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From October 8

Capellini Caprese

Ingredients
1/2 lb. capellini or spaghetti, uncooked
1/2 cup Italian Dressing and Marinade
1 onion, finely chopped
2 cloves garlic, minced
3 cups halved grape or cherry tomatoes
1 cup Shredded Mozzarella Cheese
1/3 cup fresh basil, finely sliced

Directions
COOK pasta as directed on package. MEANWHILE, heat dressing in large nonstick skillet on medium-high heat. Add onions and garlic; cook and stir 2 min. Add tomatoes; cook 5 min. or until heated through, stirring occasionally. DRAIN pasta. Add to tomato mixture; mix lightly. Sprinkle with cheese and basil.

Freestyle Apple Tart

Ingredients
1 ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, softened
3 red and/or green apples (1-1/4 lb.), thinly sliced
1/4 cup granulated sugar
2 Tbsp. flour
1 tsp. cinnamon sugar
1 cup thawed Whipped Topping

Directions
HEAT oven to 450ºF. Line 9-inch pie plate with crust. Carefully spread cream cheese in 6-inch circle in center. TOSS apples with sugar and flour; spoon over cream cheese. Fold crust partially over apples. Sprinkle with cinnamon sugar. BAKE 25 min., covering loosely with foil for the last 5 min. Cool. Serve with cool whip. Refrigerate leftovers.

For Scott Boyer's Best Cookies Ever recipes, click here.

From October 1

Crisp-and-Creamy Baked Chicken

4 small boneless skinless chicken breast halves (1 lb.)
6 Tbsp. (1/2 of 1 pouch) SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
2 cups instant white rice, uncooked
2/3 cup (1/2 of 10-3/4-oz. can) condensed cream of celery soup
1/4 cup milk
1 cup KRAFT Shredded Cheddar & Monterey Jack Cheese

PREHEAT oven to 400°F. Coat chicken with coating mix as directed on package; place in greased 13x9-inch baking dish. Discard any remaining coating mix. BAKE 20 min. or until chicken is cooked through (170°F). Meanwhile, cook rice as directed on package. BEAT soup and milk with wire whisk until well blended. Pour evenly over chicken; sprinkle with cheese. Bake an additional 5 min. or until cheese is melted and sauce is bubbly. Serve with the rice.

Stuffing and Chops Skillet

6 boneless pork chops, 1/2 inch thick (1-1/2 lb.)
1 medium onion, sliced
1 Tbsp. oil
2 medium apples, thinly sliced
1-1/2 cups water
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Pork

COOK chops and onions in hot oil in large skillet 4 min. on each side or until chops are cooked through. Transfer to plate; cover to keep warm. ADD apples and water to skillet. Bring to boil. STIR in stuffing mix. Top with the chops and onions; cover. Remove from heat; let stand 5 min. STIR in stuffing mix. Top with the chops and onions; cover. Remove from heat; let stand 5 min.

From September 24

Chicken Salad Panini

Ingredients
2-1/2 cups chopped cooked chicken breast
1/4 cup Mayonnaise
2 Tbsp. Bacon Bits
2 Tbsp. thin green onion slices
2 Tbsp. Ranch Dressing
8 slices multi-grain bread
1 tomato, cut into 8 thin slices
4 Cheddar Cheese Slices

MIX chicken, mayo, bacon, onions and dressing; spread onto 4 bread slices. Top with tomatoes, cheese and remaining bread. COOK in preheated grill pan or skillet sprayed with cooking spray on medium heat 3 min. on each side or until golden brown on both sides.

Maple-Baked Apple Chicken

4 small boneless skinless chicken breast halves (1 lb.)
1/2 cup sliced onions
2 red cooking apples, sliced
1/2 cup maple-flavored or pancake syrup
1/3 cup Zesty Italian Dressing

PREHEAT oven to 350°F. Spray large ovenproof nonstick skillet with cooking spray. Heat on medium-high heat. Add chicken; cook 3 min. on each side or until lightly browned on both sides. Remove from heat. PLACE onions on top of chicken; surround with apple slices. Mix syrup and dressing; pour over chicken. BAKE 20 to 25 min. or until chicken is cooked through (165ºF). Spoon syrup mixture in skillet over chicken just before serving.

