Cinnamon Apple Cheesecake

CINNAMON APPLE CHEESECAKE

1/2 cup butter, softened
1/4 cup packed brown sugar
1 cup all-purpose flour
1/4 cup quick-cooking oats
1/4 cup finely chopped walnuts
1/2 tsp. ground cinnamon

FILLING:
2 pkg. (8 oz. each) cream cheese, softened
1 can (14 oz.) sweetened condensed milk
1/2 cup thawed apple juice concentrate
3 eggs, lightly beaten

TOPPING:
2 medium tart apples, peeled and sliced
1 Tbsp. butter
1 tsp. cornstarch
1/4 tsp. ground cinnamon
1/4 cup thawed apple juice concentrate

In a small bowl, cream butter and brown sugar until light and fluffy. Gradually add flour, oats, walnuts and cinnamon until well blended. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-inch springform pan. Place on a baking sheet. Bake at 325 degrees for 10 minutes or until set. Cool on a wire rack. In a large bowl, beat cream cheese until fluffy. Beat in milk and apple juice concentrate until smooth. Add eggs; beat on low speed just until combined (batter will be thin). Pour into crust. Return pan to baking sheet. Bake at 325 degrees for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. In a large skillet, cook and stir apples in butter over medium heat until crisp-tender, about 5 minutes. Cool to room temperature. Arrange over cheesecake. In a small saucepan, combine the cornstarch, cinnamon and juice concentrate until smooth. Bring to a boil. Reduce heat; cook and stir for 1 minute or until thickened. Immediately brush over apples. Refrigerate for 1 hour or until chilled. Refrigerate leftovers. Makes 12 servings.

Miniature Peanut Butter Cheesecakes

MINIATURE PEANUT BUTTER CHEESECAKES

1/3 cup graham cracker crumbs
1 Tbsp. sugar
5 tsp. butter, melted

FILLING:
4 oz. cream cheese, softened
1/4 cup sugar
2 tsp. all-purpose flour
2 Tbsp. beaten egg
1/4 tsp. vanilla extract
6 miniature peanut butter cups

In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of six paper-lined muffin cups; set aside. In a small bowl, beat the cream cheese, sugar and flour until smooth. Add egg and vanilla; beat on low speed just until combined. Place a peanut butter cup in the center of each muffin cup; fill with cream cheese mixture. Bake at 350 degrees for 15-18 minutes or until center is set. Cool on a wire rack for 10 minutes before removing from pan to a wire rack to cool completely. Refrigerate for at least 2 hours. Makes 6 servings.

Layered Mocha Cheesecake

LAYERED MOCHA CHEESECAKE

1-1/2 cups cream-filled chocolate sandwich cookie crumbs
1/4 cup butter, melted

FILLING:
2 Tbsp. plus 1-1/2 tsp. instant coffee granules
1 Tbsp. boiling water
1/4 tsp. ground cinnamon
4 pkg. (8 oz. each) cream cheese, softened
1-1/2 cups sugar
1/4 cup all-purpose flour
2 tsp. vanilla extract
4 eggs, lightly beaten
2 cups (12 oz.) semi-sweet chocolate chips, melted and cooled

GLAZE:
1/2 cup semi-sweet chocolate chips
3 Tbsp. butter
Chocolate-covered coffee beans, optional

Place pan on a double thickness of heavy-duty foil (about 16 inch square). Securely wrap foil around pan. Combine cookie crumbs and butter; press onto the bottom of a greased 9-inch springform pan. In a small bowl, combine the coffee granules, water and cinnamon; set aside. In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined. Divide batter in half. Stir melted chocolate into one portion; pour over crust. Stir coffee mixture into the remaining batter; spoon over chocolate layer. Place springform pan in a large baking pan; add 1 inch of hot water to larger pan. Bake at 325 degrees for 55-60 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. In a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Garnish with coffee beans if desired. Refrigerate leftovers. Makes 16 servings.

