Camp Meal Survival

-Plan all meals before leaving home. Make a detailed list of your meals and what ingredients you need for each and stick to it.

-Partially prepare some ingredients before you leave. Pre-cook ground beef or chicken with onions (or whatever) and freeze in recipe-sized packages. Chop or slice veggies and pack into zip-lock bags - they will be good for a couple of days in the cooler. Mix up little packets of spices so they're ready to toss into the pot and label everything with the name of the dish they "belong" to.

-Premeasure dry ingredients like rice, couscous and pasta in recipe-sized portions. As much as you would like to think that you will just bring home the rest, truthfully it will be full of bugs, dirt, pine needles and you won't be using it at all. Just bring what you will need.

-After a day or two, when your lettuce is gone, you will be desperate for a salad. Think coleslaw or carrot salad, instead of the usual tossed greens. Cabbage is sturdy, lasts almost forever and is wonderfully crunchy. And, whatever you do't use in coleslaw can be added to a stir-fry.

A good cooler is a beautiful thing. Keep it packed with plenty of ice (a solid block will last longer than cubes) ad you can safely store meats and dairy for several days.

Frozen milk cartons or bags can serve double purpose. Pack one liquid bag or carton to use immediately, and let the frozen ones help keep the cooler chilled.

These helpful hints taken from "Today's Parent" magazine, July 2005

Moose Lips

Disclaimer: No moose (mooses? meese?) were harmed during the making of this delicious snack.

Wash and cut into 8 wedges one red apple; cut out the core. Spread peanut butter onto one side of a apple wedge generously, top with a row of miniature marshmallows, and then squish a second apple wedge (with peanut butter) on top.

Voila! A wonderful summertime snack that just so happens to be smiling back at you as you eat it.

Chocodilias

1 6-inch flour tortilla
1 Tbsp sei-sweet chocolate chips
10 mini marshmallows

Arrange the chocolate chips and marshmallows on one half of a tortilla - don't go all the way to the edge of the tortilla or else the filling will leak out. Fold the tortilla in half and press firmly (it won't seal but tht is ok). Place the folded chocodillia on a preheated griddle or frying pan (no oil or grease needed) over medium heat. Cook, pressing down with a spatuala, until lightly browned on the bottom. Turn and continue to ook on the other side until it is browned as well and the chocolate and marshmallows are melted. Let cook a minute or two before devouring.

Variation:
Peanut Butter and Banana Chocodillias

Spread tortilla with peanut butter, arrange 2 to 3 banana slices on top and sprinkle with a few chocolate chips. Grill as above. Bonus: If you skip the chocolate chips, this is a good lunch any parent can relaxingly nad without guilt give their kids for lunch.

Baked Apple Packets (Campfire)

1/2 apple
2 tsp sugar
dash cinnamon

Cut a 12-inch square of heavy-duty aluminum foil. Peel and thinly slice apple, and arrange slices in a mound in the middle of the foil. Sprinkle with cinnamon and sugar. Wrap packet securely with a double fold (to keep it from leaking) ad place on the grill of a barbeque or apfire over medium heat. Cook, turning once or twice, for about 10 minutes - or unti the apple is soft. Let cool for a minute before eating.

Serves 1.

Banana Crunch Pops

2/3 cup fat-free ogurt (any flavor)
/4 tsp ground cinnamon
1 cup granola with dried fruit
4 flat wooden popsicle sticks
2 medium bananas, halved crosswise

Line a large baking sheet with waxed paper; set aside. Place yogurt in a small shallow dish; stir in cinnamon. Place granola in another small shallow dish.

Insert a wooden stick into each banana half. Roll banana piece in yogurt mixture until they are completely covered. Roll in granola to coat. Place on prepared baking sheet. Freeze about 2 hours or until firm.

Before serving, let stand at room temp for 10-15 minutes. Makes 4 servings.

Tip: After freezing for 2 hours, wrap each banana piece in saran wrap and store in the freezer for up to a week.

