Oreo & Fudge Ice Cream Cake

Prep Time: 10 min
Total Time: 4 hr 10 min
Makes: 12 servings

What You Need!
1/2 cup hot fudge ice cream topping, warmed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
8 OREO Cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches

Make It!
POUR fudge topping into medium bowl. Whisk in 1 cup COOL WHIP. Add dry pudding mix; stir 2 min. Stir in chopped cookies.

ARRANGE 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half the COOL WHIP mixture. Repeat layers. Top with remaining sandwiches. Frost top and sides with remaining COOL WHIP. Bring up foil sides; double fold top and ends to loosely seal packet.

FREEZE 4 hours.

http://www.kraftfoods.com/kf/recipes/oreo-fudge-ice-cream-106562.aspx

Strawberry Freeze

Prep Time: 15 min
Total Time: 6 hr 15 min
Makes: 16 servings

What You Need!
12 CHIPS AHOY! Cookies 1 pkg.
(8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1 can (12 oz.) frozen berry juice concentrate, thawed
1 cup crushed strawberries
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
2 cups strawberries, halved

Make It!
ARRANGE cookies in single layer on bottom of 9-inch springform pan; set aside.

BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gradually add juice concentrate, beating well after each addition. Stir in crushed strawberries. Add whipped topping; stir with wire whisk until well blended. Pour over cookies in pan.

FREEZE 6 hours or until firm. Remove from freezer; let stand in refrigerator 15 min. to soften slightly. Top with the halved strawberries just before serving. Store leftover dessert in freezer.

http://www.kraftfoods.com/kf/recipes/strawberry-freeze-64850.aspx

Greek Isles Pasta Salad

Prep Time: 15 min
Total Time: 15 min
Makes: 8 servings, 1 cup each

What You Need
3 cups farfalle (bow-tie pasta), uncooked
2 cups baby spinach leaves
1 cup KRAFT Natural Mediterranean Style Cheese Crumbles
1 cup cherry tomatoes, halved
3/4 cup drained canned chickpeas (garbanzo beans), rinsed
1/2 cup KRAFT Greek Vinaigrette Dressing

Make It
COOK pasta as directed on package; drain. Place in large bowl.

ADD remaining ingredients; mix lightly.

SERVE immediately or cover and refrigerate until ready to serve.

Substitute combined 1/2 cup KRAFT Zesty Italian Dressing, 2 Tbsp. lemon juice and 1 tsp. dried oregano leaves for the Greek vinaigrette dressing.

Jazz It Up
Add 1/2 cup sliced black olives.

Appetizer Pizza Breaksticks

Prep Time: 10 min

Total Time: 32 min

Makes: 16 servings, two sticks each

What You Need

1 pkg. (1 lb. 7 oz.) DI GIORNO Pizza, Thin Crispy Crust Four Cheese

2 Tbsp. olive oil

1/3 cup KRAFT Grated Parmesan Cheese, divided

1/4 tsp. ground red pepper (cayenne)

Make It
PREHEAT oven to 400ºF. Brush edges of pizza crust lightly with oil. Drizzle remaining oil evenly over pizza.

MIX 3 Tbsp. of the Parmesan cheese and the pepper; sprinkle evenly over pizza. Place pizza directly on center oven rack.

BAKE 20 to 22 min. or until edges are golden brown. Sprinkle with remaining Parmesan cheese. Cut pizza into quarters; cut each quarter into eight thin sticks. Serve as dippers with TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, if desired.

http://www.kraftfoods.com/kf/recipes/appetizer-pizza-breadsticks-106261.aspx

Unhealthiest Drinks In America

Check out this article from Men's Health listing off the 10 unhealthiest drinks in America. Luckily for all of us they give some great alternatives! You can now sip with confidence knowing you aren't ingesting an entire day's worth of calories in one cup!

How Much Sugar!?!?

Zip on over to Sugar Stacks to see some insightful comparisons. We Americans consume so much unknown sugar on a daily basis and this site breaks it down for us. This could be key for those diabetics out there!

Check out this Coke comparison:

Tarragon Roasted Chicken

Ingredients:

• 2 pounds baby red, white or Yukon gold potatoes, washed
• 2 bulbs fennel, trimmed and cut into thin wedges about 2 inches thick
• 4 carrots, peeled and cut into 2 inch thick slices on a bias
• 2 tablespoons extra virgin olive oil (EVOO)
• Salt and pepper
• 1 stick of butter, softened
• 1/4 cup fresh tarragon, chopped
• 4 garlic cloves, chopped or grated
• 1 5-pound whole chicken
• 1 large onion, cut in half and peeled
• 1 lemon, cut in half
• 1 cup dry white wine
• Crusty baguette, for mopping

Directions:

Pre-heat oven to 400ºF.

Place the potatoes, fennel, carrots in a roasting pan in an even layer, drizzle with EVOO, season with salt and pepper.

In a bowl combine the soft butter, tarragon, garlic and a little salt and a generous amount of pepper. Clean bird and pat dry. With your fingers separate the chicken breast skin from the meat, working with about 3/4 of the total amount of the butter mixture, maneuver half of it under the skin of each side of the breast. Don't make your self nutty trying to spread it all the way down the breast, the butter will melt once in the oven and do that work for you, and that's the point.

Take the remaining 1/4 of the butter mixture and spread over skin of the legs, no need to try and get it under the skin there. Place the halved onion and halved lemon inside the cavity. Arrange the chicken on top of the potatoes, fennel and carrots in the roasting pan, douse the chicken with the white wine and place in the oven and roast for about an hour and 40 minutes, until the chicken is cooked through and the juices run clear.

Remove from the oven and cover loosely with a piece of aluminum foil and let the chicken rest for 10 minutes. Carve chicken. Arrange the chicken and vegetables on a platter. Soak sliced bread in drippings and surround the platter with soaked crusts of bread.

http://www.rachaelray.com/recipe.php?recipe_id=2354