Salt and Sweet Chocolate Butter Toffee

SALTY AND SWEET CHOCOLATE BUTTER TOFFEE

Parchment paper or aluminum foil
30 saltine crackers
1 cup (2 sticks) butter
1 cup granulated sugar
1/4 tsp. salt
1 1/2 cups (9 oz.) semi-sweet chocolate morsels
1/2 cup finely chopped toasted almonds

Line a baking sheet with parchment paper or foil; place crackers on prepared baking sheet 5 across and 6 down to form a 10 x 12-inch rectangle. Combine butter, sugar and salt in 2-quart, heavy-duty saucepan. Cook over medium heat, stirring occasionally with a wooden spoon, until candy thermometer reaches 300 degrees (this should take about 20 minutes from the time you turn on the burner). It should be a rich, golden amber color. Remove from heat; immediately pour mixture over crackers. Sprinkle evenly with morsels. Let stand for 5 minutes. Spread melted morsels over toffee with metal spatula or back of spoon. Sprinkle with almonds. Cool for 2 hours before breaking into 30 pieces. Store in airtight container for up to 2 weeks. Makes 30 servings.

Makeover Peanut Butter Cup Cheesecake

MAKEOVER PEANUT BUTTER CUP CHEESECAKE

3/4 cup graham cracker crumbs
2 Tbsp. sugar
2 Tbsp. butter, melted
3/4 cup creamy peanut butter

FILLING:
3 pkg. (8 oz. each) cream cheese
1 cup (8 oz.) sour cream
3/4 cup sugar
2 eggs, lightly beaten
1-1/2 tsp. vanilla extract
3/4 cup hot fudge ice cream topping, divided
6 peanut butter cups, cut into small wedges

In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of a 9-in. springform pan coated with cooking spray. Place pan on a baking sheet. Bake at 350 degrees for 10 minutes. Cool on a wire rack. In a microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over crust to within 1 inch of edges. In a large bowl, beat the cream cheese, sour cream and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour 1 cup into a bowl; set aside. Pour remaining filling over peanut butter layer. In a microwave-safe bowl, heat 1/4 cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture. Carefully pour over filling; cut through with a knife to swirl. Return pan to baking sheet. Bake for 50-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Microwave remaining fudge topping on high for 30 seconds or until warmed; spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight. Makes 16 servings.

Scalloped Corn

SCALLOPED CORN

1/2 cup chopped green pepper
1/4 cup chopped onion
5 Tbsp. butter, divided
2 cups soft bread crumbs
2 cans (8-1/2 oz. each) cream-style corn
1 can (11 oz.) whole kernel corn, drained
2 eggs
1/4 cup dry bread crumbs

In a large skillet, saute green pepper and onion in 4 Tbsp. butter until tender. Stir in the soft bread crumbs, corn and eggs. Transfer to a greased 8-in. square baking dish. Melt the remaining butter; toss with dry bread crumbs. Sprinkle over casserole. Bake, uncovered, at 350 degrees for 25-30 minutes or until bubbly. Makes 5 servings.

Almond Bacon Cheese Crostini

ALMOND BACON CHEESE CROSTINI

1 French bread baguette (1 lb.), cut into 36 slices
2 cups (8 oz.) shredded Monterey Jack cheese
2/3 cup mayonnaise
1/2 cup sliced almonds, toasted
6 bacon strips, cooked and crumbled
1 green onion, chopped
Dash salt
Additional toasted almonds, optional

Place bread slices on an ungreased baking sheet. Bake at 400 degrees for 8-9 minutes or until lightly browned. Meanwhile, in a large bowl, combine the cheese, mayonnaise, almonds, bacon, onion and salt. Spread over bread. Bake for 7 minutes or until cheese is melted. Sprinkle with additional almonds if desired. Serve warm. Makes 3 dozen.

Prime Rib with Horseradish Sauce

PRIME RIB WITH HORSERADISH SAUCE

1 bone-in beef rib roast (4 to 6 lbs.)
1 Tbsp. olive oil
1 to 2 tsp. coarsely ground pepper

HORSERADISH SAUCE:
1 cup (8 oz.) sour cream
3 to 4 Tbsp. prepared horseradish
1 tsp. coarsely ground pepper
1/8 tsp. Worcestershire sauce

Brush roast with oil; rub with pepper. Place roast, fat side up, on a rack in a shallow roasting pan. Bake, uncovered, at 450 degrees for 15 minutes. Reduce heat to 325°. Bake for 2-3/4 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting with pan drippings every 30 minutes. Let stand for 10-15 minutes before slicing. Meanwhile, in a small bowl, combine the sauce ingredients. Serve with beef. Yield: 6-8 servings.

