Dressing 1

• Mix together dressing ingredients until smooth.
• Fold into shredded cabbage.
• Cool and serve.
• Makes 6 servings

Dressing 2

• Mix together until smooth.
• Fold into shredded cabbage.
• Cool and serve.

• Cook the chicken in two quarts water until it is partly tender.
• Then add the onion and potatoes and cook until they and the chicken are completely tender.
• Remove meat from bones and set aside.
• Bring broth to a boil.
• Drop pot pie squares into boiling broth and cook 20 minute or until tender.
• Return chicken to the broth and serve steaming hot.

Filling:

• Remove chicken from bones.
• Cut meat into bite-sized pieces.
• Set aside.
• Melt butter; stir in flour.
• Blend in chicken broth and milk, and cook until smooth and slightly thickened.
• Add chicken to gravy.
• Spread vegetables on bottom of greased baking pan.
• Pour chicken gravy over top.

Crust:

• Mix dry ingredients together.
• Cut in shortening until mixture resembles peas.
• Stir in milk and mix well.
• Add egg and blend.
• Roll out dough, then spread over chicken.
• Cut slits in dough to permit steam to escape.
• Bake at 425° for 20–30 minutes or until crust is brown.

• In A Food Processor, Process Half The Cookies Into Crumbs.
• Pour Onto A Plate And Set Aside.
• Process Remaining Cookies Into Crumbs.
• Add Cream Cheese, Frozen Concentrate, And Orange Zest.
• Pulse To Combine, Then Add Confectioners’ Sugar.
• Pulse Until The Mixture Comes Together Into A Dough.
• Spread Dough Onto A Plate And Freeze For 15 Minutes To Firm Up.
• For Each Truffle, Form A Ball With About 1 Tablespoon Cold Dough.
• Roll The Ball In Reserved Cookie Crumbs.
• Serve Immediately.
• Refrigerate Any Leftover Truffles For Up To 1 Week.

• Preheat Oven To 400°F.
• Grease A Rimmed Cookie Sheet With Nonstick Spray.
• In A Medium Saucepan, Combine 1 Cup Sugar, Corn Syrup, Cream Of Tartar, And Water.
• Place Over High Heat And Do Not Stir.
• Cook Until Mixture Reaches 230°F On A Candy Thermometer, Then Reduce Heat To Medium.
• Once Mixture Reaches 300°F, Stir Well, Then Allow It To Come To 330°F.
• Turn Off Heat And Add Cream And Salt.
• Mix Well, Return To Medium Heat, And Cook For Another 2 Minutes.
• Transfer Caramel Into A Heatproof Bowl And Allow It To Begin Cooling.
• On A Microwave-Safe Plate, Microwave Frozen Pretzels On High For 45 Seconds.
• Cut Each Pretzel Into 2″ Pieces.
• In A Medium Bowl, Toss Pretzel Pieces In Melted Butter To Coat.
• In A Medium Bowl, Combine Remaining ½ Cup Sugar With Cinnamon.
• Add Pretzel Pieces And Toss To Coat Them In The Cinnamon Sugar.
• Place On Prepared Baking Sheet And Bake For 7 Minutes.
• Serve With Caramel Dip.

• Preheat Oven To 400°F.
• Unwrap Piecrust And Set On The Stovetop To Begin To Defrost While Oven Preheats.
• Use A Fork To Poke Holes Around The Surface Of The Crust.
• Bake Crust Until Lightly Browned, About 10 Minutes.
• Remove From The Oven And Place In The Freezer For 6–7 Minutes To Cool Down.
• While Crust Is Baking, Prepare Filling By Combining Milk And Pudding Mix With An Electric Hand Mixer On Low Speed Until Completely Smooth, About 2 Minutes.
• Add Heavy Cream And Beat On High Speed Until Mixture Becomes Thick, About 2 Minutes.
• Spoon Filling Into Cooled Piecrust, Top With A Dollop Of Whipped Cream, And Serve.

