1 cup confectioners’ sugar
2 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon almond extract
assorted food coloring
In a small bowl, stir together confectioners’ sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.
3 slices bacon
1-1/2 lb. fresh asparagus spears, trimmed
1 Tbsp. water
1/2 cup chopped onions
1/2 cup Lite Ranch Dressing
Cook bacon in large skillet until crisp. Remove bacon from skillet; drain on paper towels. Discard drippings from skillet. (Do not wash skillet.)
Place asparagus in microwaveable casserole or 10×4-inch dish. Add water. Microwave on HIGH 4 to 5 min. or until asparagus is crisp-tender. Meanwhile, add onions to skillet; cook and stir 5 min. or until tender. Stir in dressing.
Drain asparagus; top with sauce and crumbled bacon.
4 bone-in pork chops (1-1/2 lb.)
1 pkt. SHAKE ‘N BAKE Original Pork Seasoned Coating Mix
1 lb. baking potatoes (about 2), cut into thin wedges
2 Tbsp. Zesty Italian Dressing
1/2 cup Original Barbecue Sauce
1 cup Shredded Mozzarella Cheese
Heat oven to 400 degrees.
Coat chops with coating mix as directed on package; place in foil-lined 13×9-inch pan.
Toss potatoes with dressing in bowl; add to pan with chops.
BAKE 30 min. or until chops are done. Top each chop with 2 Tbsp. barbecue sauce and 1/4 cup cheese. Bake 5 min. or until cheese is melted.
1 pkg. stuffing mix for chicken
6 boneless pork chops
1 can condensed cream of mushroom soup
1 large onion, chopped
1/2 tsp. dried thyme leaves
1/2 cup shredded cheddar cheese
Heat oven to 350 degrees.
Prepare stuffing as directed on package. Meanwhile, cook chops in large ovenproof nonstick skillet on medium-high heat 4 min. on each side or until browned on both sides. Mix soup, onions and thyme; spoon over chops.
Top chops with stuffing; sprinkle with cheese.
Bake 20 to 25 min. or until chops are done. Let stand 3 min. before serving.
3 cups prepared mashed potatoes
1 can (10 3/4 ounces) Condensed Cheddar Cheese Soup
1/3 cup sour cream or plain yogurt
Generous dash ground black pepper
1 green onion, chopped (about 2 tablespoons)
Stir the potatoes, soup, sour cream, black pepper and onion in a medium bowl. Spoon the potato mixture into a 1 1/2-quart baking dish.
Bake at 350 degrees for 30 minutes or until the potato mixture is hot.
4 oz. Cream Cheese, softened
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1-1/4 cups Mozzarella Cheese, divided
6 Tbsp. Grated Parmesan Cheese, divided
6 small boneless skinless chicken breasts (1-1/2 lb.), pounded to 1/4-inch thickness
10 RITZ Crackers, crushed (about 1/2 cup)
1-1/2 cups spaghetti sauce, heated
Heat oven to 375 degrees.
Mix cream cheese, spinach, 1 cup mozzarella and 3 Tbsp. Parmesan until blended; spread onto chicken. Starting at one short end of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired.
Beat egg in shallow dish. Mix remaining Parmesan and cracker crumbs in separate shallow dish. Dip chicken in egg, then roll in crumb mixture to evenly coat. Place, seam sides down, in 13×9 baking dish sprayed with cooking spray.
Bake 30 min. or until chicken is done. Remove and discard toothpicks. Serve chicken topped with spaghetti sauce and remaining mozzarella.
5 medium potatoes, peeled and cut into cubes (about 5 cups)
1 can condensed Cream of Celery Soup
1 can condensed Cream of Onion Soup
1 can evaporated milk
2 tbsp. butter
Shredded Cheddar Cheese
Place the potatoes into a 3-quart saucepan and add water to cover. Heat over medium-high heat to a boil. Reduce the heat to low. Cook until the potatoes are tender. Do Not Drain.
Stir the onion soup, celery soup, evaporated milk, and butter in saucepan. Cook for 15 minutes. Serve the soup with the cheese and bacon bits.
Easy Creamed Potato Soup