Overnight Cherry Danish

OVERNIGHT CHERRY DANISH

2 pkg. (1/4 oz. each) active dry yeast
1/2 cup warm 2% milk (110° to 115°)
6 cups all-purpose flour
1/3 cup sugar
2 tsp. salt
1 cup cold butter, cubed
1-1/2 cups warm half-and-half cream (110° to 115°)
6 egg yolks, lightly beaten
1 can (21 ounces) cherry pie filling

ICING:
2 Tbsp. butter, softened
3 cups confectioners' sugar
1/4 tsp. vanilla extract
Dash salt
4 to 5 Tbsp. half-and-half cream

In a small bowl, dissolve yeast in warm milk. In a large bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Add the yeast mixture, cream and egg yolks; stir until mixture forms a soft dough (dough will be sticky). Cover and refrigerate overnight. Punch down dough; divide into quarters. Roll each portion into an 18-in. x 4-in. rectangle; cut into 1-in. x 4-in. strips. Place two strips side by side; twist together. Shape into a ring; pinch ends together. Repeat with remaining strips. Place 2 inch apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 45 minutes. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each roll. Fill each with about 1 Tbsp. pie filling. Bake at 350 degrees for 14-16 minutes or until lightly browned. Remove from pans to wire racks to cool. For icing, in a large bowl, beat butter until fluffy. Gradually beat in the confectioners' sugar, vanilla, salt and enough cream to achieve a drizzling consistency. Drizzle over rolls. Makes 3 dozen.

Chocolate Chip Cheese Ball

CHOCOLATE CHIP CHEESE BALL

1 pkg. (8 oZ.) cream cheese, softened
1/2 cup butter, softened
1/4 tsp. vanilla extract
3/4 cup confectioners' sugar
2 Tbsp. brown sugar
3/4 cup mini semi-sweet chocolate chips
3/4 cup finely chopped pecans
Graham crackers

In a large bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add sugars; beat just until combined. Stir in chocolate chips. Cover and refrigerate for 2 hours. Place cream cheese mixture on a large piece of plastic wrap; shape into a ball. Refrigerate for at least 1 hour. Just before serving, roll cheese ball in pecans. Serve with graham crackers. Makes 1 cheese ball (about 2 cups).

Holiday Brunch Casserole

HOLIDAY BRUNCH CASSEROLE

4 cups frozen shredded hash brown potatoes
1 lb. bulk pork sausage, cooked and drained
1/2 lb. sliced bacon, cooked and crumbled
1 medium green pepper, chopped
2 cups (8 ounces) shredded cheddar cheese, divided
1 green onion, chopped
1 cup reduced-fat biscuit/baking mix
1/2 tsp. salt
4 eggs
3 cups milk

In a large bowl, combine the hash browns, sausage, bacon, green pepper, 1 cup cheese and onion. Transfer to a greased 13-in. x 9-in. baking dish. In another bowl, whisk the biscuit mix, salt, eggs and milk; pour over the top. Sprinkle with remaining cheese. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 375° for 30-35 minutes or a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Makes 12 servings.

Peppermint Meltaways

PEPPERMINT MELTAWAYS

1 cup butter, softened
1/2 cup confectioners' sugar
1/2 tsp. peppermint extract
1-1/4 cups all-purpose flour
1/2 cup cornstarch

FROSTING:
2 Tbsp. butter, softened
1-1/2 cups confectioners' sugar
2 Tbsp. milk
1/4 tsp. peppermint extract
2 to 3 drops red food coloring, optional
1/2 cup crushed peppermint candies

In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in extract. Combine flour and cornstarch; gradually add to creamed mixture and mix well. Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool. In a small bowl, beat butter until fluffy. Add the confectioners’ sugar, milk, extract and food coloring if desired; beat until smooth. Spread over cooled cookies; sprinkle with crushed candies. Makes 42 candies.

