September 30, 2011

Apple Streusel Cheesecake Bar

1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix 1/2 cup firm butter or margarine 2 packages (8 oz each) cream cheese, softened 1/2 cup sugar 2 tablespoons Gold Medal® all-purpose flour 1 teaspoon vanilla 1 egg 1 can (21 oz) apple pie filling 1/2 teaspoon ground cinnamon 1/4 cup chopped walnuts 1 Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. 2 Place cookie mix in large bowl. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. Reserve 1 1/2 cups crumb mixture; press remaining crumbs in bottom of pan. Bake 10 minutes. 3 Meanwhile, in large bowl, beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth. 4 Spread cream cheese mixture evenly over partially baked crust. In medium bowl, mix pie filling and cinnamon. Spoon evenly over cream cheese mixture. Sprinkle reserved crumbs over top. Sprinkle with walnuts. 5 Bake 35 to 40 minutes longer or until light golden brown. Cool about 30 minutes. Refrigerate to chill, about 2 hours. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator

September 28, 2011

Choclolate Chip Pumpkin Cookies

Ingredients: 1 Spice Cake Mix 1 (15oz) Can Pure Pumpkin 1 Cup Chocolate Chips Directions: Preheat oven to 350 degrees, grease baking sheet. Mix all ingredients together. Drop by spoonfuls onto your baking sheet, then bake for 16 to 18 minutes or until done. LOVE the simplicity of this recipe, and it’s an easy one to take to potlucks or to just enjoy as a family. Kids would really enjoy making this recipe with you because of how easy it is. Enjoy!!!!

September 27, 2011

Spinach & Cheese-Stuffed Manicotti

Spinach & Cheese-Stuffed Manicotti Ingredients: 2 medium carrots, peeled (2/3 cup finely chopped) 1 pkg (8 oz) cream cheese, softened 1 cup (4 oz) shredded mozzarella cheese 1 pkg (10 oz) frozen chopped spinach, thawed, drained and squeezed dry 1 tbsp Italian Seasoning Mix 1 garlic clove, pressed 1 jar (24-28 oz) spaghetti or marinara sauce 2 can (14.5 oz) Italian-seasoned petite diced tomatoes, undrained 1 cup water 12 uncooked manicotti noodles 1 oz Parmesan cheese, grated Directions: 1. Finely chop carrots using Food Chopper. In Classic Batter Bowl, combine carrots, cream cheese, mozzarella cheese, spinach, seasoning mix and garlic pressed with Garlic Press; mix well. Spoon cheese mixture into a large resealable plastic bag; trim ¾ in. off corner with Professional Shears. 2. Combine spaghetti sauce, tomatoes and water in Stainless (2-qt.) Mixing Bowl; stir. Spread ¼ cup of the sauce over bottom of Deep Covered Baker. Pipe filling into uncooked manicotti noodles. Arrange eight manicotti in bottom of baker. Top with half of the remaining sauce. Layer remaining manicotti in baker. Pour remaining sauce over top. 3. Microwave, covered, on HIGH 27-30 minutes or until noodles are tender. Remove from microwave; let stand 10 minutes. Serve with grated Parmesan cheese. Yield: 6 servings Nutrients per serving (2 manicotti): Calories 450, Total Fat 23 g, Saturated Fat 12 g, Cholesterol 55 mg, Sodium 1050 mg, Carbohydrate 43 g, Fiber 5 g, Protein 17 g Cook’s Tips: To bake in a conventional oven, preheat oven to 350°F. Cook noodles according to package directions; drain. Assemble manicotti as directed in Steps 1 and 2, reducing water to ½ cup. Bake, covered, 40-45 minutes or until internal temperature registers 165°F in the center and sauce is bubbly. Proceed as recipe directs.

September 23, 2011

Coconut Cupcakes

2 3/4 cups butter, at room temperature 2 cups granulated sugar 4 large eggs 2 teaspoons each vanilla and almond extracts 3 cups all-purpose flour 1/2 teaspoon each baking powder, baking soda, and salt 1 cup coconut milk 1 1/2 cups flaked coconut, plain or toasted 8 ounces cream cheese, at room temperature 2 3/4 cups powdered sugar Preparation 1. Preheat oven to 350°. In a large bowl, cream together 2 cups butter and granulated sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in 1 1/2 teaspoons each vanilla and almond extracts. 2. In another large bowl, combine flour, baking powder, baking soda, and salt. Add to butter and sugar mixture in 3 batches, alternating with coconut milk. Stir 1 cup flaked coconut into the batter. 3. Fill 30 paper-lined muffin cups (1/2-cup capacity) in two or more muffin pans about 2/3 full with batter. Bake until a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes. Cool for 10 minutes before removing muffins from pans. Cool completely. 4. Meanwhile, in a medium bowl, beat cream cheese, 3/4 cup butter, and 1/2 teaspoon each vanilla and almond extract until smooth. Gradually beat in powdered sugar. Frost cupcakes and sprinkle with remaining coconut. Note: Nutritional analysis is per cupcake. Amber Bonny Burhans, Grants, NM, Sunset JUNE 2006

