1-12 oz. pkg semi-sweet chocolate chips
1 lb. white almond bark, divided
1C Rice Krispies
1C Dry roasted peanuts
Microwave the almond bark until soft-keep back a block of bark
Blend other ingredients in
Pour onto a greased glass plate
Microwave reserved block of bark w/1t of oil and drizzle over the top
Garnish with red and green cherries
Crock Pot Million Dollar Mashed Potatoes
Ingredients: 5 pounds russet potatoes1 cup (2 sticks) salted butter, cut into cubes1 (32 oz) carton Chicken Broth1 (8 oz) package cream cheese, softened and cut into cubes¼ cup milk (or more, to taste)salt and pepper, to taste
Peel and cut potatoes into 1-inch chunks.
Place the cut potatoes into the bottom of a 6-quart crock pot.
Dot the potatoes with 1 stick of the cubed butter. Season with a little salt and pepper.
Pour Chicken Broth on top of potatoes.
Cover and cook on high for 4-5 hours. Potatoes are ready when fork tender.
Carefully drain the excess broth into a bowl.
Place drained potatoes back into the crock pot. Add in remaining stick of cubed butter, cream cheese, milk and salt and pepper to taste.
Mash the potatoes with a potato masher until smooth (or leave a little lumpy if that is your preference).
Cover and keep potatoes on the warm setting until ready to serve.
Shredded Cabbage Casserole
1/2 head cabbage, shredded
4 slices bacon, chopped
1 pound ground beef
1 onion, diced
3 cloves garlic, minced
1 teaspoon dried mint
1 teaspoon dried parsley
3/4 teaspoon kosher salt
Freshly ground black pepper to taste
4 tablespoons tomato paste
1/4 cup red wine
1/2 cup plain whole milk yogurt
Preheat the oven to 375 degrees, and butter a 9×13 (or equivalent) baking dish. Toss the cabbage with a teaspoon of salt, and let it sit while you prepare the filling.
Sauté bacon until crispy. Pour off excess fat, leaving about a tablespoon in the pan. Add the beef to the pan and brown it, breaking it up as you go. Add onion, garlic, and seasonings and cook 3-5 more minutes, until onions are beginning to soften. Stir in tomato paste and wine. Remove pan from heat, and stir in the yogurt.
Spread half the cabbage in the buttered dish, and top with beef. Repeat with remaining cabbage and beef. Cover with foil and bake for 30 minutes, then remove the foil and continue baking for another 15 minutes. Enjoy!
Chocolate Mousse Cheesecake
- 24 LORNA DOONE Shortbread Cookies, finely crushed (about 1-3/4 cups)
- 3/4 cup plus 1 Tbsp. sugar, divided
- 1/4 cup butter, melted
- 5 ounces BAKER'S White Chocolate, divided
- 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 2 teaspoons vanilla
- 3 eggs
- 1 tub (8 oz.) PHILADELPHIA INDULGENCE Milk Chocolate
- 2 cups cups COOL WHIP Whipped Topping, thawed
- 1 cup fresh raspberries
HEAT oven to 325ºF.
MIX cookie crumbs, 1 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
MELT 4 oz. white chocolate as directed on package. Beat plain PHILADELPHIA Cream Cheese, remaining sugar and vanilla with mixer until blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
BAKE 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Meanwhile, shave remaining white chocolate into curls.
SPOON PHILADELPHIA INDULGENCE into medium bowl; stir until creamy. Add COOL WHIP; whisk until blended. Spread over cheesecake. Garnish with white chocolate curls and raspberries.
KRAFT kitchens tips:SIZE-WISENeed a sweet treat to serve a crowd? Try this rich, creamy dessert! Since it serves 16 people, it easily fits the bill.SUBSTITUTETry preparing with PHILADELPHIA INDULGENCE Dark Chocolate.HOW TO PRESS CRUMB MIXTURE ONTO BOTTOM OF PAN TO MAKE CRUSTUse bottom of dry measuring cup to easily press crumb mixture onto bottom of pan.
Milky Way Bar Fudge
1 can sweetened condensed milk
1-12 oz. semi-sweet chocolate chips
3 Milky Way Bars (or equivalent)
Microwave until melted, greased 9”x9” pan and cool