Ham & Broccoli Soup

HAM & BROCCOLI SOUP

1 large onion, chopped
1 Tbsp. oil
3 cups milk
3/4 lb. (12 oz.) Velveeta, cut into 1/2-inch cubes
3 cups frozen broccoli cuts, thawed
1 ham steak (6 oz.), chopped
1 cup frozen corn, thawed

Cook onions in hot oil in large saucepan on medium heat 5 to 7 min. or until tender. stir in milk. Bring to simmer, stirring frequently. Add Velveeta and broccoli; cook and stir 6 to 8 min. or until VELVEETA is melted and broccoli is heated through. Stir in ham and corn; cook 4 to 5 minutes or until heated through, stirring occasionally. Makes 8 servings.

Ratatouille Soup

RATATOUILLE SOUP

1 lb. ground beef
1 jar (24 oz.) traditional Italian sauce or Tomato, Basil & Garlic Italian Sauce
1 can Condensed Beef Broth
2 cups water
1 small eggplant, cut into cubes (about 3 1/2 cups)
1 medium zucchini, cut into cubes (about 1 1/2 cups)
1 large green pepper, chopped (about 1 cup)
1/2 cup uncooked elbow pasta

Cook the beef in a 4-quart saucepot over medium-high heat until it's well browned, stirring often to break up the meat. Pour off any fat. Stir the sauce, broth, water, eggplant, zucchini and pepper in the saucepot and heat to a boil over medium-high heat. Reduce the heat to low. Cover and cook for 15 minutes. Stir the pasta in the saucepot. Increase the heat to medium and cook for 10 minutes or until the pasta is tender, stirring occasionally. Makes 5 servings.

Cheddar Penne with Sausage & Peppers

CHEDDAR PENNE WITH SAUSAGE & PEPPERS

1 Tbsp. olive oil
1 lb. sweet Italian pork sausage, cut into 1/2-inch slices
1 large green pepper, cut into 2-inch-long strips (about 2 cups)
1 large onion, sliced (about 1 cup)
3 cloves garlic, minced
1 can (10 3/4 oz.) condensed cheddar cheese soup
1/2 cup milk
2 cups penne pasta, cooked and drained

Heat the oil in a 10-inch skillet over medium-high heat. Add the sausage and cook until well browned, stirring occasionally. Remove the sausage from the skillet. Pour off any fat. Add the pepper and onion to the skillet and cook until the vegetables are tender, stirring occasionally. Add the garlic and cook and stir for 1 minute. Stir in the soup and milk and heat to a boil. Return the sausage to the skillet. Reduce the heat to low. Cook until the sausage is cooked through, stirring occasionally. Place the pasta into a large bowl. Add the sausage mixture and toss to coat. Makes 6 servings.

Italian Tortellini Soup

ITALIAN TORTELLINI SOUP

4 carrots, sliced (about 2 cups)
1 large onion, chopped (about 1 cup)
2 stalks celery, sliced (about 1 cup)
3 cloves garlic, minced
1 tsp. dried thyme leaves, crushed or 1 Tbsp. chopped fresh thyme leaves
4 cups chicken broth
2 medium zucchini, sliced (about 3 cups)
4 plum tomatoes, chopped
1 1/2 cups frozen cheese-filled tortellini
1 can (15 oz.) red kidney beans, rinsed and drained
Grated Parmesan cheese

Place the carrots, onion, celery, garlic, thyme and 2 cups of the broth in a 6-quart saucepot. Heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the onion is tender. Add the remaining broth, zucchini, tomatoes, tortellini and beans. Heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the tortellini is tender. Serve with grated Parmesan cheese if desired. Makes 6 servings.

Italian Burgers

ITALIAN BURGERS WITH OLIVES & MOZZARELLA

1 1/2 lbs. ground beef
1 can (10 3/4 oz.) condensed tomato soup
1/3 cup water
1/2 tsp. dried oregano leaves, crushed
1/3 cup sliced pimento-stuffed olives
6 slices mozzarella cheese or provolone cheese
12 slices Italian bread

Shape the beef into 6 (1/2-inch thick) burgers. Cook the burgers in a 12-inch skillet over medium-high heat until well browned on both sides. Pour off any fat. Stir the soup, water, oregano and olives in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until desired doneness. Makes 6 burgers.
Top the burgers with the cheese and cook until the cheese is melted. Serve the burgers on the bread with the soup mixture for dipping.

