Cranberry/Lemonade Slushie Drink

1 pkg. raspberry gelatin
1 c. boiling water
2 c. cold water
2 c. cranberry juice
1 12 oz. frozen pink lemonade concentrate, thawed
1 12 oz. frozen orange juice concentrate, thawed

1 liter Sprite

In a large bowl (or large pitcher), dissolve gelatin in boiling water. Stir in cold water, cranberry juice, and both concentrates. Pour into 2 1/2 qt. tupperware container and freeze overnight. Remove 2 hours before serving. Fill glasses 2/3 c. full, and fill remainder with Sprite.

Easy Chocolate Dipped Peanut Butter Cookies

1 cup creamy peanut butter
1/2 cup sugar
1 egg
4 squares BAKER'S Semi-Sweet Baking Chocolate, melted
1/2 cup finely chopped PLANTERS Unsalted COCKTAIL Peanuts

PREHEAT oven to 325°F. Mix peanut butter, sugar and egg until well blended. Refrigerate 30 min. Roll peanut butter mixture into 18 balls. Place, 2 inches apart, on ungreased baking sheet. Flatten each ball, in criss-cross pattern, with fork.

BAKE 18 to 20 min. or until lightly browned. Cool 5 min. Remove from baking sheet to wire rack; cool completely.

DIP each end of cookie into melted chocolate, shaking off excess. Dip into chopped peanuts. Place cookies on parchment or wax-paper covered baking sheet. Refrigerate until chocolate hardens.

Easy Oreo Truffles

1 pkg. oreo chocolate cookies
1 pkg. cream cheese, softened
2 pkg. (8 oz. each) semi-sweet baking chocolate, melted

Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crused in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium blowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 bowls, about 1 inch in diameter.

Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.

Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

Makes 3 1/2 doz.

For easy dipping, place truffle ball in melted chocolate to coat; roll if necessary. Lift truffle from chocolate using 2 forks (this will allow excess chocolate to run off) before placing on wax paper.