Twice-Baked Potatos * Potluck 1

-Ingredients
4 baking potatoes
1/4 cup Bacon
1/4 cup Sour Cream
1/4 lb. (4 oz.) Shredded Cheese

-Directions
1. Preheat oven to 400°F. Prick potatoes in several places with fork. Bake 1 hour. Reduce oven teut off thin slice from top of each potato. Discard tops of potatoes; scoop out centers, leaving 1/8-inch-thick shells. Mash potatoes in medium bowl. Add sour cream, cheese, and bacon; beat until fluffy. Spoon evenly into shells; top with extra bacon and cheese. Place in shallow baking dish.
2. Bake 20 minutes or until heated through.

Ultimate 7-Layer Dip * Potluck 2

-Ingredients
1 can (16 oz.) Refried Beans
1 Tbsp. Taco Seasoning Mix
1 cup Sour Cream
1 cup Thick 'N Chunky Salsa
1 cup Shredded lettuce
1 cup Shredded Cheese
1 bag Tortilla Chips

-Directions
Mix beans and taco seasoning mix. Spread onto bottom of 9-inch pie plate or quiche dish.
Layer all remaining ingredients except chips over bean mixture; cover. Refrigerate several hours or until chilled.
Serve with chips.

-Tips
*Size It Up
Savor every bite of this tasty dip. Each 2-Tbsp. serving goes a long way on flavor.
*Make-Ahead
Dip can be stored, tightly covered, in the refrigerator up to 2 days.

Peanut Butter S'mores

--Ingredients
3 Tbsp. creamy peanut butter
9 HONEY MAID Honey Grahams, broken crosswise in half (18 squares)
7 OREO Chocolate Sandwich Cookies, coarsely chopped (about 2/3 cup)
3 Tbsp. hot fudge dessert topping
1/2 cup JET-PUFFED Miniature Marshmallows


--Directions
1. Spread 1 tsp. of the peanut butter onto each of 9 of the graham squares. Top each with about 1 Tbsp. of the chopped cookies, 1 tsp. of the fudge sauce and 3 or 4 marshmallows.
2. Cover each with second graham square to make s'more. Place 4 or 5 of the s'mores on microwavable plate.
3. Microwave on HIGH 10 to 15 seconds or until marshmallows begin to melt. Repeat with the remaining s'mores. Serve warm.

http://www.kraftfoods.com/main.aspxs=recipe&m=recipe/knet_recipe_display&Rpage=2&u1=bytype&u2=3*363&u3=**30*69&wf=9&recipe_id=56692

Grab-and-Go Breakfast Sandwich

Ingredients
1/4 cup cholesterol-free egg product
Salt and pepper
1 English muffin, split, toasted
1 KRAFT 2% Milk Sharp Cheddar Singles
1 slice LOUIS RICH Turkey Bacon, cooked, cut crosswise in half

Directions
Spray small skillet with cooking spray. Add egg product; cook on medium heat 3 minutes or until set, stirring occasionally. Season with salt and pepper to taste.
Spoon egg onto muffin half; cover with 2% Milk Singles and turkey bacon. Top with remaining muffin half.

Chocolate-Peanut Butter Granola Bars

Ingredients
1 cup quick-cooking oats
1 cup POST 100% Bran Cereal
1 cup peanut butter
1/2 cup honey
2 squares BAKER'S Semi-Sweet Baking Chocolate, melted
2 eggs, lightly beaten

Directions
Preheat oven to 350°F. Line 9-inch square baking pan with foil, with ends of foil extending over sides of pan. Combine oats and cereal; set aside.
Mix peanut butter, honey and chocolate in large bowl until well blended. Add eggs; mix well. Stir in oat mixture; spread into prepared pan.
Bake 20 to 25 minutes or until lightly browned. Cool completely. Remove from pan using foil handles; peel away foil. Cut into 20 bars to serve.

Triple Peanut Bars

Ingredients
Nonstick cooking spray
1 18-ounce package refrigerated peanut butter cookie dough
1 12-ounce package semisweet chocolate pieces (2 cups)
1 14-ounce can sweetened condensed milk
1-1/2 cups dry-roasted peanuts
1 10-ounce package peanut butter-flavor pieces
1/4 cup peanut butter
1 cup sifted powdered sugar
Milk


Directions
1. Heat oven to 350 degree F. Lightly coat a 15x10x1-inch baking pan with nonstick spray. Press cookie dough onto bottom of prepared pan with floured hands. Sprinkle chocolate pieces evenly over dough. Drizzle sweetened condensed milk over chips; top with peanuts and peanut butter pieces. Press down firmly. Bake for 25 minutes or until edges are firm. Cool in pan on a wire rack.
2. Beat together peanut butter, powdered sugar, and 1 tablespoon milk. Add additional milk, 1 teaspoon at a time, to make of drizzling consistency. Drizzle over cookies. Cut into bars. Makes 72 bars.
Make-ahead tip: Cover pan and store in the refrigerator up to 3 days

Oreo Ice Cream Shop Pie

Ingredients
-1/2 Cup Hot Fudge Dessert Topping, Divided
-1 Honey Maid Graham Pie Crust(6 oz.)
-1 Tub(8 oz.) Cool Whip Whipped Topping, Thawed, Divided
-2 pkg. (4-serving size each) Jell-o Oreo Flavor Instant Puddinf & Pie Filling
-1-1/4 Cups Cold Milk


Directions
-Remove 2 Tbsp. of the fudge filling topping, set aside. Spoon remaining topping into crus; spread to evenly cover bottom to crust. Top with half of the whipped topping, freeze 10 minutes.
-Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutesor until well blended.(mixture will be thick) Gently stir in remaining whipped topping. Spoon over whipped topping layer in crust.
-Freeze 4 hours or until firm. Removie pie from freezer 15 minutes before serving. Drizzle with remaining fudge topping. Store leftover pie in freezer.
-HOW TO DRIZZLE: Spoon chocolate topping into resealable plastic bag. Using scissors, cut off tiny piece from one of the bottom corners of bag. Twist top of bag and gently squeeze bag to drizzle chocolate back and forth over pie.