Slow-Cooker Apricot Glazed Pork Roast

SLOW-COOKER APRICOT GLAZED PORK ROAST

1 can (10 1/2 oz.) condensed chicken broth
1 jar (18 oz.) apricot preserves
1 large onion, chopped (about 1 cup)
2 Tbsp. Dijon-style mustard
1 boneless pork loin roast (about lbs.)

Stir the broth, preserves, onion and mustard in a 3 1/2-quart slow cooker. Add the pork to the cooker, trimming to fit, if needed, and turn to coat. Cover and cook on LOW for 8 to 9 hours or until the pork is fork-tender. Makes 8 servings.

Slow Cooker Caramelized Onion Beef Stew

SLOW COOKER CARAMELIZED ONION BEEF STEW

2 Tbsp. butter or margarine
4 cups halved and thinly sliced sweet onions (about 1 1/2 onions)
2 tsp. sugar
2 tsp. chopped fresh thyme leaves
1 1/2 lb. beef stew meat
1 cup beef broth
1 pkg. (.87 oz) onion gravy mix
2 cups 1-inch pieces diagonally cut carrots
1 cup 1-inch pieces diagonally cut parsnips
1/2 cup frozen sweet peas

Spray 4- to 5-quart slow cooker with cooking spray. In 10-inch skillet, melt butter over medium-low heat. Cook onions and sugar in butter 30 to 35 minutes, stirring frequently, until onions are deep golden brown and caramelized. Stir in thyme and stew meat; place in slow cooker. In medium bowl, mix broth and gravy mix; pour over meat mixture in slow cooker. Top with carrots and parsnips. Cover; cook on Low heat setting 8 to 9 hours or until beef and vegetables are tender. Stir in peas. Cover; cook 10 to 15 minutes longer or until hot. Makes 6 servings.

Black Forest Cake

BLACK FOREST CAKE

2 cups cherry juice blend
1-3/4 cups sugar
1/2 cup unsweetened applesauce
1/4 cup canola oil
2 eggs
2 Tbsp. cider vinegar
3 tsp. vanilla extract
3 cups all-purpose flour
1/3 cup cocoa
2 tsp. baking soda
1 tsp. salt
1-1/2 cups cold milk
1 pkg. (1.4 z.) instant chocolate pudding mix
1 can (20 oz.) cherry pie filling
1-1/2 cups frozen whipped topping, thawed

In a large bowl, beat the cherry juice, sugar, applesauce, oil, eggs, vinegar and vanilla until well blended. In a large bowl, combine the flour, cocoa, baking soda and salt; gradually beat into cherry juice mixture until blended. Pour into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Frost top of cake with pudding. Cover and refrigerate for 15 minutes. Top with pie filling. Chill until serving. Serve with whipped topping. Makes 24 servings.

Skillet Chicken & Rice

SKILLET CHICKEN & RICE

1 lb. skinless, boneless chicken breasts, cut into cubes
1 3/4 cups chicken stock
1/2 tsp. dried basil leaves, crushed
1/2 tsp. garlic powder
3/4 cup uncooked regular long-grain white rice
1 pkg. (16 oz.) frozen vegetable combination (broccoli, cauliflower, carrots)

Cook the chicken in a 10-inch nonstick skillet over medium-high heat until it's well browned, stirring often. Remove the chicken from the skillet. Stir the stock, basil and garlic powder in the skillet and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 5 minutes. Stir in the vegetables. Return the chicken to the skillet. Cover and cook for 15 minutes or until the chicken is cooked through and the rice is tender. Serves 4.

