Cream-Filled Strawberries

Cream-Filled Strawberries 18 large fresh strawberries 1 cup cold milk 1 package (1 ounce) instant vanilla pudding mix 2 cups whipped topping 1/4 teaspoon almond extract Remove stems from strawberries; cut a deep X in the top of each berry. Spread berries apart. In a large bowl, whisk milk and pudding mix for 2 minutes. Fold in whipped topping and almond extract. Pipe or spoon about 5 teaspoons into each berry. Chill until serving. Yield: 18 strawberries.

CHICKEN FRIES

CHICKEN FRIES---or chicken strips covered in a hot sauce honey mixture. MAKES 4 SERVINGS. 1/3 cup each flour and hot sauce 1 tbs honey 1/4 cup vegetable oil 1 pound boneless skinless chicken breast halves, sliced lengthwise into 1/2" wide strips, seasoned with salt and pepper 1/2 stick unsalted butter, melted WHISK together hot sauce, butter and honey in a bowl. Toss chicken strips with flour in a plastic bag until coated. Heat 2 tbs oil in a pan. Add half the chicken strips, saute until browned, then transfer to hot sauce mixture, toss to coat. Repeat with remaining oil and chicken strips, then SERVE...Makes a great side dish.

Devilish Valentine' s Cake

Devilish Valentine' s Cake 1 package (9 ounces) devil's food cake mix 3/4 cup semisweet chocolate chunks 1/2 cup hot fudge ice cream topping 1-1/2 cups fresh raspberries Grease a 9-in. heart-shaped baking pan. Line with waxed paper; grease and flour the paper. Set aside. Prepare cake batter according to package directions; stir in chocolate chunks. Pour into prepared pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before inverting onto a serving platter. Spread warm cake with hot fudge topping. Arrange raspberries over the top.

Peanut Candy Pie

Peanut Candy Pie 1 9 pie crust, baked 8 oz cream cheese, softened 14 oz eagle sweetened conden. milk 3/4 cup creamy peanut butter 1 tsp vanilla 4 oz chocolate coated peanuts candy 1/2 pt whipping cream, whipped 2/3 cup chocolate fudge ice cream topping For filling: Beat cream cheese in large bowl at med. speed until fluffy. Beat in sweetened condensed milk, gradually, until well blended. Beat in peanut butter and vanilla until smooth. Stir in candy (which has been chilled and chopped). Fold in whipped cream. Spoon into cooled, baked pie shell. For topping: Warm fudge topping slightly. Spoon over top of pie to cover completely. Sprinkle with additional chopped candy, if desired. FREEZE at least 4 hours or until firm. To serve: Allow to stand 20 to 30 minutes at room temp. Cut with sharp knife dipped in hot water.

Nuts-About-You Cookie Sticks

Nuts-About-You Cookie Sticks 1/4 cup semisweet chocolate chips 3/4 teaspoon shortening 1-1/2 teaspoons creamy peanut butter 4 French vanilla Pirouette cookies 1/2 cup chopped nuts In a microwave, melt the chocolate chips, shortening and peanut butter; stir until smooth. Dip one end of each cookie into chocolate mixture; allow excess to drip off. Sprinkle with nuts. Place on waxed paper; let stand until set. Yield: 2 servings.

Cinnamon Honey Sweet Potatoes

Cinnamon Honey Sweet Potatoes 5 lg. Sweet potatoes, peeled and sliced 1 tsp. Cinnamon 1/2 tsp. Ginger 1 Tbs. Orange juice 1/4 C. Honey Preheat oven to 350 degrees. Lightly spray a 9-inch baking dish with nonfat cooking spray. Arrange potato slices in bottom of dish. Sprinkle with cinnamon, ginger, orange juice and honey. Bake, covered, in preheated oven for 50-60 minutes until potatoes are soft and tender.

Bananas Baked With Honey

Bananas Baked With Honey 4 bananas 1/4 cup brown sugar 2 tablespoons water 1/4 cup honey In a saucepan, combine sugar, water and honey. Heat over low heat until sugar dissolves. Slice bananas, place in a baking pan and pour syrup over. Bake at 350 degrees for 5-10 minutes. Remove from oven, cool and drizzle with the syrup.