From September 10

Fettuccine Alfredo

Ingredients
1/2 lb. fettuccine, uncooked
1-1/4 cups chicken broth
4 tsp. flour
1/3 cup Cream Cheese Spread
3 Tbsp. Grated Parmesan Cheese, divided
1/4 tsp. ground nutmeg
1/8 tsp. pepper
2 Tbsp. chopped fresh parsley

COOK pasta as directed on package. MEANWHILE, mix broth and flour in medium saucepan with wire whisk. Add cream cheese spread, 2 Tbsp. of the Parmesan cheese, the nutmeg and pepper; cook 2 min. or until mixture comes to boil and thickens, stirring constantly. DRAIN pasta; place in large bowl. Add sauce; toss to coat. Sprinkle with remaining 1 Tbsp. Parmesan cheese and the parsley.

Zesty Chicken Tortilla Bake

Ingredients
1/2 cup MIRACLE WHIP Dressing
1/2 cup flour
3 cups milk
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese, divided
1-1/2 lb. boneless skinless chicken breasts, cooked, cut into 1-inch pieces
1/2 cup Thick 'N Chunky Salsa
1/2 cup chopped fresh parsley
16 Flour Tortillas
Directions

PREHEAT oven to 375°F. Mix dressing and flour in medium saucepan with wire whisk until well blended. Gradually add milk, stirring until well blended. Cook and stir on medium heat until sauce comes to a boil and thickens. Stir in half of the cheese. Reserve 1 cup of the prepared sauce. ADD chicken, salsa and parsley to remaining sauce; stir until well blended. Spoon 1/3 cup of the sauce mixture down center of each tortilla; roll up. Place 8 of the roll-ups, seam sides down, in each of two (11x8-inch) baking dishes; top evenly with reserved sauce and remaining cheese. BAKE 25 min.

From August 27, 2008

Southern Fried Chicken

3 cups all-purpose flour
1 tbsp seasoned salt
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp coarse ground black pepper
2 eggs
4 cups buttermilk
1 cup barbeque sause
2 tbsp Worcesterschire sauce
1 tbsp steak sauce
1 whole chicken, cut into pieces
2 cups oil for frying

In a shallow dish, mix together flour, seasoned salt, garlic powder, onion powder, and black pepper. In a separate bowl, beat eggs, then whisk in buttermilk, barbeque sauce, Worcestershire sauce, and steak sauce. Dredge chicken in milk mixture, then in seasoned flour, alternating in each at least twice. Heat oil in a large, deep-sided skillet to 375 degrees F (190 degrees C). Cook chicken in hot oil until golden brown on both sides, about 10 minutes on each side.

Spinach Casserole

2 (10 oz) packages frozen chopped spinach
8 oz crumbled feta cheese
2 cups shredded mozzarella cheese
1 cup cubed processed cheese food
1 cup melted butter, divided
1 tbsp distilled white vinegar
1/2 tsp garlic powder
salt and pepper to taste
1 (16 oz) package phyllo dough

Preheat oven to 425 degrees F (220 degrees C). In a large bowl, comine the spinach, feta cheese, mozzarella cheese, processed cheese food, 1/2 the butter, vinegar, garlic powder, salt and pepper. Mix well and set aside. Place a layer of phyllo dough into the bottom of a lightly greased 2-quart casserole dish. Spreak the spinach and cheese mixture into the dish and top with 4 layrs of phyllo dough, spraying each layer with butter-flavored cooking spray. Drizzle the remaining butter over the top. Bake at 425 degrees for 20 minutes.

From August 20, 2008

Spicy Chicken Mac Skillet

Makes:
6 servings, 1-1/3 cups each
1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner
1 Tbsp. olive oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can (14-1/2 oz.) diced tomatoes and green chilies, drained
1 can (14-1/2 oz.) diced tomatoes, drained
1 can (10-3/4 oz.) condensed cream of chicken soup
1/2 cup KRAFT Mexican Style Shredded Cheese

PREPARE Dinner as directed on package.
MEANWHILE, heat oil in large skillet on medium-high heat. Add chicken; cook and stir 5 min. or until lightly browned and cooked through. Reduce heat to medium; stir in tomatoes and soup. Cook 5 min., stirring occasionally.
ADD Dinner; stir until well blended. Sprinkle with cheese; cover. Cook 5 min. or until cheese is melted.

