Lemon-Cream Cheese Cupcakes

INGREDIENTS:

1 pkg. (2-layer size) white cake mix 1 pkg.
3.4 oz. JELL-O Lemon Flavor Instant Pudding
1 cup water
4 egg whites
2 Tbsp. oil
1 pkg. (16 oz.) powdered sugar
1 pkg. (8 oz.) Cream Cheese, softened
1/2 stick butter, softened 2 Tbsp. lemon juice

DIRECTIONS:
HEAT oven to 350ºF. Beat cake mix, pudding mix, water, egg whites and oil in large bowl with mixer on low speed until moistened. (Batter will be thick.) Beat on medium speed 2 min. Spoon batter evenly into 24 paper-lined 2-1/2-inch muffin cups.

BAKE 21 to 24 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely.

MEANWHILE, beat sugar, cream cheese, butter and juice with mixer on low speed until well blended. Frost cupcakes.

Thanks to KraftFoods.com for this receipe.

Pecan Bark

INGREDIENTS:

1 c unsalted butter – no substitutes
1 c firmly packed brown sugar
1 c chopped pecans
24 graham cracker squares – use Keebler brand cinnamon crisps

DIRECTIONS:

Preheat oven to 350 degrees. Line at 10 x 15 cookie sheet with foil. Lightly grease foil (nonstick cooking spray). Place graham crackers on cookie sheet in one layer. It should fit exactly 24. Sprinkle pecans evenly over top and set aside. Melt butter in a small sauce pan. Add brown sugar and stir until the mixture boils. Boil for 1 minute. Pour mixture evenly over pecan/graham cracker mixture. Bake for 10 minutes. Remove from oven and immediately place hot cookie sheet in freezer. Remove the pan after 1 hour, and break the bark into pieces. This candy does not need to be refrigerated.

Tortellini with Tomatoes and Zucchini

Ingredients

• 1 pkg. (9 oz.) cheese tortellini or ravioli , refrigerated
• 2 Tbsp. cooking oil
• 12 oz. boneless beef sirloin , cut into thin strips
• 1 medium onion , cut into thin wedges
• 1 can (14-1/2 oz.) DEL MONTE® Diced Tomatoes with Basil, Garlic & Oregano
• 1 can (14-1/2 oz.) DEL MONTE Zucchini with Italian-Style Tomato Sauce
• Grated Romano or Parmesan cheese

Directions

1. Cook tortellini according to package directions; drain.
2. Meanwhile, heat oil in large skillet; add beef. Cook and stir over medium-high heat about 3 minutes or until browned; remove from skillet, reserving drippings in skillet.
3. Add onion to drippings in skillet; cook and stir 3 minutes. Carefully stir in undrained tomatoes and zucchini with sauce. Bring to boil; reduce heat. Simmer, uncovered, 6 to 8 minutes or until slightly thickened. Stir in beef. Serve over pasta and sprinkle with cheese.

Pot Pie

Prep Time: 10 min | Bake Time: 30 min

Ingredients

• 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
• 1 package (9 ounces) frozen mixed vegetables, thawed
• 1 cup cubed cooked chicken or turkey
• 1/2 cup milk
• 1 egg
• 1 cup all-purpose baking mix (bisquick)

Directions

• Heat the oven to 400°F. Stir the soup, vegetables and chicken in a 9-inch pie plate.
• Stir the milk, egg and baking mix in a small bowl. Spread the batter over the chicken mixture.
• Bake for 30 minutes or until the topping is golden brown. Yield: 4 servings.

Bacon Spinach Salad

Prep Time: 15 minutes | Total Time: 15 minutes

what you need

5 cups torn spinach leaves

1 cup sliced fresh mushrooms

1/2 cup thin red onion wedges

4 slices OSCAR MAYER Turkey Bacon, crisply cooked, drained and crumbled

2 hard-cooked eggs, chopped

1/2 cup KRAFT Light CATALINA Dressing

make it

TOSS all ingredients except dressing in large bowl.

ADD dressing; mix lightly.

SERVE immediately.

kraft kitchens tips

SPECIAL EXTRA

Add 2 boneless skinless chicken breast halves, grilled and cut into strips.

SUBSTITUTE

Substitute OSCAR MAYER Center Cut Bacon for Turkey Bacon.

Prep Time: 10 min | Cooking Time: 8 1/2 hours - slow cooker

INGREDIENTS:

1 beef chuck pot roast (about 2 1/2 lbs)

Salt and pepper to taste

3 medium baking potatoes (1 lb), peeled

2 Large carrots, peeled or small baby carrots

1 Large parsnip

2 large celery stalks

1 medium onion

2 bay leaves

1 tsp dried rosemary

1/2 tsp dried tyme

1/2 cup beef broth

DIRECTIONS:

1. Trim any excess fat from beef. Discard fat. Cut beef into serving-size pieces; season with salt and black pepper to taste.

2. Scrub potatoes. Cut scrubbed potatoes into quarters. Cut carrots and parsnip diagonally into 3/4 inch slices. Slice celery into 1 1/2 to 2 inch pieces.

3. Place potato, carrot, parsnip, celery, onion and bay leaves in slow cooker. Sprinkle rosemary and thyme over vegetables.

4. Arrange beef over vegetables in slow cooker. Pour broth over beef.

5. cover slow cooker and cook pot roast an LOW about 8 1/2 to 9 hours or until beef is fork-tender.

6. Remove beef to large serving platter. Arrange vegetables around beef on platter. Remove and discard buy leaves. Serve pot roast with juices from slow cooker or with gravy, if desired.

Tip for gravy:

Ladle the juices from the slow cooker into a 2 cup measuring cup: place in a small saucepan and heat to a boil. For each cup of juice, mix 1/4 cup of cold water and 2 Tbsp flour until smooth. Add to the boiling juices, stirring constantly; cook 1 minute or until thickened.

Grandma's Sweet Potato Casserole

INGREDIENTS:
6 cups mashed sweet potatoes

2 cups sugar

1 tsp salt

4 eggs

5 Tbsp butter

1 cup milk

2 tsp vanilla

DIRECTIONS:

Mix together and put into a baking dish

TOPPING:

2 cups brown sugar

2/3 cup flour

2 cups chopped nuts (pecan or walnut)

5 Tbsp butter

TOPPING DIRECTIONS:

Combine above ingredients and sprinkle on top of potato mixture.

Bake uncovered for 35 minutes at 350 degrees