Creamy Parmesan Mashed Potatoes

Ingredients

* 2 pounds red potatoes, cut into 1/2-inch chunks
* 1 cup fat-free reduced-sodium chicken broth
* 4 ounces PHILADELPHIA Neufchatel Cheese, cubed
* 1/2 cup BREAKSTONE'S Reduced Fat Sour Cream
* 3 tablespoons KRAFT Grated Parmesan Cheese

Directions

1. Cook potatoes in boiling broth in large covered saucepan 15 min., stirring after 8 min. Uncover; simmer 5 to 6 min. or until potatoes are tender and most of broth is absorbed.
2. Stir in Neufchatel; mash potatoes slightly on low heat until Neufchatel is melted. Add sour cream and Parmesan; mash and stir until potatoes are smooth and heated through.


Danish Kringle
Ingredients

* 1 cup butter
* 2 cups sifted all-purpose flour
* 1 cup sour cream
*
* 1 cup butter, softened
* 2 cups brown sugar
* 1 1/2 cups chopped English walnuts, divided
*
* 1 cup confectioners' sugar
* 2 tablespoons water

Directions

1. In a large bowl, cut 1 cup butter into flour until crumbly, leaving pea-sized chunks. Stir in sour cream, and mix well; dough will be very sticky. Form dough into a ball. Cover tightly, and refrigerate 8 hours, or overnight.
2. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. Prepare the filling by combining 1 cup butter, brown sugar, and 1 cup chopped walnuts.
3. Divide dough into three equal parts; return two parts to the refrigerator to keep cold. Quickly form 1/3 of the dough into a rectangle, and flour lightly. On a heavily floured surface, roll out to approximately 12x17 inches. Position lengthwise on the work surface. Along the long edges of the dough rectangle, use a sharp knife to cut 4 inch long angled lines about 1/2 inch apart. Spoon 1/3 of the filling along the length of the rectangle's uncut center. Alternating from one side of the dough to the other, fold each 1/2 inch wide strip towards the center, crisscrossing the filling in a braid-like fashion. Lightly press together the ends of the strips to seal. Sprinkle with 1/3 of the remaining walnuts. Repeat with remaining ingredients to form 3 braided danishes. Arrange danishes on prepared baking sheet.
4. Bake for 30 minutes in the preheated oven, or until golden brown. Cool for approximately 30 minutes. While the danishes are cooling, prepare the icing: mix confectioners sugar and water until smooth. Drizzle in fine streams over warm danishes.

Almond Cherry Biscotti

Ingredients

• 2 cups all-purpose flour
• 1 cup sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup cold butter (no substitutes)
• 2 eggs
• 1 tablespoon milk
• 1/2 teaspoon vanilla extract
• 1 cup coarsely chopped blanched almonds
• 1 cup halved candied cherries

Directions

In a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, beat eggs, milk and vanilla until blended; stir into dry ingredients until blended. Stir in almonds and cherries (the dough will be crumbly). Divide dough in half; shape each half into a ball. On an ungreased baking sheet, roll each ball into a 10-in. x 2-1/2-in. rectangle. Bake at 350 degrees F for 30-35 minutes or until golden brown. Carefully remove to wire racks; cool for 20 minutes. Transfer to a cutting board; cut diagonally with a sharp knife into 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 15 minutes or until firm. Remove to wire racks to cool. Store in an 

Almond Cherry Fudge

By: Shellie Tucker 

"Cooked in the microwave, this fast fudge is a sweet addition to any holiday gathering. I make this when I need a quick treat for a school party or to take to a neighbor, says Shellie Tucker from Hendersonville, Tennessee."

Ingredients

• 2 cups semisweet chocolate chips
• 1 (14 ounce) can sweetened condensed milk
• 1/2 cup chopped almonds
• 1/2 cup red candied cherries, chopped
• 1 teaspoon almond extract

Directions

1. Line an 8-in. square pan with foil and grease the foil; set aside. In a microwave-safe bowl, combine chocolate chips and milk. Cover and microwave on high for 1 to 1-1/2 minutes or until chips are melted; stir until smooth. Stir in the almonds, cherries and extract. Spread into prepared pan. Cover and chill for 2 hours or until set.
2. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in the refrigerator. 
3.  

Almond Cranberry Squash Bake

By: Ronica Brownson 

"When my husband and I visit family in North Dakota, I bring along the ingredients to make this casserole. It gets rave reviews every time I make it. --Ronica Skarphol Brownson, Madison, Wisconsin"

Ingredients

• 4 cups hot mashed butternut squash
• 4 tablespoons butter or margarine, softened, divided
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1 (16 ounce) can whole berry cranberry sauce
• 1/2 cup sliced almonds
• 1/4 cup packed brown sugar

Directions

1. In a large bowl, combine the squash, 2 tablespoons butter, salt, cinnamon, allspice and nutmeg; mix well. transfer to a greased 2-qt. baking dish. Stir cranberry sauce until softened; spoon over squash.
2. Combine almonds, brown sugar and remaining butter; mix well. Sprinkle over cranberry sauce. Bake, uncovered, at 350 degrees F for 50-60 minutes or until golden brown and bubbly. 