Crispy Baked Pesto Chicken

Makes:
4 servings, one chicken breast half each
4 small boneless skinless chicken breast halves (1 lb.)
1 pkt. SHAKE 'N BAKE Chicken Coating Mix
2 Tbsp. pesto
1/4 cup KRAFT Shredded Mozzarella Cheese

PREHEAT oven to 400ºF. Coat chicken with coating mix. Place in 8-inch square baking dish.
BAKE 20 min. or until chicken is cooked through (165ºF).
TOP chicken with pesto; sprinkle with cheese. Bake an additional 5 min. or until cheese is melted and lightly browned.

From August 13, 2008

Grilled Turkey Club Quesadillas (serves 2)

Ingredients:
- 2 flour tortillas
- 1 tbsp Miracle Whip
- 1/4 tsp chili powder
- 4 slices of turkey breast
- 1 slice of bacon, cooked, drained and crumbled
- shredded or sliced cheese of your choice (Colby Jack recommended)

Preheat grill or stovetop to medium heat. Spread tortillas with Miracle Whip and sprinkle with chili powder. Layer each half of the tortillas with some bacon crumbles and 2 slices of turkey, and add cheese. Fold over the tortillas to cover the filling. Grill 2-3 minutes on each side. You want the tortillas golden brown and the cheese melted.

Taco Beef and Noodle Skillet (serves 4)

Ingredients:
- 1 lb lean ground beef
- 1 package of taco seasoning
- 2 cups water
- 1 box of Macaroni and Cheese dinner
- 1/3 cup sour cream
- 1 large tomato, chopped
- 1 cup lettuce, shredded
- 1 cup tortilla chips, crushed

Brown the meat in a skillet on medium high and drain. Add taco seasoning mix, water and macaroni; mix lightly. Bring to boil. Reduce heat to medium low, cover. Simmer seven minutes or until noodles are tender and liquid is almost absorbed. Stir in sour cream and cheese sauce mix until well blended. Top with tomato, lettuce, and tortilla chips.

Knox County Fair Week - The Morning Thing's Top 10 Pork Recipes

From July 16, 2008

Broccoli CastleRole (from the Columbus Dispatch and White Castle)

- 10 White Castle hamburgers
- 4 packages (10 oz) frozen chopped broccoli
- 1 box (2 lb) Velveeta cheese
- 1 sleeve Ritz crackers
- 1/2 stick butter, melted

Directions:

- Preheat oven to 350. Grease a large casserole dish. Place the burgers side-by-side in the dish. Cook the broccoli according to the directions, then drain, and spread it evenly over the burgers. Melt the Velveeta and pour it over the broccoli and burgers. Crush the crackers, mix them with the melted butter, and sprinkle over the casserole. Bake about 30 minutes, or until topping starts to brown.

Country Meatloaf

- 1/2 cup chopped onion
- 2 tsp minced garlic
- 1 tbsp canola oil
- 1 1/2 lbs ground turkey (subs for beef)
- 1 egg
- 1/2 cup sourdough or plain bread crumbs
- 1/2 cup plus 2 tablespoons BBQ sauce
- 2 tbsp Worchestershire sauce
- 2 tsp Dijon mustard
- 1/2 tsp salt
- 1 tsp dried thyme

Directions:
- Preheat oven to 350. Saute onion and garlic in oil until softened. Combine all ingredients except the 2 tablespoons of the BBQ sauce. Mix until well-blended. Form into a loaf, place on a baking sheet. Brush with temaining BBQ sauce. Bake 35-40 minutes.

From July 9, 2008

Sun-Dried Tomato and Garlic Dip

- 1 tub Cream Cheese Spread
- 1/2 cup miracle whip dressing
- 1/2 cup sun-dried tomatoes packed in oil, drained, chopped
- 2 Tbsp. finely choppd fresh chives
- 1 clove garlic, minced
- 1 tsp. freshly ground black pepper

Directions:

- Mix all ingredients until well blended. Serve with crackers and cut-up fresh vegetables, if desired.

Cracker Bruschetta Bites

- 1 small tomato, finely chopped (about 1/2 cup)
- 1/4 cup Shredded mozzarella cheese
- 2 green onions, sliced
- 1 /Tbsp. Zesty Italian Reduced Fat Dressing
- 40 crackers
- 1 pkg. cream cheese, softened

Directions:

- Mix tomatoes, mozzarella cheese, onions and dressing. Spread each cracker with about 1 tsp. of the cram cheese; top with 1 tsp of the tomato mixture.

