Blueberry Cheese Rolls

1

pkg.  (8 oz.) refrigerated crescent dinner rolls

4

oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened

2

Tbsp.  sugar

1/2

cup  blueberries, divided

Make It

PREHEAT oven to 375ºF. Unroll dough into four rectangles; firmly press perforations together to seal.
COMBINE Neufchatel and sugar; spread onto dough rectangles to within 1/2 inch of edges. Top evenly with blueberries. Bring opposite corners of rectangles together; press together to seal. Place on ungreased baking sheet.
BAKE 11 to 13 min. or until golden brown.

Miso Glazed Salmon

• 1/4 cup packed brown sugar
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons hot water
• 2 tablespoons miso (soybean paste)
• 4 (6-ounce) salmon fillets (about 1 inch thick)
• Cooking spray
• 1 tablespoon chopped fresh chives

Preparation

1. Preheat broiler.
2. Combine first 4 ingredients, stirring with a whisk. Arrange fish in a shallow baking dish coated with cooking spray. Spoon miso mixture evenly over fish.
3. Broil 10 minutes or until fish flakes easily when tested with a fork, basting twice with miso mixture. Sprinkle with chives.

Caramel Apple Cheesecake Bars

Ingredients

• 2 cups all-purpose flour
• 1/2 cup firmly packed brown sugar
• 1 cup (2 sticks) butter, softened
• 2 (8-ounce) packages cream cheese, softened
• 1/2 cup sugar, plus 2 tablespoons, divided
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 Granny Smith apples, peeled, cored and finely chopped
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Streusel topping, recipe follows
• 1/2 cup caramel topping

Directions

Preheat oven to 350 degrees F.

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into a 13 by 9 by 2-inch baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.
In a large bowl, beat cream cheese with 1/2 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.
In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 30 minutes, or until filling is set. Drizzle with caramel topping.

Streusel Topping:

• 1 cup firmly packed brown sugar
• 1 cup all-purpose flour
• 1/2 cup quick cooking oats
• 1/2 cup (1 stick) butter, softened

In a small bowl, combine all ingredients.

Yield: approximately 3 cups

Pumpkin Pancakes with Cinnamon Brown Butter

Ingredients

• 1/2 cup butter, cubed
• 1/4 cup maple syrup
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup chopped pecans, toasted
• 1-1/2 cups all-purpose flour
• 2 tablespoons packed brown sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 eggs
• 1-1/3 cups 2% milk
• 3/4 cup canned pumpkin
• 1/2 cup ricotta cheese

Directions

• In a small heavy saucepan, cook butter over medium heat for 8-10 minutes or until golden brown, stirring occasionally. Add the maple syrup, cinnamon and nutmeg. Remove from the heat; stir in pecans.
• In a small bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, whisk the eggs, milk, pumpkin and cheese. Stir into dry ingredients just until moistened.
• Drop batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with brown butter. Yield: 14 pancakes (1 cup butter).

Cupcake Taco

what you need

• 12 flour or corn tortillas (plus a few for mistakes)
• 1 package Kraft All Natural Monterey Jack Shredded Cheese
• 4 tablespoons olive oil, divided
• 3 medium tomatoes, divided
• 1 small jalapeno
• 1/2 cucumber
• 1.5 teaspoons garlic salt, divided
• 1 scallion (green onion), chopped
• 3 tablespoons cilantro, chopped, divided
• Salt & pepper
• 1 ripe avocado
• 1 teaspoon lemon juice
• 2 pounds ground chicken
• 1 tablespoon cumin
• 1.5 tablespoons chili powder
• Cayenne pepper (optional)
• 1 container Breakstone's Sour Cream (any size or type will do)

make it

Tortilla cups:
1. Cut all tortillas in half.
2. Form each half into a cupcake shape by placing in a cupcake tin and forming/bending/ripping until it fills almost the entire cup. If it doesn't quite stay together, it's fine because the melted cheese will keep it together.
3. Sprinkle as much or as little cheese into the bottom of each cup as you like.
4. Using 2 Tbsp. of olive oil, brush edges of each cup.
5. Bake in a 350 degrees F oven for 15 minutes.