*Recipe from Campbell's

Tuna & Pasta Cheddar Melt

TUNA & PASTA CHEDDAR MELT

1 can (10 1/2 oz.) condensed chicken broth
1 soup can water
3 cups uncooked corkscrew-shaped pasta (rotini)
1 can (10 3/4 oz.) condensed cream of mushroom soup
1 cup milk
1 can (about 6 oz.) tuna, drained and flaked
1 cup shredded Cheddar cheese (about 4 oz.)
2 Tbsp. Italian-seasoned dry bread crumbs
2 tsp. butter, melted

Heat the broth and water in a 12-inch skillet over medium-high heat to a boil. Stir in the pasta. Reduce the heat to medium. Cook until the pasta is tender, stirring often. Do not drain. Stir the soup, milk and tuna in the skillet. Top with the cheese. Stir the bread crumbs and butter in a small bowl. Sprinkle over the tuna mixture. Cook until the cheese is melted. Serves 4

*This recipe is from Campbell's

Chocolate-Peppermint Striped Delight

CHOCOLATE-PEPPERMINT STRIPED DELIGHT

45 Nilla Wafers, finely crushed (about 1-1/2 cups)
1/4 cup butter, melted
1/2 cup sugar, divided
1 pkg. (8 oz.) cream cheese, softened
3 cups plus 2 Tbsp. cold milk, divided
1/4 cup finely crushed candy canes
1 tub (12 oz.) Cool Whip, thawed, divided
2 pkg. (3.9 oz. each) chocolate instant pudding
1/4 cup coarsely crushed candy canes

Mix wafer crumbs, butter and 2 Tbsp. sugar; press onto bottom of 13x9-inch dish. Refrigerate until ready to use. Beat cream cheese, remaining sugar and 2 Tbsp. milk in medium bowl until well blended. Stir in finely crushed candy canes. Add 1-1/4 cups COOL WHIP; mix well. Spread over crust. Beat pudding mixes and remaining milk with whisk 2 minutes; pour over cream cheese layer. Let stand 5 minutes or until thickened. Cover with remaining COOL WHIP. Refrigerate 4 hours. Top with coarsely crushed candy canes just before serving. Makes 24 servings.

*Recipe from Kraft Foods

Creamy Crab and Red Pepper Spread

CREAMY CRAB AND RED PEPPER SPREAD

2 green onions, thinly sliced, divided
1 tub (8 oz.) cream cheese
1 can (6 oz.) lump crabmeat, drained
1/2 cup shredded sharp cheddar cheese
1/2 cup finely chopped red peppers
1 Tbsp. Dijon mustard
Crackers

Remove 2 Tbsp. onions; set aside. Mix remaining onions with all remaining ingredients except crackers. Refrigerate 1 hour. Sprinkle with reserved onions. Serve with crackers. Makes 18 servings.

*Recipe from Kraft Foods

Cranberry-Glazed Cinnamon Cheesecake

CRANBERRY-GLAZED CINNAMON CHEESECAKE

1-1/2 cups graham cracker crumbs
1/4 cup butter, melted
1/2 cup packed brown sugar, divided
4 pkg. (8 oz. each) cream cheese, softened
1 cup granulated sugar
1 cup sour cream
2 tsp. ground cinnamon
4 eggs
3 Tbsp. fresh lemon juice, divided
1 1/2 tsp. cornstarch
1 pkg. (12 oz.) fresh cranberries

Heat oven to 325 degrees. Mix graham crumbs, butter and 2 Tbsp. brown sugar; press onto bottom of 9-inch springform pan. Beat cream cheese and granulated sugar in large bowl with mixer until well blended. Add sour cream and cinnamon; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust. Bake 50 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Meanwhile, mix 1 Tbsp. lemon juice and cornstarch; set aside. Cook cranberries, remaining brown sugar and lemon juice in saucepan on medium-high heat 7 minutes or until berries soften and release their juices. stirring frequently. Stir in cornstarch mixture; cook and stir 1 minute or until thickened. Cool. Refrigerate until ready to spoon over cheesecake just before serving. Makes 16 servings.