Tropical Fruit Pops

1 cup guava nectar
1 cup unsweetened pineapple juice
1 cup fresh pineapple chunks
1 cups coarsely chopped or sliced fresh fruit (such as strawberries, kiwifruit, papaya, and/or melon)

In a blender, combine guava nectar, pineapple juice and fresh pineapple chunks. Cover and blend until smooth. Divide chopped or sliced fruit amog 12 frozen treat molds (or 4- to 6-oz paper cups. Pour blended mixture over the fruit.

Add sticks and cover each mold (or cover each cup with foil; make a small hole in the foil with a knife and insert a wooden stick into each cup through the hole.) Freeze about 4 hours or until firm.

This is a fantastic summer treat for you or the kids and at only 34 calories and 0 g of fat who could ask for it to be much better!

Peppermint Puffs

2 cups all-purpose flour
1/4 tsp salt
1/2 cup unsalted butter, at room temperature
1 cup confectioner's sugar
1 egg
1/2 tsp pepperint extract
1/2 tsp vanilla extract
8 oz white chocolate, melted with 1 tsp shortening
1/2 cup finely chopped candy canes

Stir together flour and salt in medium-sized bowl. Beat butter and sugar in large bowl until smooth and creamy. Beat in egg. Beat in peppermint and vanilla extracts.

On low speed, bet in flour mixture. Shape dough into a ball, wrap in plastic wrap. Refrigerate one hour.

Heat oven to 375 F. Coat baking sheets with a nonstick spray. Shape dough into 1-inch balls for a total of 36 cookies; place on prepared baking sheets.

Bake at 375 F for 10-12 minutes of until bottoms are lightly browned. Transfer cookies to wire racks to completely. When cool, brush with melted white chocolate; dip in chopped candy canes. Let harden on waxed paper.

Mocha Meringues

1 tsp vanilla extract
1 tsp instant coffee granules
3 egg whites, at room temperature
1/4 tsp cream of tartar
3/4 cup sugar
3 Tbsp unsweetened cocoa powder
1/2 cup mini chocolate chips

Heat oven to 25 F. Line 2 large baking sheets with nonstick foil. Stir together vanilla and instant coffee in a small bowl and set aside.

Beat egg whites and crea of tartar in a large bowl on medium speed until frothy. Increase speed to medium-high, add sugar, 1 Tbsp at a time, and beat until stiff, glossy peaks form and whites have tripled in volume, about 5 minutes.

Sift cocoa powder over beaten egg white mixture. Carefully fold in cocoa powder until evenly distributed. Fold in vanilla-coffee mixture and mini chocolate chips. Transfer egg-white mixture to a large resealable plastic bag. Snip off a large corner and pipe meringue by heaping tablespoonfuls onto prepared baking sheets. Bake at 250 F for 1 hour, leaving oven door closed the entire time.

Turn off oven, tilt oven door open. Let meringues stand in oven for 30 min.

Remove meringues from oen. With a thin metal spatula, carefully lift cookies off baking sheets.

3 dozen (prep time 10 minutes)

Colorful Squash Saute

2 lbs yellow & green zucchini, trimed and cut into 3/4 inch half moons or mixed small green and yellow pattypan squash
2 Tbsp olive oil
4 cloves garlic, smashed
1 container, 10 oz, cherry or grape tomatoes
1 tsp chopped fresh oregano or 1/4 tsp dried
1 tsp chopped fresh thyme or 1/4 tsp dried
1/2 tsp salt
1/4 tsp pepper

Bring a large pot of water to a boil. Lightly salt and add the squash. Cover and bring to a boil. Cook for 4 to 5 minutes. Drain. Heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook 1 minute, stirring so garlic doesn't burn. Add squash, tomatoes and seasonings. Cook, stirring occasionally, for 4-5 minutes, until squash is tender and tomatoes have just started to collapse.

Serves 12

Smoky Quilted Potatoes

2 lbs red potatoes, halved
1/4 cup olive oil
1 Tsp chopped fresh rosemary
2 tsp all-purpose seasoning, like The Spice Hunter Chef's Shake
2 tsp smoked paprika

Heat oven to 400 F. Using sharp paring knife, cut crosshatch pattern on cut side of potatoes. In jelly roll pan, combine potatoes, olive oil, rosemary, seasoning and 1 tsp salt. Turn potatoes flat side down in pan. Roast potatoes 30 minutes, or until tender. Sprinkle with paprika, tossing to coat.

