Peanut Butter Crunch French Toast

1/2 cup creamy peanut butter Sixteen 1/2-inch-thick slices brioche 4 large eggs, beaten 1/4 cup heavy cream 2 teaspoons pure vanilla extract 4 cups cornflakes, finely crushed 4 tablespoons unsalted butter Confectioners' sugar, for dusting 4 cups mixed berries Maple syrup, for serving

1. Preheat the oven to 250°. Line a large baking sheet with wax paper. Spread 1 tablespoon of the peanut butter on each of 8 slices of brioche and cover with the remaining 8 slices, making sandwiches. 2. In a pie plate, beat the eggs with the cream and vanilla. In another pie plate, spread the crushed cornflakes. Lightly soak the sandwiches in the egg mixture, then dredge in the cornflakes, pressing to help them adhere. Transfer the sandwiches to the baking sheet. 3. Melt 1 tablespoon of the butter in a very large skillet. Add 4 of the sandwiches and cook over moderate heat until golden and crisp on the bottom, 2 to 3 minutes. Transfer the half-cooked sandwiches to the baking sheet. Add another tablespoon of the butter to the skillet, flip the sandwiches back into the skillet and cook until golden and crisp on the bottom, about 2 minutes longer. Transfer to the baking sheet and keep warm in the oven. Wipe out the skillet and cook the remaining sandwiches. Transfer the French toast to plates and dust with confectioners' sugar. Top with the berries and drizzle with maple syrup

Chocolate Afternoon Delight

Serves: 6 Chilling Time: 4 hr Ingredients • 1 cup mini chocolate chips (semi-sweet) • 1/2 cup sugar • 8 ounces tub Cool Whip non-dairy topping • 1/3 cup milk • 1 (8-ounce) package cream cheese, softened • 1 Oreo pie crust (6-ounce) package (see directions for any necessary baking) • 1 teaspoon vanilla extract • 1/2 cup chopped walnuts • 1/3 cup cocoa powder

Instructions 1. Beat softened cream cheese, sugar, cocoa powder, milk and vanilla extract until fluffy. 2. Mix in 1/4 cup of nuts and 1/4 cup of small chocolate chips in with pie mixture. 3. Spoon mixture into an Oreo cookie crust. Spread Cool Whip topping over the pie mixture, forming slight mound. 4. Garnish top of pie with remaining nuts and mini chocolate chips (if desired). 5. Refrigerate 2 to 4 hours and serve.

Pecan Cake Bars

Ingredients: ~For crust: 2 sticks unsalted butter, softened 2/3 cup packed brown sugar 2 2/3 cups all-purpose flour ½ teaspoon salt For topping: 1 stick (½ cup) unsalted butter 1 cup packed light brown sugar 1/3 cup honey 2 tablespoons heavy cream 2 cups chopped pecans

Directions: Preheat the oven to 350ºF and line a 9x13-inch pan with foil, leaving enough for a 2-inch overhang on all sides. First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly. Press the crust into the foil-lined pan and bake for 20 minutes until golden brown. While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans. Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface. Return the pan to the oven and bake an additional 20 minutes. Remove the pan and allow the bars to fully cool in the pan. Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars and serve.

Pizza Zucchini Boats

Serves: 4 Cooking Time: 30 min Ingredients • 4 zucchini or yellow squash (two of each preferred) • 3/4 pound hot Italian sausage, casing removed • 1 (14.5-ounce) can diced tomatoes, drained • 1/2 cup shredded mozzarella cheese, divided • 1/4 teaspoon salt

Instructions 1. Preheat oven to 350 degrees F. 2. Cut each squash in half lengthwise and scoop out flesh, leaving a 1/4-inch shell. Dice flesh that was removed. 3. In a large skillet, cook sausage and diced squash over medium heat 5 minutes, or until browned and cooked through, breaking up sausage with a spoon during cooking. Drain mixture and place in a medium bowl. Add drained tomatoes, 1/4 cup mozzarella cheese, and salt; mix well. 4. Fill squash halves with sausage mixture and place on a rimmed baking sheet. 5. Bake 20 minutes; remove from oven and sprinkle with remaining mozzarella cheese. Bake 5 minutes, or until cheese is melted and squash is heated through. Serve immediately.

Pesto-Chicken Club Wrap

INGREDIENTS: 3 cups shredded cooked chicken breasts 1 (10 ounce) tub PHILADELPHIA Creamy Pesto Cooking Creme 1 tablespoon fresh lemon juice 6 (8 inch) flour tortillas 12 slices OSCAR MAYER Fully Cooked Bacon 2 plum tomatoes, each cut into 6 slices 6 lettuce leaves

DIRECTIONS: 1. Combine chicken, cooking creme and lemon juice. 2. Spoon down centers of tortillas. 3. Top with remaining ingredients; roll up.

Spiced Sweet Roasted Red Pepper Hummus

INGREDIENTS: 1 (15 ounce) can garbanzo beans, drained 1 (4 ounce) jar roasted red peppers 3 tablespoons lemon juice 1 1/2 tablespoons tahini 1 clove garlic, minced 1/2 teaspoon ground cumin 1/2 teaspoon cayenne pepper 1/4 teaspoon salt 1 tablespoon chopped fresh parsley

DIRECTIONS: 1. In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.) 2. Sprinkle the hummus with the chopped parsley before serving.

Slow Cooker Chocolate Lava Cake

Cake 1box Betty Crocker® SuperMoist® triple chocolate fudge cake mix 1 1/4cups milk 1/2cup vegetable oil 3eggs Topping 1box (4-serving size) instant chocolate pudding and pie filling mix 2cups milk 1bag (12 oz) milk chocolate chips (2 cups)

1. Spray 6-quart slow cooker with cooking spray. In large bowl, beat Cake ingredients with electric mixer as directed on cake mix box. Pour into slow cooker. 2. In medium bowl, beat pudding mix and 2 cups milk with whisk as directed on box. Pour into slow cooker over cake batter. Do not mix. Sprinkle chocolate chips over top. 3. Cover; cook on Low heat setting 2 hours 30 minutes to 3 hours or until cake is set and pudding is beginning to bubble out of cake. Makes 8 servings To make your chocolate lava cake boozy, replace 1/4 cup of the milk in the cake batter with coffee- or chocolate-flavored liqueur. To prevent the lava cake from burning around the edge, line the slow cooker with cooking parchment paper.