Pina Colada Punch

If you love Pina Coladas, you'll love this easy Pina Colada Punch recipe using Coco Lopez Cream of Coconut, crushed pineapple, light rum, club soda and pineapple juice.

2 (15-oz) cans Coco Lopez Cream of Coconut
1 (20-oz) can crushed pineapple, undrained
1 (46-oz) can pineapple juice, chilled
2 c light lrum
1 (32-oz) bottle club soda, chilled
1 ice ring or block of ice

Blend pineapple and cream of coconut in electric blender container until smooth. Combine pineapple mixture, pineapple juice and rum in a large punch bowl. Add club soda and ice ring just before serving. Makes 4 quarts of punch.

To make ice ring:

Fill a ring mold with water up 1 inch from top and freeze. Arrange pineapple chuncks and maraschino cherries on top of ice. Pour a small amount of cold water over fruits and freeze.

Raspberry Champagne Punch

1 bottle red rose wine, chilled
1 bottle dry champagne, chilled
1 quart Raspberry Sherbet
2 (10-oz) pkgs frozen red raspberries
   in syrup, thawed
1/2 c sugar
1/3 c ReaLemon Lemon Juice from
   concentrate

Blend rasperries in electric blender until smooth. In a large punch bowl, combine wine, sugar, lemon juice and raspberries. Stir until sugar is dissolved. Just before serving, scoop sherbet into punch bowl and add champagne, stirring gently. Makes 3 quarts.

Hot Chocolate

1/2 c cocoa
1 (14-oz) can Eagle Brand Sweetened
   Condensed Milk
1 1/2 t vanilla
1/8 t salt
6 1/2 c hot water

Combine condensed milk, cocoa, salt and vanilla in a large saucepan. Cook over medium heat while slowly stirring in hot water. Heat thoroughly.

Easy Fudge Cake

1 packaged chocolate cake mix
1 (8-oz) package cream cheese, softened
2 T butter, softened
1 T cornstarch
1 (14-oz) can Eagle Brand Sweetened Condensed Milk
1 egg
1 t vanilla

Preheat oven to 350 degrees. Grease and flour a 10-inch bundt or tube pan; set aside. Prepare cake mix according to instructions on box. Pour batter into prepared pan. In small mixer bowl, beat cream cheese, butter and cornstarch until light and fluffly. Gradually beat in condensed milk, egg and vanilla until smooth. Pour evenly over cake batter. Bake at 350 degrees for 50 to 55 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pan for 10 minutes. Remove from pan and cool completely. Top with Chocolate Glaze. Store covered in refrigerator.

Chocolate Glaze

1 (1-oz) square semi-sweet chocolate
1 T butter
2 T water
3/4 c confectioners sugar
1/2 t vanilla

Melt chocolate and butter with 2 tablespoons water, in a small saucepan over low heat. Remove from heat and stir in confectioners sugar and vanilla. Stir until smooth. Pour over cake.

Ambrosia

This Ambrosia Fruit Salad uses Eagle Brand milk, yogurt, lime juice, mandarin oranges, pineapple, grapes, mini marshmallows, coconut, pecans and cherries.

1 can Eagle Brand Sweetened Condensed Milk
8 oz container plain yogurt
1/2 c lime juice from concentrate
2 (11-oz) cans mandarin oranges, drained
1 (20-oz) can pineapple chunks, drained
1 1/2 c grape halves
1 1/3 c flaked coconut
1 c miniature marshmallows
1 c chopped pecans
1/2 c sliced maraschino cherries, drained

Combine condensed milk, yogurt and lime juice in a large bowl. Mix well. Stir in fruit, coconut, marshmallow, pecans and cherries. Chill for 3 hours. Refrigerate leftovers.

Banana Daiquiris

2 medium bananas, sliced
1/3 c confectioners sugar
1/3 c light rum
3 T lime juice from concentrate
2 c ice cubes

Combine all ingredients in a Blender container except for the ice. Blend well, then gradually add ice and blend until smooth. Pour into glasses.

Baked Macaroni & Cheese

This Baked Macaroni & Cheese recipe uses a box of macaroni & cheese, shredded cheddar cheese, sour cream and Ritz Crackers.