From July 3, 2008

Classic Chicago Hot Dog

- 8 Vienna all-beef hot dogs
- 2 pounds Idaho potatoes, unpeeled and straight cut (3 inches long by 1/2-inch thick)
- 8 hot dog buns with poppy seeds
- 1 cup minced onions
- 1 cup brunoise fresh tomatoes, seeded
- 1 cup yellow mustard
- 1 cup sweet pickle relish
- Sport peppers, to taste
- Celery salt, to taste

Directions:

- Preheat the fryer. Fill a stock pot 3/4 of the way full with water and bring to a boil. Add the hot dogs, reduce the heat to a simmer and cover. Cook until the hot dogs are plump, about 6 to 8 minutes. Fry the potatoes until golden brown, about 4 to 6 minutes, stirring occasionally for even browning. Remove and drain on paper towels. Season with salt and pepper. Place the hot dogs in the buns. Start topping the hot dogs with 2 tablespoons of each: onions, tomatoes, mustard and relish. Top with sport peppers to taste and sprinkle a little celery salt on top. Place each hot dog in the center of a piece of deli wrap. Place the fries next to the hot dog. Wrap the dog and the fries up tightly and serve.

Frozen Lemonade Pie

Graham Cracker Crust:
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 7 tablespoons butter, melted

Lemonade filling:
- 1 (14 ounce) can sweetened condensed milk, chilled
- 1 (12 ounce) container whip topping, thawed
- 1 (6 fluid ounce) can frozen lemonade concentrate, keep frozen
- 1 teaspoon candied lemon peel

Directions:

- Preheat oven to 350 degrees F.

In medium bowl, combine cracker crumbs, 1/4 cup of sugar, and the melted butter. Press firmly on bottom and up sides of pie plate. Bake for 7 minutes and let cool completely.

In a medium bowl, add chilled sweetened condensed milk and cool whip and fold gently. Add frozen lemonade and continue to gently fold. Do not let the mixture become soupy. Pour mixture into the pie crust and freeze overnight. Garnish with candied lemon peel.

Grilled Porterhouse with Over Stuffed Potatoes

- 5 large Idaho baking potatoes
- 3 tablespoons olive oil
- Kosher salt
- 1/2 pound bacon, chopped
- 4 tablespoons butter
- 1 cup sour cream
- 8 ounces grated sharp cheddar cheese
- 2 tablespoons chopped chives
- Salt
- Freshly ground white pepper
- 4 Porterhouse steaks, about 12 to 14 ounces each

Directions:

- Preheat the oven to 400 degrees F. Season the potatoes with 1 tablespoon of the oil and salt. Place on a baking sheet and place in the oven. Cook until fork tender, about 1 hour. Remove and cool. In a saute pan, over medium heat, render the bacon until crispy, about 6 minutes. Remove and drain on paper towels. Peel one potato completely and slice 1/4 of the top off each of the remaining potatoes. Using a spoon, scrape out the flesh of each potato into a mixing bowl. Add the whole peeled potato to the mixing bowl. Using a hand held masher, mash the potatoes until smooth. Add the butter, sour cream, half of the cheese and the chives. Season with salt and pepper and mix well. Spoon the potato mixture back into the potato shells. Top the potatoes with the remaining cheese and the bacon. Place back on the baking sheet and bake until the cheese melts, about 8 to 10 minutes. Preheat the grill. Season the steaks with the remaining olive oil, salt and pepper. Place the steaks on the grill and cook for 4 to 6 minutes on each side for medium rare. Remove from the grill and allow to rest for a few minutes before serving. Remove the potatoes from the oven. Serve the steaks with the potatoes.

Watermelon Slush

A refreshing Middle Eastern street drink.

- 3 cups diced watermelon
- 2 tablespoons lime juice
- 1 tablespoon sugar
- 1 cup crushed ice
- 1/2 cup water

Directions:

Blend watermelon, lime juice, sugar, ice and water in a blender until smooth.

Grilled Mixed Fruit

- 1 pint strawberries, hulled and halved
- 4 bananas, halved lengthwise
- 1 cup fresh blueberries
- 1/4 cup sugar
- 1/4 cup chopped fresh mint leaves
- 1 lemon, juiced
- 3 tablespoons simple syrup, recipe follows

Directions:

- Place a grill pan over medium-high heat.

In a medium bowl, toss the fruit in the sugar to coat. Grill over medium heat, until a golden crust begins to form on the fruit, about 3 to 4 minutes per side.