Serves 8.

Caramel Apples

8-10 popsicle sticks
2 Tbsp water
1 (14 oz) bag caramels
8-10 crisp apples, preferably McIntosh
Chopped nuts, m & ms, nerds, dried cranberries, mini chocolate chips (optional)

Twist off the apple stems to remove them and then pierce through the center of each apple with a stick.

Put water and caramels in a saucepan. Cook on low heat until caramels are melted, stirring constantly. Remove from heat; let cool slightly. Line a sheet with wax paper. Coat the apples in cooled caramel by holding the stick and dipping it in, swirling to cover evenly. Roll in toppings if you so choose.

Place apples on baking sheet. Refrigerate until caramel is firmly set, about 2 hours.

Duchess Potatoes & Celery Root

2 lbs potatoes, peeled, cut into 1" pieces
1 1/2 lbs celery root, peeled cut into chunks
2 cloves garlic
1/4 cup butter
1 cup half-and-half
2 Tbsp grated Parmesan cheese
1 1/4 tsp salt
1/4 tsp pepper
1 Tbsp chopped fresh parsley

Preheat oven to 375 F. In large pot, combine vegetables and garlic with enough wter to cover. Bring to a boil. Reduce heat to medium; boil until teder, 20 minutes. Drain.
In same pot, over medium, melt butter in half-n-half. Add potato mixture, cheese, salt & pepper; mash. Pipe or spoon into ungreased 1 1/2 qt baking dish.

Bake until browned, 20 minutes. If desired, broil 5 minutes for browner top. Sprinkle with parsley.

(Make ahead: Refrigerate, covered up to one day. Remove from fridge 30 minutes before baking.

Cheesecake Cupcakes

Basic Recipe:

1 1/2 whole sheets (5" x 2 1/2") graham crackers, cut into 1 1/4" square pieces (12 pieces)
2 pkgs (8 oz each) cream cheese, softened
3/4 cup sugar
3 eggs
1/2 cup sour cream
2 Tbsp all-purpose flour
1 tsp vanilla
1/4 tsp grated lemon zest

Preheat oven to 325 F. Line 12 muffin cups with cupcake liners. Place 1 cracker piece in bottom of each cupcake liner. At medium-high speed, beat cream cheese and sugar until fluffy. Add last 5 ingredients; beat until blended. Divide among muffin cups. Bake 25 minutes or until puffed. Cool 15 minutes. Remoe from pan. Cool completely on rack.

Cappucino: Stir 1 tsp instant coffee powder into sour cream until dissolved. Omit zest. Pipe whipped topping onto baked cupcakes. Sprinkle with ground cinnamon.

Strawberry Shortcake: Substitute 12 Lorna Doone shortbread cookies for the graham crackers. Top baked cupcakes with a mixture of whipped topping, 8 oz strawberries and 1 Tbsp melted apple jelly.

Chocolate Candy Lover's: Omit graham crackers. Crush 12 chocolate wafer cookies; divide among liners. Omit zest; stir 2 Tbsp mini M&M's into batter. Top each cupcake with hot fudge sauce. Divide 1 cup chopped assorted candy, such as Milky Way among the cupcakes. Sprinkle with mini m&m's.

Tropical Punch: Substitute 12 gigersaps for graham crakers and lime zest for lemon. Top baked cupcakes with a mixture of 1 can (8 oz) pineapple chunks (drained and chopped), 2 kiwis (chopped) and 1 Tbsp melted apple jelly. Top with coconut and marashino cherries.

Hot Fudge Oreo: Substitute 12 Oreo cookies for graham crackers. Omit zest. Top each baked cupcake with hot fudge sauce. Pipe whipped topping onto cupcakes and top with mini Oreos.

