Cheese-Lover's Pasta Roll-Ups

Prep Time:

25 min

Total Time:

1 hr 15 min

Makes:

8 servings, 2 roll-ups each

1 egg, beaten

1 container  (15 oz.) POLLY-O Original Ricotta Cheese

2 cups KRAFT 2% Milk Shredded Italian* Three Cheese Blend

4   green onions, chopped

1 Tbsp. Italian seasoning

1 jar  (26 oz.) spaghetti sauce, divided

16 lasagna noodles, cooked

1/4 cup  KRAFT Grated Parmesan Cheese

HEAT oven to 375ºF.
MIX first 5 ingredients until well blended.
SPREAD 1/2 cup spaghetti sauce onto bottom of 13x9-inch baking dish. Spread each noodle with 3 Tbsp. cheese mixture; roll up. Place, seam-sides down, in dish. Top with remaining sauce and Parmesan; cover.
BAKE 40 to 50 min. or until heated through, uncovering the last 10 min.

Cheese Biscuits

Ingredients:

1 cup buttermilk
1/4   stick butter, melted
3/4 cup grated sharp Cheddar
1/3 cup shortening
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon baking powder
2 cup self-rising flour

Directions

Preheat oven to 350 degrees F.
In a medium bowl, mix flour, baking powder, sugar, and salt together using a fork; cut in shortening until it resembles cornmeal. Add cheese. Stir in buttermilk all at 1 time just until blended. Do not over stir. Drop by tablespoonfuls, or use an ice cream scoop, onto a well greased baking sheet. Brush dough with melted butter. Bake for 12 to 15 minutes.
Recipe courtesy Paula Deen
Servings: 16-20 biscuits
Prep Time: 10 min
Cook Time: 15 min
Difficulty: Easy

Show: Paula's Home Cooking/Paula's Party/Savannah Country cookbook/Jul/Aug 2006 issue Paula's Party Episode: Tricks of the Trade

Luscious Four-Layer Pumpkin Cake

 

Prep Time: 20 min

Total Time:  1 hr 50 min

Makes: 16 servings

1 pkg. (2-layer size) yellow cake mix

1 can  (15 oz.) pumpkin, divided

1/2 cup milk

1/3 cup  oil

4 eggs

1-1/2 tsp.  pumpkin pie spice, divided

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

1 cup  powdered sugar

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

1/4 cup  caramel ice cream topping

1/4 cup chopped PLANTERS Pecans

HEAT oven to 350°F.
BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.
BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.
BEAT cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers.

GERMAN CHOCOLATE OOEY-GOOEY BUTTER CAKE

(Got this one from Kelly's site again....YUMMY)

1 box German chocolate cake mix
1 cup butter, melted and divided (you know if it has a cup of butter -it's good!)
1 large egg
1 8 oz pkg cream cheese softened
2 large eggs
1 tsp vanilla extract
1 16oz box confectioners' sugar
1 cup sweeted flaked coconut
1 cup chopped pecans


Preheat oven to 350. Lightly grease a 13x9x2 inch baking pan.
In a large bowl, combine cake mix, 1/2 cup melted butter, and egg. Beat at low speed with an electric mixer until combined. Press evenly into bottom of prepared pan. Set aside.
In a large bowl, beat cream cheese at medium speed with an electric mixer until creamy. Beat in eggs and vanilla. Gradually beat in sugar until smooth. Add remaining melted butter , beating at slow speed until combined. Stir in coconut and pecans. Pour over cake mix layer, spreading evenly. Bake for 45 minutes (the center should remain slightly gooey). Remove from oven. Let cool completely before cutting into squres.

Pumpkin Cream Cupcakes

Prep Time: 10 min

Total Time: 31 min

Makes: 24 servings

1 pkg. (2-layer size) spice cake mix

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1 cup canned pumpkin

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

1/4 cup sugar

1 egg

HEAT oven to 350ºF.

PREPARE cake batter as directed on package. Add dry pudding mix and pumpkin; mix well. Spoon into 24 paper-lined muffin cups.

BEAT cream cheese with mixer until creamy. Blend in sugar and egg; spoon over batter. Swirl gently with small spoon.