Pico de Gallo:
1. Cut 2 tomatoes in half and scoop out all the seeds.
2. Dice into 1/2 inch cubes.
3. Take the seeds and ribs out of 1 jalapeno and dice as finely or largely as you like.
4. Seed cucumber and dice the same size as tomatoes.
5. Mix all vegetables in a bowl with 1/2 teaspoon of garlic salt, 1 scallion and 1 or 2 tablespoons cilantro depending on how much you like cilantro. Add salt and pepper to taste.

Guacamole:
1. Peel and pit the avocado and cut into cubes.
2. Seed half a tomato and dice,
3. Add lemon juice and cilantro and mash with a potato masher or fork (If you like really smooth, creamy guacamole you can use a food processor instead).
4. Add salt and pepper to taste.

Meat:
1. Defrost meat (if frozen).
2. Heat 2 tablespoons olive oil in large skillet.
3. Cook meat until it is no longer pink anywhere (Depends on the temperature of the pan).
4. Add cumin and chili powder and remaining garlic salt (and cayenne pepper if you like it spicy) and cook for one minute.
5. Add salt and pepper if needed.

Assembly:
1. Take cooled tortilla cup out of pan.
2. Fill cup with meat.
3. Add your favorite toppings (guacamole, Pico de gallo, sour cream, etc.)!
4. Garnish with cilantro if desired.

Pumpkin Cheesecake Monkey Bread

1/2

cup granulated sugar

2

tablespoons pumpkin pie spice

4

cans (7.5 oz each) Pillsbury® refrigerated buttermilk biscuits (sold in a 4-pack)

1

cup packed brown sugar

1/2

cup butter

1/3

cup canned pumpkin (not pumpkin pie mix)

1

package (3 oz) cream cheese

• 1 Heat oven to 350°F. Spray 6-cup fluted tube cake pan with cooking spray.
• 2 In large food-storage plastic bag, mix granulated sugar and pumpkin pie spice.
• 3 Separate each can of dough into 10 biscuits. Cut each biscuit into quarters, adding biscuit pieces to bag and shaking as you go. When pieces are coated, arrange in pan. (If you run out of mixture, remove dough pieces from bag and add 1 to 2 more tablespoons granulated sugar to bag.)
• 4 In 1-quart saucepan, heat brown sugar, butter, pumpkin and cream cheese over medium heat, stirring occasionally, until butter is melted. Beat mixture with whisk until mostly smooth (there may be some tiny pieces of cream cheese, but that’s okay). Pour mixture over biscuit pieces in pan. Place pan on cookie sheet to catch any spills.
• 5 Bake 30 to 35 minutes or until golden brown. Cool in pan 2 minutes. Place heatproof plate upside down over pan; turn plate and pan over. Remove pan. Cool 10 to 15 minutes before serving. Store in refrigerator

Meatball Sub Simmer

what you need

1

jar  (26 oz.) spaghetti sauce

1

cup  water

36

 frozen cooked meatballs (1 lb.)

6

 sandwich buns, partially split

1/2

cup  KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Make It

MIX spaghetti sauce and water in slow cooker; stir well. Add meatballs; stir gently until evenly coated. Cover with lid.
COOK on LOW for 6 to 8 hours (or on HIGH for 2 to 4 hours).
FILL buns with meatballs and sauce; sprinkle with cheese.

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

What You Need

1

pkg.  (2-layer size) spice cake mix

1

cup  BREAKSTONE'S or KNUDSEN Sour Cream

1

can  (15 oz.) pumpkin

1/4

cup  oil

3

 eggs

1

pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened

1/4

cup  butter, softened

1

tsp.  vanilla

1

pkg.  (16 oz.) powdered sugar

1-1/2

tsp.  ground cinnamon

Make It

HEAT oven to 350ºF.
BEAT first 5 ingredients with mixer until blended; spoon into 24 paper-lined muffin cups.
BAKE 20 to 22 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove from pans. Cool completely.
BEAT cream cheese, butter and vanilla in large bowl with mixer until blended. Gradually beat in sugar. Blend in cinnamon. Spread over cupcakes.