1 pkg Macaroni & Cheese Dinner
1 c shredded cheddar cheese
1/2 c sour cream
1/4 t cayenne pepper
6 Ritz Crackers, crushed
1 T butter, melted

Preheat oven to 375 degrees. Grease a 1 1/2 quart casserole dish; set aside. Prepare macaroni & cheese as directed on package. Stir in 1/2 cup of shredded cheddar cheese, sour cream and pepper. Pour into prepared casserole dish. Sprinkle with remaining 1/2 cup shredded cheddar cheese. Mix crushed Ritz Crackers and 1 tablespoon of melted butter together. Sprinkle on top of macaroni & cheese. Bake in 375 degree oven for 20 minutes. Let stand 5 minutes before serving. Makes 5 servings of 1 cup each.

Chocolate Oreo Cake

This Chocolate Oreo Cake recipe uses a devil's food chocolate cake mix, semi-sweet baking chocolate, cream cheese, cool whip and Oreo sandwich cookies.

1 pkg devil's food chocolate cake mix
4 squares semi-sweet baking chocolate
1/4 c butter, cut up
1 pkg (8-oz) cream cheese, softened
1/2 c granulated sugar
2 c Cool Whip, thawed
12 Oreo chocolate sandwich cookies, coarsely crushed

Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans; set aside. Prepare devil's food chocolate cake mix according to directions on box. Pour into prepared cake pans and bake at 350 degrees 20-25 minutes or until wooden toothpick inserted in center, comes out clean. Cool in pans for 5 minutes. Remove to wire racks and cool completely.

Place chocolate and butter in a small microwave proof bowl. Microwave on high for 2 minutes or until butter is melted. Stir until chocolate is completely melted, then cool for 5 minutes.

In a large mixer bowl, beat cream cheese and sugar at medium speed of an electric mixer until well blended. Gently stir in cool whip and crushed Oreo cookies. Place 1 cake layer, upside down, on a cake plate. Spread top evenly with cream cheese mixture. Cover with remaining cake layer, top-side up. Spoon chocolate glaze over top of cake. Let stand until set. Store in refrigerator. Makes 16 servings.

Cheese Ball

2 pkg (8-oz each) cream cheese, softened
1 pkg (8-oz) shredded sharp cheddar cheese
1 T finely chopped onion
1 T chopped red pepper
2 t Worcestershire Sauce
1 t lemon juice
Dash of Cayenne Pepper
Dash of salt
1 c chopped pecans

Beat cream cheese and cheddar cheese in small bowl with electric mixer on medium speed until well blended. Mix in onion, red pepper, Worcestershire Sauce, lemon juice, cayenne pepper and salt; cover. Refrigerate for several hours or overnight. Shape chilled cheese mixture into a ball and roll in pecans. Serve with crackers. Makes 24 servings of 2 tablespoons each.

Vanilla-Chocolate Swirl Cheesecake

20 Oreo Chocolate Sandwich Cookies,
     crushed
3 T butter, melted
4 pkg (8-oz each) cream cheese, softened
1 c granulated sugar
1 t vanilla extract
1 c sour cream
4 eggs
6 squares semi-sweet chocolate, melted

Preheat oven to 325 degrees. Line a 13x9-inch baking pan with foil, letting the ends extend over the sides of the pan. Combine cookie crumbs and butter. Press firmly into the bottom of prepared pan. Bake at 325 degrees for 10 minutes. In large mixer bowl, beat cream cheese, sugar and vanilla with an electric mixer on medium speed. Add sour cream and mix well. Add eggs, one at a time, beating on low speed after each addition, until blended. Set aside one cup of batter. Stir melted chocolate into remaining batter and pour over crust. Top with spoonfuls of remaining 1 cup of plain batter. Cut through batters with a knife several times to swirl. Bake at 325 degrees for 40 minutes or until center is almost set. Cool completely, then refrigerate for 4 hours or overnight. Lift cheesecake from pan using foil handles. Cut into squares to serve. Refrigerate leftovers. Makes 16 servings.

Easy Mud Pie

3/4 c crushed vanilla wafers
1/2 cup finely chopped pecans
2 T butter, melted
1 8-oz pkg cream cheese
3/4 c confectioner's sugar
1 1/2 cups cool whip, thawed
1 3/4 c milk
1 pkg (4-serving size) instant chocolate
   pudding and pie filling

Preheat oven to 375 degrees. Combine vanilla wafer crumbs, melted butter and pecans; press firmly into bottom and sides of a 9-inch pie plate. Bake at 375 degrees for 10 minutes; cool. In a large mixer bowl, beat cream cheese and sugar at medium speed of mixer until well blended. Gently stir in 1 cup of cool whip and spread over crust. Pour milk into medium mixing bowl. Add pudding mix and beat with a wire wisk for 2 minutes. Spoon pudding over cream cheese layer. Refrigerate for several hours or until set. Top with remaining 1/2 cup cool whip before serving. Store in refrigerator. Makes 8 servings.

