Ingredients:
1 pkg. (19 to 21 oz.) brownie mix (13x9-inch pan size)
1 cup cold milk
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup creamy peanut butter
1/2 cup powdered sugar
1-1/2 cups COOL WHIP Whipped Topping (Do not thaw)
3 squares BAKER'S Semi-Sweet Chocolate
1/2 cup PLANTERS Dry Roasted Peanuts, coarsely chopped

Preparation:
Prepare and bake brownies in 13x9-inch pan as directed on package; cool.

Meanwhile, beat milk and pudding mix with whisk 2 minutes.

Add peanut butter and sugar; mix well.

Refrigerate until brownies are completely cooled.

Spread pudding mixture over brownies.

Microwave Cool Whip and chocolate on HIGH 1 minute, stirring every 30 seconds.

Spread over pudding; sprinkle with nuts.

Refrigerate 1 hour.

Ingredients:
2 lb. lean ground beef
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup water
2 eggs, beaten
2 tsp. chili powder
1/2 cup Thick 'N Chunky Salsa, divided
3/4 cup Mexican Style Finely Shredded Cheddar Jack Cheese

Preparation:
Heat oven to 375°F.

Mix all ingredients except 1/4 cup salsa and cheese.

SHAPE into oval loaf in 13x9-inch baking dish; top with remaining salsa.

Bake 1 hour or until done (160ºF).

Top with cheese; bake 5 minutes or until cheese is melted.

Let stand 5 minutes before cutting to serve.

Serve with mashed potatoes and a hot steamed vegetable, such as broccoli.

OTHER MEAL OPTIONS:

Fiesta Meatballs:
Mix together meat mixture as directed; shape into 48 meatballs. Cook, in batches, in large skillet on medium heat 12 minutes or until evenly browned and done (160°F), turning frequently. Spoon onto serving platter or into large bowl; top with additional 1 cup salsa. Sprinkle with cheese. Makes 8 servings, 6 meatballs each.

Fiesta Burgers:
Mix meat mixture as directed; shape into 8 patties. Grill, broil or pan fry until done (160°F), topping with the remaining salsa and cheese for the last 2 minutes. Makes 8 servings.

Ingredients:
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 PLANTERS Chopped Pecans

Preparation:
Heat oven to 350°F.

Grease and flour 2 (9-inch) round baking pans.

Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended.

Pour into two 9-inch greased and floured pans.

Bake 28 to 30 minutes, or until toothpick inserted in centers comes out clean.

Cool in pans 10 minutes.

Remove from pans to wire racks; cool completely.

Beat cream cheese in small 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.

Spread cream cheese filling between layers. Do not frost top layer.

Drizzle with caramel topping just before serving; sprinkle with nuts.

Refrigerate leftovers.

Ingredients:
1 recipe pastry for a (10 inch) double crust pie
4 tablespoons butter
1 small onion, minced
2 stalks celery, chopped
2 carrots, diced
3 tablespoons dried parsley
1 teaspoon dried oregano
salt and pepper to taste
2 cubes chicken bouillon
2 cups water
3 potatoes, peeled and cubed
1 1/2 cups cooked turkey, cubed
3 tablespoons all-purpose flour
1/2 cup milk

Preparation:
Preheat oven to 425F.

Roll out bottom pie crust and place in the 10 inch pie pan and set aside.

Place 2 tablespoons of the butter in a large skillet.

Add the onion, celery, carrots, parsley, oregano, salt and pepper.

Cook and stir until the vegetables are soft.

Stir in the bouillon and water.

Bring mixture to a boil.

Stir in the potatoes, and cook until tender but still firm.

In a medium saucepan, melt the remaining 2 tablespoons butter.

Stir in the turkey and flour.

Add the milk, and heat through.

Stir the turkey mixture into the vegetable mixture, and cook until thickened.

Pour mixture into the unbaked pie shell.

Roll out the top crust, and place on top of filling.

Flute edges, and make 4 slits in the top crust to let out steam.

Bake in the preheated oven for 15 minutes.

Reduce oven temperature to 350F and continue baking for 20 minutes, or until crust is golden brown.

Ingredients:
4 potatoes
corn or peanut oil
1 lb cod or other lean fish fillet
2/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon vinegar
2/3 cup water

Preparation:
Cut potatoes lengthwise into 1/2 inch strips.

Heat oil (2 to 3 inches or enough to cover) in deep fryer or Dutch oven to 375 degrees.

Fill basket one-fourth full with potatoes.