In another medium bowl, mix together the mint, lemon juice, and simple syrup. Arrange the fruit on a serving platter, drizzle the mint syrup over top, and serve.

Simple syrup:
- 1/4 cup water
- 1/2 cup sugar

Directions:

- n a saucepan, combine water and sugar over medium heat. Bring to a boil, then reduce heat and simmer for 5 minutes, or until the sugar has dissolved. Take pan off heat and cool the syrup before using. Any extra cooled syrup can be refrigerated in an airtight container for up to 2 weeks.

Yield: 1/2 cup

American Berry No-Bake Cheesecake

Makes 8 servings

- 2 pkg. Cream cheese, softened
- 1/3 cup sugar
- 2 cup thawed cool whip
- 1 Honey Maid Grahm Pie Crust
- 1 pt. strawberries, halved
- 1/3 cup blue berries

Directions:

- Beat cream cheese and sugar in large bowl with electric mixture on medium speed until well blended. Gently stir in whipped topping. Spoon into crust. Refrigerate 3 hours or until set. Arrange strawberries and blueberries in rows on top of cheesecake to resemble flag. Store leftover cheeseecake in refrigerator.

Firecracker Cupcakes

Makes: 2 dozen

- 1-1/2 cups Coconut, divided
- 4 drops each; blue and red food colorings
- 24 yeloow cupcakes
- 2 cups thawed cool whip
- 24 red stiring licorice pieces

Directions:

- Place 1/2 cup of the coconut in each of two separate resealable plastic bags; set remaining 1/2 cup coconut aside. Add blue food coloring to coconut in one bag and red food coloring to coconut in second bag. Seal bags; shake until coconut is eenly tinted. Spread tops of cupcakes with whipped topping. Sprinkle with red, white(uncolored) and blue coconut as desired; press coconut getly into whipped topping to secure. Insert licorice piece into top of each cupcake for the firecracker's fuse. Store in refrigerator.

From June 25, 2008

Bruschetta Minute Steaks

Makes 6 servings

- 1 Tbsp. oil
- 6 thin boneless beef steaks
- 2 large tomatoes, chopped
- 1 yellow pepper, finley copped
- 1/4 cup Italian Dressing
- 1 pkg. Stuffing mix for chicken, prepared as directed on package
- 1 cup Shredded Mozzarella Cheese

Directions:

- Heat oil in large skillet on medium-high heat. Add steaks; cook 1 min. on each side or until lightly browned on both sides. Meanwhile, mix tomatoes, peppers and dressing; spoon over steaks. Top with prepared stuffing; sprinkle with cheese. Reduce heat to medium- low; cover. Simmer 3-5 min. or until cheese is melted and steak is cooked to medium doneness.

Cheesy BBQ Chicken Wraps

Makes: 4 servings

- 4 servings, one wrap each
- 1 lb. small boneless skinless chicken breast halves
- 2 green peppers, cut into wedges
- 1 onion sliced
- 1/2 cup original barbecue sauce
- 4 flour tortillas
- 1/ cup Mexican style shredded four cheese

Directions:

- Preheat greased grill to medium heat. Place chicken and vegetables on greased grill grate. Grill chicken 6 to 7 min. on each side and grill vegetables 4 to 5 min. on each side or until chicken is cooked through and vegetables are crisp-tender, brushing frequently with th bargecue sauce. Cut chicken and vegetables into thin strips; spoon evenly onto tortillas. Top with cheese; roll up.

From June 18, 2008

Fiesta Chicken Enchiladas

Makes 4 servings

- 1 small onion, chopped
- 1 clove garlic, minced
- 4 cooked small chicken breasts shredded
- 1 cup Thick 'N Chunky Salsa, divided
- 1 tsp. ground cumin
- 1 cup Shredded Cheddar and Monteerey Jack Cheese, divided
- 8 flour tortillas

Directions:

- Preheat oven to 350. Heat large skillet sprayed with cooking spray on medium heat. Add onions and garlic; cook and stir 2 min. Add chicken, 1/4 cup of the salsa, cream cheese, cilantro and cumin; mix well. Cook until heated through, stirring occasionally. Add 1/2 cup of the shredded cheese; mix well. Spoon about 1/3 cup of the chicken mixture onto each tortilla; rollup . Place seam-side down, in 13x9 inch baking dish sprayed with cooking spray; top with remaining 3/4 cup salsa and remaining 1/2 cup shredded cheese. Bake 15 to 20 min or until heated through.