Taco Casserole

1 box macaroni & cheese dinner
1 lb ground beef
1 pkg taco seasoning mix
3/4 c water
3/4 c sour cream
1 1/2 c shredded cheddar cheese
1 c thick 'n chunky salsa
1/2 c coarsely crushed tortilla chips

Preheat oven to 400 degrees. Prepare macaroni as directed on package. Brown meat and drain. Add taco seasoning  mix and water to meat; simmer 5 minutes. Stir sour cream into prepared macaroni & cheese. Spoon half of macaroni mixture into an 8-inch square baking dish; layer on  meat mixture, 1 cup cheddar cheese, and then remaining macaroni mixture. Cover and bake in oven for 15 minutes at 400 degrees. Top with tortilla chips, salsa and remaining 1/2 cup cheese. Bake, uncovered for 5 minutes or until cheese is melted. Makes 6 servings of 1 cup each.

Spinach Manicotti

8 oz pkg sliced mushrooms
10 oz pkg frozen chopped spinach,
    thawed and drained
2 cloves garlic, minced
3 egg whites
15 oz container ricotta cheese
1 c shredded Mozzarella Cheese
1/3 c grated Parmesan Cheese
8 oz pkg manicotti shells (14 shells)
   cooked and drained
2 c spaghetti sauce

Preheat oven to 350 degrees. Spray a large frying pan with cooking spray. Saute mushrooms and garlic for 5 minutes on medium heat, stirring frequently; remove from heat. In a medium mixing bowl, beat egg whites until foamy and add mushrooms, spinach, ricotta cheese and half of the mozzarella and Parmesan cheeses; mix well. Spoon mixture evenly into manicotti shells. Place in a 13x9-inch baking dish sprayed with cooking spray. Cover with spaghetti sauce. Bake 40 minutes at 350 degrees. Top with remaining mozzarella and Parmesan cheeses and continue to bake for 5 more minutes or until cheese is melted. Makes 7 servings of 2 stuffed manicotti shells each.

Easy Pot Roast

2 lb boneless beef shoulder pot roast
1/2 t salt
1/4 t black pepper
8-oz bottle Catalina Salad Dressing
2 onions, sliced
2 lb potatoes, peeled and cut in 2 inch cubes
1 lb carrots, peeled and cut in 1-inch slices
2 T fresh parsley, chopped
water

Season roast on both sides with salt and pepper. Pour 1/4 cup of Catalina Dressing in a Dutch Oven; add roast and brown on high turning to brown both sides. Add onions and stir until brown. Add remaining dressing, carrots and potatoes. Add water to cover three-fourths of the roast. Bring to a boil and cover. Simmer on low heat for 2 hours or until meat and vegetables are tender. Remove meat from pan and slice thinly against the grain. Serve with vegetables and pan gravy. Sprinkle on chopped parsley. Makes 8 servings.

Shepherd's Pie

This Shepherd's Pie recipe uses ground beef, mashed potatoes, cream cheese, cheddar cheese, and mixed vegetables.

1 lb ground beef
2 cups hot mashed potatoes
4 oz cream cheese, cubed
1 c shredded cheddar cheese
4 c frozen mixed vegetables, thawed
2 cloves of garlic, minced
1 c beef gravy

Preheat oven to 375 degrees. In a large frying pan, brown ground beef; drain. In a large mixer bowl, beat mashed potatoes, cream cheese, 1/2 cup shredded cheddar cheese and garlic on medium speed on electric mixer until well combined. Stir mixed vegetables and gravy into meat and spoon into a 9-inch square baking dish. Spoon potato mixture over top. Sprinkle on remaining 1/2 cup of shredded cheddar cheese and bake in at 375 degrees for 20 minutes. Makes 6 servings.

Eggnog Bread

Baking Eggnog Bread is a delicious way to use up leftover eggnog.

2 1/4 c flour
1/2 t salt
2 t baking powder
1/4 t nutmeg
2 eggs
1 c sugar
1 c eggnog
1/2 c butter
2 t rum extract
1 t vanilla

Preheat oven to 350 degrees. Grease a 9x5-inch loaf pan and set aside. In a small mixing bowl, combine flour, salt, baking powder and nutmeg using a wire wisk. Set aside. In a large mixing bowl, beat butter and sugar until smooth; beat in eggs, rum extract, vanilla and eggnog. Stir in flour mixture until just moistened. Pour into loaf pan and bake 50-60 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan 10 minutes, then remove from pan and cool on a wire rack. Store bread in refrigerator. Makes one loaf.