Cinnamon French Toast Bake

 

French Toast Bake

1/4

cup LAND O LAKES® Butter, melted

2

cans (12.4 oz each) Pillsbury® refrigerated cinnamon rolls with icing

6

LAND O LAKES® Eggs

1/2

cup heavy whipping cream

2

teaspoons ground cinnamon

2

teaspoons vanilla

1

cup Fisher® Chef's Naturals® Chopped Pecans

1

cup maple syrup

Garnish

Icing from cinnamon rolls

Powdered sugar

1/2

cup maple syrup, if desired

• 1 Heat oven to 375°F. Pour melted butter into ungreased 13x9-inch (3-quart) glass baking dish. Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces; place pieces over butter in dish.
• 2 In medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces. Sprinkle with pecans; drizzle with 1 cup syrup.
• 3 Bake 20 to 28 minutes or until golden brown. Cool 15 minutes. Meanwhile, remove covers from icing; microwave on Medium (50%) 10 to 15 seconds or until thin enough to drizzle.
• 4 Drizzle icing over top; sprinkle with powdered sugar. If desired, spoon syrup from dish over individual servings. Serve with the additional 1/2 cup maple syrup.

Creme Caramel Squares

What You Need

1-1/2

cups  HONEY MAID Graham Cracker Crumbs

1/3

cup  butter, melted

1

pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened

1/4

cup  sugar

3-1/4

cups  cold milk, divided

1

tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided

1

pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1

pkg.  (3.4 oz.) JELL-O Butterscotch Instant Pudding

1/3

cup  caramel ice cream topping

Make It

MIX graham crumbs and butter; press onto bottom of 13x9-inch dish. Refrigerate while preparing filling.
BEAT cream cheese, sugar and 1/4 cup milk in large bowl with mixer until blended. Gently stir in 1 cup COOL WHIP. Spread over crust.
BEAT each flavor pudding mix with 1-1/2 cups of the remaining milk in separate bowl with whisk 2 min. Pour in layers over cream cheese filling; top with remaining COOL WHIP. Refrigerate 4 hours. Drizzle with caramel topping just before serving.

Prosciutto-Stuffed Chicken

Ingredients

• 8
  medium skinless, boneless chicken breast halves (about 2-1/2 pounds total)
• 8
  thin slices prosciutto or 4 pieces Canadian-style bacon, halved
• 6
  cups cooked long grain white and wild rice blend* or cooked white rice
• 1/4
  cup butter
• 1
  cup sliced green onions (8)
• 1/4
  cup all-purpose flour
• 1/4
  teaspoon ground black pepper
• 2
  cups milk
• 1
  cup coarsely chopped fresh asparagus (about 12 spears) or chopped fresh broccoli
• 3/4
  cup grated Parmesan cheese
• 1/4
  cup dry sherry, white wine, or milk
• 3/4
  cup panko (Japanese-style bread crumbs)
• 1/2
  teaspoon dried Italian seasoning, crushed

   
• Directions

  1. Preheat oven to 375 degrees F. With a small sharp knife, make a 2-inch-wide horizontal slit in the side of each chicken breast to create a deep pocket. Stuff each pocket with 1 piece of the prosciutto or half of a piece of the Canadian bacon, folding or cutting as needed to fit.

  2. Spread rice in an ungreased 3-quart rectangular baking dish. Top with chicken. Bake, covered, for 25 minutes.

  3. Meanwhile, for sauce, in a medium saucepan melt butter over medium heat. Add green onions; cook for 3 to 5 minutes or until tender. Whisk in flour and pepper until well mixed. Add milk all at once, whisking to combine. Cook and stir over medium-high heat until thickened and bubbly. Stir in asparagus, 1/2 cup of the Parmesan cheese, and the sherry. In a small bowl combine the remaining 1/4 cup Parmesan cheese, the panko, and Italian seasoning.

  4. Pour sauce over chicken; sprinkle with crumb mixture. Bake, uncovered, for 25 to 30 minutes more or until chicken is no longer pink (170 degrees F).

Baked Omelet Squares

Ingredients

 

• 1/4 cup butter

1 small onion, chopped

1 1/2 cups shredded Cheddar cheese

1 (12 ounce) can sliced mushrooms

1 (6 ounce) can sliced black olives

• chopped cooked ham (optional)
• sliced jalapeno peppers (optional)
• 12 eggs, scrambled
• 1/2 cup milk
• 1/2 teaspoon salt and pepper, to taste

Directions

1. Preheat oven to 400 degrees F (205 degrees C). Grease a 9x13 inch baking dish.
2. Melt the butter in a skillet over medium heat, and cook the onion until tender.
3. Spread Cheddar cheese in the bottom of the prepared baking dish. Layer with mushrooms, olives, sauteed onion, ham, and jalapeno peppers. In a bowl, scramble eggs together with milk, and season with salt and pepper. Pour egg mixture over ingredients, but do not stir.
4. Bake, uncovered, in the preheated oven for 30 minutes, or until no longer runny in the center and slightly brown on top. Allow to cool slightly, then cut into squares and serve.