• Dump Whipped Topping Into A Medium Microwave-Safe Bowl.
• Microwave At 30 Percent Power In 30-Second Increments Until Thawed, About 3–4 Times.
• In A Separate Medium Bowl, Beat Together Cream Cheese, Confectioners’ Sugar, And Vanilla Until Smooth.
• Fold In The Thawed Whipped Topping.
• Put Oreos In A Large Plastic Zipper Bag And Close.
• Use A Rolling Pin To Crush Them (It’s Okay To Leave A Few Larger Pieces).
• Add Crumbs To The Bowl, Along With The Chocolate Chips, And Mix Well.
• Serve With The Dipping Items.

• Butter One Side Of Each Piece Of French Toast.
• Set Aside 6 Slices French Toast.
• For Each S’more, Place ½ Chocolate Bar On The Unbuttered Side Of A Piece Of French Toast.
• Top With 3 Small Graham Cracker Rectangles.
• Put 4 Marshmallow Halves On Top Of Graham Crackers.
• Top With A Second Piece Of French Toast, Buttered Side Up.
• Heat A Large Skillet Over Medium-Low Heat.
• When Hot, Working In Batches If Necessary, Add S’mores And Cover.
• Allow Sandwiches To Heat Up And Brown On First Side, About 2–3 Minutes.
• Flip And Cover Until Browned On Second Side, Another 2–3 Minutes.
• Repeat With Remaining S’mores.
• Serve Immediately.

• Preheat Oven To 400°F.
• Heat A Large Skillet Over High Heat.
• When Hot, Add 1 ½ Tablespoons Butter And Apples.
• Sauté Until Apples Begin To Soften, About 5 Minutes.
• Add Lemon Juice And Water, Then Cover The Skillet To Cook For Another 3 Minutes.
• Add Granulated Sugar, Cinnamon, And Nutmeg.
• Stir And Cook For Another 2 Minutes.
• Remove From Heat And Set Aside.
• While Apples Cook, In A Small Bowl, Combine Flour And Brown Sugar.
• Using A Pastry Cutter Or Two Forks, Cut Remaining 2 Tablespoons Butter Into Dry Ingredients Until Mixture Is The Size Of Small Peas.
• Spread Mixture On Rimmed Baking Sheet And Bake Until Golden Brown, 6–8 Minutes.
• Stir When It Comes Out Of The Oven To Break Up The Crumble A Bit.
• Remove Shells From Packaging And Place On Baking Sheet.
• Bake For 3 Minutes, Then Fill With Apples.
• Top Apples With Crumble, Pressing Into The Apples So It Sticks.
• Serve Warm.

• Preheat Oven To 400°F.
• Grease A 9″ × 13″ Baking Pan With Nonstick Spray.
• Remove Strudels From Packaging; Set Aside Frosting Packets.
• Arrange Strudels On Prepared Pan.
• Bake On The Middle Rack For 5 Minutes.
• Set Aside, But Leave Strudels On The Pan.
• While Strudels Bake, Heat A Large Nonstick Skillet Over Medium-High Heat.
• When Hot, Add Peaches And Water.
• Cover And Cook For 3 Minutes.
• Add Brown Sugar, Cinnamon, Nutmeg, And Lemon Juice.
• Stir And Continue To Cook Until Peaches Are Soft And Sauce Thickens, About 5 Minutes.
• Use A Wooden Spoon To Cut Peach Slices In Half.
• In A Medium Bowl, Combine Flour And Confectioners’ Sugar.
• Using A Pastry Cutter Or Two Forks, Cut Butter Into Dry Ingredients Until Mixture Is The Size Of Small Peas.
• Spread Peaches Over Each Strudel.
• Squeeze Handfuls Of The Crumble To Compact, Then Break Into Smaller Chunks Over The Peaches.
• Bake On The Middle Rack Until Crumble Begins To Brown, About 8 Minutes.
• Drizzle Half Of The Frosting Packets From The Strudels Over The Top.
• Serve.