Pumpkin Cupcakes with Cinnamon-Cream Cheese Frosting

What you need:
1 pkg(2layer) spice cake mix
1 cup sourcream
1 can pumpkin (15oz)
1/4cup oil
3 eggs
1 pkg cream cheese, softened
1/4cup butter softened
1 tsp vanilla
1 pkg powedered sugar (16oz)
1 1/2tsp ground cinnamon

Making It:
Heat oven to 350*

Beat first 5 ingredients with mixer until well blended. Spoon into 24 lined muffin pans

Bake 20-22 minutes or until cooked.

Cool completely

Beat cream cheese, butter and vanilla in large bowl with mixer until well blended. Gradually beat in sugar. Blend cinnamon. Spread over cupcakes.

Four Cheese Lasagna

What you need:
1 lb ground beef
1 onion, chopped
1 pkg cream cheese, softened
1 cup low fat cottage cheese
1 pkg low moisture Part Skim Mozzarella cheese, divided
1/2cup parmesan cheese, divided
1 egg, beaten
1 jar spaghetti sauce
1 can diced tomatoes, drained
1/2tsp oregano leaves
12 no bake lasagna noodles.

Brown meat, added onions. Meanwhile mix cottage cheese, cream cheese and 1 1/2cup mozz cheese, 1/4cup parm cheese & egg.

Drain meat, return to skilled add in tomatoes & oregano, simmer for 5minutes. Spoon 1 cup  meat mixture onto bottom of baking dish. Top with 3 noodles, add cheese mixture & meat mixture, continue 2 more times.

Bake 50minutes covered, then another 10minutes uncovered. Let stand for 10minutes before serving.

Seriously Simple Beef Stew Crockpot style

What you need:
1 lb beef stew meat
2 cups water
3/4 cup bbq sauce
6 potatoes, cut into chunks
6 carrots peeled & cut into thick slices
1 onion coarsely chopped
1/4cup Thick & Heart steak sauce

Brown off the beef stew meat. Place everything in crockpot and keep on warm for 6-8hours.

Serve with buttered bread.

BBQ Turkey Panini

I thought this sandwich sounded good, easy week night meal!

I got this from the newest kraft foods magazine.

What you need:

1 hamburger bun, or Ciabatta roll
4 slices turkey breast
1 tbsp bbq sauce
1 slice of cheese, any flavor
1/3cup coleslaw mixture
1 tbs mayo(fat free)

For the coleslaw mixture I like to mix mine with ranch.

How to make it:

Take sandwich and place in panini machine cook until crispy.

Serve with chips, fruit, veggies etc.

Creamy Tomato-basil Shrimp Pasta

I found this in an old Kraft Food magazine, this was VERY good, Even Mr J loved it.

What you need:

2 tbsp balsamic vinaigrette dressing ( I used fat free)
1/2 lb shrimp ( I used 1 lb)
1 tomato chopped ( I used 2 Roma's)
2 oz cream cheese cubed ( I used whipped weight watcher cream cheese)
 2 tbsp fresh basil divided ( I used dried)
4 oz fettuccine uncooked ( I used linguine)
2 tbsp Parmesan cheese

Make:

Pour dressing over shrimp in small bowl and marinade for 20minutes in fridge. Cook pasta as directed.

Meanwhile in large skillet( I added 1/2red pepper chopped, and 1/2onion chopped) on medium heat, add shrimp mixture. Cook 3minutes or until shrimp turn pink. remove shrimp using slotted spoon, cover to keep warm, set aside.

Add tomatoes, cream cheese and 1 tbs of basil to same skillet. Cook and stir for 3 minutes or until well blended.

Add shrimp back to skillet and mix into sauce until heated. Pour sauce on top of pasta and enjoy!

I served this with garlic bread on the side.

Chicken Mushroon Supreme

I found this on kraft.com, and will serve it with mashed potatoes & steamed veggies.

What You Need

1/2 lb. mixed fresh mushrooms (crimini and button), cut into 1/4-inch-thick slices
2 Tbsp. olive oil, divided
4 small boneless skinless chicken breast halves (1 lb.)
1/2 cup chicken broth
 1/4 cup dry white wine 4 oz.
(1/2 of 8-oz. pkg.) PHILADELPHIA Low fat Cream Cheese, cubed
1 tsp. chopped fresh tarragon (I didn't use)



Make It


COOK and stir mushrooms in 1 Tbsp. hot oil in large skillet on medium heat 2 to 3 min. or until lightly browned. Spoon to one side of skillet.

ADD remaining oil and chicken to other side of skillet; cook chicken 5 to 6 min. on each side or until done (165°F). Transfer chicken to platter; cover to keep warm.



POUR broth and wine into skillet with mushrooms; stir and cook 3 min. Add cream cheese; cook 2 to 3 min. or until cream cheese is melted and sauce is slightly thickened, stirring constantly with whisk. Stir in tarragon. Pour over chicken.

Kraft Kitchens TipsVariation
 
 Prepare using fat-free reduced-sodium chicken broth and PHILADELPHIA Neufchatel Cheese.NoteIf possible, use a large skillet with sloping sides when preparing this recipe. Not only does this allow you to easily turn the chicken pieces but the larger surface area speeds up the evaporation of the cooking liquids which, in turn, allows the chicken to brown more quickly.
 
 Non-Alcoholic VersionPrepare as directed, omitting the wine and increasing the chicken broth to 3/4 cup.

Shrimp, Tortellini & Spinach

My coworker made this the other night & raved at how good it was. She found it from Kraftfoods.com

What You Need!
1 pkg. (9 oz.) refrigerated cheese tortellini
1/4 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing
2 cloves garlic, minced
1 can (14-1/2 oz.) no-salt-added diced tomatoes, undrained
3/4 lb. cooked cleaned medium shrimp 1 bag **she said she would use 1 lb**
(6 oz.) baby spinach leaves
1/4 cup chopped fresh basil
2 Tbsp. KRAFT Grated Parmesan Cheese

Make It!


COOK pasta in large saucepan as directed on package. Drain in colander; set aside.

Heat dressing in same pan on medium-high heat. Add garlic; cook 1 min. Add tomatoes and shrimp; mix well.

Bring just to boil. Stir in spinach; cover. Simmer 1 to 2 min. or until spinach is wilted, stirring occasionally.

STIR in pasta and basil; simmer, uncovered, 3 to 4 min. or until sauce is thickened, stirring occasionally.

SERVE topped with cheese

Lemon Raspberry Mousse Squares

This is from the kraft food magazine.

What you need:
48 nilla wafers, divided
3/4cup boiling water
1 pkg (3oz) Jello-O Lemon flavor gelatin ( I will use sugar free)
1 cup ice
1 pkg (8oz) cream cheese, softened  ( I will use fat free)
1/4cup sugar  (I will use splenda)
2 tsp lemon zest
1 tub cool whip (I will use fat free)
1/3cup raspberry preserves (I will use sugar free)
1  1/2 cups fruit

Stand 16 wafers around edge of plastic wrap-lined 8 inche square pan.

Add boiling water to jello, stir 2minutes until completely dissolved, stir in ice until melted

Beat next 3 ingredients in large bowl with mixer until blended, Gradually beat in Jello, whisk in 2 cups of Cool Whip.

Pour half Jello mixture into prepared pan, cover with 16 wafers.

Microwave preserves on high for 15seconds or until melted. Brush onto wafers
Top with remaining Jello mixture and wafers

Refrigerate 4hours or until firm. Invert dessert onto place top w/ remaining cool whip and fruit.