Friday, November 30, 2012

Baked Crab Rangoon

can  (6 oz.) crabmeat, drained, flaked
oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
 green onions, thinly sliced
cup  KRAFT Light Mayo Reduced Fat Mayonnaise
 won ton wrappers
HEAT oven to 350°F.
COMBINE first 4 ingredients.
PLACE 1 won ton wrapper in each of 12 muffin pan cups sprayed with cooking spray, extending edges of wrapper over rim of cup. Fill with crab mixture.
BAKE 18 to 20 min. or until edges of cups are golden brown and filling is heated through

Wednesday, November 28, 2012

Chocolate Peanut Butter Cupcakes

pkg.   (2-layer size) devil's food cake mix
pkg.   (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
cup  cold milk
cup  PLANTERS Creamy Peanut Butter
cups  thawed COOL WHIP Whipped Topping
oz.  BAKER'S Semi-Sweet Chocolate
cup  PLANTERS Dry Roasted Peanuts, chopped

Make It

HEAT oven to 350°F.
PREPARE cake batter and bake in 24 paper-lined muffin cups as directed on package. Cool 30 min. (Cupcakes still need to be warm to fill.)
BEAT pudding mix and milk with whisk 2 min. Add peanut butter; mix well. Spoon into small freezer-weight resealable plastic bag; seal bag. Snip off one corner from bottom of bag. Insert tip of bag into center of each cupcake; pipe in about 1 Tbsp. filling.
MICROWAVE COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 min. or until chocolate is melted and mixture is well blended, stirring after 1 min. Dip tops of cupcakes in glaze; sprinkle with nuts.

Tuesday, November 27, 2012

Breakfast Strata

  • 9 slices bread, torn into bite size pieces

    Monday, November 26, 2012

    Honey Baked Chicken

    1 (3 pound) whole chicken, cut into pieces

    Sunday, November 25, 2012

    Berry Streusel Pie

    • 2 1/4 cups all purpose flour
    • 1 tablespoon sugar
    • 1/2 teaspoon salt
    • 7 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
    • 1/3 cup chilled solid vegetable shortening, cut into 1/2-inch cubes
    • 6 tablespoons (about) ice water

    • 6 tablespoons (packed) golden brown sugar
    • 6 tablespoons whole almonds
    • 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
    • 4 1/2 tablespoons old-fashioned oats
    • 4 1/2 tablespoons all purpose flour

    • 1 cup sugar
    • 1/4 cup quick-cooking tapioca
    • 2 tablespoons fresh lemon juice
    • 5 cups assorted fresh berries (such as raspberries, blackberries, and blueberries; about 8 ounces of each)

    For crust:
    Blend flour, sugar, and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Add 5 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour.
    For topping:
    Combine all ingredients in processor. Process until moist clumps form. (Dough and topping can be made 1 day ahead. Cover topping and chill; keep dough chilled. Soften dough slightly at room temperature before rolling out.)
    For filling:
    Mix sugar, tapioca, and lemon juice in large bowl. Add berries and toss gently to combine. Let stand until tapioca softens slightly, stirring occasionally, about 45 minutes. Preheat oven to 400°F. Roll out dough on lightly floured surface to 15-inch round. Transfer to 9-inch-diameter glass pie dish. Trim dough overhang to 1 inch. Fold overhang under and crimp decoratively, forming high-standing rim. Freeze crust 20 minutes.
    Spoon filling into crust. Crumble topping evenly over filling. Bake pie until crust and topping are golden brown and filling is bubbling, covering loosely with sheet of foil if topping browns too quickly, about 55 minutes. Transfer pie to rack and cool at least 3 hours. (Can be made 8 hours ahead. Let stand at room temperature.) Cut pie into wedges and serve

