Spiced Pumpkin Cheesecake

** Recipe from Kraft **

* 38 ginger snaps, finely crushed (about 1-1/2 cups)

* 1/4 c. finely chopped pecans

* 1/4 c. butter or margarine, melted

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

* 1 c. sugar

* 1 can (15 oz.) pumpkin

* 1 Tbl. pumpkin pie spice

* 1 tsp. vanilla

* 4 eggs

HEAT oven to 325. MIX crumbs, nuts and butter; press onto bottom and 1" up side of 9" springform pan. BEAT cream cheese and sugar in large bowl with mixer until well blended. Add pumpkin, spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour into crust.

BAKE 1 hour 20 min. to 1 hour 30 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.

Easy Pudding Cookies

** Recipe from Kraft **

* 1 c. butter or margarine, softened

* 1 c. packed brown sugar

* 1 pkg. (3.9 oz.) chocolate instant pudding

* 2 eggs

* 1 tsp. baking soda

* 2 cups flour

* 1 pkg. (6 squares) white chocolate, chopped

HEAT oven to 350. BEAT butter and sugar in large bowl with mixer until light and fluffy. Add dry pudding mix; beat until well blended. Add eggs & baking soda; mix well. Gradually add flour, beating after each addition until well blended. Stir in chocolate. DROP Tbl. of dough, 2 in. apart, onto baking sheets. BAKE 10 - 12 min. or until edges are lightly browned. Cool 1 min. on baking sheets; remove to wire racks. Cool completely.

Turtle Pumpkin Pie

** Recipe from Kraft **

* 1/4 c. plus 2 Tbl. caramel ice cream topping, divided

* 1 graham pie crust (6 oz.)

* 1/2 c. plus 2 Tbl. chopped pecans, divided

* 2 pkg. (3.4 oz. ea.) vanilla instant pudding

* 1 c. cold milk

* 1 c. canned pumpkin

* 1 tsp. ground cinnamon

* 1/2 tsp. ground nutmeg

* 1 tub (8 oz.) whipped topping, thawed, divided

Pour 1/4 c. caramel topping into crust; sprinkle with 1/2 c. nuts. Beat next 5 ingredients in lg. bowl with whisk until well blended. Stir in 1-1/2 c. whipped topping; spoon into crust. Refrigerate 1 hr. Top with remaining whipped topping, caramel topping and nuts just before serving. Store in fridge.

Easy Chocolate Eclair Squares

**Recipe from Kraft **

* 1 3/4 c. cold milk
* 1 pkg. (4 serving size) Jell-o Instant vanilla pudding
* 1 tub (8 oz.) whipped topping, thawed
* 22 graham crackers
* 3 Tbl. butter/margarine
* 2 sq. unsweetened baking chocolate
* 2 Tbl. cold milk
* 1 c. sifted powdered sugar

Pour 1 3/4 c. milk into lg. bowl. Add dry pudding mix. Beat w/ whisk 2 min. Gently stir in whipped topping. Layer 1/3 of grahams & 1/2 whipped topping mix into 13x9" pan, breaking crackers as necessary to fit; repeat layers. Top with remaining crackers. Microwave chocolate & butter in med. bowl on HIGH 1-1/2 min., stirring after 1 min. Stir until chocolate is completely melted. Add sugar and remaining milk; stir until well blended. Immediately spread over grahams. Refrigerate 4 hours. Store in fridge.

Marble Brownies

**Recipe from Kraft **

* 1 pkg. (19 to 21 oz.) brownie mix (13x9" pan size)

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

* 1/3 c. sugar

* 1 egg

* 1/2 tsp. vanilla

Preheat oven to 350ºF. Prepare brownie batter as directed on package; spread into greased 13x9-inch pan. Beat cream cheese with mixer until creamy. Add sugar, egg and vanilla; mix well. Drop by tablespoonfuls over brownie batter; swirl with knife. Bake 35 - 40 min. or until cream cheese mixture is lightly browned. Cool completely before cutting to serve. Keep refrigerated.

** Note: For best results, do not use brownie mix with a syrup pouch.

Special Extra : Sprinkle 1/2 cup BAKER'S Semi-Sweet Chocolate Chunks over brownie batter before baking.

Easy Chinese Stir-Fry

** Recipe from Kraft **

* 1 tsp. oil

* 1 lb. pork tenderloin, cut into thin strips

* 3 carrots, sliced

* 1/3 c. balsamic vinaigrette dressing

* 2 Tbl. Hoisin sauce

* 2 green onions, thinly sliced

Heat oil in large skillet on medium-high heat. Add meat and carrots; stir-fry 5 min.

Stir in dressing and hoisin sauce; stir-fry 7 min. or until carrots are crisp-tender and meat is done. onions; add cook 1 min. Serve over hot cooked rice or angel hair pasta.

Tips:

For browner meat, toss meat with 1 tsp. cornstarch before stir-frying as directed.

Pat's Favorite Oreo Ice Cream Bars

** Recipe from The Neelys & Kraft **

* 20 OREO Cookies, chopped (about 2 c.)