Grilled Garlic Bread

1/4 cup butter or margarine, melted
1/4 cup olive oil
1 clove garlic, minced
1/2 tsp dried oregano
1/8 tsp pepper
8 oz crusty Italian bread, halved lengthwise
2 Tbsp parmesan cheese, grated

Prepare grill for indirect-heat cooking. Combine ingredients (except parmesan) and brush both sides of bread with 1/3 cup butter mixture. Sandwich halves cut-sides together; wrap in foil. Grill, turning occasionally, until hot, 6-8 minutes.

Stir Parmesan into remaining butter mixture. Unwrap bread; brush cut sides with Parmesan mixture. Grill cut-sides down until golden brown, 1 minute. Cut into 8 pieces.

Day-at-the-Beach Cups

1 1/2 qts vanilla ice cream, 6 cups, softened
Blue food coloring
6 (9-oz each) plastic cups
Edible food markers such as Wilton's Food Writers
12 teddy bear graham snacks
3/4 cup white frosting
8 vanilla wafer cookies, finely ground
Rainbow sour belt candy or fruit-strip gum, cut into 1 1/4 inch-long pieces
Swedish fish gummy candies
1/2 inch ball-shaped candies
6 paper umbrellas

Tint ice cream blue with 1/2 tsp food coloring; divide among the plastic cups. Freeze until firm, about 3 hours. Meanwhile, use edible markers to decorate graham snacks (like drawing bathing suits on bears). Spread 2 Tbsp frosting over 2/3 of the ice cream in each cup. Place 1 drop of blue food coloring on frosting; swirl with toothpick. Repeat with remaining cups. Sprinkle remaining area with vanilla wafer crumbs for "sand". Top with sour belt candy (for beach towel), teddy grahams, swedish fish, cany balls and umbrellas. Freeze until ready to serve.

Angel Lush

1 pkg (4 serving size) Vanilla instant pudding
1 can (14 fl oz/398 ml) crushed pineapple in juice, undrained
1 cup thawed cool whip
1 angel food cake
10 fresh strawberries

Mix dry pudding mix and pineapple in medium bowl. Gently stir in whipped topping.

Cut cake horizontally into 3 layers. Place bottom cake layer on a serving plate; top with one-third of the pudding mixture. Repeat layers 2 times.

Refrigerate at least 1 hour. Top with strawberries just before serving. Store leftovers in the fridge.

(Use a serrated knife and use a gentle saw motion to esily cut the cake.

Toblerone Fondue Recipe

Found this in a magazine and it sounds too good to be true!

1 bar (100 g) Toblerone Swiss Milk Chocolate
1 can (300 ml) sweetened condensed milk

Break chocolate bar into small pieces; place in a small saucepan. Stir in milk. Cook on medium heat until chocolate is completely melted and mixture is well blended, stirring frequently. Serve warm with assorted fresh fruits, cookies, pound cake, angel food cake or pretzels.

Makes 2 cups.

Sounds scrumptous.

Cheesy Chicken Roll-Ups

8 flour tortillas
1 cup salsa
2 cups shredded, cooked chicken
1/2 cup Tex Mex Shredded Cheese
2 cups shredded lettuce
1 large tomato, chopped

Preheat oven to 350. Top each tortilla with salsa and chicken. Fold in opposite sides of each tortilla, then roll up burrito-style. Arrange tortillas, seam-sides down, in an 8-inch square baking dish. Sprinkle with cheese. Bake for 15 min or until cheese is melted. Sprinkle with lettuce and tomato.

Makes 4 servings, 2 roll-ups each.

Serve with sour cream, chopped avocado and chopped, fresh cilantro

Chicken Penne

2 cups penne pasta
1 lb (450 g) chicken breasts
1 finely chopped red pepper
1/2 cup (1/2 of a 250 g tub) Philadelphia Light cream cheese
2 Tbsp parmesan grated cheese
2 Tbsp stuffed green olives
2 tsp rosemary leaves
1 tsp oil
1/2 c milk

While pasta is boiling, cooking and stir the chicken in a little oil until it's golden brown and cooked through. Set aside. For the sauce, gently cook the red pepper then add cream cheese, milk, and parmesan. Stir the cream cheese until a smooth creamy sauce forms. Then combine your drained pasta, chicken, olives and rosemary. Serve.