BAKE 18 to 21 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove to wire racks. Cool completely.

Pretzel Bark

Prep Time: 20 min

Total Time: 1 hr 20 min

Makes: 10 servings, one piece each

1 cup chopped pretzels

1/3 cup chopped toasted PLANTERS Pecans

1-1/2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted

STIR pretzels and nuts into chocolate; spread onto waxed paper-covered baking sheet.

REFRIGERATE 1 hour or until firm. Break into pieces.

Pumpkin Whoopie Pies

1 1/2 sticks unsalted butter- 1 stick melted & 1/2 stick softened

1 cup packed light brown sugar

2 large eggs, at room temperature, lightly beaten

1 cup canned pure pumpkin puree

1 tablespoon pumpkin pie spice

1 1/2 teaspoons pure vanilla extract

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon plus 2 pinches salt

1 2/3 cups flour

4 ounces cream cheese, chilled

1 cup confectioners' sugar

Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. In large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, baking powder, baking soda and 3/4 teaspoon salt. Using a rubber spatula, fold in the flour. Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely. Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners' sugar and remaining 2 pinches of salt and 1/2 teaspoon vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes. Spread flat side of 12 cakes with the cream cheese frosting. Top each with another cake. Enjoy!!!

got this from another blogger Christy!

Tuna Cakes

(I am not a big fan of Tuna cooked, but this is awesome!)

Prep Time: 10 min

Total Time: 26 min

2 cans (6 oz. each) light tuna in water, drained, flaked

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

1 cup KRAFT Shredded Mild Cheddar Cheese

3/4 cup water

1 carrot, shredded

1/3 cup KRAFT Real Mayo Mayonnaise
2 Tbsp. CLAUSSEN Sweet Pickle Relish

Mix all ingredients. Refrigerate 10 min.

Heat large nonstick skillet sprayed with cooking spray on medium heat. Use ice cream scoop to add 1/3-cup portions of tuna mixture, in batches, to skillet.

Flatten into patties with back of spatula. Cook 6 min. or until golden brown on both sides, carefully turning patties over after 3 min.

Pumpkin Spice Latte

Pumpkin Spice Latte
makes 1-2 servings

Ingredients:
2 cups milk
2 tablespoons canned pumpkin OR 1 teaspoon of Torani Pumpkin Spice Syrup (your choice)
2 tablespoons sugar or sugar substitute - you can halve this amount
2 tablespoons vanilla extract
1/2 teaspoon pumpkin pie spice
1-2 shots espresso (about 1/4 cup of espresso or 1/2 cup of strong brewed coffee if you don't have an espresso machine.)

Directions:
In a saucepan combine milk, pumpkin and sugar and cook on medium heat, stirring, until steaming. Remove from heat, stir in vanilla and spice, transfer to a blender and process for 15 seconds until foamy. If you don't have a blender, don't worry about it - just whisk the mixture really well with a wire whisk.

Pour into a large mug or two mugs. Add the espresso on top.

Optional: Top with whipped cream and sprinkle pumpkin pie spice, nutmeg, or cinnamon on top.

found this yummy recipe at http://www.thekitchn.com/thekitchn/beverage/diy-pumpkin-spice-latte-096277

Chicken Casserole...

Hello all, I'm going to try to post some of my favorite recipes here...I'l try to do several a week, so you'll all have to check in often.

Tomorrow I hope to have one I found it's called "German Chocolate Ooey-Gooey Butter Cake" it's a Paula Deen recipe, YUMMMMMMMM!!!!

I got this recipe from another blogger, Kelly at Kelly's corner....yummy!!! You'll have to check out her recipe site too! www.kellyskornerrecipes.blogspot.com

INGREDIENTS:

3-4 chicken breasts, boiled and cut into bite size pieces
1 can cream of mushroom soup
1 can cream of chicken soup
1 can rotel (spicy diced tomatoes)
1-2 cups cheddar cheese
Package of corn tortillas (small)

Tear the tortillas into small pieces and line the bottom of a pan. Mix together the soups, rotel and chicken and pour on top. Top with cheddar cheese. Bake at 350 for 30 minutes or until cheese is bubbly. Seriously - it's that easy!