    Saturday, November 24, 2012

    Overnight Breakfast Pie

    • 8
      slices bacon
    • 1/2
      cup panko (Japanese-style bread crumbs)
    • 5
    • 2 1/2
      cups frozen shredded hash brown potatoes
    • 1
      cup shredded Swiss cheese (4 ounces)
    • 1/2
      cup cottage cheese
    • 1/3
      cup milk
    • 1/4
      cup chopped green onions (2)
    • 1/2
      teaspoon salt
    • 1/4
      teaspoon ground black pepper
    • 4
      drops bottled hot pepper sauce
      Sliced green onions (optional)
    • Directions
      1. In a large skillet cook bacon over medium heat until crisp. Drain bacon on paper towels, reserving 1 tablespoon drippings in skillet. When bacon is cool, crumble bacon; set aside. Stir panko into the reserved drippings in skillet. Transfer to a small bowl; cover and chill until needed.
      2. Lightly grease a 9-inch pie plate; set aside. In a medium bowl beat eggs with a fork until foamy. Stir in crumbled bacon, hash brown potatoes, Swiss cheese, cottage cheese, milk, the 1/4 cup green onions, the salt, black pepper, and hot pepper sauce. Pour into prepared pie plate. Cover and chill for 2 to 24 hours.
      3. Preheat oven to 325 degrees F. Sprinkle pie with panko mixture. Bake, uncovered, about 50 minutes or until a knife inserted in the center comes out clean. If desired, sprinkle pie with additional sliced green onions.
    • Sliced green onions (optional)

    Friday, November 23, 2012

    Ham and Cheese Slab Pie

    • 2
      3 ounce packages cream cheese, softened
    • 2
      tablespoons honey mustard
    • 1
      17.3 ounce package frozen puff pastry sheets, thawed (2 sheets)
    • 6
      ounces thinly sliced Black Forest ham
    • 1/2
      of a medium red onion, thinly sliced
    • 6
      ounces thinly sliced Gruyere, Swiss, or cheddar cheese
    • 1
    • 1 Tablespoon Water 

    • 1. Preheat oven to 400 degrees F. Line two large baking sheets with parchment paper; set aside. In a small bowl stir together cream cheese and mustard. On a lightly floured surface roll each sheet of thawed puff pastry into a 15x12-inch rectangle. Transfer each pastry sheet to a prepared baking sheet; spread half of each pastry lengthwise with cream cheese mixture, leaving a 1/2-inch border around outside edges.
      2. Add individual layers of ham, onion, and Gruyere cheese over cream cheese layer, leaving a 1/2-inch border around outside edges. In a small bowl whisk together egg and the water. Brush some of the egg mixture on the uncovered edges of the pastries. Fold uncovered portion of each pastry rectangle up and over filling. Use a fork to seal edges together. Brush tops with egg mixture. Cut decorative slits in top of each pastry for steam to escape.
      3. Bake about 25 minutes or until pastries are golden on both the top and bottom. If top browns more quickly than the bottom, cover with foil. Slide pies and parchment paper onto wire racks; cool slightly. To serve, cut crosswise into strips.

    Thursday, November 22, 2012

    Death by Caramel Bars

    • 3 cups firmly packed light brown sugar
    • 2 cups unsalted butter, melted
    • 3 large eggs, lightly beaten
    • 1 tablespoon vanilla extract
    • 4 cups all-purpose flour
    • 1 cup uncooked regular oats
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 3/4 teaspoon salt
    • 6 (2.07-oz.) chocolate-coated caramel-peanut nougat bars, chopped (we tested with Snickers)
    • 1 (14-oz.) can dulce de leche*


    1. Combine first 4 ingredients in a large bowl; stir well. Combine flour, oats, baking powder, baking soda, and salt. Add to butter mixture, stirring just until blended. Fold in chopped candy bars.
    2. Spoon batter into a greased aluminum foil-lined 13" x 9" pan coated with cooking spray, allowing foil to extend over ends of pan. (Pan will be very full.) Spoon dollops of dulce de leche over batter; swirl slightly into batter with a knife. Bake at 325° for 1 hour and 5 minutes. Remove to a wire rack, and cool completely. (This may take several hours.) Use foil to lift uncut brownies out of pan. Peel foil away from sides of uncut brownies, and cut into bars.
    3. *Find dulce de leche with other Mexican ingredients or on the baking aisle.

    Wednesday, November 21, 2012

    Pumpkin Pecan Cheesecake

    • 2 cups graham cracker crumbs
    • 1/3 cup finely chopped pecans
    • 5 tablespoons butter, melted
    • 3 tablespoons light brown sugar
    • 4 (8-oz.) packages cream cheese, softened
    • 1 cup granulated sugar
    • 1 teaspoon vanilla extract
    • 4 large eggs
    • 1 1/2 cups canned pumpkin
    • 1 1/2 tablespoons lemon juice
    • Praline Topping
    • Garnishes: coarsely chopped Pecan Pie-Glazed Pecans, fresh sage leaves


