02-15-10
Pasta with Creamy Pumpkin Sauce
Makes 8 Servings
Ingredients:1 pkg.(16 oz.) penne pasta 1 pkg.
(8 oz.) PHILADELPHIA Cream Cheese, cubed
1/2 cup KRAFT Grated Parmesan Cheese
1/2 cup (1 stick) butter or margarine
1/2 cup milk
1 cup canned pumpkin
1/2 tsp. ground red pepper(cayenne)
ground nutmeg to taste
Directions:
COOK pasta as directed on package.
MEANWHILE, cook cream cheese, Parmesan, butter and milk in large saucepan on low heat until cream cheese is melted, stirring frequently. Add pumpkin and seasonings; stir. Cook until heated through, stirring occasionally.
DRAIN pasta; place in large bowl. Add cream cheese sauce; toss to coat.
Special Extra: Add 2 cups sliced zucchini to the boiling water the last 3 min. of the pasta cooking time.
NUTRITION INFORMATION: Per serving: 460 calories; 25 g fat; 2 g fiber; 45 g carbohydrates
02-15-10
Ghosts in a Graveyard
Makes 18 Servings, 1/2 cup each
Directions:
BEAT pudding mixes and milk in large bowl with whisk 2 min. Let stand 5 min. Stir in 3 cups COOL WHIP and half the cookie crumbs. Spread into 13×9-inch dish; sprinkle with remaining crumbs.
REFRIGERATE 1 hour. Meanwhile, decorate creme sandwich cookies with decorating gel to resemble tombstones.
INSERT decorated cookies into top of dessert just before serving. Add candies. Drop large spoonfuls of remaining COOL WHIP onto dessert to resemble ghosts.
NUTRITION INFORMATION: Per serving: 190 calories; 7 g fat; 1 g fiber; 30 g carbohydrates
02-15-10
Graveyard Crunch
Makes 18 Servings, 1/2 cup each
Ingredients:
Directions:
PREHEAT oven to 300°F. Place syrup, butter and cinnamon in large microwaveable bowl. Microwave on HIGH 1 min.; stir until butter is completely melted. Add cereal and peanuts; mix lightly. Spread into lightly greased 15×10x1-inch baking pan.
BAKE 30 min., stirring after 15 min. Cool completely. Break into pieces; place in large bowl.
ADD marshmallows and candies; mix lightly. Store in tightly covered container at room temperature.
NUTRITION INFORMATION: Per serving: 220 calories; 8 g fat; 2 g fiber; 33 g carbohydrate
01-10-10
Cookies ‘n Cream Mini Cheesecakes
Makes 24 Servings
Ingredients:
16 creme-filled chocolate sandwich cookies, crushed (about 1 1/2 cups)
2 tablespoons butter or margarine, melted
1 package (8 oz) cream cheese, softened
1/4 cup milk
2 tablespoons sugar
1 teaspoon vanilla
1 egg
4 creme-filled chocolate sandwich cookies, cut into 1/4-inch pieces (about 1/2 cup)
3 tablespoons semisweet chocolate chips
1 teaspoon shortening
Directions:
1. Heat oven to 325°F. Line 24 miniature muffin cups with paper baking cups. In small bowl, mix crushed cookies and melted butter. Press 1 teaspoon cookie mixture firmly in bottom of each muffin cup.
2. In large bowl, beat cream cheese, milk and sugar with electric mixer on medium speed until light and fluffy. Add vanilla and egg; beat well. Fold in cut-up cookies. Spoon 1 heaping tablespoon cream cheese mixture into each crust-lined muffin cup.
3. Bake 12 to 14 minutes or until edges are set and centers are still soft. Cool in pan on cooling rack 30 minutes. Refrigerate at least 1 hour or up to 48 hours before serving.
4. Just before serving, in 1-cup microwave-safe measuring cup, combine chocolate chips and shortening. Microwave on High for 30 to 45 seconds or until melted, stirring once. Drizzle chocolate over tops of cheesecakes. Store in refrigerator.
NUTRITION INFORMATION: Per serving: 100 calories; 6 g fat; 0 g fiber
01-10-10
Mascarpone-Filled Fresh Strawberries
Makes 20 Servings
Ingredients:
1 quart fresh strawberries
1 container (8 oz) mascarpone cheese
3 tablespoons powdered sugar
1 teaspoon milk
1/2 teaspoon almond extract
Sliced almonds
Directions:
1. Using larger strawberries, trim tops and bottoms of strawberries to level. Using small melon baller, scoop out center of each strawberry.
2. In medium bowl, mix cheese, powdered sugar, milk and extract until smooth. Spoon cheese mixture into small resealable food freezer plastic bag or pastry bag fitted with star tip; seal bag. Cut small hole in bottom corner of plastic bag. Squeeze bag to pipe cheese mixture into strawberries; top with almonds.
NUTRITION INFORMATION: Per serving: 60 calories; 3.5 g fat; 0 g fiber
01-10-10
Turtle Pumpkin Pie
Makes 10 Servings
Ingredients:
1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1/2 cup plus 2 Tbsp. chopped PLANTERS Pecans, divided
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
Directions:
POUR 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts.
BEAT dry pudding mixes, milk, pumpkin and spices with whisk until well blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.
REFRIGERATE 1 hour. Top with remaining COOL WHIP, caramel topping and nuts just before serving.
NUTRITION INFORMATION: Per serving: 320 calories; 15 g fat; 2 g fiber; 48 g carbohydrates
08-27-09
Pumpkin-swirl Cheesecake
Makes 16 Servings
Ingredients:
25 ginger snaps, finely crushed
1/2 cup finely chopped pecans
1/4 cup butter (melted)
4 packages (8 oz. each) cream cheese softened
1 cup sugar, divided
1 tsp. vanilla
4 eggs
1 cup canned pumpkin
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
dash cloves
Directions:
1. Preheat over to 325*. Mix ginger snap crumbs, pecans and butter. Press firmly onto bottom and 1 inch up side of 9″ springform pan.
2. BEAT: cream cheese, 3/4 cup of the sugar and the vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each additon just until blended. Remove 1 1/2 cups of batter; place in small bowl. Stir remaining 1/4 cup sugar, the pumpkin and spices into remaining batter. Spoon half of the pumpkin batter into crust; top with spoonfuls of half of the reserved plain batter. Repeat layer. Cut through batter with knife sever times for a mable effect
3. BAKE: 55 minutes or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 12-16 slices. Store any leftovers in refrigerator.
Nutrition Info: 363 Calories, 28 g Fat, 1 g Fiber, 25 g Carbohydrates, 7 g Protein