Banana Caramel Spice Pie

Banana Caramel Spice Pie

Servings 8

1 ripe large banana
1 (6-ounce) size Keebler Ready Pie Crust Shortbread Pie Crust
2 cups cold milk
(4-serving) package JELL-O white chocolate or vanilla flavor instant pudding
1/2 teaspoon ground cinnamon
(8-ounce) tub thawed Cool Whip whipped topping
Caramel dessert topping

Place banana slices in bottom of crust.

Pour milk into large bowl. Add pudding mixes and cinnamon. Beat with wire whisk 1 minute. Gently stir in whipped topping. Spoon into crust.

Refrigerate 4 hours until set. Serve with caramel topping.

Cheese Fondue

Cheese Fondue

Servings 5

1 cup dry white wine
1/2 pound shredded Swiss cheese
1/2 pound shredded gruyére cheese
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 (1-pound) loaf French bread cut into 1 inch cubes

1. Simmer wine in fondue pot. Add Swiss cheese, Gruyere cheese, 1/4 pound at a time. Stir after each addition of cheese until melted. Stir in flour. When all the cheese has melted, stir in salt and nutmeg. Serve with cut-up French bread.

Vodka Shrimp & Chicken Pasta

Vodka Shrimp & Chicken Pasta

1 jar Vodka pasta sauce
1 pound extra small peeled shrimp
2 large chicken breasts cubed
2 hand fulls fresh baby spinach leaves
6 small sweet peppers sliced
1 cup mushrooms sliced
1 (16-ounce) can diced tomatoes drained
2 tablespoons vegetable oil
1 tablespoon Old Bay
1 teaspoon Pampered Chef Himalayan Salt
1 box angel hair pasta

1. Saute shrimp, chicken, spinach, peppers, mushrooms and tomatoes in vegetable oil in Pampered Chef (10-inch) Skillet seasoned with Old Bay and Pampered Chef Himalayan Salt.

2. Add Vodka sauce into meat and vegetable mixture. Heat until warm.

3. Serve over Angel Hair Pasta.

Bacon and Double Cheese Quiche

Bacon and Double Cheese Quiche

Servings 8

1 1/3 cups all-purpose flour (CRUST)
1/8 teaspoon salt (CRUST)
1/2 cup (1 stick) chilled butter cut into small pieces (CRUST)
2-3 tablespoons cold water (CRUST)
10 strips lean bacon (FILLING)
4 large eggs (FILLING)
1 1/2 cups light cream (FILLING)
1/4 teaspoon dried thyme (FILLING)
1/8 teaspoon white pepper (FILLING)
1/2 cup shredded gruyére cheese (about 2 ounces) (FILLING)
1/2 cup shredded white cheddar cheese (about 2 ounces) (FILLING)

1. To prepare the crust, in a large bowl, mix together the flour and salt. Use a pastry blender or 2 knives, cut in the butter until coarse crumbs form.
2. Add water, 1 tablespoon at a time, tossing with a fork, until a dough forms. Shape into a disk, wrap in plastic wrap, and chill in refrigerator for 30 minutes.
3. Preheat oven to 375 degrees F. On a lightly floured surface, using a lightly floured rolling pin, roll the dough into 11-inch circle. Fit into 9-inch pie pan. Trim edge leaving 1/4-inch overhang. Fold under to form standup edge. Prick dough with a fork. Line with foil and fill with pie weights or dried beans.
4. Bake for 10 minutes. Remove the foil and weights. Bake until lightly golden, about 5 minutes. Transfer to a wire rack to cool.
5. Meanwhile, prepare filling. In a medium skillet, cook the bacon over medium heat until crisp, 9 to 10 minutes. Transfer to paper towel to drain.
6. In a small bowl, whisk together eggs, cream, thyme, and pepper. Pour into crust. Crumble bacon. Sprinkle the egg mixture with bacon, gruyere cheese, and cheddar cheese. Bake until golden brown and custard is set, about 30 minutes. Serve warm.

Bar-B-Cue Wing Dings

Bar-B-Cue Wing Dings

Servings 6

3 pounds chicken wing flings
1 cup ketchup
2 tablespoons hot sauce
1 teaspoon seasoned salt
1/4 teaspoon black pepper
1/4 cup vinegar
1/4 pound butter
2 tablespoons sugar

Wash chicken, pat dry, coat with seasoned salt and pepper. Place in baking dish, cook at 350 degrees F for 45 minutes. Mix all other ingredients in mixing bowl and let stand 45 minutes while chicken cooks. When chicken has cooked for 45 minutes, turn chicken, pour on sauce. Increase oven temperature to 400 degrees F and cook for an additional 15 minutes to slightly brown.

Biscotti

Biscotti

1/2 cup vegetable oil
1 cup white sugar
3 1/4 cups all-purpose flour
3 eggs
1 tablespoon baking powder
2 teaspoons almond extract
1 cup mini chocolate chips optional
1 cup toasted, slivered almonds optional

Preheated oven to 375 degrees F. Grease cookie sheets or line with parchment paper.

In medium bowl, beat together eggs, oil, sugar and almond extract. If desired, add chocolate chips and almonds.

In a separate bowl, combine the flour, baking powder and salt. Stir into the egg mixture to form heavy dough. Divide the dough into two pieces. Form each piece into a roll the length of the cookie sheet. Place rolls onto the prepared cookie sheets, and press down to 1/2-inch thickness.

Bake 27 minutes in the preheated oven until golden brown. Remove from baking sheet to cool on a wire rack. When the biscotti are cool enough to handle, slice each log crosswise into 3/4-inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 7 minutes on each side.

For a fancier look, melt some chocolate chips, dip each baked biscotto in melted chocolate and roll it in almonds. Let the coated biscotti cool on parchment paper.

Blueberry Angel Dessert

Blueberry Angel Dessert

Servings 12

1 (8-ounce) package softened cream cheese
1 cup confectioners' sugar
1 (8-ounce) carton thawed frozen whipped topping
1 (14-ounce) each cut into 1 inch cubes prepared angel food cake
2 (21-ounce) cans blueberry pie filling

In large mixing bowl, beat the cream cheese and sugar; fold in whipped topping and cake cubes. Spread evenly into an ungreased 13x9x2 inch dish; top with pie filling. Cover and refrigerate for at least 2 hours before cutting into squares.