Taco Salad

by Marsha E.

Brown 1 pound hamburger.
Add a package of taco seasoning and 1/2 cup water.
Let cool.

1 head lettuce

Add cooled hamburger just before serving (so it doesn't get soggy).

Add dressing - 1/2 Thousand Island and 1/2 salsa mixed together. (The amount depends on how much lettuce you use)
Add 1 package shredded cheese, tomatoes, tortilla chips.
Sour cream on top, if desired.

oh-so-easy tomato cream soup

by Becky S.

2 cups milk
1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg (8 oz.) cream cheese, softened
1/4 cup coarsely chopped fresh basil
1/2 tsp salt
1/8 tsp. pepper

Place all ingredients in a blender; cover and process until smooth. Transfer to a large saucepan; heat through.

Peanut Butter Striped Delight

by Pat M. (from Kraftfoods)

35 Oreo Cookies
6 tablespoons, butter, melted
1 8-oz package Cream cheese, softened
1/4 cup sugar
3 cups plus 2 tbsp. cold milk, divided
1 8-oz tub Cool Whip Whipped Topping, thawed, divided
2 pkg (4-serving size each) Jell-o Vanilla Flavor Instant Pudding 1/3 cup peantu butter

Place cookies in food processor; proces until fine crumbs form. Transfer to medium bowl. Add butter; mix well. Press onto bottom of 13x9 inch dish. Refrigerate 10 min. Meanwhile, beat cream cheese, sugar and 2 tbsp. milk in separate bowl, with electric mixer on medium speed until well blended. Add 1-1/4 cups of the whipped topping; mix well. Spread over crust.

Pour remaining 3 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min or until well blended. Add peanut butter; mix well. Spread evenly over cream cheese layer. Let stand 5 min. or until thickened. Top with remaining whipped topping ; cover.

Refrigerate at least 4 hours before cutting into pieces to serve. Store leftovers in refrigerator.

Cookie Dough Brownies

By Vicki W.

4 eggs
1 cup canola oil
2 cups granulated pure cane sugar
2 teaspoons vanilla extract
1 1/2 cups all purpose flour
1/2 cup baking cocoa
1/2 teaspoon salt
1/2 cup chopped walnuts, optional

Filling:
1/2 cup butter, softened
1/2 cup pure cand dark brown sugar
1/4 cup granulated pure cane sugar
2 tablespoons milk
1 teaspoon vanilla extract
1 cup all purpose flour

Glaze:
1 cup (6 oz.) semisweet chocolate chips
1 tablespoon shortening
3/4 cup chopped walnuts

In a large bowl, beat the eggs, oil and sugar. Stir in vanilla. Combine flourc cocoa and salt; gradually add to egg mixture. Stir in walnuts if desired.

Pour into a greased 13 x 9 baking pan. Bake at 350 for 30 minutes or until brownies test done. Cool completely.

For filling, in a large bowl, cream butter and sugars until light and fluffy. Beat in milk and vanilla. Gradually beat in flour. Spread over the brownies; chill until firm.

For glaze, in a microwave, melt chocolate chips and s hortening; stir until smooth. Spread over filling. Immediately sprinkle with nuts, pressing down slightly.

Oatmeal Carmelita Bars

By Vicki W.

Crust
2 cups flour
2 cups quick-cooking rolled oats
1 1/2 cups firmly packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups butter, softened

Filling/Topping
1 (12/5 oz) jar (1 cup) caramel ice cream topping
3 tablespoons flour
1 cup semisweet chocolate ships
1/2 cup chopped nuts (optional)

Heat oven to 350. Grease 13x9 pan.
Lightly spoon flour into measuring cup; level off. In large bowl, combine all crust ingredients; mix at low speed until crumbly.

Reserve half of crumb mixture (about 3 cups) for topping.
Press remaining crumb mixture in bottom of greased pan. Bake at 350 for 10 minutes.

Meanwhile, in small bowl, combine caramel topping and 3 tablespoons flour; blend well.

Remove partially baked crust from oven.
Drizzle evenly with caramel mixture.

Add chocolate chips and nuts to reserved crumb mixture and sprinkle over caramel and press lightly.

Return to oven; bake an additional 18 to 22 minutes or until golden brown.

Cool 1 to 2 hours or until completely cooled.
Cut into bars.