Butter Frosting - Icing

6 Tbsp. Butter or Margarine
4 1/2 - 4 3/4 Cups Confectioner's Sugar
1/4 Cup Milk
1 1/2 Tsp. Vanilla

In large mixing bowl, beat butter or margarine until light and fluffy. Gradually add about half the confectioner's sugar, beating well. Beat in milk and vanilla. Gradually beat in the remaining confectioner's sugar, then additional milk, if necessary to make frosting of spreadable consistency.

*Frosts tops and sides of two 8 in. or 9 in. layers.

**For light chocolate frosting, add 2 tbsp. powdered cocoa.

Prairie Land Pot Roast

From: Kraft Food & Family
Prep Time: 20 min

1 Boneless Beef Shoulder Pot Roast (2 lb.)
1/2 Tsp. Salt
1/4 Tsp. Pepper
1 Bottle (8 oz.) Kraft Catalina Dressing, divided
2 Large Onions, sliced
2 Lb. Yukon Gold or All-Purpose Potatoes, peeled, cut into 2 in. pieces
1 Lb. Carrots, peeled, cut into 1 in. pieces
Water
2 Tbsp. Fresh Parsley, chopped

Season both sides of roast with salt and pepper. Brown meat in large heavy pot or Dutch oven on high heat in 1/4 cup of the dressing, turning to brown all sides. Add onions; stir to brown.
Add remaining dressing, potatoes, carrots and enough water to come 3/4 of the way up the meat (about 1 1/3 to 2 cups). Bring to boil; cover. Reduce heat to low. Simmer 2 hours or until meat and vegetables are tender.
Remove meat from pan; slice meat thinly against the grain. Serve meat and vegetables topped with pan gravy. Sprinkle with chopped parsley just before serving.

Serves: 8

*This pot roast can cook into a slow cooker for 5 to 6 hours.

**Cal. 400, Fat 13g (sat. 3.5g.), Chol. 95mg., Sodium 600 mg., Carb. 37g., Fiber 4g., Sugars 15g., Protein 33g., Vit. A 120% dv., Vit. C 30% dv., Calcium 4% dv., Iron 25% dv.

Macadamia Chip Cookies

1 cup butter or margarine, soften
3/4 cup packed brown sugar
1/4 cup sugar
2 eggs
1 tsp. vanilla extract
2 1/4 cups all-purpose flour
1 pkg. (3.4 oz) instant vanilla pudding mix
1 tsp. baking soda
1/4 tsp. salt
1 pkg. (10-12 oz.) vanilla or white chips
2 jars (3 1/4 oz. ea.) macadamia nuts, chopped
1/2 cup finely crushed peanut brittle

In a mixing bowl, cream butter and sugar until smooth. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, dry pudding mix, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chips, nuts and peanut brittle.
Drop by rounded spoonfuls 2 in. apart onto greased baking sheets. Bake at 375 degrees for 10-12 minutes or until golden brown. Remove to wire racks to cool.

Makes 5 1/2 Dozen

Chocolate Chip Pumpkin Bread

3 Cups All-Purpose Flour
2 Tsp. Ground Cinnamon
1 Tsp. Salt
1 Tsp. Baking Soda
4 Eggs
2 Cups Sugar
2 Cups Cooked or Canned Pumpkin
1 1/4 Cups Vegetable Oil
1 1/2 Cups Semi-Sweet Chocolate Chips

In a large bowl, combine the flour, cinnamon, salt and baking soda. In another bowl, heat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips. Pour into two greased 8 in. x 4 in. x 2 in. loaf pans. Bake at 350 degrees for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Yield: 2 Loaves

Tangy Broccoli Salad

From: Kraft Food & Family
Prep Time: 20 Min.

3/4 Cup Miracle Whip Light Dressing
2 Tbsp. Sugar
2 Tbsp. Vinegar
1 Bunch Broccoli, Cut Into Florets (6 Cups)
6 Slices Oscar Mayer Bacon, Crisply Cooked, Drained and Crumbled
1 Small Red Onion, Chopped

Mix dressing, sugar and vinegar in large bowl.
Add remaining ingredients; mix lightly. Cover.
Refrigerate at least one hour before serving.

Serves: 12

*Cal. 100, Fat 8g. (Sat. 1.5g.), Chol. 10mg., Sodium 190 mg., Carb 7g., fiber 1g., Sugars 4g., Protein 2g., Vit. A 20% dv., Vit. C 60% dv., Calcium 2% dv., Iron 2% dv.

Strawberry Jam Bars

1/2 Cup Butter or Margarine, soft
1/2 Cup Packed Brown Sugar
1 Egg
1 Pkg. (10-1./4 oz) White Cake Mix
1 Cup Finely Crushed Cornflakes
1 Cup Strawberry Jam or Preserves
In a mixing bowl, cream butter and brown sugar until smooth. Add egg, mix well. Gradually add dry cake mix and cornflakes. Set aside 1 1/2 cups for topping. Press remaining dough into a greased 13 in. x 9 in. x 2 in. baking pan.
Carefully spread jam over crust. Sprinkle with reserved dough, gently press down. Bake at 350 degrees for 30 minutes or until golden brown. Cool completely on a wire rack. Cut into bars.

Yield: 2 Dozen

Almond Chicken Dijon

From: Kraft Food & Family
Prep Time: 10 min.

4 Small Boneless, Skinless Chicken Breasts Halves (1 lb.)
2 Tbsp. Kraft Mayo Light Mayo
2 Tbsp. Grey Poupon Dijon Mustard
1/4 Cup Planters Slivered Almonds, Coarsely Chopped

Preheat oven to 375. Place chicken in lightly greased 13x9 inch baking dish; set aside.
Mix mayo and mustard until well blended. spread top side of each chicken breast half with 1 tbsp. of the mayo mixture; sprinkle evenly with almonds.
Bake 20-25 min. or until chicken is cooked through (165 degrees).

Serves: 4

*Serve with a tossed green salad.

**Cal. 200, Fat 9g. (Sat. 1..5g.), Chol. 70mg., Sodium 300mg., Carb 3g., Fiber <1g.,>