Our Fabulous Bites

I thought these were easy to make and they look as if you put more effort into them than you really did. If you need to take a dessert to a gathering, these are simple and something different than cookies or brownies. We thought they are good, not the most amazing cheesecake ever, but pretty good. (image from here ) Estimated times: Prep- 15 min Cooking - 25 min Cooling - 1 hour Yields 24 Ingredients : 1 pkg. (16.5 oz) refrigerated chocolate chip cookie dough 2 pkgs (8 oz ea) cream cheese, room temp. 1 can (14 oz) Sweetened condensed milk 2 large eggs 2 teaspoons vanilla extract 1 can (21 oz) cherry pie filling Directions : Preheat oven to 325 F. Paper line 24 muffin cups (I did some in ramekins, and preferred it). Place one piece of cookie dough in each muffin cup. Bake for 10 to 12 minutes, or until cookie has spread to edge of cup. Beat cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Pour about 3 tablespoons cream cheese mixture over

I was given this recipe from Barb Flint. It's one of my favorites. I'm posting it at Meagan's request. 1/2 c. slivered almonds 2 Tabs. + 2 tsp. sugar 1 c. chopped celery 1/3 c. chopped green onion 1 can mandarin oranges, drained Torn green leafy lettuce (enough to fill a medium-size bowl) Cook almonds and sugar on medium low heat until almonds are coated and sugar is melted, stirring constantly. Toss lettuce with almonds, vegetables, and oranges. Just before serving, add dressing. Serves approx. 6 DRESSING: 1/4 c. olive or canola oil 2 Tab. sugar 2 Tab. vinegar 1 Tab. dried parsley 1/2 tsp. salt

I really liked this dish. I left out the ginger, red pepper, and peanuts. I also got this recipe from Kraft Foods. Prep Time: 10 min Total Time: 25 min Makes: 4 servings, 2 cups each 8 oz. angel hair pasta (capellini) uncooked 2 cups small broccoli florets 1 lb. boneless skinless chicken breasts, cut into thin strips 1/2 cup KRAFT Asian Toasted Sesame Dressing 2 Tbsp. soy sauce 1/4 tsp. each: ground ginger, garlic powder, crushed red pepper 1/3 cup chopped PLANTERS Dry Roasted Peanuts COOK pasta as directed on package, adding broccoli to the boiling water for the last 3 min. of the pasta cooking time. MEANWHILE, spray large nonstick skillet with cooking spray; heat on medium-high heat. Add chicken; cook 6 to 8 min. or until cooked through, stirring occasionally. Stir in dressing, soy sauce, ginger, garlic and crushed red pepper; cook 1 min., stirring occasionally. DRAIN pasta mixture; place in large bowl. Add chicken mixture; mix lightly. Spoon evenly into four serving bowls; sprinkle

1 lb. ground beef 2 cups hot mashed potatoes 1 cup KRAFT Shredded Cheddar Cheese 2 cloves garlic, minced 4 cups frozen mixed vegetables, thawed 1 cup beef gravy PREHEAT oven to 375ºF. Brown meat in large skillet. Meanwhile, mix potatoes, 1/2 cup of the shredded cheese and the garlic until well blended. DRAIN meat. Return to skillet; stir in vegetables and gravy. Spoon into 9-inch square baking dish; cover with potatoes and remaining 1/2 cup shredded cheese. BAKE 20 min. or until heated through. Many of you know Jon and I are picky eaters. This is one recipe we came across in the Krafts Food magazine when we were searching for meals we'd both like. I have never had Shepherd's Pie before, but I liked it. I especially like that it is pretty quick and easy. It tastes good as leftovers too. We haven't mixed the cheese into the potatoes because we didn't really feel like it or added garlic just because we didn't have any, but I'm sure it'd still taste good.