Wednesday, October 31, 2012

Blueberry Cheese Rolls

pkg.  (8 oz.) refrigerated crescent dinner rolls
oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
Tbsp.  sugar
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.

Monday, October 29, 2012

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


  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.

Saturday, October 27, 2012

Caramel Apple Cheesecake Bars


  • 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


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

Friday, October 26, 2012

Pumpkin Pancakes with Cinnamon Brown Butter


  • 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


  • 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).

Thursday, October 25, 2012

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.

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.

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.

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.

Wednesday, October 24, 2012

Pumpkin Cheesecake Monkey Bread

cup granulated sugar
tablespoons pumpkin pie spice
cans (7.5 oz each) Pillsbury® refrigerated buttermilk biscuits (sold in a 4-pack)
cup packed brown sugar
cup butter
cup canned pumpkin (not pumpkin pie mix)
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

Tuesday, October 23, 2012

Meatball Sub Simmer

what you need

jar  (26 oz.) spaghetti sauce
cup  water
 frozen cooked meatballs (1 lb.)
 sandwich buns, partially split
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.

Monday, October 22, 2012

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

What You Need

pkg.  (2-layer size) spice cake mix
can  (15 oz.) pumpkin
cup  oil
pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
cup  butter, softened
tsp.  vanilla
pkg.  (16 oz.) powdered sugar
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.

Sunday, October 21, 2012

Cinnamon French Toast Bake


French Toast Bake
cup LAND O LAKES® Butter, melted
cans (12.4 oz each) Pillsbury® refrigerated cinnamon rolls with icing
cup heavy whipping cream
teaspoons ground cinnamon
teaspoons vanilla
cup Fisher® Chef's Naturals® Chopped Pecans
cup maple syrup
Icing from cinnamon rolls
Powdered sugar
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.

Saturday, October 20, 2012

Creme Caramel Squares

What You Need

cups  HONEY MAID Graham Cracker Crumbs
cup  butter, melted
pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
cup  sugar
cups  cold milk, divided
tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided
pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
pkg.  (3.4 oz.) JELL-O Butterscotch Instant Pudding
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.

Friday, October 19, 2012

Prosciutto-Stuffed Chicken

  • 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).

Thursday, October 18, 2012

Baked Omelet Squares


  • 1/4 cup butter


    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.

    Wednesday, October 17, 2012

    Tortellini Italiano

    What You Need

    pkg.  (1 lb.) frozen cheese tortellini
    cup  chopped red peppers
    cup  frozen peas
    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

    Tuesday, October 16, 2012

    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.

    Monday, October 15, 2012

    Roast Chicken Enchilada Stacked Casserole


    • 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


    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.

    Friday, October 12, 2012

    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


    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.

    Thursday, October 11, 2012

    Impossibly Easy French Apple Squares

    cup Original Bisquick® mix
    cup packed brown sugar
    cup butter or margarine
    cup chopped nuts
    Fruit Mixture
    cups sliced peeled tart apples (6 medium)
    teaspoons ground cinnamon
    teaspoon ground nutmeg
    cup Original Bisquick® mix
    cup granulated sugar
    cup milk
    tablespoons butter or margarine, melted
    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

    Wednesday, October 10, 2012

    Chicken and Broccoli Cheddar Skillet

    cups  whole wheat blend penne pasta, uncooked
    cups  broccoli florets
    lb.  boneless skinless chicken breasts, cut into strips
    cup  finely chopped onions
    tub  (10 oz.) PHILADELPHIA Reduced Fat Savory Garlic Cooking Creme
    cup  milk
    cup  KRAFT Shredded Sharp Cheddar Cheese
    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.

    Tuesday, October 9, 2012

    Apple Whoopie Pies with Cinnamon Cream Cheese Frosting

    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
    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
    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
    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.

    Monday, October 8, 2012

    Boston Creme Bites

    box Betty Crocker® SuperMoist® French vanilla cake mix
    cup water
    cup butter, softened
    cup prepared vanilla pudding
    cup semisweet chocolate chips (6 oz)
    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.
  • Sunday, October 7, 2012

    Slow Cooker Dump and Go Cheesy Chicken




    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!

    Saturday, October 6, 2012

    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


    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.

    Friday, October 5, 2012

    Pumpkin Cinnamon Rolls


    • 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
    • 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


    • 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.

    Thursday, October 4, 2012

    Apple Walnut Spinach Salad

    What You Need

    cups  baby spinach leaves
     apple, thinly sliced
    cup  ATHENOS Traditional Crumbled Feta Cheese
    cup  slivered red onions
    cup  chopped PLANTERS Walnuts, toasted
    cup  KRAFT Classic Caesar Dressing

    Make It

    COMBINE ingredients.
    SERVE immediately

    Wednesday, October 3, 2012

    Easy Pierogi Casserole

    What You Need

     lasagna noodles, uncooked
    cups  hot mashed potatoes
    cup  (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
     green onions, thinly sliced
    pkg.  (3 oz.) OSCAR MAYER Real Bacon Bits, divided
    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

    Tuesday, October 2, 2012

    Pumpkin Cheesecake Bars

    18 to 24 (2 1/2 cups) gingersnap crumbs
    1 cup canned pumpkin puree
    1/4 cup butter, melted
    4 eggs
    3/4 cup plus 2 tablespoons granulated sugar
    1/2 teaspoon ground cloves
    2 teaspoons cinnamon
    1 teaspoon ground ginger
    3 (8-ounce) packages cream cheese, softened
    1 teaspoon vanilla
    1/2 cup firmly packed brown sugar

    • 1
      Preheat the oven to 325 degrees F. Crush the gingersnaps in a food processor or by putting them in a heavy Ziplock bag and beating and rolling them with a rolling pin. Combine the crumbs, butter, 2 tablespoons sugar, and 1 teaspoon cinnamon. Press the mixture firmly into a 9 x 13-inch pan. Using the bottom of a glass, continue to press the crumbs into a compact crust.
    • 2
      Blend the cream cheese, 3/4 cup granulated sugar, brown sugar, pumpkin, eggs, 1 teaspoon cinnamon, ginger, cloves and vanilla until creamy and smooth.
    • 3
      Pour the cream cheese mixture into the prepared crust and bake for 55 to 60 minutes, until just set in the center. Let cool on a rack for at least 60 minutes in the pan. Leave the cheesecake in the pan and chill in the refrigerator for at least 6 hours, or overnight. Cut into 24 slices.