Creamy Jalapeno And Pulled Pork Quesadilla

4

 flour tortillas (8 inch)

1/2

cup  (1/2 of 8-oz. tub) PHILADELPHIA Spicy Jalapeño Cream Cheese Spread

1

pkg.  (11.5 oz) OSCAR MAYER CARVING BOARD Hickory Smoked Seasoned Pulled Pork

1/2

cup  frozen corn, thawed

1/2

cup  chopped red peppers

1/2

cup  tomatillo salsa

Make It

SPREAD tortillas with cream cheese spread. Top half of each tortilla evenly with next 3 ingredients; fold in half.
HEAT large heavy skillet sprayed with cooking spray on medium heat. Add quesadillas, 1 at a time; cook 4 to 5 min. or until golden brown on both sides, turning after 3 min.
CUT into wedges. Serve with salsa.

Margarita Cake

Crust

1 1/2

cups coarsely crushed pretzels

1/2

cup sugar

1/2

cup butter or margarine, melted

Cake

1

box Betty Crocker® SuperMoist® white cake mix

3/4

cup bottled nonalcoholic margarita mix

1/2

cup water

1/3

cup vegetable oil

1

tablespoon grated lime peel

3

egg whites

Topping

1

container (8 oz) frozen whipped topping, thawed

Additional grated lime peel, if desired

• 1Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only and lightly flour 13x9-inch pan, or spray bottom with baking spray with flour. In medium bowl, mix crust ingredients. Sprinkle evenly on bottom of pan; press gently.
• 2In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter over crust.
• 3Bake 34 to 39 minutes or until light golden brown and top springs back when touched lightly in center. Cool completely, about 2 hours. Frost with whipped topping; sprinkle with additional lime peel. Store loosely covered in refrigerator.

Mexican Pot Roast

• 2 tablespoons olive oil
• 1 (4 pound) beef chuck roast, trimmed
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 large onion, chopped
• 1 1/4 cups diced green chile pepper

• 1 (5 ounce) bottle hot sauce
• 1/4 cup taco seasoning
• 1 teaspoon chili powder
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder

1. Heat olive oil in a large skillet over medium-high heat. Season beef chuck roast with salt and pepper. Cook roast in hot oil until browned entirely, 2 to 3 minutes per side; transfer browned roast to a slow cooker.
2. Sprinkle onion, chile pepper, hot sauce, taco seasoning, chili powder, cayenne pepper, and garlic powder over the roast.
3. Cook on Low until meat is fall-apart tender, 8 to 10 hours.

Blueberry Cream Cheese Mini Pies

Ingredients

Streusel

6

tablespoons all-purpose flour

1/4

cup sugar

1

tablespoon grated lemon peel

1/4

cup cold butter or margarine

Blueberry Filling

3/4

cup sugar

3

tablespoons cornstarch

1

cup water

4

cups fresh or frozen blueberries

1

teaspoon grated lemon peel

1

tablespoon fresh lemon juice

Cream Cheese Filling

1

package (8 oz) cream cheese, softened

1/4

cup sugar

1

egg

Crust

1

can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated biscuits

• 1Heat oven to 350°F. In medium bowl, mix flour, 1/4 cup sugar and 1 tablespoon lemon peel. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Set aside.
• 2In 2-quart saucepan, mix 3/4 cup sugar and the cornstarch. Gradually stir in water. Cook and stir over medium heat about 10 minutes or until thickened. Add 1 1/2 cups of the blueberries. Reduce heat to low. Cover; cook about 10 minutes or until mixture returns to a boil. Stir in 1 teaspoon lemon peel and 1 tablespoon lemon juice. Add remaining blueberries; stir gently. Set aside.
• 3In small bowl, beat cream cheese filling ingredients until smooth; set aside.
• 4Separate dough into 8 biscuits. Split each biscuit in half to make 16 rounds. With floured fingers, flatten each to form 4-inch round. Press 1 biscuit round into each of 16 ungreased regular-size muffin cups. Spoon 1 tablespoon cream cheese filling and 2 tablespoons blueberry filling into each biscuit-lined cup. Sprinkle each with about 1 tablespoon streusel (cups will be full).
• 5Bake 18 to 22 minutes or until golden brown. Cool 5 minutes. Remove from muffin cups to cooling rack. Cool 10 minutes before serving.

Rhubarb Muffins

• 2 1/2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cups brown sugar
• 1/2 cup vegetable oil
• 1 egg

• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 1/2 cups diced rhubarb
• 1/2 cup chopped walnuts
• 1 tablespoon melted butter
• 1/3 cup white sugar
• 1 teaspoon ground cinnamon

1. Preheat the oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper cups.
2. In a medium bowl, stir together the flour, baking soda, baking powder and salt. In a separate bowl, beat the brown sugar, oil, egg, vanilla and buttermilk with an electric mixer until smooth. Pour in the dry ingredients and mix by hand just until blended. Stir in the rhubarb and walnuts. Spoon the batter into the prepared cups, filling almost to the top. In a small bowl, stir together the melted butter, white sugar and cinnamon; sprinkle about 1 teaspoon of this mixture on top of each muffin.
3. Bake in the preheated oven until the tops of the muffins spring back when lightly pressed, about 25 minutes. Cool in the pans for at least 10 minutes before removing.