*Recipe from Kraft Foods

Chicken Pot Pie with Flaky Crust

CHICKEN POT PIE WITH FLAKY CRUST

1 sheet frozen puff pastry (from 17.3-oz package), thawed
1 Tbsp. olive or vegetable oil
3/4 lb. boneless skinless chicken breasts, cut into 1/2-inch pieces
1 lg. onion, coarsely chopped (1 cup)
1 cup quartered ready-to-eat baby-cut carrots (5 to 6 oz.)
3/4 cup frozen sweet peas (from 1-lb. bag)
1/2 cup sour cream
1 jar (12 oz.) chicken gravy
2 Tbsp. cornstarch
1/4 tsp. dried thyme leaves
1/4 tsp. pepper
1 egg, beaten, if desired

Heat oven to 375°F. On lightly floured surface, unroll puff pastry. With rolling pin, roll out into 11-inch square. Cut off corners to make an 11-inch round. Cut slits or small designs in several places in pastry; set aside. In 10-inch skillet, heat oil over medium-high heat. Add chicken; cook about 4 minutes, stirring frequently, until no longer pink in center. Add onion and carrots; cook 5 minutes, stirring frequently, until vegetables are crisp-tender. Remove from heat; stir in peas. In medium bowl, beat remaining ingredients except egg with wire whisk until well blended. Stir into chicken mixture in skillet. Spoon into 9-inch deep-dish glass pie plate. Place pastry over filling allowing to hang over edge. Bake 20 minutes. Brush crust with beaten egg. Cover edge of crust with strips of foil to prevent excessive browning. Bake 20 to 25 minutes longer or until crust is golden brown. Let stand 10 minutes before serving. Makes 4 servings.

*Recipe from Betty Crocker

Creamy Peppermint-Topped Brownie Dessert

CREAMY PEPPERMINT-TOPPED BROWNIE DESSERT

Brownie Base
1 pkg. Betty Crocker fudge brownie mix
Water, oil and egg called for on brownie mix box

Topping
2 cups whipping cream
1 envelope unflavored gelatin
1 cup crushed round peppermint candies (about 40 candies)
24 round peppermint candies

Heat oven to 350°F. Line 13x9-inch pan with foil; spray bottom only with nonstick cooking spray. Prepare brownie mix as directed on package, using oil, water and eggs. Spread in sprayed foil-lined pan. Bake at 350°F. for 28 to 30 minutes. DO NOT OVERBAKE. Cool in pan on wire rack for 1 hour. While brownies are cooling, place 1/2 cup of the whipping cream in small saucepan. Sprinkle gelatin over cream; let stand 5 minutes to soften. Heat over low heat for 2 to 3 minutes or until gelatin has dissolved, stirring occasionally. Remove from heat. Stir in half of the crushed candies. Cool 20 to 25 minutes or until lukewarm, stirring occasionally. Most of candy will melt. Beat remaining 1 1/2 cups whipping cream in large bowl until stiff peaks form. Fold in remaining half of crushed candies. Working quickly, stir 1/4 of whipped cream mixture into gelatin mixture. Fold gelatin mixture into remaining whipped cream until blended. Spread whipped cream mixture over cooled brownies. Cover; refrigerate at least 1 hour or until serving time. To serve, using foil lift dessert from pan; cut into squares. Top each with whole peppermint candy. Makes 24 servings.

*Recipe from Betty Crocker

Chicken Pot Pie

CHICKEN POT PIE

1 pkg. (15 oz.)refrigerated pie crust,at room temperature
1 can (10 1/2 oz.) chicken gravy
3 cups cooked cut-up vegetables (peas, sliced carrots and cubed potatoes)
1 can (12.5 oz.) Premium White Chunk Chicken Breast in Water, drained

Place 1 pie crust into a 9-inch pie plate. Stir the gravy, vegetables and chicken in a medium bowl. Spoon the chicken mixture into the pie plate. Place the remaining pie crust over the filling. Press the edges to seal. Cut several slits in the top crust. Bake at 400°F. for 45 minutes or until the crust is golden brown. Makes 6 servings.

