Carrot-Mango Juice

Carrot-Mango Juice

Martha Stewart

Ingredients

Makes about 2 1/2 cups.

• 8 medium carrots
• 1 mango, pitted
• 1 large strip of orange peel
• 1/2 peeled navel orange

Directions

1. Press all ingredients through a juice extractor. Stir, and drink immediately.

Caramel-Dipped Apples

Prep Time:

20 min

Total Time:

1 hr 20 min

Makes:

5 servings

What You Need!

5 apples, washed, well dried

1 pkg. (14 oz.) KRAFT Caramels (about 50)

2 Tbsp. water

Make It!

INSERT wooden pop sticks (from bag of caramels) into stem ends of apples. Cover large plate with waxed paper; grease paper with butter. Set aside.

COOK caramels and water in large saucepan on medium-low heat until caramels are completely melted, stirring constantly.

DIP apples in caramel; spoon caramel over apples if necessary to evenly coat apples. Let excess caramel drip off. Scrape bottoms of apples; place on prepared plate. Refrigerate 1 hour. Remove from refrigerator 15 min. before serving; let stand at room temperature to soften slightly. Refrigerate leftovers.

Kraft Kitchens Tips

Shortcut

Wash and dry apples thoroughly so that caramel adheres to the apple peel.

Special Extra

Prepare as directed, rolling bottom of each freshly dipped apple in one of the following: 10 coarsely chopped OREO Cookies; 1-1/2 cups JET-PUFFED Miniature Marshmallows mixed with 1/4 cup sprinkles; or 1/2 cup PLANTERS COCKTAIL Peanuts, chopped. Or, drizzle dipped apples with 2 melted squares BAKER'S Semi-Sweet Chocolate.

"A Place for Prayers" Prayer Journal

Craft: "A Place for Prayers" Prayer Journal
(Emily C., age 8, Rosepine, LA)

Things you'll need: - 3-by-5-inch spiral index card notebook - thin, assorted ribbons or string - colored or scrapbook paper

. - scissors - glue - markers

How to Assemble:

1.	Cut paper into shapes and designs that you like.
2.	Glue paper designs onto front of index card notebook to make a fun pattern.
3.	Write the words "Prayer Journal" on the front.
4.	Cut ribbons or string into 3-inch strips, then tie onto the spirals of the index cards to create a design.
5.	Write your prayers inside your journal. When God answers, write how and when!

"Peanut Butter Bumbles"

Recipe: "Peanut Butter Bumbles"
(Katie W., age 12, Mechanicsburg, OH)

Things you'll need: - 1/4 cup creamy peanut butter - 1/2 cup powered sugar - 1 tablespoon butter, softened - 1/2 cup graham cracker crumbs - 1/4 cup chocolate chips

. - 1/2 cup sliced almonds - extra chocolate chips - scissors - plastic zip bag - greased cookie sheet

How to Assemble:

1.	Mix together peanut butter, powdered sugar, butter and graham cracker crumbs.
2.	Shape the peanut butter mixture into ovals for the bees' bodies, and place them onto a greased cookie sheet.
3.	Ask a parent to melt chocolate chips and pour melted chocolate into a plastic zip bag.
4.	Use scissors to snip off a tiny corner of the bag, then drizzle stripes onto the bee bodies.
5.	Create wings with sliced almonds.
6.	Make eyes with the extra chocolate chips.
7.	Allow chocolate to dry, then taste and "bee" stung with flavor!

Chicken Puffs

Chicken Puffs

Rated: Submitted By: JUANJEN Photo By: Missy Anne Prep Time: 20 Minutes Cook Time: 15 Minutes Ready In: 35 Minutes Servings: 12

"These puffs are stuffed with a delicious creamy chicken mixture and baked. "

Ingredients:

2 skinless, boneless chicken breast halves - cubed 3 tablespoons chopped onion 3 cloves garlic, peeled and minced

3/4 (8 ounce) package cream cheese 6 tablespoons butter 3 (10 ounce) cans refrigerated crescent roll dough

Directions:

1.	In a medium saucepan over medium heat, slowly cook and stir skinless, boneless chicken breast halves, onion and garlic. Cook until onions are tender and chicken is lightly browned.
2.	In a medium bowl, blend chicken mixture, cream cheese and butter until creamy.
3.	Preheat oven to 325 degrees F (165 degrees C).
4.	Unroll croissants and divide in half to create 12 rectangles. Place approximately one tablespoon of the chicken mixture on each rectangle. Fold into balls.
5.	Arrange balls on a large baking sheet. Bake in the preheated oven 12 minutes, or until golden brown.

Marlene Cain’s Famous CHOCOLATE CHIP COOKIES

Marlene Cain’s Famous
CHOCOLATE CHIP COOKIES

Preparation time: 30 minutes
Cooking time: 20-25 minutes
Yield: 24 large cookies

tools
Large Perforated Baking Sheet (MA500380)
Large Silpat® (SP485365)
Mixing Bowl (TA000120)
Electric Hand Mixer
DD® Santoku Chef’s Knife (DD800001)
Polyamide Spatula (TA000107)
Magnetic Measuring Trio (GRP00001)
ingredients
2 1/4 cups unbleached all-purpose flour,
plus 2 more tablespoons
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter at room temperature
1/2 cup butter flavored Crisco
1/2 cup white sugar
3/4 cup light brown sugar
1 egg
2 teaspoons vanilla
1 12-ounce bag semi-sweet chocolate chips
Chopped walnuts, optional
Place the Silpat® on the Perforated
Baking Sheet and set aside. In a small bowl,
combine flour, baking soda, and salt and
set aside. In the Mixing Bowl combine
butter, butter flavored Crisco, white sugar,
and brown sugar with an electric hand
mixer on high until well-blended. Add egg
and vanilla and mix until blended. Add
flour mixture and mix on low speed just
until dry ingredients are incorporated.
It may be necessary for you to mix by
hand. Do not over-beat. Dough should not
be overly creamy, it should have some
texture. Chop walnuts using the Santoku
Chef Knife. Add to mix along with
chocolate chips. Wrap in plastic and chill
the dough for at least 2 hours or overnight.

FAMOUS CHOCOLATE CHIP COOKIES DIRECTIONS (FROM
PAGE 26): You can refrigerate the dough indefinitely
and use when needed. Make sure oven rack is in
center position and preheat oven to 325 degrees
Fahrenheit. Make large golf-ball sized balls and
place an inch apart on the Silpat®. Bake for 20 to
25 minutes, or until edges of cookie just begin to
brown. Time will vary depending on your oven
and the size of the cookie. Remove from oven and
let sit for two minutes before removing with the
Polyamide Spatula and placing on a solid surface,
such as our Cutting Board, to cool (Caution: cooling
racks imprint the bottom of the cookie).

Sparkling Citrus Cooler

Sparkling Citrus Cooler

Pampered Chef

1 can (12 ounces) frozen lemonade concentrate, thawed
1 can (6 ounces) frozen orange juice concentrate, thawed
1 lemon, 1 lime, 1 orange
2 liters (8 cups) chilled sparkling water

Place lemonade and orange juice concentrate in Family-Size Quick-Stir(R) Pitcher. Using Lemon Zester/Scorer, score fruit in one continuous spiral, top to bottom. Slice each fruit into eight wedges using Utility Knife; place four wedges of each fruit into pitcher. Reserve remaining wedges for garnish. Add sparkling water to pitcher; plunge until contents are thoroughly mixed. Garnish each glass with one fruit wedge. Serve immediately. (Yield: 12 (1-cup) servings