Bear Cookie Pops
Posted by Kelly

mmmmm these look fun and good - Happy Wednesday ladies!
You'll "bearly" get to ask, "What's your favourite cookie?" and kids will pop up with these "beary" best cookie pops!
Total: 1 hr
Prep: 15 min
Bake: 13 min
Cool: 32 min
(Total time will vary; cook or bake time is per batch.)
Makes 12 cookie pops
1 pouch (1 pound 1.5 ounces) Betty Crocker® peanut butter cookie mix
1/3 cup vegetable oil
1 egg
12 wooden sticks with rounded ends
24 flat round candies (1/2 inch in diameter)
12 milk chocolate kisses, unwrapped
1 tube (0.68) Betty Crocker® red decorating gel
Double recipe
1. Heat oven to 375ºF. Stir cookie mix, oil and egg in medium bowl until soft dough forms.
2. Shape dough into 12 balls, using 1 1/2 tablespoons dough for each.
Place balls about 4 inches apart on ungreased cookie sheet.
Shape remaining dough into 24 balls, using 1 teaspoon dough for each.
3. Insert stick into side of each large ball; place 2 small balls next to each large ball for ears.
Press balls evenly until about 1/4 inch thick.
4. Bake 11 to 13 minutes or until edges begin to brown.
Cool 2 minutes; remove from cookie sheet to wire rack.
Cool completely, about 30 minutes.
5. Add 2 small candies on each cookie for eyes and 1 chocolate kiss for nose, using gel to attach.
Squeeze on gel for mouth.
1 Cookie: Calories 240 (Calories from Fat 90); Fat 10g (Saturated 3g); Cholesterol 20mg; Sodium 105mg; Potassium 400mg; Carbohydrate 35g (Dietary Fiber 0g); Protein 2g
% Daily Value: Vitamin A 0%; Vitamin C 0%; Vitamin D 0%; Calcium 0%; Iron 2%; Folic Acid 0%
Diet Exchanges: 1 Starch; 1 Fruit; 2 Fat
Betty's Tips
Variation
Make Bear Paws! Shape dough into 12 balls; place on cookie sheet.
Insert stick into side of each ball; press dough until 1/4 inch thick.
Press 4 jelly beans into each cookie about 1/2 inch from edge for toe pads.
Press 1 chocolate chip at end of each jelly bean for claws.
Bake as directed; cool completely.
Spread each cookie with 1 teaspoon chocolate ready-to-spread frosting for paw pad.
From Betty's Kitchen

Cookies N Cream Cheesecake Squares
Posted by Jeanne

cooked up by moi
30 chocolate sandwich cookies
1/4 cup butter or margarine, melted
4 pkg. (8oz each) Philadelphia Original Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
4 eggs
20 chocolate sandwich cookies, chopped, divided
Place 30 cookies in food processor container; cover.
Process 30 to 45 seconds or until finely ground.
Add butter; mix well.
Press onto bottom of 13x9 inch baking pan.
Mix cream cheese, sugar and vanilla with electric mixer until well blended.
Add eggs; mix until blended.
Gently stir in 1 1/2 of the chopped cookies.
Pour onto crust.
Sprinkle with remaining chopped cookies.
Bake at 350 degrees F for 40 minutes or until center is almost set.
Cool. Refrigerate for 3 hours or overnight.
Cut into squares.
TIP: Line pan with foil for easy removal of squares.
Makes 18.
Prep. time: 20 minutes + refrigerating
Bake time: 40 minutes
Recipe from Kraft Philadelphia Cream Cheese

Strawberry Chocolate and Cheese Parfait
Posted by Starr

2 cup Strawberries, sliced
2 Tbsp Strawberry syrup (or cherry)
1 cup Part-skim ricotta cheese
3 tsp Each granulated sugar and whipping cream
1 oz chocolate chips
In small mixing bowl combine strawberries and syrup; set aside.
Using a fork, in separate small mixing bowl combine cheese, sugar, and cream; fold in chips.
Into each individual dessert dish spoon one quarter of the cheese mixture, then top each with one quarter of the strawberry mixture.
Serve immediately or cover and refrigerate until chilled.
Love ya ladies! *HUGS*

Osso Buco
Posted by Mai

1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 to 6 veal shanks, each about 2 inches thick
1 tablespoon butter
1/4 cup olive oil
1 medium onion, minced
1 medium carrot, peeled and minced
1 stalk celery, minced
2 cloves garlic, minced
1/2 cup dry white wine
1/2 cup beef stock or broth
12-ounce can whole tomatoes, drained and chopped
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon dried oregano
In a large shallow bowl, combine the flour, salt and pepper.
Dredge the veal shanks to coat on all sides; set aside.
In a large skillet over medium-high heat, heat the butter and oil and, working in batches, cook the veal shanks on all sides until browned and crisp.
Transfer to a paper towel-lined plate; set aside.
Add the onion, carrot, celery and garlic to the skillet and cook, stirring, for 3 to 4 minutes.
Transfer the vegetable mixture to the slow cooker.
Skim the fat from the skillet and add the wine and broth.
Cook over medium-high heat, using a wooden spoon to scrape the bottom of the skillet, for 2 minutes.
Remove from the heat; set aside.
Arrange the veal shanks on top of the vegetable mixture.
Pour the contents the skillet over the veal shanks.
Place the tomatoes around the veal shanks.
Sprinkle with the basil, rosemary and oregano.
Cover and cook on low heat for 8 to 12 hours.
Good Luck :o) Enjoy!