Lemon Blueberry Crumb Bars

What You Need

1/2

cup  butter

1

pkg.  (2-layer size) yellow cake mix

2

 eggs, divided

2

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

1/2

cup  sugar

1

Tbsp.  zest and 3 Tbsp. juice from 1 lemon

2-1/2

cups  fresh blueberries

Make It

HEAT oven to 350ºF.
LINE 13x9-inch pan with foil, with ends of foil extending over sides. Microwave butter in large microwaveable bowl on HIGH 1 to 1-1/2 min. or until melted. Add cake mix and 1 egg; beat with mixer until well blended. Press 2/3 of the mixture onto bottom of prepared pan.
BEAT cream cheese and sugar with mixer until well blended. Add remaining egg, zest and juice; mix well. Pour over crust; top with berries. Pinch small pieces of the remaining cake mix mixture between your fingers; press lightly into cream cheese layer.
BAKE 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool completely. Use foil handles to lift dessert from pan before cutting into bars. Keep refrigerated.

Slow Cooker Beef Vegetable Soup

INGREDIENTS:

Beef for stew
Frozen vegetables
Diced onions
64 oz of V8 juice
Pasta/potatoes
Garlic

Put all ingredients accept for the pasta in the slow cooker and cook on high for 4 hours or low for 8. When it is nearly done cook the pasta to add to the stew. (If you are using potatoes, add those at the beginning.)

Seafood Crescent Casserole

2

teaspoons vegetable oil

1/3

cup sliced celery

3

tablespoons sliced green onions (3 medium)

1

clove garlic, finely chopped

1

cup Green Giant® Select® frozen baby sweet peas

12

oz refrigerated flake-style imitation crabmeat

1

jar (4.5 oz) Green Giant® sliced mushrooms, drained

1 1/4

cups shredded Parmesan cheese (5 oz)

1

container (10 oz) refrigerated Alfredo pasta sauce

1

can (8 oz) Pillsbury® refrigerated crescent dinner rolls

*I would also add shrimp and or scallops to this, or any other fish you want.

1 Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In 10-inch skillet, heat oil over medium heat until hot. Add celery, onions and garlic; cook 1 to 2 minutes, stirring occasionally, until vegetables begin to soften.

2 Stir in peas, imitation crabmeat and mushrooms. Cook 3 to 5 minutes, stirring occasionally, until thoroughly heated. Reserve 2 tablespoons of the cheese for topping. Stir remaining cheese and the pasta sauce into crabmeat mixture; cook 3 to 5 minutes, stirring occasionally, until thoroughly heated and cheese is melted. Spoon into baking dish.

3 Unroll dough into 2 long rectangles; press perforations to seal. Place rectangles over crabmeat mixture; pinch center edges to seal. Press outside edges of dough to edges of baking dish. Cut several slits in dough for steam to escape. Sprinkle with reserved 2 tablespoons cheese.

4 Bake 15 to 20 minutes or until thoroughly heated and crust is golden brown. To serve, cut into squares.

Golden Grahams S'mores

8

cups Golden Grahams® cereal

5

cups miniature marshmallows

1 1/2

cups milk chocolate chips

1/4

cup light corn syrup

5

tablespoons butter or margarine

1

teaspoon vanilla

1

cup miniature marshmallows, if desired

1 Into large bowl, measure cereal. Butter 13x9-inch pan. In large microwavable bowl, microwave 5 cups marshmallows, the chocolate chips, corn syrup and butter uncovered on High 2 minutes to 3 minutes 30 seconds, stirring after every minute, until melted and smooth when stirred. Stir in vanilla.

2 Pour over cereal; quickly toss until completely coated. Stir in 1 cup marshmallows.

 

3 Press mixture evenly in pan, using buttered back of spoon. Let stand uncovered at least 1 hour, or refrigerate if you prefer a firmer bar. For bars, cut into 6 rows by 4 rows. Store loosely covered at room temperature up to 2 days.

 

Stuffed Zucchini with Cheese

 

Ingredients

• 3 (1.3-ounce) slices day-old whole-wheat bread
• 3 medium zucchini
• 3/8 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon unsalted butter
• 1 cup finely chopped onion
• 1/3 cup canned artichoke hearts, drained and chopped
• 1 tablespoon chopped fresh thyme
• 3 garlic cloves, minced
• 3 tablespoons dry white wine
• 5 tablespoons grated Parmesan cheese
• 1/4 cup chopped fresh flat-leaf parsley
• 3 tablespoons pine nuts, toasted
• 2 tablespoons chopped fresh basil
• 2 teaspoons finely grated lemon rind

Preparation

1. 1. Preheat oven to 350°.
2. 2. Place bread in a food processor; pulse until fine crumbs form. Set aside.
3. 3. Cut zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Chop pulp. Place zucchini halves, cut sides up, on a baking sheet lined with parchment paper; sprinkle with 1/8 teaspoon salt and 1/4 teaspoon pepper.
4. 4. Heat oil and butter in a large skillet over medium heat. Add zucchini pulp and onion; sauté 5 minutes. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, artichoke hearts, thyme, and garlic; cook 45 seconds. Add wine; cook 1 minute or until most of liquid evaporates. Combine breadcrumbs and onion mixture in a large bowl; stir in cheese and remaining ingredients. Spoon 1/2 cup breadcrumb mixture into each zucchini shell. Bake at 350° for 45 minutes or until just tender.

Creamy Pesto Stuffed Shells

24

 jumbo pasta shells, uncooked

1

lb.  lean ground beef

1

small  onion, chopped

1

tub  (10 oz.) PHILADELPHIA Creamy Pesto Cooking Creme, divided

1

cup  POLLY-O Natural Part Skim Ricotta Cheese

1

cup  KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided

1/4

cup  KRAFT Grated Parmesan Cheese

2

cups  spaghetti sauce, divided

2

Tbsp.  milk

Make It

HEAT oven to 350ºF.
COOK shells as directed on package, omitting salt. Meanwhile, brown beef with onions in large skillet; drain. Remove from heat. Stir in 3/4 cup cooking creme, ricotta, 1/2 cup mozzarella and Parmesan.
DRAIN shells; stuff with meat mixture. Spread 1 cup sauce onto bottom of 13x9-inch baking dish; top with shells and remaining sauce. Cover.
BAKE 25 min. Mix remaining cooking creme and milk; drizzle over shells. Top with remaining mozzarella. Bake, uncovered, 5 min. or until cheese is melted.

Neopolitan Ice Cream Sandwich Cake

Ingredients

• 10 3.5-ounce rectangular vanilla ice cream sandwiches
• 1 pint strawberry ice cream, slightly softened
• 1 pint mint chip or pistachio ice cream, slightly softened
• 1/2 cup finely crushed chocolate wafer cookies (about 12 cookies)
• Chocolate shell topping, for spreading

Directions

Line a 9-by-5-inch loaf pan with heavy-duty foil, leaving an overhang on all sides. Arrange 5 ice cream sandwiches snugly in the bottom of the pan. Spread the strawberry ice cream on top in an even layer. Press the remaining 5 ice cream sandwiches on top, then spread the mint chip ice cream evenly over the sandwiches. Top with an even layer of crushed cookies, pressing gently.

Cover the cake with plastic wrap and freeze until set, about 4 hours. Uncover, then lift the foil to remove the cake from the pan. Invert onto a platter, remove the foil and spread with the chocolate shell topping. Serve immediately or cover and freeze for up to 2 days.