Hummus

1 16 oz can of chickpeas (also known as garbanzo beans)

the liquid from said can of chickpeas

4 tablespoons lemon juice (or lime if you want to get crazy)

1 1/2 tablespoons tahini (sesame seed paste: unless you're really crafty, you'll probably just want to buy rather than make this)

2 crushed garlic cloves

1/2 teaspoon sea salt

2 tablespoons olive oil

Dump all of the ingredients into your blender. Or set them in nicely, whichever you'd rather. Blend into a nice paste. Serve immediately with fresh, warm or toasted pita bread, as a spread on a sandwich cover and refrigerate.


Got this recipe from MckMama's site and it looks like it was worth a try. Sounds delicious!!!

Blueberry Walnut Oatmeal

1 cup water
1/2 cup oatmeal
1/4 cup blueberries
1/2 Tbsp chopped walnuts

Combine water and oatmeal in a small saucepan. Cook, stirring occasionally, over mediu heat for 7 min. Stir in the berries and walnuts. Spoon into serving dish. Serve warm.

1 serving.

Cafe Latte Milkshake

1 1/2 cups cold coffee
2 scoops vanilla ice cream
2 Tbsp chocolate syrup

Blend all until smooth in a blender. Pour into 2 glasses and serve.

Top with whipped cream and chocolate shavings if desired.

Cappuccino Cooler

3/4 cup cold coffee
3/4 cup chocolate ice cream
2 Tbsp chocolate syrup
crushed ice
1/2 cup whipped cream

In a blender, combine coffee, ice cream and chocolate syrup. Blend until smooth. Pour over crushed ice. Garnish with a dollop of whipped cream and serve.

Junior Mint Brownies

Cooking spray
1/4 cup butter or stick margarine
32 Junior Mints
1 cup all purpose flour
1/4 tsp baking soda
1/8 tsp salt
2/3 cup sugar
1/3 cup unsweetened cocoa
1 large egg
1 large egg white

Preheat oven to 350. Coat bottom of an 8-inch square baking pan with cooking spray.

Combine butter and mints in a 2-cup glass measure; microwave at high for 30 seconds or until soft. Stir until smooth and set aside.

Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, soda and salt in a bowl. Combine sugar, cocoa, egg and egg white in a large bowl; beat at medium speed of a mixer until well blended. Add mint mixture; beat well. Add flour mixture; beat at low speed just until blended. Pour batter into prepared pan. Bake at 350 for 20 minutes or until a wooden toothpick inserted in center comes out clean; cool completely o a wire rack.

Steamed Zucchini

2 medium zucchinis, cut into 1/2 inch thick circles

Place zucchini in a steaming basket with 2 inches of water in the pot beneath the basket and cover. Bring to a boil over high heat and steam for approximately 4-5 minutes or until the zucchini is bright green and fork tender.

4 servings

Pineapple Smoothie

1/2 cup orange juice
1/2 cup peeled, cored and cubed pineapple
honey to taste
1/2 cup ice

Place all ingredients except ice, at this time, in blender; blend on high for 30 seconds. Add the ice and blend until smooth.

Makes 1 serving

To make it quicker use drained, caned pineapple packed in its own juices.

Spinach Feta Personal Pizza

1 8-inch flour tortilla (pita would work too and be a bit heavier)
2 Tbsp pizza sauce
10 spinach leaves, fresh
1 sliced Roma tomato
1 Tbsp feta cheese
2 Tbsp grated mozza cheese

Turn on oven broiler. Spray cookie sheet with non-stick spray and place tortilla on sheet. Toast tortilla lightly on both sides under the broiler. Top with sauce, spinach and tomato. Sprinkle with feta and mozza. Place under broiler until cheese melts.

Would be great with leftover chicken pieces too I think.