*Recipe from Campbell's

Cheesecake Pancakes

CHEESECAKE PANCAKES
1 pkg. (8 oz.)cream cheese
2 cups Bisquick
1/2 cup graham cracker crumbs
1/4 cup sugar
1 cup milk
2 eggs

Strawberry Syrup
1 cup sliced fresh strawberries
1/2 cup strawberry syrup for pancakes

Slice cream cheese lengthwise into four pieces. Place on ungreased cookie sheet; cover and freeze 8 hours or overnight. Brush griddle or skillet with vegetable oil, or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat. Cut cream cheese into bite-size pieces; set aside. In large bowl, stir Bisquick mix, graham cracker crumbs, sugar, milk and eggs with whisk or fork until blended. Stir in cream cheese. For each pancake, pour slightly less than 1/3 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown. In small bowl, mix strawberries and syrup; top pancakes with strawberry mixture. Makes 5 servings (3 pancakes and 3 tablespoons syrup each).

*Recipe from Betty Crocker

Chocolate Cookie Bark

CHOCOLATE COOKIE BARK

2 Tbsp. peanut butter
1 pkg. (6 squares)Baker's White Chocolate, melted
10 Oreo Cookies, coarsely crushed, divided
1 pkg. (8 squares)Baker's Semi-Sweet Chocolate, melted

Add peanut butter to white chocolate; mix well. Stir half the crushed cookies into each bowl of melted chocolate. Drop spoonfuls of the chocolate mixtures onto waxed paper-covered baking sheet, alternating colors of chocolates. Swirl with knife. Refrigerate 1 hour or until firm. Break into pieces. Store in airtight container in refrigerator. Makes 14 servings.

Recipe from Kraft Foods

Mexican Shepherd's Pie

MEXICAN SHEPHERD'S PIE

1 lb. extra lean (at least 93%) ground beef
1/2 cup sliced green onions
1 cup thick ‘n chunky salsa
1 1/2 tsp. chili powder
3/4 tsp. cumin
1 can (11 oz) Mexican corn, drained
1 pouch Betty Crocker® loaded mashed potatoes (from 6.1 oz box)
1 1/3 cups water
2 Tbsp. butter or margarine
1 cup milk
1/2 cup shredded Cheddar cheese (2 oz)
1 med. tomato, sliced into thin wedges
Tortilla chips, if desired

In 10-inch skillet, cook ground beef and 1/4 cup of the green onions over medium-high heat 5 to 7 minutes, stirring occasionally until beef is thoroughly cooked; drain. Stir in salsa, chili powder and cumin. Spoon corn evenly over beef mixture in skillet. Cover and cook over low heat until mixture is thoroughly heated. Meanwhile, in 2-quart saucepan, heat water and butter to boiling. Remove from heat. Stir in milk and 1 pouch potatoes with seasoning just until bended. Let stand about 1 minute or until liquid is absorbed; beat with fork until smooth. Spoon potatoes over corn in skillet; spread evenly. Sprinkle with cheese and remaining 1/4 cup green onions. Cover; cook over low heat about 5 minutes or until cheese is melted. Arrange tomato wedges in spoke fashion over potatoes. Garnish with tortilla chips around outside edge of skillet. Makes 4 servings (1 1/2 cups each)

*Recipe from Betty Crocker

Double-Cheese Macaroni

DOUBLE-CHEESE MACARONI

1 pkg. (16 oz.) elbow macaroni
3 cups (24 oz,) 4% cottage cheese
1/2 cup butter, cubed
1/2 cup all-purpose flour
1 tsp. salt
1/2 tsp. white pepper
1/4 tsp. garlic salt
3 cups half-and-half cream
1 cup milk
4 cups (16 oz.) shredded cheddar cheese

Topping:
1 cup dry bread crumbs
1/4 cup butter, melted

Cook macaroni according to package directions. Meanwhile, place cottage cheese in a food processor; cover and process until smooth. Set aside. In a large saucepan, melt butter. Stir in the flour, salt, pepper and garlic salt until smooth. Gradually add cream and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain macaroni; transfer to a large bowl. Add the cheddar cheese, cottage cheese and white sauce; toss to coat. Transfer to a greased 13-in. x 9-in. baking dish. (Dish will be full.) Combine bread crumbs and butter; sprinkle over the top. Bake, uncovered, at 400° for 20-25 minutes or until bubbly. Makes 12 servings (1 cup each).

*Recipe from Taste of Home.