Snickerdoodles

3 ¾ cups all-purpose flour
½ tsp baking soda
½ tsp cream of tarter
½ tsp salt
1 cup butter
2 cups white sugar
2 eggs
¼ cup milk
1 Tbsp vanilla extract
1 tsp pure almond extract
1 tsp ground cinnamon
3 Tbsp white sugar
2 tsp brown sugar

Sift together the flour, baking soda, cream of tartar, and salt. Set aside. In a medium bowl, cream together the butter and sugar. Stir in the eggs, milk, vanilla and almond extracts. Gradually stir in the dry ingredients until fully incorporated. Cover bowl and chill for 1-2 hours.

Preheat oven to 375. Grease cookie sheets.

In a shallow bowl stir together the remaining brown sugar, white sugar and cinnamon. Roll the chilled dough into 1 inch balls, and then roll the balls into the sugar mixture.
Bake for 8 minutes until cookies begin to brown at the edges.

Spinach Artichoke Dip

1 can (14 oz.) artichoke hearts, drained, finely chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
3/4 cup KRAFT Grated Parmesan Cheese
3/4 cup Mayo
1/2 cup Shredded Mozzarella Cheese
1/2 tsp. garlic powder
HEAT oven to 350°F. Mix all ingredients; spoon into 9-inch quiche dish or pie plate.

BAKE 20 min. or until heated through. Serve with Tortilla chips, baguette bread,Crackers or assorted cut-up fresh vegetables.

Chocolate Peanut Butter Mallow Bars

1 pkg. (2-layer size) devil's food cake mix
1/2 cup (1 stick) butter, melted
2/3 cup milk, divided
3/4 cup creamy peanut butter
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1/2 cup PLANTERS Salted Peanuts
6 squares BAKER'S Semi-Sweet Chocolate, coarsely chopped
HEAT oven to 350°F. Mix dry cake mix, butter and 1/3 cup milk until blended; press 2/3 onto bottom of 13x9-inch pan. Bake 12 to 14 min. or until center is almost set; cool 3 min. Meanwhile, mix peanut butter and remaining milk.

SPREAD peanut butter mixture onto crust; top with small spoonfuls of the marshmallow creme and remaining cake mixture. Sprinkle with nuts and chocolate; press gently into cake mixture.

BAKE 18 min. or just until center is set. Cool completely before cutting into bars.

Snowy Trail Mix

In a large bowl mix the following:
3 cups Pretzel sticks
1 ½ cup corn chex
¾ cup pecan halves
½ cup cashews
½ cup dried cranberries

Mix 12 ounces of white chocolate according to the package directions and slowly pour it over the mixture. Stirring gently mix until well coated. Spread onto waxed paper to cool. Then break into bite size clumps. Makes about 10 cups.

Pineapple Lime Juice

1 large can 100% Pineapple Juice
1 8 OZ Lime Concentrate
1 cup Sugar
2 Qt of sparkling water

Mix above ingredients together and serve cold.

Oriental Chicken Salad

1 large chicken breast, cooked and diced
2 Tbsp. sesame seeds (optional)
1 pkg slaw mix (fine)
4 Tbsp. onion, minced
1 cup almond slivers (optional)
1 or 2 pkg. Ramen noodles (uncooked), broken up
1 to 2 pkg. Ramen noodle flavoring
1/2 cup oil
2 Tbsp to 1/4 cup sugar
2 Tbsp soy sauce
2 Tbsp white or apple vinegar

Combine first 6 ingredients in a large bowl. For dressing, mix remaining 5 ingredients until sugar dissolves. Mix into salad.

Old Fashioned Rice Pudding

4 cups milk
1 cup original minute rice
¼ cup raisins (optional)
1 egg, well beaten
1 small pkg. vanilla pudding
¼ tsp cinnamon
1/8 tsp nutmeg

Combine milk, rice, pudding mix, raisins, and egg in saucepan. Stir over medium heat. Heat until mixture just comes to a boil. Cool 5 minutes, stirring twice. Pour into dishes; serving warm.