Tortellini Italiano

What You Need

1

pkg.  (1 lb.) frozen cheese tortellini

1

cup  chopped red peppers

1

cup  frozen peas

1

tub  (10 oz.) PHILADELPHIA Italian Cheese and Herb Cooking Creme

Make It

COOK pasta as directed on package.
MEANWHILE, cook and stir vegetables in large nonstick skillet sprayed with cooking spray on medium heat 4 to 5 min. or until peppers are crisp-tender and peas are heated through. Add cooking creme; cook and stir 2 min.
DRAIN pasta. Add to skillet; stir

Thai Noodles and Chicken

What You'll Need

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom with Roasted Garlic Soup
1/3 cup creamy peanut butter
3 tablespoons soy sauce
2 tablespoons lime juice
2 tablespoons packed brown sugar
1/2 teaspoon crushed red pepper
1 package (6 ounces) refrigerated fully-cooked grilled chicken strips (about 1 1/2 cups)
1 package (16 ounces) vermicelli pasta, cooked and drained
2 cups coleslaw mix
1/3 cup chopped dry-roasted peanuts
2 tablespoons chopped fresh cilantro leaves (optional)

How to Make It

• 1 Heat the soup, peanut butter, soy sauce, lime juice, brown sugar and red pepper in a 12-inch skillet over medium-high heat to a boil.  Reduce the heat to low.  Add the chicken and cook until the mixture is hot and bubbling.  Remove the skillet from the heat.
• 2 Add the pasta and coleslaw mix to the skillet and toss to coat.  Sprinkle with the peanuts and cilantro, if desired.

Roast Chicken Enchilada Stacked Casserole

Ingredients

• 4 medium poblano peppers
• 2 tablespoons extra-virgin olive oil
• 1 jalapeno, chopped
• 2 medium onions, chopped
• 4 cloves garlic, finely chopped
• 12 medium-large tomatillos, peeled, rinsed and quartered
• 2 small handfuls cilantro leaves
• 1 teaspoon ground cumin, 1/3 palmful
• 2 teaspoons honey
• 1 quart chicken stock-in-a-box
• Salt and freshly ground black pepper
• 1 lime, juiced
• 2 pounds cooked chicken, meat pulled or shredded
• 12 (6-inch) flour tortillas or 16 (5-inch) corn tortillas, softened over flame or dry skillet
• 1 cup Mexican crema, creme fraiche or sour cream
• 1 1/2 cups shredded Swiss cheese (from about 1/2 pound piece)
• 1 1/2 cups shredded Monterey Jack cheese (from about 1/2 pound piece)
• Raw red onion rings, for garnish

Directions

Heat the broiler to high. Arrange the poblanos on a sheet pan, put them under the hot broiler and char until blackened an all sides, 10 to 12 minutes. Leave the door of the oven cracked to allow the steam to escape. Peppers can also be easily charred over and open stovetop flame if you have gas burners. Put the peppers in a bowl and cover tightly with plastic wrap. Allow the peppers to sit until cool enough to handle. Peel and seed the peppers.

Heat the extra-virgin olive oil, 2 turns of the pan, in a skillet over medium-high heat. Add the jalapeno, onions, and garlic and cook until the onions soften, about 5 minutes. Put the tomatillos and a small handful of cilantro in a food processor. Coarsely chop the poblanos and add them to the processor. Process until almost a smooth sauce forms, about 1 minute. Pour the sauce into the skillet and stir to combine. Stir in the cumin, honey and stock, and season with salt and pepper, to taste. Reduce the heat and simmer about 20 minutes, then add the lime juice and turn off the heat.

Pour a thin layer of sauce into the bottom of a medium casserole. Layer in 3 flour tortillas or 4 corn tortillas then top with some shredded chicken, dot with some sauce and small spoonfuls of Mexican crema, creme fraiche or sour cream and sprinkle with a little Swiss and Jack cheeses. Repeat twice more. Cool and chill for a make-ahead meal.

