Zesty Hot Holiday Broccoli Dip

Prep Time: 10 min

Total Time: 40 min

Makes: About 3 cups dip or 25 servings, about 2 Tbsp. dip and 16

crackers each

1 cup MIRACLE WHIP Light Dressing

1 pkg. (10 oz.) frozen chopped broccoli, thawed, well drained

1 jar (2 oz.) diced pimientos, drained

1/2 cup KRAFT 100% Grated Parmesan Cheese

1 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese, divided

WHEAT THINS Reduced Fat Baked Snack Crackers

PREHEAT oven to 350F. Combine dressing, broccoli, pimientos,

Parmesan cheese and 1/2 cup of the mozzarella cheese.

SPREAD into 1-quart baking dish or 9-inch pie plate.

BAKE 20 to 25 min. or until heated through. Sprinkle with remaining

1/2 cup mozzarella cheese. Continue baking 5 min. or until mozzarella

cheese is melted. Serve with the crackers.


Roasted Garlic Twice-Baked Potatoes

Prep Time: 1 hr 10 min

Total Time: 1 hr 40 min

Makes: 8 servings, one stuffed potato piece each

1 head garlic

1 tsp. oil

4 large baking potatoes (2-1/2 lb.)

1 cup Sour Cream

1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up,


1/4 cup 100% Grated Parmesan Cheese

4 slices Bacon, crisply cooked, drained and crumbled

PREHEAT oven to 400F. Cut thin slice off top of garlic head to

expose cloves; discard top. Place garlic head on square sheet of

foil; drizzle with oil. Wrap garlic loosely with foil. Prick potatoes

in several places with fork. Bake potatoes and garlic 1 hour.

REDUCE oven temperature to 350F. Cut small slice off both ends of

each potato. Cut potatoes crosswise in half. Scoop out centers,

leaving 1/8-inch-thick shells. Place potato flesh in medium bowl;

mash. Squeeze garlic out of papery shell into bowl with potatoes. Add

sour cream, three-fourths of the VELVEETA and the Parmesan cheese;

beat until fluffy. Spoon evenly into shells, mounding filling as

necessary to use all the filling; place in shallow baking dish.

BAKE 30 min.; top with remaining VELVEETA. Bake an additional 5 min.

or until VELVEETA is melted. Sprinkle with bacon.


A serving of these delicious potatoes makes a great accompaniment to

3 oz. of cooked turkey, chicken or pork and your favorite steamed



Substitute 1-1/2 cups KRAFT Shredded Sharp Cheddar Cheese for the

VELVEETA, stirring 1-1/4 cups of the cheese into the mashed potatoes

along with the sour cream and Parmesan cheese and topping with the

remaining 1/4 cup cheese before the final 5-min. bake time.


Chicken Lo Mein

Prep Time: 10 min

Total Time: 25 min

Makes: 4 servings, 2 cups each

1/2 lb. spaghetti, uncooked

1/4 cup Asian Toasted Sesame Dressing

1 lb. boneless skinless chicken breasts, cut into strips

2 cloves garlic, minced

1 pkg. (16 oz.) frozen bell pepper and onion strips, thawed, drained

1/2 cup fat-free reduced-sodium chicken broth

1 Tbsp. peanut butter

1/4 cup lite soy sauce

2 Tbsp. chopped cilantro

2 Tbsp. chopped PLANTERS COCKTAIL Peanuts

COOK spaghetti in large saucepan as directed on package.

MEANWHILE, heat dressing in large nonstick skillet on medium-high

heat. Add chicken and garlic; stir-fry 3 min. or until chicken is no

longer pink. Add peppers, onions, broth and peanut butter; stir-fry

an additional 3 to 4 min. or until chicken is cooked through.

DRAIN spaghetti; return to pan. Add chicken mixture and soy sauce;

mix well. Spoon onto serving platter; sprinkle with cilantro and



Chocolate-Vanilla Swirl Cheesecake

Prep Time: 15 min

Total Time: 4 hr 55 min

Makes: 16 servings, one piece each

20 OREO Chocolate Sandwich Cookies, crushed (about 2 cups)

3 Tbsp. butter, melted

4 pkg. (8 oz. each)Cream Cheese, softened

1 cup sugar

1 tsp. vanilla

1 cup Sour Cream

4 eggs

6 squares BAKER'S Semi-Sweet Baking Chocolate, melted, cooled

PREHEAT oven to 325F. Line 13x9-inch baking pan with foil, with ends

of foil extending over sides of pan. Mix cookie crumbs and butter;

press firmly onto bottom of prepared pan. Bake 10 min.

BEAT cream cheese, sugar and vanilla in large bowl with electric

mixer on medium speed until well blended. Add sour cream; mix well.

Add eggs, one at a time, beating on low speed after each addition

just until blended. Remove 1 cup of the batter; set aside. Stir

melted chocolate into remaining batter in large bowl; pour over

crust. Top with spoonfuls of the remaining 1 cup plain batter; cut

through batters with knife several times for swirled effect.

BAKE 40 min. or until center is almost set. Cool. Refrigerate at

least 4 hours or overnight. Use foil handles to lift cheesecake from

pan before cutting to serve. Store in refrigerator.


Easy Jam-Filled Cookies

Prep Time: 30 min

Total Time: 57 min

Makes: 4 doz. or 48 servings, one cookie each

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

1/2 cup (1 stick) butter, softened

2/3 cup granulated sugar

2 eggs

1 tsp. vanilla

2-1/2 cups flour

1/2 tsp. Baking Powder

1/3 cup PLANTERS Walnut Pieces, finely chopped

3/4 cup strawberry preserves

1 tsp. powdered sugar

PREHEAT oven to 350F. Beat cream cheese, butter and granulated sugar

in large bowl with electric mixer on medium speed until well blended.

Separate 1 of the eggs; set egg white aside for later use. Add yolk,

second (whole) egg and vanilla to cream cheese mixture; mix well.

Gradually add combined flour and baking powder, beating until well

blended after each addition.

DIVIDE dough into four equal pieces. Roll each piece into 12x1-inch

log; place, 2 inches apart, on large ungreased baking sheet. Use

handle of wooden spoon or fingers to make depression down length of

each log, about 1/2 inch wide and 1/2 inch deep. Beat reserved egg

white with fork; brush over dough. Sprinkle with walnuts. Fill

depressions with preserves, using about 3 Tbsp. preserves in each


BAKE 25 to 27 min. or until edges are lightly browned. Transfer to

wire racks; cool slightly. Sprinkle with powdered sugar. Cut each log

into 12 diagonal slices.


Layered Meatball Bake

Prep Time: 5 min

Total Time: 30 min

Makes: 6 servings

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

1 can (10-3/4 oz.) reduced-sodium condensed cream of mushroom soup

1/4 cup milk

1 pkg. (1 lb.) frozen meatballs

2 cups frozen peas

1 cup 2% Milk Shredded Reduced Fat Cheddar Cheese

PREHEAT oven to 400F. Prepare stuffing mix as directed on package

for Light Preparation; set aside.

COMBINE soup and milk in 13x9-inch baking dish. Stir in meatballs and

peas; sprinkle with cheese. Top with the prepared stuffing.

BAKE 20 to 25 min. or until heated through.


Kelly in IL