GIFT BOX

*Christmas in July Collection-1 package (12 oz ) pound cake 1 package (8 oz) Cream Cheese, cubed, softened 1-1/2 cups cold milk, divided 1 package (4-serving size) Lemon or Vanilla Flavor Instant Pudding & Pie Filling 1 teaspoon grated lemon Peel 1 tub (8oz) whipped topping, thawed 1 can (11 oz) mandarin orange segments, drained Chewy fruit snack rolls Assorted small candies LINE  bottom and sides of 8 by 4-inch loaf pan with wax  paper. CUT rounded top off cake; reserve for snacking or another use. Trim edges of cake. Cut cake horizontally into 5 slices. Line bottom and long sides of pan with 3 cake slices. Cut another cake slice crosswise in half; place on short sides of pan. BEAT cream cheese and 1/2 cup milk in large bowl with electric mixer on low speed until smooth. Add remaining milk, pudding mix and lemon Peel. Beat 1-2 minutes or until well blended. Gently stir in 1 cup of the whipped topping and oranges. SPOON filling into cake-lined pan. Place remaining cake slice on top of filling. REFRIGERATE 3 hours or until firm. Invert pan onto serving plate; remove pan and wax paper. Frost cake with remaining whipped topping. Decorate with snack roll to form ribbon. Garnish with candies. Makes 16 servings. (Source: Publications International & photo also)

Sparkling Dessert

*Christmas in July Collection-1-1-2 cups boiling water 1 package (8-serving size) or 2 packages (4-serving size) Sparkling White Grape or Lemon Flavor Gelatin Dessert 2-1/2 cups cold seltzer or club soda 1 cup sliced strawberries STIR boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold seltzer. Refrigerate about 1 1/2 hours or until thickened ( spoon drawn through leaves definite impression.) MEASURE 1 cup thickened gelatin into medium bowl; set aside. Stir strawberries into remaining gelatin. Spoon into champagne glasses or dessert dishes. BEAT reserved gelatin with electric mixer on high speed until fluffy and about doubled in volume. Spoon over clear gelatin in glasses. Refrigerate 2 hours or until firm. Makes 8 servings. Preparation time: 15 minutes Refrigerating time: 3-1/2 hours (Source: Publications International & photo also)

CHOCOLATE TIP #2

*When melting chocolate for candies, cakes or cookies, be sure the utensils used for melting are completely dry. Moisture causes chocolate to become stiff and grainy. If this happens, add 1/2 tsp shortening (not butter) for each ounce of chocolate and stir until smooth. Also remember that chocolate scorches easily, especially when melted in a saucepan over direct heat, and once scorched it cannot be used.

PIE CRUST TIP

*A cool kitchen and cold ingredients (any liquids should be ice cold) will help in making a successful pie crust. It's also easier to roll out chilled pie dough than room temperature pie dough. If the crust will not be prebaked, the filling should be poured into the pie shell just before baking to prevent it from getting soggy. Baking the pie on preheated metal baking sheet will also help prevent a soggy crust.

CHOCOLATE TIP

*A double boiler is the safest method for melting chocolate because it prevents scorching. Place the chocolate in the top of the double boiler in a heatproof bowl over hot, not boiling water,and stir until smooth. To use the direct heat method, place the chocolate in a heavy saucepan and melt over very low heat, stirring constantly. To melt chocolate in the microwave, place a 1-ounce square or 1 cup (6 oz) of chips in a small microwavable bowl. Microwave at HIGH 1- 1 1/2 minutes, stirring after 1 minute. Stir the chocolate at 30 second intervals until smooth. Be sure to stir microwaved chocolate since it may retain its original shape even after melting.

Eggnog Cheesecake

*Christmas in July Collection-CRUST 2 cups vanilla wafer crumbs 6 TB butter or margarine, melted 1/2  teaspoon ground nutmeg FILLING 4  (8oz) packages cream  cheese, softened 1 cup sugar 3 TB  all-purpose flour 3 TB rum 1 teaspoon vanilla 2 eggs 1 cup whipping cream 4 egg yolks CRUST *HEAT oven to 325 degrees. Mix crumbs, butter and nutmeg; press onto bottom and 1 1/2-inches up sides of 9-inch springform pan. Bake 10 minutes. FILLING *BEAT cream cheese, sugar, flour, rum and vanilla at medium speed with electric mixer until well blended. Add eggs, 1 at a time, mixing at low speed after each addition, just until blended. *BLEND in cream and egg yolks; pour into crust. *BAKE 1 hour and 10 minutes to 1 hour and 15 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Garnish with whipped topping and ground nutmeg. Makes 12 servings. (Source: Publications International & photo also)

FESTIVE POPCORN TREATS

*Christmas in July Collection-6 cups popped popcorn 1/2 cup sugar 1/2 cup light corn syrup 1/4 cup peanut butter Green food color 1/4 red cinnamon candies *Line baking sheet with waxed paper. Pour popcorn into large bowl. Combine sugar and corn syrup in medium saucepan. Bring.to a boil over medium heat, stirring constantly; boil 1 minute. Remove from heat. Add peanut butter and green food color; stir until peanut butter is completely melted. Pour over popcorn; stir to coat well. Lightly butter hands and shape popcorn mixture into trees. While trees are still warm, press red cinnamon candies into trees. Place on prepared baking sheet; let stand until firm, about 30 minutes. Makes 6 servings. (Source: Publications International & photo also)