White Chocolate Peppermint Cheesecake

** Recipe from Kraft **

* 1 1/2 c. graham cracker crumbs

* 3 Tbl. sugar

* 1/4 c. butter, melted

* 4 pkg. (8 oz. ea.) cream cheese, softened

* 1 c. sugar

* 1/4 tsp. peppermint extract

* 1 c. sour cream

* 4 sq. white baking chocolate, melted

* 4 eggs

* 1 c. thawed whipped topping

* 16 mini candy canes

HEAT oven to 325. LINE 13x9" pan with foil, with ends of foil extending over sides. Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of pan. Bake 10 min. BEAT cream cheese, sugar & extract in large bowl with mixer until well blended. Add sour cream and chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. BAKE 40 min. or until center is almost set. Cool. Refrigerate 4 hrs. Use foil handles to lift cheesecake from pan before cutting to serve. Top each piece with a dollop of whipped topping & a candy cane.

Cinnabun Cake

** Recipe from The Sisters Cafe **

* 3 c. flour
* ¼ tsp. salt
* 1 c. sugar
* 4 tsp. baking powder
* 1 ½ cups milk
* 2 eggs
* 2 tsp. vanilla
* 4 Tbl. butter, melted

* 2 sticks butter, softened
* 1 c. brown sugar
* 2 Tbl. flour
* 1 Tbl. cinnamon
* 2/3 c. nuts, optional

* 2 c. powdered sugar
* 5 Tbl. milk
* 1 tsp. vanilla

In an electric or stand mixer mix the flour, salt, sugar, baking powder, milk, eggs and vanilla. Once combined well, slowly stir in melted butter. Pour batter into a greased 9 x 13" pan. In a large bowl, mix butter, brown sugar, flour, cinnamon & nuts until well combined. Drop evenly over cake batter by Tbl. and use a knife to marble/swirl through the cake. Bake at 350 for 25-30 min. or until toothpick comes out nearly clean from center. Place powdered sugar, milk and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm or at room temperature.

Shake 'n Bake Coconut Shrimp

** Recipe from Kraft **

* 2/3 c. flaked coconut, toasted

* 1 pkt. SHAKE 'N BAKE Chicken Coating Mix

* 1 tsp. curry powder

* 1/4 tsp. ground red pepper (cayenne)

* 1 egg

* 2 Tbl. water

* 1 lb. uncooked extra-large shrimp, peeled, deveined

HEAT oven to 400. COMBINE first 4 ingredients in pie plate; set aside. Beat egg and water in separate pie plate with whisk until well blended. DIP shrimp, 1 at a time, in egg, then in coconut mixture, turning to completely coat both sides of each shrimp with egg before coating with coconut mixture; place on baking sheet sprayed with cooking spray. Press coating mixture firmly onto shrimp to secure. BAKE 10 to 12 min. or until shrimp are done.

Savory Parmesan Bites

** Recipe from Kraft **

* 1 pkg. (8 oz.) cream cheese, softened

* 1 c. grated parmesan cheese, divided

* 2 cans (8 oz. each) refrigerated crescent dinner rolls

* 1 red pepper, chopped

* 1/4 c. chopped fresh parsley

HEAT oven to 350°F. BEAT cream cheese and 3/4 cup Parmesan with mixer until well blended. SEPARATE dough into 8 rectangles; seal seams. Spread with cream cheese mixture; top with peppers and parsley. Fold each rectangle lengthwise into thirds to enclose filling; cut into 4 squares. Place, seam-sides down, on baking sheet; top with remaining Parmesan. BAKE 13 to 15 min. or until golden brown.

Chocolate Cookie Bark

** Recipe from Kraft **

* 2 Tbl. peanut butter

* 1 pkg. (6 sq.) white baking chocolate, melted

* 10 Oreo cookies, coarsely crushed, divided

* 1 pkg. (8 sq.) semi-sweet baking chocolate, melted

ADD peanut butter to white chocolate; mix well. Stir half the crushed cookies into each bowl of melted chocolate. DROP spoonfuls of the chocolate mixtures onto waxed paper-covered baking sheet, alternating colors of chocolates. Swirl with knife. REFRIGERATE 1 hour or until firm. Break into pieces. Store in airtight container in refrigerator.