Mozzarella Beef Burgers

Makes: 4 servings

- 1 lb. ground beef
- 1/2 cup shredded mozzarella cheese
- 1/2 cup fresh bread crumbs
- 1/4 cup original barbecue sauce, divided
- 4 hamburger buns

Directions:

- Preheat grill to medium-high heat. Mix meat, cheese, bread crumbs and 2 Tbsp. of the barbecue sauce. Shape into four patties. Place patties on grill; coer grill with lid. Grill 4 to 6 min. on each side or until burgers are cooked through, brushing with remaining 2 Tbsp. barbecue ssauce during last 2 min. of grilling time. Fill buns with burgers and lettuce, if desired.

From June 11, 2008

Stuffed Fiesta Burgers

Makes 4 servings

- 1 lb. ground beef
- 1 pkg. taco seasoning mix
- 1/4 cup chive and onion cream cheese spread
- 1/3 cup shredded cheddar cheese
- 4 hamburger buns, split and toasted
- 1/2 cup think 'n chunky medium salsa
- 1 avocado, peeled, pitted and cut into 8 slices

Directions:

- Preheat grill to medium heat. Mix meat and seaoning together. Shape into eight thin patties. Mix cream cheese spread and shredded cheese. Spoon about 2 Tbsp. of the cheese mixture onto center of each of four of the patties; top with second patty. Pinch edges of patties together to seal. Grill 7 to 9 min on each side or until cooked through. Cover bottom halves of buns with burgers. Top with salsa, avocados and top halves of buns.

Apricot Muffins
Makes: 12 servings

- 1 cup grape-nuts cereal
- 1/2 cup snipped dried apricots
- 1/2 cup boiling water
- 1-3/4 cups all-purpose white flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup brown sugar
- 1/2 cup chopped nuts
- 2/3 cup milk
- 1/2 cup oil
- 1 egg beaten

Directions:

- Preheat the oven to 375. Grease 12 muffin cups or line with paper. In a small mixing bowl, combine the cereal, apricots, and water. Set aside. Sift the flour, baking powder, and salt into a large mixing bowl, then add the brown sugar and nuts. Set aside. In a third bowl, combine the milk, oil and egg. Add to the cereal mixture and mix well. Add this mixture to the dry ingredients and stir until just moistened. Spoon into the prepared muffin cups. Bake for 20-25 minutes or until a tester inserted in the center comes out clean.

From June 4, 2008:

Grilled Taco-Barbecue Chicken
Makes 4 servings

- 2 Tbs. taco seasoning mix
- 1 teaspoon dried oregano leaves
- 4 boneless skinless chicken breasts
- 1 Tbs. olive or vegetable oil
- 1/2 cup barbecue sauce
- 1/4 cu chili sauce
- 1 teaspoon ground cumin

Directions:

- Heat closed medium-size contact grill for 5 minutes. In shallow bowl mix taco seasoning mix and oregano. Brush chicken wih oil; coat with taco seasoning mixture. Place chicken on grill...then close grill. Grill 4 to 6 minutes or until juice of chicken is clear when center of thickest part is cut. Meanwhile in 1-quart saucepan heat barbecue sauce, chili sauce and cumin to boiling over medium-low heat, stirring occassionally. Serve sauce with chicken.

Brownie Pudding Cake
Makes: 10-12 servings

- 3 cups al-purpose flour
- 6 tablespoons unsweetened cocoa powder
- 2 tablespoons baking powder
- 2-1/4 cups white sugar
- 1-1/2 teaspoons salt
- 1-1/2 cups milk
- 6 tablespoon vegetable oil
- 1 tablespoon vanilla extract

Topping:
- 2-1/4 cups brown sugar
- 3/4 cup of unseweeetened cocoa powder
- 5-1/4 cups boiling water

Directions:

- Preheat oven to 350 degrees. Butter a 9-inch by 13-inch baking pan. Into a large mixing bowl, sift together the four, 6 tablespons cocoa, baking powder, sugar and salt. Combine the mik, oil, and vanilla and add to the dry ingredients. Beat until smooth. Pour into the baking pan. In a medium-size bowl, combine the brown sugar, 3/4 cup cocoa, and boiling water. Mix until smooth. Gently pour over the batter. Bake for 35 minutes. Sever warm, topped with whiped cream or ice cream.