Fry potatoes 5 to 7 minutes or until golden brown; drain on paper towels.

Place potatoes in single layer on cookie sheet and keep warm.

Repeat with remaining potatoes.

Cut fish filets into 2 x 1-1/2-inch pieces. Pat dry with paper towels.

Mix flour and salt.

Mix baking soda and vinegar.

Stir vinegar mixture and water into flour mixture; beat until smooth.

Dip fish into batter, allowing excess batter to drip into bowl.

Fry 4 or 5 fish pieces at a time (do not use basket) about 3 minutes, turning fish once, until brown. Drain on paper towels.

Set oven control to broil. Broil potatoes 6 inches from heat 2 to 3 minutes or until crisp.

Sprinkle fish & chips with plenty of Kosher salt and malt vinegar for extra flavor.

Ingredients:
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
1/2 cup Sour Cream
1/4 cup MIRACLE WHIP Dressing
1 cup Thick 'N Chunky Salsa
2 cups KRAFT Shredded Mozzarella Cheese
2 tomatoes, chopped
1 green pepper, finely chopped
2 green onions, chopped
RITZ Crackers

Preparation:
Mix cream cheese, sour cream and dressing.

Spread onto serving plate.

Top with all remaining ingredients except crackers.

Serve with crackers.

Ingredients:
Cooled cupcake (baked from your favorite recipe)
White icing
Large marshmallows
Waxed paper
Pretzel sticks
Decorators' gel
Orange slice candy
Junior Mints
Thin Mints
Fruit leather

Preparation:
Frost a cooled cupcake (baked from your favorite recipe) with white icing.

Flatten a large marshmallow on waxed paper with the palm of your hand.

Cut a second marshmallow in half horizontally, then stack the halves on the first marshmallow to form a torso and head.

Push a thin pretzel stick down through the snowman (this will help him stand up), then set him on the cupcake.

Use decorators' gel to create a mouth, eyes, and buttons, then add pretzel stick arms and a wedge cut from an orange slice candy for a nose.

Accessorize with a candy hat (a Junior Mint secured to a Thin Mint with icing) and a fruit leather scarf.

Ingredients:
2 slices marble rye bread
2 KRAFT Singles
3 slices OSCAR MAYER Deli Fresh Shaved Roast Beef
2 thin green pepper rings

Preparation:
Top 1 of the bread slices with Singles, meat and peppers.

Cover with remaining bread slice.

Cook in skillet sprayed with cooking spray on medium heat 3 minutes on each side or until golden brown on both sides.

Serve with potato chips and a crisp dill pickle on the side.

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Easy Cheesy Appetizers!

Baked Mozzarella Bites

Ingredients:
1 pkg. (8 oz.) KRAFT Mozzarella Cheese
60 RITZ Crackers
1 cup spaghetti sauce, heated

Preparation:
Heat oven to 325°F.

Cut cheese into 15 slices and cut each slice in half.

Sandwich crackers with cheese slices. (For extra flavor, top each cheese slice with a small fresh basil leaf before covering with second cracker.)

Place in 15x10x1-inch baking pan.

Bake 8 minutes or until cheese begins to mel.

Ingredients:
6 tbsp. butter
1 tbsp. olive oil
3 lbs. medium yellow onions, peeled and thinly sliced
1 tsp. sugar
Salt
1 tbsp. flour
8 cups beef stock
2 cups dry white wine
Freshly ground black pepper
1 baguette
1 lb. gruyere, shredded

Preparation:
Melt 3 tbsp. of the butter and the oil in a large heavy pot over medium-low heat. Add onions, cover and cook, stirring occasionally, until soft and translucent, about 20 minutes. Increase heat to medium-high, uncover, and add the sugar and season to taste with salt. Saute, stirring often until onions are very soft and a deep golden brown.

Reduce heat to medium, sprinkle in flour and cook, stirring constantly, for 2 to 3 minutes. Add about 2 cups of stock and stir to blend, then add remaining 6 cups of stock and the wine. Season to taste with salt and pepper and simmer for about 30 minutes. Adjust seasoning to taste.

Preheat oven to 425 degrees. Meanwhile, slice the bread into at least 8 thick slices. Butter both sides of the bread with the remaining 3 tbsp. Of butter, then toast until golden brown on both sides in the oven.

Place a slice of toast in each of 8 ovenproof bowls, then fill bowls with the onion soup. Spread a thick layer of gruyere cheese on top of soup. Set bowls in 2 baking pans, place in the oven and bake until cheese has browned.

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