These chewy chocolate cereal bars are perfect for packing for biking, hiking or even for the office, and they& 39;re an ideal summer treat – no oven needed!MORE+LESS-Updated October 5, 20174cups Hershey’s™ Cookies & 39;n& 39; Creme cereal4cups Chocolate Toast Crunch™ cereal1/2cup melted dark chocolate chips (optional)1/2cup Betty Crocker™ Rich & Creamy Frosting Vanilla (optional)Hide Images1In a large pot over medium heat, heat marshmallows and butter together until the marshmallows are mostly melted.

If you love pumpkin pie, you will love this creamy pumpkin dip.MORE+LESS-1package (8 oz) cream cheese, softened1teaspoon ground cinnamon2teaspoons pumpkin pie spice1/2teaspoon ground ginger1cup frozen whipped cream, thawedGingersnap cookies, apples, or cinnamon graham cracker sticksHide Images1In a large bowl, beat cream cheese and powdered sugar until smooth.

Perfect for parties or camping or anytime, these adorable cakes in jars are simple to make and so much fun.MORE+LESS-1box Betty Crocker™ Super Moist™ devil& 39;s food or dark chocolate cake mixSpecial: 10 half-pint jelly jars1can Betty Crocker™ Whipped whipped cream frosting2 1/2graham crackers, broken into rectanglesHide Images1Preheat the oven according to the cake mix directions for a glass pan.

A slightly sweet and tangy BBQ sauce made of strawberries with a spicy kick thanks to habanero peppers!MORE+LESS-Updated March 8, 20171orange habanero pepper, diced2tablespoons fresh ginger, minced1jar (10 oz) Cascadian Farm™ Organic Fruit Spread Strawberry1teaspoon Worcestershire sauce2to 4 pounds chicken (breasts, drumsticks, wings, grilled as desired)Hide Images1Split open the habanero pepper, carefully scrape out seeds, and mince the pepper very finely.

A quick cooking, comforting soup that& 39;s guaranteed to warm your home on a chilly night.MORE+LESS-1tablespoon extra virgin olive oil3carrots, peeled and chopped1/2yellow onion, chopped1/3cup all-purpose flour8cups low-sodium chicken stock3cups chicken, cooked and shredded2-1/2 cups uncooked egg dumpling noodles1can (12 oz) evaporated skim milk1/2teaspoon dried oregano1/2teaspoon black pepperTo garnishCrushed tortilla chips (can use Food Should Taste Good™ Tortilla Chips Blue Corn)Shredded pepper jack cheeseHide Images1Heat oil over medium-high heat in a large stockpot or Dutch oven.

Not only will this be the prettiest hummus you’ll ever make, but with its earthy roasted flavors sprinkled with toasted walnuts and tangy feta, you won’t be able to keep your guests’ chips out of this dip, either. Make double if you can—we always do.MORE+LESS-Roasted Vegetables1/2lb fresh red beets, peeled and cut in 1/2-inch wedges2 1/4teaspoons olive oilHummus1can (19 oz) Progresso™ chick peas, drained, rinsed2tablespoons lemon juiceToppings1/3cup crumbled feta cheese1/4cup chopped toasted walnuts2tablespoons finely chopped chives1teaspoon finely grated lemon peelFood Should Taste Good™ multigrain chips, as desiredHide Images1Heat oven to 400°F.