Steamed Cauliflower Florets

4 cups cauliflower florets

Place cauliflower in a steaming basket with 2 inches of water in the pot beneath the basket and cover. Bring to a boil over high heat and steam for approximately 4-5 min or until the cauliflower is fork tender.

Steamed Yellow Beans

4 cups fresh beans, trimmed and cut into 1-inch pieces

Place beans in a steaming basket with 2-inches of water in the pot beneath the basket and cover.

Bring to a boil over high heat and steam for approximately 4-5 minutes, or until beans are bright and fork tender.

Roasted Brussel Sprouts

1 lb brussel sprouts
2 tsp olive oil
kosher salt to taste
freshly ground black pepper

Preheat oven to 400. Gently toss brussel sprouts with the olive oil, salt & pepper. Spread brussel sprouts onto a baking sheet in a single layer. Roast on the top rack of the oven until they begin to get tender and golden, about 30 min.

Roasted Baby Beets

18 small beets, skin on, sliced
1 Tbsp olive oil
kosher salt to taste

Preheat oven to 450. Spread beet slices out on a baking sheet in a single layer. Brush them with olive oil and sprinkle with salt. Roast the beets on the top rack of the oven until the slices are tender when pierced with a knife, about 15 minutes.

Serves 6

Spinach-Feta Stuffed Shells

1 cup cottage cheese
1/2 cup crumbled feta cheese with basil & tomato, divided
1/4 cup chopped fresh parsley, divided
1/4 tsp salt
1/8 tsp ground nutmeg
1 (10-oz) pkg frozen, chopped spinach, thawed, drained and squeezed dry
1 garlic clove, minced
16 hot cooked large seashell pasta
2 1/2 cup bottle fat-free marinara sauce
2 Tbsp chopped fresh or 2 tsp dried basil

Combie cottage cheese, 1/4 cup feta cheese, 3 Tbsp parsley, salt, nutmeg, spinach and garlic in a large bowl. Spoon 2 Tbsp of cheese mixture into each shell.

Combine the sauce and basil in a large non-stick skillet. Arrange stuffed shells in pan, and bring to a boil over medium-high heat. Cover, reduce heat and simmer for 15 minutes. Remove from heat, and sprinkle with 1/4 cup feta and 1 Tbsp parsley.

4 servings.

Gourmet Rootbeer Float

1/2 pint vanilla ice cream
1 (12-oz) can or bottle rootbeer
1/2 cup whipped cream
4 maraschino cherries

Place 1 scoop of ice cream into each of two tall glasses. Pour rootbeer carefully over the ice cream ad add another soop and repeat. If possible, repeat again. Top with whipped topping and cherries

Steamed Broccoli Florets

2 cups broccoli florets

Place the croccoli florets in a steaming basket with 2-inches of water in the pot beneath the basket and cover. Bring to a boil over a high heat and steam for approximately 4-5 minutes, or until the broccoli is bright green and fork tender.

Serves 4

Steamed Spinach

4 cups fresh spinach (approximately 4 handfuls)

Wash the spinach and remove any tough stems. Place the spinach in a steaming basket with 2-inches of water in the pot beneath the basket and cover. Bring to a boil over a hight heat and steam for approximately 2-4 minutes, or until the spinach is bright in color.

Serves 4

Salisbury Steak for Two

Patties
1/2 lb lean groud beef
1/4 cup cheese-garlic salad croutons, crushed
1/8 tsp marjoram leaves

Sauce
1/2 cup home-style mushroom gravy (from 12-oz jar)
2 Tbsp red wine
1 Tbsp ketchup
1/8 tsp dried thyme

In medium bowl, combine all patty ingredients; mix well. Shape mixture into 2 oval patties, about 1/2-inch thick.

Heat medium nonstick skillet over medium high heat until hot. Add patties; cook 5 to 7 minutes or until thoroughly cooked, turning twice. Remove from skillet; place on serving platter and cover to keep warm.

Wipe skillet clean with paper towel. Combine all sauce ingredients in skillet; mix well. Cook and stir over medium-high heat until bubbly. Serve sauce over beef patties.

