1 lb. ground beef 1/2 cup KRAFT Grated Parmesan Cheese 1/4 cup chopped fresh parsley 1 egg 1 clove garlic, minced PREHEAT oven to 375°F. Mix meat, cheese, parsley, egg and garlic. Shape into 12 meatballs.

PLACE in foil-lined 15x10x1-inch baking pan.

BAKE 25 min. or until cooked through.

Posted by Stewart207, Jul 3 2008

2 cups rotini pasta, uncooked 2 cups fresh broccoli florets 1 cup halved cherry tomatoes 1/4 cup sliced black olives 1/3 cup KRAFT Light House Italian Reduced Fat Dressing 1/4 cup KRAFT Reduced Fat Parmesan Style Grated Topping COOK pasta in large saucepan as directed on package, adding broccoli to the boiling water for the last 2 min.; drain. Place in medium bowl.

ADD remaining ingredients; mix lightly. Cover.

REFRIGERATE several hours or until chilled.

Posted by Stewart207, Jul 3 2008

Frog Eye Salad

Cook Acini Di Pepe macaroni: Bring 6 cups water to a rapid boil in 3 quart saucepan. Add 2 teaspoons salt. Slowly add 1 cup Acini Di Pepe. Return to rapid boil, stirring to separate. Boil only 2 minutes. Cover and remove from heat. Let stand 6 to 8 minutes. Drain immediately and rinse with cold water to chill.

3/4 c. sugar
2 tbsp. flour
1/2 tsp. salt
2/3 c. pineapple juice (from canned pineapple shown below)
2 eggs, beaten
1 tsp. lemon juice

In small saucepan, mix sugar, flour and salt; stir in pineapple juice and egg. Cook over moderate heat, stirring constantly until thickened (or cook in microwave). Add lemon juice, set aside and cool.

Combine cooked, cooled mixture with cooled Acini Di Pepe. Cover, place in refrigerator until chilled.

Add the following:

2 cans (11 oz. each) mandarin oranges, drained
1 can (20 oz.) pineapple tidbits, drained
1 can crushed pineapple, drained
1 carton (8 oz.) dairy whipped topping
1 c. miniature marshmallows

Stir lightly. Chill at least 1 hour before serving.

Serves 8-10.

Posted by Stewart207, Jul 3 2008

Get yourself a pack of skinless boneless chicken breasts

Put BBQ Sauce (Approx. 2 cups), Garlic (about 2 cloves finely minced), a little sugar (2 Tbsp), Dijon Mustard (2 Tbsp), and salt and pepper (to taste) in a storage bag (gallon sized).....

Add the chicken in there and let it marinate for a few hours or overnight in the refrigerator

Throw that chicken on your grill and enjoy!!

MMMMM....MMMMMM

Posted by SMOKESGRL, Jun 21 2008

I normally use Frank's Red Hot mixed with butter to do some hot chicken wings. However, I'd love to do some garlic or a variation of the hot wings. Anybody have some good wing sauce recipes?

Posted by Cancelled user, May 9 2008

VICTORY LAP PANINI

1 Big Mo' Peanut Butter Bar, broken into segments

8 slices, store bought pound cake, 1/2 inch thick

2 bananas, sliced into coins

8 marshmallows, cut in halves

Butter, softened

Powdered sugar, for dusting

You'll need a fry pan or panini press to make this treat.

Place pound cake on flat surface. Place 3 Big Mo' bar segments on one slice of pound cake followed by three banana coins and two marshmallow slices. Top with slice of pound cake. Press together into a sandwich. Repeat with remaining pound-cake slices. Apply a light layer of butter to each side of the sandwiches.

Place each sandwich on the pre-heated grill for 2 minutes per side. If using fry pan on outdoor grill, heat pan until hot and fry like a grilled-cheese sandwich.

Once cooked, cut each sandwich in half on the diagonal. Put sandwiches on a platter and dust with powdered sugar.

Note: You may need to adjust the amount of chocolate, bananas and marshmallow used depending on the size of your pound cake. You can't go wrong by adding more chocolate. Don't be afraid to experiment! Recipe developed by Sagra Cooking School.

