Mozzerella Chicken Roll-ups

Mozzerella Chicken Roll-ups
(courtesy of kraftfoods.com)

1 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese, divided (I doubled this)
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened (I doubled this)
1/4 cup finely chopped green peppers (I didn't have any green peppers so I used crushed red peppers...it was a little spicy but the kids ate it)
1/2 tsp. dried oregano leaves (I doubled this)
1/4 tsp. garlic salt (I doubled this)
4 small boneless skinless chicken breast halves (1 lb.), pounded to 1/4-inch thickness
1 cup spaghetti sauce (I used Prego Garlic and Herb and I used more than a cup)

PREHEAT oven to 400°F. Mix 1/2 cup of the shredded cheese, the Neufchatel cheese, green peppers, oregano and garlic salt until well blended. Shape into 4 logs. Place 1 log on one of the short ends of each chicken breast; press into chicken lightly. Roll up each chicken breast tightly, tucking in ends of chicken around filling to completely enclose filling.

PLACE, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Spoon spaghetti sauce evenly over chicken; cover with foil.

BAKE 30 min. or until chicken is cooked through (170°F). Remove foil; sprinkle chicken with remaining 1/2 cup shredded cheese. Bake an additional 3 to 5 min. or until cheese is melted.

No-Melt Sundae Pie

No-Melt Sundae Pie
(courtesy of kraftfoods.com)

15 OREO Chocolate Sandwich Cookies, crushed (about 1-1/2 cups crumbs)
3 Tbsp. butter, melted
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 cup cold milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
2 squares BAKER'S Semi-Sweet Baking Chocolate, melted
1/3 cup canned sweetened condensed milk

MIX cookie crumbs and butter; press firmly onto bottom and up side of 9-inch pie plate. Reserve 1/2 cup of the whipped topping. Refrigerate until ready to use.

POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in remaining whipped topping. Spoon into crust. Mix melted chocolate and condensed milk until well blended. Spoon over pie. Cut through chocolate mixture several times with knife for marble effect.

FREEZE 6 hours or until firm. Remove pie from freezer 15 min. before serving. Let stand at room temperature to soften slightly. Top with the reserved whipped topping.

Chocolate Rhapsody

Here are some more recipes! There is a lovely Valentine dessert (I know it is a little late for Valentines but maybe next year)! It looks a little hard but there are just a lot of steps...its not hard. I also made another dessert that was awesome...but usually if it has an Oreo crust it is pretty good in my book. I also made another Chicken dinner that my whole family liked. Chris said I should definitly make it again. I have made other stuffed chicken recipes before and this is the only one that he wanted again. Enjoy!

Chocolate Rhapsody
(courtesy of verybestbaking.com)

CAKE LAYER
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup granulated sugar
6 tablespoons butter or margarine, softened
1 large egg
1 teaspoon vanilla extract
1/4 cup milk

CHOCOLATE LAYER
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
3/4 cup heavy whipping cream

RASPBERRY MOUSSE LAYER
1/3 cup granulated sugar
2 tablespoons water
1 teaspoon cornstarch
1 pkg. (10 oz.) frozen raspberries in syrup, thawed, pureed and strained
3 bars (6-oz. box) NESTLÉ® TOLL HOUSE® Premier White Baking Bars, broken into pieces
1 3/4 cups heavy whipping cream, divided
1 teaspoon vanilla extract
Sweetened whipped cream (optional)
Fresh raspberries (optional)

Directions:
PREHEAT oven to 350° F. Grease 9-inch springform pan.

FOR CAKE LAYER:
COMBINE flour, baking powder and salt in small bowl. Beat sugar and butter in small mixer bowl until creamy. Beat in egg and vanilla extract. Alternately beat in flour mixture and milk. Spread into prepared springform pan.

BAKE for 15 to 20 minutes or until lightly browned. Cool completely in pan on wire rack.

FOR CHOCOLATE LAYER:
MICROWAVE morsels and 3/4 cup cream in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Cool completely.

FOR RASPBERRY MOUSSE LAYER:
COMBINE sugar, water and cornstarch in medium saucepan; stir in raspberries. Bring mixture to a boil. Boil, stirring constantly, for 1 minute. Cool completely.

MICROWAVE baking bars and 1/2 cup cream in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The bars may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until bars are melted. Cool completely. Stir into raspberry mixture.

BEAT remaining cream and vanilla extract in large mixer bowl until stiff peaks form. Fold raspberry mixture into whipped cream.

TO ASSEMBLE:
REMOVE side of springform pan; dust off crumbs. Grease inside of pan; reattach side. Spread 1/2 cup chocolate mixture over cake layer; freeze for 5 minutes. Spoon raspberry mousse over chocolate; freeze for 10 minutes. Carefully spread remaining chocolate mixture over raspberry mousse. Refrigerate for at least 4 hours or until firm. Carefully remove side of springform pan. Garnish with whipped cream and raspberries.