Grilled Angel Food with Frit Salsa

Fruit Salsa:
1/2 cup chopped cantaloupe
1/2 cup chopped strawberries
1/2 cup blueberries
1 kiwi fruit, peeled, chopped
2 to 3 Tbsp sugar
1 Tbsp fresh lime juice

Cake:
1 (14-oz) angel food cake loaf

Het grill. In medium bowl, combine all fruit salsa ingredients; mix well. Slice cake in half horizontally.

When ready to grill, place cake halves, cut side down, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 30 to 60 seconds or until light golden brown.

To serve, cut cake into 8 pieces; place on individual dessert plates. Top each with fruit salsa.

8 servings.

Grilled Corn on the Cob with Herb Butter

4 ears corn, husks removed
Herb Butter
1/4 cup butter,melted
2 Tbsp chopped fresh basil
1 Tbsp chopped fresh parsley
1/2 tsp garlic salt

Grill Directions:
Heat grill. Place each ear of corn on a sheet of heavy-duty foil. In small bowl, combine all herb butter ingredients; bled well. Brush or spoon herb butter over surface of each ear. Wrap securely using double-fold seals.

When ready to grill, place wrapped corn on gas grill over medium heat or on charcoal grill 4-6 inches from medium coals. Cook 15 to 20 minutes or until tender, turning occasionally. Ope foil carefully to allow hot steam to escape. Drizzle corn with any remaining butter.

4 servings.

Italian Beef Dipped Sandwiches

1 (18.5-oz) can Progresso French Onion Soup
1/2 tsp dried Italian seasoning
3/4 lb thinly sliced Italian or garlic cooked roast beef (from the deli)
6 (3 to 4-inch) crusty French rolls, split
6 (3/-oz) slices provolone cheese

In medium saucepan, combine soup and italian seasoning. Heat over medium heat until hot, stirring occasionally. Add beef; cook 4 to 6 min or just until heated, stirring occasionally.

With slotted spoon, place beef on bottom halves of rolls. Top beef with cheese. Cover with top halves. Serve sandwiches with warm "soup" for dipping.

6 servings

Double Layer Pumpkin Pie

4 oz (1/2 an 8-oz pkg) cream cheese, softened
1 cup plus 1 Tbsp milk, divided
1 Tbsp sugar
1 tub (8-oz) cool whip, thawed and divided
1 6-oz graham pie crust
1 can (15 oz) pumpkin
2 pkg (4-serving size each) Jell-o vanilla instant pudding & pie filling
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves

Mix cream cheese 1 Tbsp milk and the sugar in a large bowl until well blended. Gently stir in half of the whipped topping. Spread onto bottom of the pie crust.

Pour 1 cup milk into large bowl. Add pumpkin, pudding mixes and spices. Beat with a wire whisk 2 mi. or until well blended. (Mixture will be thick.) Spread over cream cheese layer.

Refrigerate for 4 hours or until set. Dollop with whipped topping. Store in refrigerator.

Serves 10.

Chocolate-Raspberry Coconut Tarts

1 egg white
1/4 cup sugar
1 cup unsweetened shredded coconut
pinch salt
3 Tbsp semisweet chocolate chips
2 cups fresh raspberries
Thawed frozen whiped topping and fresh mint for garnish (optional)

Preheat the oven to 350. Spray 4 (1/2 cup) nonstick muffin cups with nonstick spray.
In a medium bols, combine the egg white, sugar, coconut and salt; mix well. With wet fingertips, firmly press the coconut mixture along the bottom ad sides of each muffing cup to make a shell.

Bake the shells until lightly browned along the edges, 10-12 min. Remove from the oven; divide the chocolate chips among the shells. Let stand 1 min; then, with a parig knife, spread the melted chips over the bottoms of the shell. Loosen the shells from the cups but leave in the pan. Freeze the shells until cool, about 3 min.

Remove shells from the pan; fill each with 1/2 cup raspberries. Serve with whipped topping and mint if desired.

Creamy Peppermint Cheesecake

2 8-oz pkgs cream cheese, softened
1/2 cup sugar
2 eggs
3/4 cp sour cream
1 tsp vailla extract
1 tsp peppermint extract
6 drops red food colorig
1 9-inch graham craker pie crust
Whipped cream and candy canes for garnsih optional

Preheat the oven to 350.

