Philadelphia Creamy Tortilla Roll-ups

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 tsp. garlic powder
3 TACO BELL® HOME ORIGINALS® Flour Tortillas
1 cup TACO BELL HOME ORIGINALS Fat Free Refried Beans with Mild Green Chiles
1/4 cup fresh cilantro
1 jar (16 oz.) TACO BELL® HOME ORIGINALS® Thick 'N Chunky Mild Salsa

MIX cream cheese and garlic powder until well blended.
SPREAD each tortilla with thin layer of beans. Spread cream cheese mixture over beans; top with cilantro.
ROLL tortillas up tightly; wrap tightly in plastic wrap. Refrigerate at least 30 min. Cut each tortilla into 10 (1/2-inch thick) slices. Serve with TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

Source: www.kraftfoods.com

Cheese Straws

1 cup all-purpose flour
6 tablespoons frozen unsalted butter, grated
1 cup coarsely grated cheddar cheese (4 ounces)
1 cup coarsely grated Parmesan cheese (4 ounces)
1/4 cup ice water, plus more for sprinkling
Coarse salt

1. Preheat the oven to 400°. Butter a large baking sheet.

2. In a medium bowl, combine the flour and grated butter. Add the cheeses and mix, using your hands, until well combined. Stir in the water. On a clean, floured work surface, knead the dough until smooth, sprinkling in a few drops of ice water if the dough is too dry. Shape into a disk.

3. Roll out the disk to form a large rectangle (about 9 by 12 inches and 1/4 inch thick). Cut 1/2-inch strips from the longer side, then cut those in half to form 6-inch strips. Sprinkle the cheese straws with salt, transfer to the baking sheet with a spatula and bake until golden brown, about 15 minutes.

Source: www.rachelraymag.com

Salsa Roll-ups

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
3 Tbsp. TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
4 TACO BELL® HOME ORIGINALS® Flour Tortillas
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Four Cheese Mexican Style Cheese
chili powder

MIX Neufchatel Cheese and salsa. Spread evenly onto tortillas; top with shredded cheese. Sprinkle lightly with chili powder.
ROLL up each tortilla tightly. Cut each crosswise into five slices.
ARRANGE, cut-sides down, on serving platter.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips
Make Ahead:
Prepare roll-ups as directed, but do not cut into slices. Tightly wrap each roll-up in plastic wrap. Refrigerate up to 4 hours. Cut into slices as directed just before serving.
Substitute:
Prepare as directed, using sun-dried tomato-flavored flour tortillas.

Black Bean Pinwheels

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup KRAFT Shredded Monterey Jack Cheese with Jalapeno Peppers
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 tsp. onion salt
1 cup canned black beans, drained, rinsed
3 TACO BELL® HOME ORIGINALS® Flour Tortillas

MIX cheeses, sour cream and onion salt in small bowl with electric mixer on medium speed until well blended.
PLACE beans in food processor or blender container; cover. Process until smooth. Spread evenly onto tortillas; top evenly with cheese mixture. Roll tortillas up tightly. Wrap individually in plastic wrap. Refrigerate at least 30 minutes.
CUT ends from tortillas; discard. Cut each roll-up into 5 slices. Serve with TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

Source: www.kraftfoods.com

Festive Maple Butter Twists

2/3 cup milk
2 eggs
1/3 cup butter, cut up
1/4 cup water
4 cups bread flour
1/4 cup granulated sugar
1-1/2 teaspoons salt
2-1/2 teaspoons active dry yeast or bread machine yeast 1/2 cup packed brown sugar
1/3 cup granulated sugar
1/4 cup all-purpose flour
1/4 cup butter, softened
1/4 cup pure maple syrup or maple-flavored syrup
1 teaspoon ground cinnamon
1/2 teaspoon maple flavoring
1/2 cup chopped pecans


Directions
1. Add the first eight ingredients to bread machine according to the manufacturer's directions. Select the dough cycle. When cycle is complete, remove dough. Punch down. Cover and let rest for 10 minutes.
2. Meanwhile, for filling: In a small bowl, stir together brown sugar, the 1/3 cup granulated sugar, the all-purpose flour, the 1/4 cup butter, the maple syrup, cinnamon, and maple flavoring; set aside. Grease two 8x1-1/2-inch round baking pans. Grease the outsides of two 6-ounce custard cups. Place a cup upside down in the center of each prepared baking pan; set aside.
3. Divide dough in half. On a lightly floured surface, roll one dough portion into a 16x6-inch rectangle. Spread with half of the filling and sprinkle with half of the pecans. Starting from a long side, roll up into a spiral; seal edge and ends. Cut spiral in half lengthwise.
4. To shape, line up the halves side by side with cut sides up; loosely twist halves together, keeping cut sides up. Gently stretch to 20 inches long. Transfer to prepared baking pan, forming it into a ring around custard cup; moisten ends and press together to seal. Repeat with the remaining dough, filling, and pecans. Cover and let rise in a warm place until nearly double (30 to 40 minutes).
5. Preheat oven to 350 degrees F. Place baking pans on baking sheets to catch any drips while baking. Bake about 25 minutes or until golden brown. Cool in pans on wire racks for 5 minutes. Loosen edges and carefully remove cups. Remove bread from pans; cool slightly on wire racks. Serve warm or cool completely.
6. Makes 16 servings
7. Bake-ahead tip: Prepare as directed. Wrap each bread twist in foil or plastic wrap, or place in a plastic bag; store in a cool, dry place (not in the refrigerator) for 2 to 3 days. For longer storage, place each completely cooled bread twist in a freezer bag or an airtight container or wrap in heavy foil. Freeze for up to 3 months. Thaw at room temperature for 1 hour.

