Black Forest Mousse Dessert

Makes: 12 servings Total Time: 15 min
Ingredients:
* 1 1/2 cups cold milk
* 1 pkg. (4-serving size) Jell-O chocolate Flavor INstant Pudding & Pie Filling
* 1 tub (8 oz.) Cold Whip Whipped Topping, thawed, divided
* 16 chocolate sandwich cookies, divided
* 1 1/2 cups canned cherry pie filling

Procedure:
Pour milk in to giant bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping. Crush 10 of the cookies coarsley, stir in to pudding mixture.

Top with 1 cup of pie filling, remaining pudding mixture, remaining whipped topping & 1/2 cup pie filling. Crush remaining 6 cookies; sprinkle on top of dessert.
Notes
To coarsley crush cookies, place them on chopping board & crush using a rolling pin or bottom of sturdy pan.

Chilled Oriental Chicken Pasta Salad

Ingredients:
* 1 lb of your favorite pasta, cooked per package diections & drained (you can also use linguine for this three. YUM)
* 1 1/2-2 lbs boneless skinless chicken breasts, cooked & cut in to 1 inch cubes
* 2 cups frozen child peas, thawed
* 1 carrot, peeled & sliced
* 1 red bell pepper, cored & cut in to julienne strips
* 4 green onions, chopped

For Salad
For the dressing
* 1/2 cup light soy sauce
* 1/4 cup canola oil
* 1/4 cup rice wine vinegar
* 2 tablespoons sesame oil
* 1 tablespoon garlic, minced
* 2 tablespoons dark brown sugar
* 1 tablespoon fresh ginger, grated
* 2 drops hot chili oil
* 2 tablespoons sesame seeds

1. In a huge bowl, combine the cooked pasta, cooked chicken, peas, carrots, red bell pepper & green onion.
2. In a little bowl, whisk the soy sauce, canola oil, rice wine vinegar, sesame oil, garlic, brown sugar, ginger & chili oil.
3. Pour over chicken pasta mixture & toss to combine.
4. Sprinkle on the sesame seeds.
5. over & refrigerate 2 hours before serving.

Roast Pork Tenderloin

PREHEAT oven to 400ºF. Heat giant nonstick skillet on medium heat. Add meat; cook 5 min. or until browned on all sides, turning occasionally. Remove meat from skillet, reserving meat drippings in skillet. Place meat in 13x9-inch baking dish. Combine mustard & thyme; spread evenly onto meat.

Ingredients:

2 pork tenderloins (1-1/2 lb.)

1/4 cup GREY POUPON Dijon Mustard

2 tsp. dried thyme leaves

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

1/2 cup fat-free reduced-sodium chicken broth

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA, 1/3 Less Fat than Cream Cheese, cubed

1 lb. fresh green beans (about 3 cups), steamed

Make It!

BAKE 20 to 25 min. or until cooked through (160ºF). Transfer to carving board; tent with foil. Let stand 5 min. Meanwhile, prepare stuffing as directed on package, reducing the spread to 1 Tbsp.

ADD broth to same skillet. Bring to boil on high heat. Reduce heat to medium-low. Add cream cheese; cook 2 min. or until cream cheese is melted & mixture is well blended, stirring constantly.

CUT meat in to narrow slices. Serve topped with the cream cheese sauce along with the stuffing & beans.

Note

If you purchased the broth in a 32-oz. pkg., store remaining broth in refrigerator up to 1 week. Or if you purchased a 14-oz. can, pour the remaining broth in to a glass container; cover & store in refrigerator up to 1 week.

You've heard pasta squash is a great substitute for pasta, and you have lugged five home from the store. Now what do you do?

any way you can think of to apply heat can be used to cook pasta squash. The gigantic query is: to cut or not to cut before cooking? You can do it either way. Here are the pros and cons of each.

Cutting Up Pasta Squash

Advantages to cutting the pasta squash up before cooking: It cooks faster.
Disadvantages: Like any winter squash, hacking it up takes muscle and a sharp knife or cleaver. It is and a bit more work to scrape out the seeds and pulp when they are raw.

You've heard pasta squash is a great substitute for pasta, and you have lugged one home from the store. Now what do you do?

Bake rind side up about 30 to 40 minutes at 375 F.
Microwave 6 to 8 minutes (let stand for a few minutes afterwards)
Boil 20 minutes or so.
System: get in there and cut it in half (lengthwise) or quarters. You don't need to cut it up small unless you need short strands. Scrape out the seeds and pulp as you would with any squash or pumpkin.

System: Pierce the squash several times with a sharp knife. (Do this if you are microwaving it, or you may finish up with a "Squash Explosion.")

Separate strands by jogging a fork through in the "from stem to stern" direction.
Cooking Pasta Squash Whole
Advantages to cooking the squash whole: It is less hard.
Disadvantages: It takes longer to cook, and you need to watch out for burns when removing the pulp and seeds.

When completed, cut open "at the equator", remove seeds and pulp (I use tongs and an oven mitt -- it is HOT) and separate strands with a fork.

Bake about an hour in the oven at 375 F.
Microwave 10 to 12 minutes, then let stand for 5 minutes or so afterwards to finish steaming.
Boil for half an hour or so.
Slow Cooker/Crock Pot: Put it in with a cup of water and let it go on low all day (8 to 10 hours).

Spaghetti Squash Storage Tip

Like pumpkin and other winter squashes, whole uncooked pasta squash is best stored between 50 to 60 degrees, and will last up to five months this way. If you have a room in your home that is not well-heated, perhaps you can use some space in it as a "root cellar" to store onions, squash, apples, and the like. Our guest room often has vegetables on the bed in the cooler months of the year. On the other hand, pasta squash will keep several weeks at room temperature.