HERE’S WHAT COOKING

Submitted by Ruth Ratio

 

Bacon-Wrapped Chicken Bites

Ingredients:
3 Tbsp.  GREY POUPON Savory Honey Mustard, divided
2 Tbsp.  Worcestershire sauce
1 boneless skinless chicken breast (6 oz.), cut into 24 pieces
8 slices OSCAR MAYER Bacon, cut into thirds
4 oz.  CRACKER BARREL Vermont Sharp-White Cheddar Cheese, cut into 12 slices
24 RITZ Crackers
2tsp.  chopped fresh parsley

Directions:

  1. MIX 2 Tbsp. mustard and Worcestershire sauce. Add to chicken; toss to coat. Refrigerate 30 min. Drain chicken; discard marinade.
  2. HEAT broiler. Wrap bacon around chicken; secure with toothpicks. Broil, 4 inches from heat, 10 min. or until bacon is crisp and chicken is done, turning after 5 min.
  3. HEAT oven to 350ºF. Remove toothpicks. Cut cheese slices in half. Place crackers on baking sheet; top with cheese. Bake 4 to 5 min. or until melted. Top with chicken and remaining ingredients.
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HERE’S WHAT COOKING

Submitted by Ruth Ratio

Pumpkin Gooey Butter Cakes

Ingredients

Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted

Filling:
1 (8-ounce) package cream cheese,  softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Directions

  1. Preheat oven to 350 degrees F.
  2. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
  3. To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.

Serve with fresh whipped cream.