Preheat the oven to 375 degrees F. Put the casserole on a baking sheet and bake until heated through and bubbly on top, about 40 to 50 minutes. The baking sheet will catch any drips of sauce or cheese. Garnish the stacked enchilada casserole with raw red onion rings and serve.

Amaretto Apple Streusel Cupcakes

• Cooking spray
• 6.75 ounces all-purpose flour (about 1 1/2 cups)
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 3/4 cup granulated sugar
• 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
• 1/4 cup butter, softened
• 2 tablespoons amaretto (almond-flavored liqueur)
• 1 teaspoon vanilla extract
• 1 large egg
• 1/2 cup reduced-fat sour cream
• 1/4 cup 2% reduced-fat milk
• 3/4 cup finely chopped Gala apple
• 1 tablespoon all-purpose flour
• Streusel:
• 2 tablespoons all-purpose flour
• 2 tablespoons brown sugar
• 1/4 teaspoon ground cinnamon
• 2 tablespoons butter, chilled
• 2 tablespoons sliced almonds
• Glaze:
• 1 cup powdered sugar
• 4 teaspoons 2% reduced-fat milk

Preparation

1. 1. Preheat oven to 350°.
2. 2. Place muffin cup liners in 12 muffin cups; coat with cooking spray.
3. 3. Weigh or lightly spoon 6.75 ounces (about 1 1/2 cups) flour into dry measuring cups; level with a knife. Combine 6.75 ounces flour, baking powder, salt, and baking soda in a small bowl, stirring with a whisk. Combine granulated sugar, cream cheese, and 1/4 cup butter in a large bowl; beat with a mixer at high speed until well blended. Add amaretto, vanilla, and egg to sugar mixture; beat with a mixer at medium speed until well blended. Combine sour cream and 1/4 cup milk in a small bowl; stir with a whisk until well blended. Combine apple and 1 tablespoon flour in a small bowl; toss well.
4. 4. Add flour mixture and sour cream mixture alternately to sugar mixture, beginning and ending with flour mixture. Beat just until blended. Fold in apple mixture. Divide batter evenly among muffin cups.
5. 5. To prepare the streusel, combine 2 tablespoons flour, brown sugar, and ground cinnamon in a small bowl. Cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal; stir in almonds. Sprinkle streusel evenly over cupcakes. Bake at 350° for 27 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 15 minutes on a wire rack, and remove the cupcakes from pan.
6. 6. To prepare glaze, combine powdered sugar and 4 teaspoons milk in a small bowl, stirring with a whisk. Drizzle glaze over cupcakes.

Note: If you don't want to use the amaretto, replace it with 1/2 teaspoon almond extract.

Impossibly Easy French Apple Squares

Streusel

1

cup Original Bisquick® mix

1/2

cup packed brown sugar

1/4

cup butter or margarine

3/4

cup chopped nuts

Fruit Mixture

6

cups sliced peeled tart apples (6 medium)

2

teaspoons ground cinnamon

1/2

teaspoon ground nutmeg

1

cup Original Bisquick® mix

1

cup granulated sugar

1

cup milk

2

tablespoons butter or margarine, melted

4

eggs, beaten

1 Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In medium bowl, mix 1 cup Bisquick mix and the brown sugar. Cut in 1/4 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Stir in nuts; set aside.

2 In large bowl, mix apples, cinnamon and nutmeg; spoon into pan. In medium bowl, stir remaining ingredients until well blended. Pour mixture over apples. Sprinkle with streusel.

3 Bake 45 to 55 minutes or until knife inserted in center comes out clean and top is golden brown. Cool 30 minutes or until set before cutting into squares. Store in refrigerator.

eggs, beaten

Chicken and Broccoli Cheddar Skillet

1-1/2

cups  whole wheat blend penne pasta, uncooked

2

cups  broccoli florets

1

lb.  boneless skinless chicken breasts, cut into strips

1/4

cup  finely chopped onions

1

tub  (10 oz.) PHILADELPHIA Reduced Fat Savory Garlic Cooking Creme

1/3

cup  milk

1

cup  KRAFT Shredded Sharp Cheddar Cheese

2

slices  cooked bacon, crumbled

Make It

COOK pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 3 min.; drain.
MEANWHILE, cook and stir chicken and onions in large nonstick skillet on medium heat 7 to 8 min. or until done. Add cooking creme and milk; cook and stir 2 min. Add Cheddar; cook and stir 2 to 3 min. or until melted.
DRAIN pasta mixture. Add to chicken mixture; stir to evenly coat. Top with bacon.