    1. 1. Preheat oven to 325°. Stir together first 4 ingredients in a bowl until well blended. Press mixture on bottom and 1 1/2 inches up sides of a 9-inch springform pan. Bake 8 to 10 minutes or until lightly browned.
    2. 2. Beat cream cheese and next 2 ingredients at medium speed with a heavy-duty electric stand mixer until blended and smooth. Add eggs, 1 at a time, beating just until blended after each addition. Add pumpkin and lemon juice, beating until blended. Pour batter into prepared crust. (Pan will be very full.)
    3. 3. Bake at 325° for 1 hour to 1 hour and 10 minutes or until almost set. Turn oven off. Let cheesecake stand in oven, with door closed, 15 minutes. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely on a wire rack (about 1 hour). Cover and chill 8 to 24 hours.
    4. 4. Remove sides and bottom of pan, and transfer cheesecake to a serving plate. Prepare Praline Topping; immediately pour slowly over top of cheesecake, spreading to within 1/4 inch of edge. Garnish, if desired.
    5. Try This Twist! Sweet Potato-Pecan Cheesecake: Substitute 1 1/2 cups mashed, cooked sweet potatoes for canned pumpkin. Proceed with recipe as directed, baking 1 hour or until almost set.
    • 1 cup firmly packed brown sugar
    • 1/3 cup whipping cream
    • 1/4 cup butter
    • 1 cup powdered sugar, sifted
    • 1 teaspoon vanilla extract


    1. Bring first 3 ingredients to a boil in a 1-qt. saucepan over medium heat, stirring often. Boil, stirring occasionally, 1 minute; remove from heat. Gradually whisk in powdered sugar and vanilla until smooth. Let stand 5 minutes, whisking occasionally. Use immediately.

    Tuesday, November 20, 2012

    Four Layer Pumpkin Cake

    1 pkg.  (2-layer size) yellow cake mix
    can  (15 oz.) pumpkin, divided
    cup  milk
    cup   oil
    tsp.  pumpkin pie spice, divided
    pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
    cup  powdered sugar
    tub  (8 oz.) COOL WHIP Whipped Topping, thawed
    cup   caramel ice cream topping
    cup  chopped PLANTERS Pecans

    Make It

    HEAT oven to 350°F.
    BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.
    BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.
    BEAT cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts. Refrigerate any leftovers.

    Monday, November 19, 2012

    Garlic-Lemon Double Stuffed Chicken


    • oil, for greasing pan


    1. Preheat oven to 350 degrees F (175 degrees C). Lightly coat a large, shallow baking dish with oil.
    2. Butterfly each breast by slicing in half horizontally through the center, cutting almost but not completely through. Place one slice each of Cheddar and cream cheese in the center of each breast. Close again as if placing between the pages of a book. Set aside.
    3. Pour milk into a shallow bowl. In a separate bowl, combine breadcrumbs and Romano cheese. Carefully dip each breast first in milk, then in breadcrumb mixture, patting lightly to firmly coat. Place breasts side by side in a single layer in pre-oiled baking dish, tucking edges under to seal.
    4. Melt butter in a small saucepan over medium heat. Stir in lemon juice and garlic, and drizzle evenly over chicken. Season breasts with garlic salt and paprika, if using.
    5. Bake in preheated oven for 30 minutes, or until no longer pink in center and juices run clear.

    Sunday, November 18, 2012

    Simple Pumpkin Napoleons

    1 can  (15 oz.) pumpkin
    pkg.  (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
    cup  cold milk
    tsp.  pumpkin pie spice
    cups  thawed COOL WHIP Whipped Topping
     won ton wrappers (3 inch)
    Tbsp.  butter or margarine, melted
    Tbsp.  cinnamon sugar
    cup  maple syrup
    cup  coarsely chopped PLANTERS Pecans, toasted

    Make It

    HEAT oven to 375°F.
    BEAT first 4 ingredients in large bowl with whisk 2 min. (Mixture will be thick.) Stir in COOL WHIP. Refrigerate until ready to use.
    PLACE won ton wrappers in single layer on parchment-covered baking sheets. Brush with butter; sprinkle with cinnamon sugar.
    BAKE 6 to 8 min. or until golden brown. Remove to wire racks; cool completely.
    TOP each of 12 won tons with about 2 Tbsp. pumpkin mixture. Repeat layers twice. Drizzle with syrup just before serving; sprinkle with nuts.