Source: www. bhg.com

Bean and Beef Enchilada Casserole

1/2 pound lean ground beef
1/2 cup chopped onion
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 15-ounce can pinto beans, drained and rinsed
1 4-ounce can diced green chili peppers
1 8-ounce carton dairy sour cream or light dairy sour cream
2 tablespoons all-purpose flour
1/4 teaspoon garlic powder
8 6-inch corn tortillas
1 10-ounce can enchilada sauce or one 101/2-ounce can tomato puree
1 cup shredded cheddar cheese (4 ounces)

Directions
1. In a large skillet cook the ground beef, onion, chili powder, and cumin until onion is tender and meat is no longer pink; drain. Stir pinto beans and undrained chili peppers into meat mixture; set aside.
2. In a small mixing bowl stir together sour cream, flour, and garlic powder until combined; set aside.
3. Place half of the tortillas in the bottom of a lightly greased 2-quart rectangular baking dish, cutting to fit if necessary. Top with half of the meat mixture, half of the sour cream mixture, and half of the enchilada sauce. Repeat layers. Cover dish with plastic wrap; chill in refrigerator for up to 24 hours.
4. To serve: Preheat oven to 350F. Remove plastic wrap; cover dish with foil. Bake in preheated oven for 35 to 40 minutes or until bubbly. Uncover; sprinkle with cheese and bake 5 minutes more. Makes 6 to 8 servings.

Source: www.bhg.com

Southwestern Quiche

(15-ounce) package refrigerated piecrusts
2 teaspoons vegetable oil
1/2 cup (2 ounces) shredded mozzarella cheese
1/2 cup (2 ounces) shredded Swiss cheese
1/2 cup (2 ounces) shredded Cheddar cheese
5 large eggs, lightly beaten
1/2 cup half-and-half
1/2 cup picante sauce or Salsa Picante
1 tablespoon all-purpose flour
1/2 small green bell pepper, chopped
1/4 cup ripe olives, chopped

Preparation:
Unfold and stack 2 piecrusts; gently roll or press piecrusts together. Fit piecrusts into a 9-inch pieplate according to package directions; fold edges under, and crimp. Line pie shell with aluminum foil; fill with pie weights or dried beans.

Bake on lowest oven rack at 425° for 15 minutes. Remove weights and foil; cool.

Combine cheeses; set aside.

Stir together eggs and next 3 ingredients in a bowl; add bell pepper.
Pour half of egg mixture into prepared crust. Sprinkle evenly with two-thirds cheese mixture. Top with remaining egg mixture; sprinkle with remaining cheese mixture.

Bake at 375° for 40 to 45 minutes or until set, shielding edges with aluminum foil to prevent excessive browning. Let stand 10 minutes before serving.

Cheesy Green Bean Casserole

2 bags (16 oz. each) frozen French cut green beans, thawed
1 can (10-3/4 oz.) condensed cream of mushroom soup
1 cup CHEEZ WHIZ Cheese Dip
1-1/2 cups hot water
1/4 cup (1/2 stick) margarine
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

• PREHEAT oven to 350°F. Mix beans, soup and CHEEZ WHIZ in 2-quart casserole.


• ADD water to margarine in medium bowl; stir until margarine is melted. Add stuffing mix; stir just until moistened. Spoon over bean mixture.


• BAKE 30 min. or until heated through.

Double Chocolate Truffle Triangles

2 Tbsp. whipping cream
1 pkg. (6 squares) BAKER'S Premium White Baking Chocolate
1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, divided
1/4 cup coarsely chopped PLANTERS Almonds, Pecans or Walnuts

• PLACE whipping cream and white chocolate in microwavable bowl. Microwave on MEDIUM (50%) for 2 minutes; stir until chocolate is completely melted. Set aside.
• MICROWAVE 7 of the squares of semi-sweet chocolate in microwavable bowl for 3 minutes; stir until completely melted. Line bottom of 8-inch square pan with wax paper. Spread the melted semi-sweet chocolate into a thin layer on wax paper. Freeze 5 minutes.
• SPREAD white chocolate mixture evenly over semi-sweet chocolate layer. Sprinkle with almonds. Melt remaining square of semi-sweet chocolate as directed on package; drizzle over chocolate layers in pan.
• REFRIGERATE 3 hours or until firm. Let stand at room temperature for 15 minutes before cutting into 9 squares; cut each square diagonally in half to form 2 triangles. Store in airtight container in refrigerator up to 2 weeks.

Source: www.kraftfoods.com

Spicy Cream Spinach with Cheddar Cheese

20 ounces fresh or frozen leaf spinach
1 tablespoon butter
1 white onion, peeled and finely chopped
2 garlic cloves, chopped (1 teaspoon)
1 to 2 jalapeños, stemmed and chopped (remove seeds if milder flavor is desired)
2 1/2 tablespoons flour
1 cup chicken or turkey stock
1 cup whipping cream
8 ounces sharp cheddar cheese, grated
1 teaspoon salt
1/2 teaspoon black pepper

Wash spinach and remove any large stems. Cut or tear large leaves into small pieces. (Thaw and drain frozen spinach.)

In sauté pan over medium-high heat, melt butter. Add onion, garlic, andjalapeños and sauté until onions are translucent (do not brown). Stir in flour and mix well. Add stock and bring to boil. In small batches, wilt spinach in pan (if frozen spinach is used, add all at once).

When all spinach is in pan, add cream and bring to boil. Lower heat to simmer. Add cheddar cheese and mix well. Season with salt and pepper.

May be made and reheated later. Serves 8 to 10.

Source: Texas Monthly