Berry Squares What You Need 1 pkg. (12 oz.) prepared pound cake, cut into 10 slices 3 Tbsp. orange juice 4 cups mixed fresh berries (raspberries, blueberries, halved strawberries) 2 Tbsp. sugar 2 pkg. (3.4 oz. each) JELL-O French Vanilla Flavor Instant Pudding 2-1/2 cups cold milk 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided Make It ARRANGE cake slices on bottom of 13x9-inch dish, cutting to fit if necessary; drizzle with juice. Top with berries and sugar. BEAT pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP; spread over berries. Top with remaining COOL WHIP. REFRIGERATE 1 hour. Kraft Kitchens Tips Healthy Living Save 40 calories and 5.5 g fat, including 4 g saturated fat, per serving by preparing with fat-free pound cake, fat-free milk and COOL WHIP LITE Whipped Topping. Variation Prepare with JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding, fat-free milk and COOL WHIP LITE Whipped Topping. Substitute Prepare using JELL-O Vanilla Flavor Instant Pudding. From Jello and Cool Whip Simply Delicious Cook Book. Sue

Fixing to make this for potluck luncheon, tomorrow. Made it before and came home with an empty dish. Grits 'n greens 3 cups milk 1 cup water **I used chicken broth and did not use the bouillon cube as well 1 chicken bouillon cube 1 cup "quick" grits 1 1/2 cup freshly grated Parmesan cheese **Used Kraft pregrated 3 cheese italian 1 lb. greens (mustard, turnip, collard, spinach, chard, or any combo of these) or equivalent amount of frozen or canned greens ***Used one can of Glory turnip greens 1 Tbsp. bacon drippings (or oil or butter) **didn't need cause I used the canned greens several slices of bacon, cooked and crumbled **Used 4 thick sliced, cut into cubes, and fried. Put half in the grits and half on the top of casserole salt and pepper to taste Directions: In large heavy saucepan or pot heat the milk, water and bouillon cube to just below a boil. Slowly whisk in grits and cook for 5-10 minutes or until thickened, stirring often to prevent scorching. When grits are thickened, stir in 1 and 1/4 cup Parmesan cheese and allow to melt (reserve 1/4 cup for top). Remove from heat. Meanwhile, wash greens and heat bacon drippings in large skillet over high heat. Put greens in skillet while still a little wet from washing. Cook until thoroughly wilted, then drain. If using frozen greens, just heat and drain well; if canned, just drain well. Chop greens up very fine. Stir into grits mixture. Add salt and pepper to taste. Pour into casserole dish (I use 2 pie pans and freeze one of these for later). Top with crumbled bacon and remaining 1/4 cup cheese. Bake uncovered at 350 degrees F until bubbly, about 20-25 minutes. You want it to still be a little bit loose. It will thicken as it stands. Use broiler to brown top. This freezes well. Just thaw beforehand and cook as above, adding another 10-15 minutes

I made this soup a few weeks ago and we all loved it. Super simple too. Winter Vegetable Soup 1/2 cup sliced green onions 1 tablespoon canola oil 1 can (14-1/2 ounces) chicken broth 1 small potato, peeled and cubed 1 large carrot, sliced 1/4 teaspoon dried thyme 1 cup broccoli florets 1/4 teaspoon salt, optional 1/8 teaspoon pepper In a large saucepan, saute onions in oil until tender. Add the broth, potato, carrot and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add the broccoli, salt if desired and pepper; simmer, uncovered, for 5-7 minutes or until vegetables are tender. Yield: 2 servings. ----------------- another one I had printed this one out and my DDIL fixed it for DH and family and they all loved this one also. Chunky Chicken Soup 1 pound boneless skinless chicken thighs, cut into 1-inch pieces 1 cup sliced celery 1/2 cup chopped onion 2 tablespoons canola oil 6 cups chicken broth 1-1/2 cups sliced carrots 1 teaspoon dried thyme 1/2 teaspoon salt, optional 1/4 teaspoon pepper 1/2 cup uncooked macaroni 1-1/2 cups frozen peas Directions In a large saucepan, cook the chicken, celery and onion in oil until chicken is no longer pink. Add the broth, carrots, thyme, salt if desired and pepper; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender. â¢Stir in macaroni and peas. Cover and simmer for 15 minutes or until the macaroni is tender. Yield: 8 servings (2 quarts). Nutrition Facts: One 1-cup serving (prepared with low-sodium broth and without added salt) equals 1 starch, 1 meat; also, 140 calories, 109 mg sodium, 18 mg cholesterol, 13 gm carbohydrate, 10 gm protein, 6 gm fat.é Here is a link that might be useful: Soup

This looks good and the reviews great as well. Five-Spice Grilled Chicken with Hoisin-Maple Glaze (Fine Cooking) Chinese cooks have used five-spice powder and hoisin to flavor barbecued meat for centuries, and they're really onto something: it gives this chicken a sweet, spicy, haunting flavor. Unless you're feeding all white-meat lovers or all dark-meat lovers, grill an assortment of chicken legs, thighs, breasts, and wings. Serves 4 to 6 2 Tbs. dark brown sugar 1 Tbs. sweet Hungarian paprika 1 Tbs. minced fresh garlic (about 3 large cloves) 2-1/2 tsp. Chinese five-spice powder 1 tsp. ground fennel seed 1 tsp. dry mustard Kosher salt and freshly ground black pepper 3 lb. bone-in chicken pieces (legs, thighs, breasts, and wings) 1/4 cup hoisin sauce 2 Tbs. pure maple syrup 1 Tbs. soy sauce 1 Tbs. honey 2 tsp. Asian sesame oil 2 tsp. minced fresh ginger 1/4 cup peanut or canola oil Tip: Indirect grilling is a must for chicken on the bone so the chicken can cook through before the outside burns. Don't glaze the chicken until just before it's done, or the glaze will burn; watch for flare-ups after the glaze goes on. In a small bowl, combine the brown sugar, paprika, garlic, 2 tsp. of the five-spice, fennel, mustard, 1 Tbs. salt, and 2 tsp. pepper. Put the chicken pieces in a 9x13-inch baking dish and rub the spice mix all over the chicken. Cover and refrigerate for at least 2 hours and no more than 6 hours. Prepare a charcoal or gas grill fire for indirect cooking over medium heat (325F to 375F). In a small bowl, combine the hoisin, maple syrup, soy sauce, honey, sesame oil, ginger, and the remaining 1/2 tsp. five-spice powder. Lightly brush the chicken pieces with the peanut oil and arrange skin side down over direct heat. Cover and cook until grill marks form, 3 to 5 minutes. If the chicken flares up, immediately move it to indirect heat. Flip the chicken and mark the other side, 2 minutes more. Move the chicken to the cooler side of the grill to finish cooking over indirect heat. Cover and cook, occasionally rearranging the pieces to ensure even cooking, until an instant-read thermometer registers 165F (breast pieces) to 170F (leg pieces), 30 to 45 minutes. Generously brush the glaze on the chicken and flip glaze side down over to the hotter part of the grill. Cook until the glaze is bubbly and deep red, 30 to 60 seconds. Brush more glaze on the top of the chicken, flip, and cook for 30 to 60 seconds more. Serve immediately.