In a large bowl, beat the cream cheese and sugar until light and fluffy. Add the eggs ad beat well. Add the sour cream and vanilla; mix well.

Place 1/2 cup of the cream cheese mixture in a small bowl and stir in the peppermint extract and food coloring; mix well. Pour the remaining cream cheese mixture into the pie crust and smooth the top.

Drop the peppermint mixture by spoonfuls into the mixture in the crust, and swirl with a knife to create a marbled effect. Bake for 30-35 min or until the edges set (the center will be slightly loose).

Allow to cool for 1 hour, then cover and chill for at least 6 hours before serving.

Top each slice with a dollop (how's that for a Martha Stewart word?) of whipped cream and a mini candy cane.

6 to 8 servings.

Church Windows

1/2 cup butter, softenend
12-oz pkg semisweet chocolate chips
1 tsp vanilla extract
1 cup chopped walnuts
10 1/2-oz pkg colored mini marshmallows
1 cup sweetened flaked coconut, divided

In a large saucepan, melt butter and chocolate over low heat, stirring constantly. Remove the saucepan from the heat ad stir in vanilla and walnuts. Cool the mixture for about 15 minutes, until cooled but not to the point of hardening.

Fold the marshmallows into the cooled mixture and stir until well coated. Spoo half of the mixture lengthwise down the ceter of a 18-inch piece of waxed paper. Shape into a 12*2-inch log and place at one edge of the waxed paper.

Sprinkle 1/2 the coconut over the remainder of the waxed paper. Roll the log over the coconut, evenly coating the outside of the entire log. Wrap the log tightly in the waxed paper, folding the ends snugly. Repeat with other half.

Chill until firm, at least 2 hours or overnight. Unwrap logs and cut into 1/2-inch slices.

Makes about 4 dozen cookies.

Peppermint Pretzels

11-oz pkg white chocolate "baking" chips
10-oz pkg pretzel rods
1 1/2 cups crushed candy canes or peppermint candies

Line 2 baking sheets with wax paper. Melt the chips in a small saucepan over low heat unti smooth, stirring frequently (do not overheat). Remove from the heat.

Holding the top of a pretzel rod, spoon and spread te melted white chocolate over the bottom 2/3 of the pretzel, allowing excess chocolate to drip off. Sprinkle with crushed candy; place on baking sheet.

Chill for 10 minutes or until chocolate has set; store at room temp in an air tight container.

Spinach and Artichoke Dip

1 10-oz pkg frozen chopped spinach, thawed and squeezed dry
1 8-oz pkg cream cheese softened
3/4 cup grated parmesan cheese
1/4 cup mayonnaise
1 tsp lemon juice
1 tsp red pepper flakes
1 tsp garlic powder
1 14-oz can artichoke hearts, drained and chopped

Preheat oven to 350 F. Coat a 1-qt casserole dish with non-stick spray.

In a medium bowl, combine the spinach, cream cheese, parmesan cheese, mayonnaise, lemon juice, pepper flakes and garlic powder; beat until well blended. Stir in the artichokes, then spoon into the casserole dish.

Bake for 30-35 min or until heated through and the edges are golden brown.

Makes about 3 cups

Frosty the Cheeseball

2 8-oz pkgs cream cheese, softened
1 3-oz container real bacon bits
1 1/4 cup finely chopped walnuts
1/4 cup mayonnaise
2 scallions, finely chopped
1/2 cup fresh parsley, chopped
1 Tbsp horseradish
1/4 tsp crushed red pepper

In a large bowl, combine all the ingredients; mix well. Divide the mixture into 3 balls: one small, one medium and one large.

Arrange the balls on a serving platter to form a snowman laying down. Serve, or cover and chill until ready to serve.

Make it extra special:
It's fu to garnish this with sliced black olives for the eyes and mouth, a baby carrot for the nose and red bell pepper triangles for buttons and don't forget the crackers!