Posted by BigMoChocol8, Apr 2 2008

DALE EARNHARDT JR.'S

BIG MO' CHOCOLATE CARAMEL S'MORES BROWNIES

For the crust:

3 Tbsps. unsalted butter, melted
3/4 cup crushed graham cracker crumbs

1 Tbsp. sugar

For the brownie:

1/4 lb. unsalted butter

2 (2.5 oz.) Big Mo' Creamy Caramel Bars, with segments broken apart

3/4 cup packed light brown sugar

3/4 cup white sugar

1 1/2 tsps. pure vanilla extract

1/2 tsp. salt

4 large eggs

1 cup all-purpose flour

For the topping:

2 cups mini-marshmallows

Position a rack in the lower third of the oven and heat oven to 325 degrees. Line an 8-by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.

For the crust: Stir the butter together with the crumbs, sugar and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan.

For the brownie: Place the butter and chocolate bar segments in a medium microwave safe bowl. Melt in the microwave, stirring occasionally, until completely melted. Stir in the light brown and white sugars, vanilla and salt. With a hand held mixer add the eggs and beat vigorously to make a thick and glossy batter. Stir in the flour. Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.

Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, about 2 minutes.

Note: You may substitute Dale Jr's. Big Mo' Peanut Butter Bar for the Creamy Caramel, Recipe developed by Sagra Cooking School.

Posted by BigMoChocol8, Apr 2 2008

DALE EARNHARDT JR.'S

BIG MO' CHOCOLATE BREAD PUDDING

1 loaf day-old French bread, cut into large cubes

4 cups milk

2 cups sugar

4 Tbsps. butter, melted

2 Tbsps. vanilla

3 eggs

4 Dale Jr. Big Mo' Creamy Caramel or Peanut Butter Bars, broken into segments

Preheat oven to 375 degrees.

In a large bowl combine bread cubes, milk, sugar, melted butter, vanilla, eggs and candy bar segments; fold ingredients until bread is moist. Pour into a 9-by-13-inch pan or large ovenproof dish with 2-inch sides. Bake for 45 minutes.

Serve with a dusting of powered sugar and whipped cream

Posted by BigMoChocol8, Apr 2 2008

DALE EARNHARDT JR.'S

BIG MO' CHEESECAKE CUPCAKES

Crust:

11/2 cups graham cracker crumbs

4 Tbsps. sugar

1/4 cup (1/2 stick) butter, melted

24 Dale Jr.'s Big Mo' Creamy Caramel or Peanut Butter Bar segments (11/2 bars)

Filling:

2 (8-oz.) pkgs. cream cheese, at room temperature

1/2 cup sour cream

1 cup sugar

1 tsp. pure vanilla extract2 eggs

Preheat oven to 350 degrees. Place a paper cupcake liner in each cup of a standard muffin pan.

To make crust, in a bowl, combine graham cracker crumbs, sugar and melted butter until crumbs are moistened. Press crust into bottom of each muffin cup. Put one candy bar segment into the center of each crust.

Beat cream cheese with a hand-held electric mixer until fluffy. Add sugar, flour and vanilla, beating well. Add eggs, one at a time, beating well after each addition. Spoon cream cheese mixture over candy bar segment and graham cracker crusts until the cup is 3/4 full. Bake until just set, about 20 minutes. Allow to cool completely before serving. Recipe developed by Sagra Cooking School.

Posted by BigMoChocol8, Apr 2 2008

DALE EARNHARDT JR.'S BIG MO' CREAMY CARAMEL PECAN PIE

11/2 cups sugar

11/2 cups light corn syrup

4 small eggs

2 tsps. vanilla

1/4 cup Bourbon*

11/2 cups pecan pieces

2 Big Mo' Creamy Caramel Bars broken into segments



Related links
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You can eat the new bars, cook with them or – collect them?
1 nine-inch pie shell, fresh or frozen

Bake pie shell according to directions on package.

In a small bowl, using a hand held mixer on low speed, combine sugar and corn syrup. Add the eggs, vanilla and Bourbon; stir until opaque and combined. Combine pecan pieces and the Big Mo' Caramel Bar segments. Pour into your pre-baked pie shell and bake at 325 degrees for 30-40 minutes or until the center is just set. Let cool to room temperature before serving.

Note: Bourbon can be omitted if desired. Recipe developed by Sagra Cooking School.

Posted by BigMoChocol8, Apr 2 2008