Manicotti

2 cups spaghetti sauce, divided
1 egg, lightly beaten
1-3/4 cups POLLY-O Original Ricotta Cheese
1-1/2 cups KRAFT Shredded Mozzarella Cheese
1/2 cup KRAFT Grated Parmesan Cheese
1/4 cup pesto
12 manicotti shells, cooked, rinsed in cold water

PREHEAT oven to 350°F. Spread 3/4 cup of the spaghetti sauce on bottom of 13x9-inch baking dish. Mix egg, cheeses and pesto until well blended. Spoon cheese mixture into large resealable plastic bag. Using scissors, cut off small hole from one of the bottom corners of bag.

FILL manicotti shells, one at a time, squeezing cheese mixture into both sides of each shell. Place manicotti over sauce in baking dish; pour remaining 1-1/4 cups spaghetti sauce over manicotti. Cover with foil.

BAKE 40 min. or until heated through

[Source: www.kraftfoods.com]

Choc-Oat-Chip Cookies

1 3/4 Cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt (optional)
1 1/4 Cups packed brown sugar
1 Cup (2 sticks) butter or margarine, softened
1/2 Cup granulated sugar
2 Large Eggs
2 tablespoons vanilla extract
2 tablespoons milk

2 1/2 Cups quick or old fashioned oats
2 Cups Semi-Sweet Chocolate Morsels
1 Cup coarsely chopped nuts (optional)

Preheat oven to 375 F.

Combine flour, baking soda and salt in small bowl. Beat brown sugar, butter and granulated sugar in large mixer bowl until creamy. Beat in eggs, milk and vanilla extract. Gradually beat in flour mixture. Stir in oats, morsels, and nuts; mix well. Drop by rounded tablespoons onto UNGREASED baking sheets.

Bake for 9 to 10 minutes for a chewy cookie; 12 to 13 minutes for a crispy cookie. Cool on baking sheets for 1 minute remove to wire racks to cool completely. Makes about 4 dozen cookies

*I only baked them for 9 minutes each time and they turned out still relatively "crispy." Also, we found they worked better if we cooled the dough in the fridge for a bit before baking them.

Peach Crisp

Ingredients:

2/3 cup all-purpose flour
2/3 cup oats
1/4 tsp cinnamon
1/8 tsp nutmeg
1/2 cup brown sugar
1 stick butter
2-2/3 cup peaches (or any other fruit)

Directions:

• Combine flour, oatmeal, cinnamon, nutmeg and brown sugar. Cut butter into mixture until crumbly.
• Take half of the mixture and pat it into the bottom of a 9x9 pan.
• Cover crumb mixture with fruit slices, then sprinkle fruit with remaining crumb mixture.
• Bake at 350 degrees for 30 min.

(note: this tastes excellent with pecan praline ice cream)