Whoopie Pies IV

By: Mary Simpson 

"Chocolate cake cookies with a creamy filling."

Ingredients

• 2 cups white sugar
• 1/2 cup shortening
• 2 eggs
• 4 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1 1/2 teaspoons salt
• 3/4 cup unsweetened cocoa powder
• 1 cup milk
• 1 cup boiling water
• 1 teaspoon vanilla extract
• 1 cup shortening
• 1 cup white sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 5 1/2 tablespoons all-purpose flour
• 1 cup milk

Directions

1. Preheat oven to 450 degrees F (230 degrees C).
2. To Make Cookies: Cream together 2 cups sugar, 1/2 cup shortening and 2 eggs.
3. Sift together 4 cups flour, baking soda, baking powder, 1 1/2 teaspoons salt and cocoa. Add alternately the flour mixture to the creamed mixture with boiling water and 1 teaspoon vanilla.
4. Drop teaspoons sized pieces of dough onto greased cookie sheet. Bake 5 to 7 minutes.
5. To Make Filling: Cook 5 1/2 tablespoons flour and 1 cup milk until thick. Let cool. Cream 1 cup shortening, 1 cup sugar, 1/4 teaspoon salt, and 1 teaspoon vanilla. Add cooled flour mixture. Beat till creamy.
6. Spread on the flat side of a cooled cookie and sandwich together with another cookie.

Luscious Triple Lemon Easter Cake

By: Pam-3BoysMama 

"I adapted a popular lemon cake to make it a lemon lover's dream. This cake has lemon in the cake, the filling, and the frosting. There's plenty of frosting for decorating, so get creative. This cake is perfect for any special occasion."

Ingredients

• Cake:
• 2 cups plus 2 TBSP cake flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup butter
• 1 1/4 cups white sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 3/4 cup milk
• 1/4 cup lemon juice
• 2 tsp. lemon zest
• Lemon Curd:
• 1 tablespoon grated lemon zest
• 1/2 cup fresh lemon juice
• 1 tablespoon cornstarch
• 6 tablespoons butter
• 3/4 cup white sugar
• 4 egg yolks, beaten
• Frosting:
• 8 cups confectioners' sugar
• 1 cup butter, softened
• 4 tablespoons fresh lemon juice
• 2 teaspoons grated lemon zest
• 1/4 cup milk
• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix together the flour, baking powder and salt. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla and lemon zest. Beat in the flour mixture alternately with the milk and lemon juice, mixing just until incorporated.
• Pour batter into pans. Bake for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.
• Filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil).
• Pour mixture into medium bowl. Press plastic wrap onto surface. Cool to room temperature. Refrigerate 3 hrs.
• Frosting: In large bowl, beat confectioners' sugar, 1 c butter, ¼ cc lemon juice and 2 tsp lemon zest until smooth. Beat in milk until light and fluffy.
• Assembly: With long serrated knife split each cake layer in half horizontally. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 3/4 cup frosting. Add a third layer, and spread with remaining half of the lemon filling. Press on final cake layer.
• Frost with remaining frosting. 
•  

Dump Cake II

By: Andrea 

"Super easy-to-make cake."

Ingredients

• 1 (18.25 ounce) package yellow cake mix
• 1 (15 ounce) can crushed pineapple
• 1 (16.5 ounce) can pitted dark sweet cherries
• 1/2 cup butter

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Dump pineapple and cherries into one 9x13 inch pan and mix together. Top with cake mix and slice butter or margarine over mix.
3. Bake at 350 degrees F (175 degrees C) for 45 minutes or until brown and bubbling. Remove and serve warm or cold. 

Almond Buttercrunch Candy II

By: Scarlett Thornley 

"This is a close copy of the popular almond and chocolate candy."

Ingredients

• 1 cup butter
• 2 cups crushed almonds
• 1 1/4 cups white sugar
• 2 cups semisweet chocolate chips

 

Directions

1. Grease a 9x13 inch baking pan with butter. Spread the crushed nuts evenly in the greased pan.
2. In a medium saucepan melt the butter and sugar. Let it cook, stirring constantly, for five minutes until it is brown and almost smoking. Pour the mixture into the pan over the nuts. Immediately sprinkle the chocolate chips over the top of the mixture so they will melt and spread the melted chocolate over the mixture. Sprinkle additional ground nuts on top if you wish. Let the candy cool before cutting it into bars.