* 3 Tbl. butter, melted

* 4 c. butter pecan ice cream, softened

* 1/2 c. caramel ice cream topping

* 1-1/2 c. thawed whipped topping

* 1/3 c. cocktail peanuts, chopped

COMBINE cookie pieces and butter until well blended. Press onto bottom of 9" square pan. SPREAD ice cream carefully over crust; drizzle with ice cream topping. Cover with whipped topping and nuts. FREEZE 3 hours or until firm.

Grilled Spinach Alfredo Pizza

** Recipe from Kraft **

* 1 c. Alfredo sauce

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

* 1 tsp. crushed red pepper

* 1 lb. refrigerated pizza dough, at room temperature

* 2 Tbl. olive oil

* 1 c. shredded mozzarella cheese

* 1 boneless, skinless chicken breast (4 oz.), cooked, chopped (about 1 cup)

* 4 slices bacon, cooked, crumbled

Heat grill to medium heat. COOK & stir Alfredo sauce in medium saucepan on medium heat 4-5 min. or until heated through. Stir in spinach and crushed pepper. Keep warm.

DIVIDE pizza dough into 4 pieces. Roll each piece into 12-inch round on lightly floured surface. Brush evenly with half the oil. Place, oiled-sides down, on grill grate. Grill 5 min. or until bottoms are golden brown and lightly charred. Brush with remaining oil; turn.

TOP with spinach mixture, cheese, chicken and bacon; cover grill with lid. Grill 5 to 7 min. or until bottoms of crusts are golden brown and cheese is melted.

Warm Italiano Spread

** Recipe from Kraft **

* 1 pkg. (8 oz.) cream cheese

* 1/4 c. Pesto

* 1 Plum tomato, chopped

* 1/4 c. finely shredded Italian Five Cheese Blend

* TRISCUIT Cracked Pepper & Olive Oil Crackers

Heat grill to medium heat. Place unwrapped cream cheese on 8-inch square sheet of heavy-duty foil; top with pesto, tomatoes and shredded cheese. PLACE foil on grill; cover with lid. Grill 8 to 10 min. or until shredded cheese is melted and cream cheese is softened, but still holding its shape. Transfer foil to platter. Serve spread with crackers.

Brew House Baby Back Ribs

**Recipe from Kraft **

* 1/2 c. packed brown sugar

* 1/2 c. unsweetened cocoa powder

* 2 Tbl. minced garlic

* 1 Tbl. Onion powder

* 1 Tbl. coarse kosher salt

* 1/2 tsp. ground red pepper (cayenne)

* 4 lb. Pork baby back ribs

* 1 c. BULL'S-EYE GUINNESS Draught Beer Blend Barbecue Sauce

Heat oven to 350. Mix sugar, cocoa powder, garlic and seasonings. Rub onto both sides of ribs. Place in 13x9" foil-lined pan. Bake 1 hr. HEAT grill to medium-high heat; cover grill grates with additional foil. Transfer ribs from pan to grill. GRILL 20 min. or until done, turning and brushing occasionally with barbecue sauce.

Strawberry Cake

** Recipe from Kraft **

* 1 pkg. (2-layer size) white cake mix

* 1 pkg. (3 oz.) strawberry gelatin

* 4 eggs

* 1 c. oil

* 1/4 c. water

* 1 c. mashed fresh strawberries, divided

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

* 1 c. powdered sugar

* 2 c. thawed whipped topping

Heat oven to 350. Combine cake mix and dry gelatin mix in large bowl. Add eggs, oil, water and 3/4 c. strawberries; beat with mixer until well blended. Pour into 2 greased and floured 9" round pans. BAKE 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely. Meanwhile, drain remaining strawberries.
Beat cream cheese in large bowl with mixer until creamy. Gradually beat in sugar. Add drained berries; mix well. Whisk in whipped topping. Stack cake layers on plate, spreading 1 c. whipped top. mixture between layers. Frost top and side with remaining whipped mixture. Keep refrigerated.

Easy Lemon Cake

**Recipe from Kraft **

* 1 pkg. (2-layer size) lemon cake mix

* 2 pkg. (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding

* 1-1/2 cups cold milk

* 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Prepare cake batter and bake as directed on package for 2 (8- or 9-inch) round cake layers. Cool 10 min. Remove to wire racks; cool completely. Beat pudding mixes and milk with whisk 2 min. Immediately spread over tops of cake layers. Stack cake layers. Frost with COOL WHIP. Keep refrigerated.

*Variation: Bake cake in 13x9-inch pan; cool. Do not remove from pan. Spread cake with pudding mixture, then COOL WHIP.

Whipped Sweet Potato Bake

** Recipe from Kraft **

* 3 cans (15 oz. ea.) sweet potatoes, drained

* 1/2 stick butter/margarine, melted

* 1 tsp. ground cinnamon

* 1 tsp. ground ginger

* 1/4 tsp. ground nutmeg

* 3 c. mini marshmallows

Heat oven to 350. With mixer, beat all ingredients together, except for marshmallows. Spoon into lightly greased 1 1/2 qt. casserole dish; top with marshmallows. Bake 15-20 min. or until mixture is heated through & marshmallows are lightly browned.