Apple Whoopie Pies with Cinnamon Cream Cheese Frosting

Ingredients:
1/2 cup butter, softened
1 1/4 cups brown sugar, packed
1 tsp. baking soda
1 tsp. apple pie spice (or an equal combination of nutmeg, cinnamon, allspice & cloves)
1/4 tsp. salt
1 egg
1/4 cup applesauce
1/4 cup milk
2 1/2 cups all purpose flour
1 large granny smith apple, peeled and grated (approx. 1 cup)
Frosting, recipe listed below
Directions:
Preheat oven to 350 degrees.

Cover baking sheets with parchment paper, set aside.

In the bowl of a stand mixer fitted with the paddle attachment, add butter and beat on medium speed until creamy (about 30 seconds).  Add in brown sugar, baking soda, apple pie spice & salt.  Beat on medium speed until well incorporated. Add egg and beat until combined.  Add in applesauce & milk and mix on low speed until fully incorporated.   Add in flour a little at a time and mix until combined.  Add apple and fold into mixture with spatula.

Using a small cookie scoop or tablespoon, scoop dough onto prepared baking sheets approximately 2 inches apart.  Bake for 10-12 minutes until tops are lightly browned.  Let stand a couple minutes on cookie sheets to set and then transfer to cooling rack to cool completely.

Cinnamon Cream Cheese Frosting
Ingredients:
1/4 cup butter (1/2 stick), softened
4 oz. 1/3 less fat cream cheese, softened
1/2 lb. confectioner’s sugar
1/2 tsp. vanilla
1/4 tsp. ground cinnamon
Directions:
In the bowl of a stand mixer, beat together butter & cream cheese until creamy.  Add in confectioner’s sugar, vanilla & cinnamon.  Beat until light & fluffy and a spreadable consistency (may take several minutes).*
*Note: this is a half batch of frosting. I made a whole batch and had half left over so I recommend starting with a half batch and making more if necessary.
To assemble: 
Take one cookie and spread frosting on the bottom side of the cookie, covering the cookie liberally.  Top with another cookie and store in an airtight container.

Boston Creme Bites

1

box Betty Crocker® SuperMoist® French vanilla cake mix

1

cup water

1/3

cup butter, softened

3

eggs

1

cup prepared vanilla pudding

1

cup semisweet chocolate chips (6 oz)

3/4

cup whipping cream

1 Heat oven to 350°F. Generously grease 48 mini muffin cups with shortening or cooking spray; lightly flour cups.

2 In large bowl, stir together cake mix, water, butter and eggs until smooth. Spoon batter evenly into muffin cups.

3 Bake 8 to 10 minutes or just until cupcakes spring back when touched lightly in center. Cool completely, at least 15 minutes. Remove from muffin cups to cooling rack.

4 Using sharp knife, cut top off of each cupcake. Spoon 1 teaspoon pudding onto center of bottom half of each cupcake. Cover with top halves of cupcakes.

5 In small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 30 to 60 seconds or until chips are melted and mixture can be stirred smooth. Spoon chocolate mixture on top of each cupcake. Let stand until chocolate is set before serving. Store in refrigerator.

Slow Cooker Dump and Go Cheesy Chicken

Ingredients 

 

 

6 skinless, boneless chicken breast halves

• 2 (11 ounce) cans condensed cream of Cheddar cheese soup
• 1/2 cup milk

• salt and pepper to taste
• 1 teaspoon garlic powder

 

Directions

1. Spray slow cooker with cooking spray. Place chicken breasts inside. In a medium bowl mix together soup and milk, and pour mixture over chicken. Season with salt and pepper to taste and garlic powder.
2. Cook on High for about 6 hours. Note: Do not lift lid while cooking!

