Coconut-Pumpkin Chiffon Pie

•   1/2 cup milk
• 2 envelopes unflavored gelatin
• 1 (15-oz.) can pumpkin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon table salt
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 4 large pasteurized eggs, separated
• 1 cup plus 3 Tbsp. sugar, divided $
• 1 1/4 cups sweetened shredded coconut, divided
• 1 cup graham cracker crumbs
• 5 tablespoons butter, melted $
• 2 cups heavy cream
• 2 teaspoons vanilla extract

Preparation

1. 1. Preheat oven to 350°. Whisk together milk and gelatin in a 3-qt. saucepan; let stand 1 minute. Cook over medium heat, stirring constantly, 1 minute or until gelatin dissolves. Stir in pumpkin, next 4 ingredients, egg yolks, and 1/2 cup sugar. Cook, stirring constantly, 5 to 7 minutes or until slightly thickened. (Do not boil.) Transfer to a bowl; chill 40 minutes or to room temperature, stirring halfway through.
2. 2. Meanwhile, place coconut in a single layer on a baking sheet, and bake at 350° for 8 to 10 minutes or until golden, stirring occasionally.
3. 3. Stir together graham cracker crumbs, butter, 1 Tbsp. sugar, and 1 cup coconut. Press mixture into a 10-inch pie plate. Freeze 10 minutes or until ready to use.
4. 4. Beat egg whites at high speed with a heavy-duty electric stand mixer, using whisk attachment, 8 minutes or until soft peaks form. Add 1/4 cup sugar, and beat 2 to 3 minutes or until stiff peaks form.
5. 5. Gradually fold egg whites into pumpkin mixture. Pour into crust. Chill 2 hours or until set.
6. 6. Beat cream and vanilla at medium speed 1 to 2 minutes or until soft peaks form. Add remaining 6 Tbsp. sugar, and beat 1 to 2 minutes or until stiff peaks form. Top pie with cream mixture and remaining 1/4 cup coconut. Serve immediately.

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Chicken Taco Pizza

Ingredients

1

package (10 oz) prebaked thin Italian pizza crust (12 inch)

1/2

cup Old El Paso® taco sauce

2

cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)

1 1/2

cups shredded mozzarella and Cheddar cheese blend (6 oz)

1/2

cup sour cream

1

cup shredded lettuce

1

medium tomato, seeded, chopped (3/4 cup)

1/2

cup crushed nacho-flavored tortilla chips

Directions

• 1Heat oven to 450°F. On cookie sheet, place pizza crust. In small bowl, stir taco sauce and chicken.
• 2Spread chicken mixture over pizza crust, leaving 1-inch border. Top with cheese. Bake 8 to 10 minutes or until cheese is melted and pizza is thoroughly heated.
• 3Drop sour cream by teaspoonfuls over pizza. Top with lettuce, tomato and tortilla chips. Cut into 8 wedges.

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Banana Split Cake

Ingredients

Cake and Frosting

1

box Betty Crocker® SuperMoist® white cake mix

Water, vegetable oil and whole eggs called for on cake mix box

1

cup mashed bananas (2 medium)

3/4

cup miniature semisweet chocolate chips

1

container Betty Crocker® Rich & Creamy chocolate frosting

Garnishes, as desired

Banana slices

Whipped topping

Betty Crocker® rainbow mix decorating decors

Cherries

Directions

• 1Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan. In large bowl, beat cake mix, water, oil, whole eggs and mashed bananas with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in chocolate chips. Pour into pan.
• 2Bake 38 to 42 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.
• 3In small microwavable bowl, microwave frosting uncovered on High 20 seconds; stir. Microwave 5 to 10 seconds longer or until very soft and smooth; spread evenly over cake. Garnish as desired. Store loosely covered.
  Source :bettycrocker.com

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Classic Chicken Panini

Ingredients

4

boneless skinless chicken breasts (4 oz each)

1/2

teaspoon salt-free seasoning blend

1/4

cup fat-free mayonnaise or salad dressing

2

teaspoons white or flavored vinegar

1/2

teaspoon garlic powder

4

whole wheat English muffins, split

4

slices (3/4 oz each) fat-free mozzarella cheese product

4

thin slices red onion

1

plum (Roma) tomato, cut into 8 slices

Directions

• 1Heat closed medium-size contact grill for 5 minutes. Sprinkle chicken with seasoning blend. Place chicken on grill. Close grill; cook 4 to 5 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
• 2Meanwhile, in small bowl, mix mayonnaise, vinegar and garlic powder. Spread on English muffin halves. Place chicken on bottoms of English muffins. Top with cheese, onion, tomato and tops of muffins.
• 3Place sandwiches on grill. Close grill, pressing to flatten sandwiches; cook 2 to 3 minutes or until sandwiches are toasted.

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