    Chocolate-Caramel Turtle Torte

    1 pkg.  (2-layer size) devil's food cake mix
    pkg.  (3.9 oz.) JELL-O Chocolate Instant Pudding
     KRAFT Caramels
    cup  milk
    pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
    tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided
    oz.  BAKER'S Semi-Sweet Chocolate
     PLANTERS Pecan Halves

    Make It

    PREPARE cake batter and bake as directed on package for 2 (9-inch) round layers, adding dry chocolate pudding mix to the cake mix before mixing with liquid ingredients. Cool cakes in pans 10 min.; invert onto wire racks. Remove pans. Cool cakes completely.
    MEANWHILE, microwave caramels and milk in microwaveable bowl on HIGH 2 min.; stir. Microwave 2 min. or until caramels are completely melted, stirring after each minute. Add dry vanilla pudding mix; whisk 2 min. Cool 15 min. Gently stir in 1-1/2 cups COOL WHIP. Refrigerate 20 min. or until chilled.
    CUT cakes horizontally in half; stack on plate, spreading 1/3 of the caramel mixture between each layer.
    MICROWAVE remaining COOL WHIP and chocolate in microwaveable bowl 2 min. or until blended, stirring after each minute. Cool 10 min. Spread over torte, allowing excess glaze to drip down side. Sprinkle with nuts.

    Friday, November 16, 2012

    Heavenly Slow Cooker Chicken

    2 tablespoons butter


    1. Melt the butter in a saucepan over medium heat, and stir in the salad dressing mix, mushroom soup, cream cheese, and wine until the sauce mixture is hot, smooth and well combined. Place the chicken breasts into the bottom of a slow cooker, and pour the sauce mixture over the chicken. Cover and cook on Low setting until chicken is tender, about 4 hours.

    Thursday, November 15, 2012

    Chicken and Mushrooms in a Garlic White Wine Sauce

    • 4 ounces uncooked medium egg noodles
    • 1 pound skinless, boneless chicken breast halves
    • 2 tablespoons all-purpose flour, divided
    • 1/2 teaspoon salt, divided
    • 1/4 teaspoon freshly ground black pepper, divided
    • 2 tablespoons olive oil, divided
    • 1 tablespoon minced fresh garlic
    • 1 (8-ounce) package presliced exotic mushroom blend (such as shiitake, cremini, and oyster)
    • 1/2 cup dry white wine or cooking wine 
    • 1/2 cup fat-free, less-sodium chicken broth
    • 1 teaspoon chopped fresh tarragon
    • 1/4 cup shaved Parmesan cheese


    1. Cook noodles according to package directions, omitting salt and fat. Drain and keep warm.
    2. Cut chicken into 1-inch pieces. Place chicken breast halves in a shallow dish. Combine 1 tablespoon flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring well with a whisk. Sprinkle flour mixture over chicken; toss to coat.
    3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 4 minutes or until browned. Remove chicken from pan. Add remaining 1 tablespoon oil to pan. Add garlic, tarragon, and mushrooms to pan; sauté for 3 minutes or until liquid evaporates and mushrooms darken. Add white wine to pan; cook 1 minute. Stir in remaining 1 tablespoon flour; cook 1 minute, stirring constantly. Stir in broth, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper; cook 1 minute or until slightly thick, stirring frequently.
    4. Return chicken to the pan. Cover and simmer 2 minutes. Uncover; cook 1 minute or until chicken is done. Stir in noodles; cook 1 minute or until thoroughly heated. Place about 1 1/2 cups chicken mixture on each of 4 plates; top each serving with 1 tablespoon cheese.

    Wednesday, November 14, 2012

    Bobby Flay's Caramel Apple Cheesecake


    • 8 whole graham crackers
    • 1 cup lightly toasted walnuts, divided
    • 2 tablespoons light brown sugar
    • 5 tablespoons unsalted butter, melted
    • 1/2 cup plus 2 tablespoons granulated sugar, divided
    • 1 tablespoon orange zest
    • 3 (8-ounce) packages cream cheese, at room temperature (recommended: Philadelphia)
    • 1/2 cup plus 2 tablespoons packed light muscovado sugar
    • 4 large eggs, at room temperature
    • 1 large vanilla bean, seeds scraped
    • 1 teaspoon pure vanilla extract
    • 1/2 teaspoon salt
    • 1/2 cup heavy cream
    • 1 recipe Apple Mixture, recipe follows
    • 1 recipe Apple Caramel Sauce, recipe follows