September 22, 2011

Apple Cheescake Pie

1box Pillsbury® refrigerated pie crusts, softened as directed on box 2packages (8 oz each) cream cheese, softened 1/2cup granulated sugar 1teaspoon vanilla 1teaspoon almond extract 2eggs 5large apples, peeled, thinly sliced (8 cups) 1 1/2teaspoons lemon juice 2tablespoons packed brown sugar 4teaspoons cornstarch 1 1/2teaspoons ground cinnamon Topping 1egg white 1tablespoon water 1teaspoon granulated sugar 1/2teaspoon ground cinnamon DIRECTIONS 1 Heat oven to 400°F. Line cookie sheet with foil; place in oven. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate. 2 In large bowl, beat cream cheese, 1/2 cup granulated sugar, the vanilla and almond extract with electric mixer on high speed until smooth. Beat in eggs, scraping bowl occasionally. Pour into crust-lined plate. In another large bowl, toss apples and lemon juice to coat; stir in brown sugar, cornstarch and 1 1/2 teaspoons cinnamon. Spoon apple mixture over cream cheese mixture. 3 Unroll second crust on lightly floured work surface. With 2- to 2 1/2-inch apple-shaped cookie cutter, cut out apple shapes. Reroll scraps and cut out additional apple shapes. Using pancake turner, gently arrange apple shapes on top of pie to cover most of filling. 4 In small bowl, beat egg white and water until blended. Brush over apple shapes. In another small bowl, mix 1 teaspoon granulated sugar and 1/2 teaspoon cinnamon; sprinkle over apple shapes. 5 Place pie on foil-lined cookie sheet in oven. Cover pie with sheet of foil to prevent excessive browning; bake 20 minutes. Remove foil; bake 20 to 25 minutes longer or until crust is golden brown. Cool on wire rack; refrigerate at least 6 hours or overnight. Serve cold. Store covered in refrigerator. Kim Wroten of Walkersville, Maryland, won 1st Place with this recipe at the Pillsbury Refrigerated Pie Crusts Pie Baking Championship, 2009 Maryland State Fair. This pie can be made with a traditional lattice top crust in lieu of the apple-shape cut-outs, if preferred.

September 12, 2011

Pumpkin poke cake

CAKE 1 box Betty Crocker® SuperMoist® yellow cake mix 1 cup (from 15-oz can) pumpkin (not pumpkin pie mix) 1/3 cup water 1/3 cup vegetable oil 4 eggs 2 teaspoons pumpkin pie spice TOPPING 1 can (14 oz) sweetened condensed milk 2 jars (12 oz each) hot fudge topping 1 container Betty Crocker® Whipped fluffy white frosting 1/4 cup chopped pecans, toasted 2 tablespoons caramel topping Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan. 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. 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. Prep Time: 20 minutes Total Time: 2 hours 55 minutes Makes: 20 servings 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. Spread frosting over top of cake. Sprinkle with pecans. Just before serving, drizzle caramel sauce over each serving of cake. Store cake loosely covered in refrigerator.

September 3, 2011

Chicken BLT Salad

what you need 8 cups chopped romaine lettuce 1 cup halved cherry tomatoes 8 slices OSCAR MAYER Fully Cooked Bacon, chopped 2 cups shredded cooked chicken 1/4 cup KRAFT Ranch Dressing 1/3 cup KRAFT Shredded Three Cheese with a Touch of PHILADELPHIA make it LAYER half of each ingredient in large serving bowl. Repeat layers. REFRIGERATE 4 hours. TOSS just before serving. kraft kitchens tipsSHORTCUTPrepare using a store-bought rotisserie chicken.SPECIAL EXTRAFor added crunch, top each layer with 1/4 cup croutons.SUBSTITUTEPrepare using your favorite KRAFT Shredded Cheese, such as KRAFT Shredded Four Cheese.