second chance, grab it with both hands. If it changes your life, let it. Nobody said life would be easy, they just promised it would be worth it.

SQUASH PATTIES

Violet's Squash Patties

8 medium squash (washed & cubed)

1 green bell pepper (cleaned & cubed)

1 red bell pepper (cleaned & cubed)

1 green tomato (washed & cubed)

1 banana pepper (cleaned & cubed)

In small batches, run all of the above ingredients through the food processor. Set aside in a strainer and let it sit for at least 30 minutes. When drained, move to a bowl and add in:

1 red onion (diced)

1 cup of mild cheddar (shredded)

+\- 1 cup of cornmeal

+\- 1 cup of flour

1 egg (lightly beaten)

Salt & Pepper to taste

1/2-1 tsp of Italian Seasoning

Add enough cornmeal & flour until it comes together like a chunky dough consistency. You dont want it too dry but dont want it too wet either. With a tablespoon, spoon heaping spoonfuls into a skillet over medium-high heat with some veg.oil in the bottom. Spread the spoonfuls out kinda flat and make them into patties. Cook until golden brown on both sides. Enjoy! :)

The first time I made this recipe, I forgot the cheese, and they were still fabulous.

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Life is too short to wake up with regrets. So love the people who treat you right. Forget about the ones who don't. Believe everything happens for a reason. If you get a second chance, grab it with both hands. If it changes your life, let it. Nobody said life would be easy, they just promised it would be worth it.