    Preheat the oven to 350 degrees F.
    Place the graham crackers, 1/2 cup of the walnuts and brown sugar in a food processor and process until finely ground. With the motor running, add the butter through the feed tube and process until the mixture just comes together. Spray the bottom and side of the pan with cooking spray. Pat the mixture evenly into the bottom of a 9-inch springform pan, place on a baking sheet and bake in the oven until lightly golden brown and just set, about 8 minutes. Remove to a baking rack and let cool completely.
    Combine 1/4 cup of the sugar and the orange zest in a food processor and process until combined.
    Place the cream cheese in the bowl of a stand fixer fitted with the paddle attachment and beat until light and fluffy, 3 to 4 minutes. Add the orange sugar, remaining granulated sugar, and light muscovado sugar and beat again until the sugar is incorporated and the mixture is light and fluffy. Add the eggs, 1 at a time and mix until just incorporated, scraping the sides and bottom of the bowl. Add the vanilla seeds and vanilla extract and beat until combined. Add the salt and heavy cream and mix until just combined.

    Scrape the mixture into the prepared pan. Set the cheesecake pan on a large piece of heavy duty aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour hot tap water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake until the sides of the cake are slightly puffed and set and the center still jiggles, about 55 minutes.
    Turn the heat off and prop the door open with a wooden spoon and allow the cake to cook in the water bath for 1 hour. Remove the cake to a baking rack and allow to cool to room temperature for 2 hours. Cover the cake and refrigerate for at least 4 hours and up to 24 hours until chilled through.
    Top with the warm apple topping, drizzle liberally with the caramel sauce and sprinkle with the remaining toasted walnuts. Serve additional sauce on the side.

    Apple Mixture:

    • 2 cups apple juice
    • 1/4 cup granulated sugar
    • 1 vanilla bean, reserved from the cheesecake mixture
    • 1 tablespoon cold butter
    • 3 Granny Smith apples, peeled, seeded and thinly sliced
    • 3 Fuji apples, peeled, seeded and thinly sliced
    • 1/4 cup apple brandy (recommended: Calvados)
    Bring apple juice, sugar and vanilla bean to a boil in a large saute pan over high heat and cook until slightly thickened and reduced to 1/2 cup. Stir in the butter until melted. Add the apples and cook, stirring occasionally, until lightly caramelized and soft. Add the apple brandy and cook until reduced by 1/2. Transfer the apples to a plate and let cool slightly.

    Apple-Caramel Sauce:

    • 1 1/2 cups granulated sugar
    • 1/4 cup water
    • 3/4 cup heavy cream
    • Pinch salt
    • 3 tablespoons apple brandy (recommended: Calvados)
    • 1/2 teaspoon pure vanilla extract
    Place sugar and water in a medium saucepan and bring to a boil over high heat (do not stir), swirling the pot occasionally to even out the color, until amber in color, 10 to 12 minutes.
    While the caramel is cooking. Place the heavy cream in a small pan and bring to a simmer over medium heat. Remove from heat and keep warm.
    When the caramel has reached the desired color, slowly whisk in the heavy cream and salt and whisk until smooth. Remove from the heat and stir in the apple brandy and vanilla extract. Keep warm.

    Tuesday, November 13, 2012

    Chocolate Chip Meringues

    • 2 large egg whites
    • 1/4 teaspoon cream of tartar
    • 2/3 cup sugar
    • 1/4 teaspoon almond extract
    • 1 cup finely chopped semisweet chocolate (6 oz.) or miniature semisweet chocolate chips


    1. 1. In a large bowl, with a mixer on high speed, beat egg whites with cream of tartar until thick and foamy. Gradually add sugar and continue to beat until mixture holds stiff, shiny peaks.
    2. 2. With a spatula, gently stir in almond extract and chopped chocolate. Spoon 1/2-tablespoon portions into 1-inch-wide mounds (or with a pastry bag fitted with a 1/2-inch plain or star tip, pipe 1-inch-wide mounds) about 1 inch apart onto cooking parchment - lined 12- by 15-inch baking sheets.
    3. 3. Bake meringues in a 275° regular or convection oven until dry and firm to touch on the outside and almost dry inside (break one open to test), 30 to 35 minutes; if baking two sheets at once in one oven, switch their positions halfway through baking. Let cool for 5 minutes on sheets, then slide a spatula underneath meringues and transfer to racks to cool completely.