Southwest Shrimp and Corn Chowder

• 2 tablespoons butter
• 1 cup chopped green onions
• 1/2 cup chopped red bell pepper
• 2 tablespoons finely chopped serrano chile (about 1 small)
• 1 (4.5-ounce) can chopped green chiles, undrained
• 3 tablespoons all-purpose flour
• 1 1/2 cups 2% reduced-fat milk
• 1 1/2 cups fat-free, less-sodium chicken broth
• 1 1/2 cups frozen Southern-style hash brown potatoes, diced, thawed
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1 (15.25-ounce) can whole-kernel corn with red and green peppers, drained
• 1 pound peeled and deveined small shrimp
• 2 tablespoons chopped fresh cilantro

Preparation

1. 1. Melt butter in a large Dutch oven over medium-high heat. Add onions, bell pepper, and serrano chile to pan; sauté 2 minutes or until tender, stirring frequently. Add canned chiles to pan; cook 1 minute. Add flour to pan; cook 1 minute, stirring constantly. Stir in milk and next 5 ingredients (through corn); bring to a boil. Cook 5 minutes or until slightly thick. Stir in shrimp; cook 1 minute or until shrimp are done. Remove from heat; stir in cilantro.
2. Quesadillas: Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place 2 (6-inch) flour tortillas in pan. Top each tortilla with 2 1/2 tablespoons preshredded reduced-fat Mexican blend cheese, 1 1/2 tablespoons chopped green onions, and 1 tablespoon chopped pickled jalapeño peppers. Cook 1 minute or just until cheese melts and tortilla is toasted. Arrange 1 (6-inch) flour tortilla over top of each quesadilla. Flip quesadillas; cook 30 seconds. Cut each quesadilla into 6 wedges, and serve with a small bowl of salsa.

Pumpkin Cinnamon Rolls

Ingredients

• 2-3/4 to 3-1/4 cups all-purpose flour, divided
• 1 package (1/4 ounce) active dry yeast
• 1/2 cup solid-pack pumpkin
• 2/3 cup milk
• 2 tablespoons sugar
• 4 tablespoons butter, divided
• 1/2 teaspoon salt
• 1 egg, beaten
• 1/2 cup packed brown sugar
• 1 teaspoon ground Spice Islands® Ground Saigon Cinnamon
• CARAMEL FROSTING:
• 2 tablespoons butter
• 1/4 cup packed brown sugar
• 1 tablespoon milk
• 1/4 teaspoon vanilla extract
• Dash salt
• 1/4 to 1/3 cup confectioners' sugar

Directions

• In a bowl, combine 1-1/2 cups flour and yeast; set aside. In a saucepan, heat and stir pumpkin, milk, sugar, 2 tablespoons butter and salt until warm (120°-130°) and butter is almost melted. Add to flour/yeast mixture along with egg. Beat on low speed for 30 seconds. Beat on high speed for 3 minutes. Stir in enough remaining flour to make a moderately stiff dough. Knead on a lightly floured surface until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour. Roll into a 12-in. x 10-in. rectangle. Melt remaining butter; brush on dough. Combine brown sugar and cinnamon; sprinkle over dough. Roll dough, jelly roll style, starting with the longer side. Cut into 12 slices, 1 in. each. Place rolls, cut side down, in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack.
• For frosting, melt butter in a saucepan; stir in brown sugar and milk. Cook and stir over medium-low heat for 1 minute. Stir in vanilla, salt and 1/4 cup confectioners' sugar; beat until well blended. Add more sugar, if necessary, to achieve desired consistency. Drizzle over rolls. Yield: 1 dozen.

Apple Walnut Spinach Salad

What You Need

6

cups  baby spinach leaves

1

 apple, thinly sliced

1/2

cup  ATHENOS Traditional Crumbled Feta Cheese

1/4

cup  slivered red onions

1/4

cup  chopped PLANTERS Walnuts, toasted

1/4

cup  KRAFT Classic Caesar Dressing

Make It

COMBINE ingredients.
SERVE immediately

Easy Pierogi Casserole

What You Need

9

 lasagna noodles, uncooked

4

cups  hot mashed potatoes

1/2

cup  (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread

6

 green onions, thinly sliced

1

pkg.  (3 oz.) OSCAR MAYER Real Bacon Bits, divided

2

cups  KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided

Make It

HEAT oven to 375°F.
COOK noodles as directed on package, omitting salt. Meanwhile, combine potatoes, cream cheese spread, onions, 1/2 cup bacon and 1 cup Cheddar.
PLACE 3 noodles in 13x9-inch baking dish sprayed with cooking spray; cover with 1/3 of the potato mixture. Repeat layers twice. Top with remaining bacon and Cheddar; cover.
BAKE 30 min. or until heated through. Uncover; bake 3 to 5 min. or until cheese is lightly browned. Let stand 10 min. before cutting to serve