Monterey Chicken Tortilla CasserolePrep: 10 minutesCook: 40 minutesMakes: 4

1 cup coarsely crumbled tortilla chips2 cups cubed cooked chicken OR cooked

turkey1 can (about 15 ounces) cream-style whole

kernel corn3/4 cup Pace Picante sauce1/2 cup sliced pitted ripe olives1/2 cup shredded cheddar cheese

Chopped green pepper OR red pepperTortilla chips

1. Layer crumbled chips, chicken, corn and picantesauce in 1-quart casserole. Top with olives andcheese.

2. Bake at 350°F for 40 minutes or until hot. Topwith peppers. Serve with chips.

When the temperature drops, it’s natural for thoughts — andcravings — to turn toward soothing and hearty comfortfoods. There’s nothing like a good casserole or a bowl of hotchili to make you feel good all over.

To kick up the fun in your favorite meals, try some comfort foods withsalsa added into the mix. Salsa and picante sauces are convenient ways toadd different flavors and heat up the whole family with a satisfying meal.This recipes is fast and easy, making it a great weeknight dinner for the

busy cook.For more creative recipes and serving suggestions, visit pacefoods.com.

HWith A Regional Twist

Bakers everywhere are dusting off their rolling pinsand gathering up their measuring cups. Every cornerof the country has its own unique spin on holidaycookies and candies, with recipes that are ofteninspired by local ingredients or a reflection of

traditions unique to the people who live there.

Wherever you may live on the map, there is a recipe-or two-toadd to your holiday cookie plate, such as:

• Bananas Foster Bars, a dessert synonymous with NewOrleans-the place where it was created. This recipe takes allthose great flavors-the rum, the bananas and, of course, the butter-and transforms them into a bar cookie that's sure to makeany dessert plate a hit.

• Almond Butter Buckeyes, buttery and nutty chocolate confections inspired by the nuts that fall from Ohio's famousbuckeye trees. Come holiday time, they are produced-and consumed-in mass quantities in "The Buckeye State," as well asin neighboring states throughout the Midwest.Bananas Foster BarsMakes 16 2-inch bars

Ingredients:

Bars:½ cup (1 stick) butter, softened1 cup dark brown sugar, packed1 egg1 tablespoon dark rum or 1 teaspoon rum extract1 cup flour� teaspoon baking soda½ teaspoon baking powder1 teaspoon cinnamon¼ teaspoon salt1 cup bananas, diced½ cup (2 ounces) pecans or walnuts, choppedFrosting:2 tablespoons unsalted butter at room temperature4 ounces cream cheese, softened4 tablespoons light brown sugar1 teaspoon rum or pure vanilla extract1 teaspoon cinnamon1-2 cups confectioners' sugar, sifted

Directions:

Bars:Preheat oven to 350°F. Lightly butter and flour 9-inch-squarepan*.

In large bowl, beat together butter and sugar with electric mixeruntil creamy. Add egg and rum; mix to combine.

In small bowl, whisk together flour, baking soda, baking powder,cinnamon and salt; gradually add to butter mixture. Mix inbananas and pecans; stir to incorporate. Pour batter into preparedpan and spread evenly. Bake for 20 to 25 minutes or until tooth-pick inserted in the center comes out clean.

Remove pan to a wire rack to cool completely.

Frosting:In large bowl, combine but-ter, cream cheese, sugar andextract with an electricmixer. Beat until light andfluffy. Add cinnamon and 1cup confectioners' sugar;blend until smooth. (Careful;overmixing will cause separation.) Add additionalconfectioners' sugar to createdesired consistency.

Spread frosting immediatelyover cooled bars. Cover andstore bars in refrigerator forup to 3 days. When ready toserve, cut bars into 2-inchsquares.

*For a thicker bar, use an 8-inch-square pan.Almond Butter BuckeyesMakes 4 dozen candiesIngredients:

Candies:1 cup (2 sticks) butter, softened1¼ cups almond butter*3 tablespoons dark rum or 1½ teaspoons rum extract1 teaspoon almond extract3¾ to 4 cups confectioners' sugar, siftedCoating:12 ounces bittersweet chocolate, chopped

Directions:

Candies:In large bowl, combine butter, almond butter, rum, almond extractand confectioners' sugar using electric mixer. Dough will besmooth and firm. Shape dough into 1-inch balls; place on parchment-lined baking sheets.

Refrigerate until firm, about 30 minutes.

Coating:Melt chocolate in shallow, microwave-safe dish. Heat 30 seconds;stir; then continue in 10-second intervals, stirring after each cooktime. Chocolate should be melted and smooth.

To dip balls, insert a toothpick about ½ inch into the ball, dip intomelted chocolate, leaving a small circle of dough visible at thetop, and place on parchment paper to dry until chocolate is firm.Repeat with remaining candies. Store in airtight container for upto three days.

*You may substitute peanut or cashew butter for almond butter;omit almond extract if you use a substitution.

Visit butterisbest.com for more regionally inspired recipes, fromMount Rainier Macaroons to Apple Cider Buttons. While there,sign up for the daily holiday cookie e-newsletter, "Better Bakingwith Butter," available to subscribers from Nov. 27 through Dec.24.

Holiday Baking

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