    Monday, November 12, 2012

    Caramel Drizzled Pumpkin Poke Cake

    box Betty Crocker® SuperMoist® yellow cake mix
    cup (from 15-oz can) pumpkin (not pumpkin pie mix)
    cup water
    cup vegetable oil
    teaspoons pumpkin pie spice
    can (14 oz) sweetened condensed milk
    jars (12 oz each) hot fudge topping
    container Betty Crocker® Whipped fluffy white frosting
    cup chopped pecans, toasted
    tablespoons caramel topping
      Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
  • 2 In large bowl, beat cake mix, pumpkin, water, oil, eggs and pumpkin pie spice with electric mixer on low speed until moistened, then on medium speed 2 minutes. Pour into pan. Bake 26 to 33 minutes or until cake springs back when touched lightly in center.
  • 3 Immediately poke cake every inch with handle of wooden spoon halfway into cake. Drizzle condensed milk evenly over top of cake; let stand until milk has been absorbed into cake, about 5 minutes.
  • 4 Meanwhile, place hot fudge in medium microwavable bowl. Microwave uncovered on High 15 to 30 seconds or until smooth. Spoon and spread over cake, pressing slightly into holes. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
  • 5 Spread frosting over top of cake. Sprinkle with pecans.
  • 6 Just before serving, drizzle caramel sauce over each serving of cake. Store cake loosely covered in refrigerator.
  • Sunday, November 11, 2012

    Hash Brown Casserole


    • 3/4 cup chopped onion
    • 1/2 teaspoon paprika
    • 1/2 teaspoon freshly ground black pepper
    • 1 (32-ounce) package frozen Southern-style hash brown potatoes, diced
    • 2 tablespoons butter, melted and divided
    • 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted (such as Campbell's Healthy Request)
    • 8 ounces light processed cheese, cubed (such as Velveeta Light)
    • 1 (8-ounce) carton light sour cream (such as Daisy)
    • Cooking spray
    • 2 cups cornflakes, coarsely crushed


    1. Preheat oven to 350°.
    2. Combine first 4 ingredients and 1 tablespoon butter in a large bowl; toss well.
    3. Combine soup and cheese in a medium microwave-safe bowl. Microwave at HIGH 6 minutes or until cheese melts, stirring every 2 minutes. Stir in sour cream. Pour cheese mixture over potato mixture, and stir well. Spread mixture evenly in a 13 x 9-inch baking dish coated with cooking spray.
    4. Combine cornflakes and remaining 1 tablespoon butter; sprinkle evenly over top of potato mixture. Bake at 350° for 1 hour.

    Saturday, November 10, 2012

    Sweet Potato Casserole


    • 4 cups sweet potato, cubed


    1. Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
    2. In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.
    3. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
    4. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

    Friday, November 9, 2012

    Caramel Pumpkin Mousse Tart

    What You Need

     NILLA Wafers, divided
    cup  butter, melted, divided
    cup  chopped PLANTERS Pecans
    Tbsp.  brown sugar
    tsp.  pumpkin pie spice, divided
    pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
    cup  canned pumpkin
    pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
    cup  milk
    cup  thawed COOL WHIP Whipped Topping
     KRAFT Caramels
    Tbsp.  water

    Make It

    HEAT oven to 350ºF.
    CRUSH 50 wafers to form fine crumbs; mix with 1/3 cup butter. Press onto bottom of 9-inch tart pan. Coarsely crush remaining wafers; place in medium bowl. Add remaining butter, nuts, sugar and 1/4 tsp. pumpkin pie spice; mix well. Spread onto bottom of shallow pan; place in oven along with crust. Bake 10 to 12 min. or until both are light golden brown; cool.
    BEAT cream cheese and pumpkin in medium bowl with mixer until well blended. Add remaining pie spice and dry pudding mix; beat until blended. Gradually beat in milk; spread over crust. Top with COOL WHIP, spreading to within 1/2 inch of edge. Refrigerate 4 hours. Meanwhile, break cooled baked nut mixture into smaller pieces; store in airtight container until ready to use.
    SPRINKLE nut mixture over tart just before serving. Microwave caramels and water in microwaveable bowl on HIGH 1-1/2 min. or until caramels are melted, stirring after 45 sec. Drizzle over tart.