Festive Layered Dip Recipe
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prep time:10 min
total time:10 min
makes: 6 cups or 48 servings (2 Tbsp. dip and 5 crackers each)
Ingredients:
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup MIRACLE WHIP Dressing
1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
2 cups KRAFT Shredded Mozzarella Cheese
2 tomatoes, chopped
1 green pepper, finely chopped
2 green onions, chopped
RITZ Crackers
Directions:
1. MIX first 3 ingredients;spread onto bottom of shallow 1-1/2-qt. bowl.
2. TOP with all remaining ingredients except crackers.
3. SERVE with crackers.
Classic Bacon Spinach Salad Recipe
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prep time:15 min
total time:15 min
makes: 6 servings
Ingredients:
5 cups torn spinach leaves
1 cup sliced fresh mushrooms
1/2 cup thinly sliced red onion
2 hard-cooked eggs, chopped
4 slices OSCAR MAYER Bacon, crisply cooked, crumbled
3/4 cup KRAFT CATALINA Dressing
Directions:
1. TOSS all ingredients except dressing in large bowl.
2. ADD dressing; mix lightly.
Tips:
- Prepare as directed, adding 4 boneless skinless chicken breast halves, grilled, cut into strips.
- Prepare as directed, substituting 1/4 cup OSCAR MAYER Bacon Pieces for the cooked and crumbled bacon.
- Spinach can hold a lot of dirt and must be thoroughly washed before using. To clean, fill a large bowl with water, then swish spinach around in water until most of the dirt comes off. Repeat process 2 or 3 times, using clean water each time, until no more dirt clings to the spinach. Rinse thoroughly under running water and remove hard stems. Spin dry in salad spinner and/or pat dry with paper towels. Use immediately or store in refrigerator up to 4 days.
Turtle Pumpkin Pie Recipe
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prep time:15 min
total time:1 hr 15 min
makes:10 servings
Ingredients:
1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1/2 cup plus 2 Tbsp. chopped PLANTERS Pecans, divided
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
Directions:
1. POUR 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts.
2. BEAT next 5 ingredients in large bowl with whisk until well blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.
3. REFRIGERATE 1 hour. Top with remaining COOL WHIP, caramel topping and nuts just before serving.
Tips:
- At 10 servings, this tasty pie is a perfect dessert to feed a crowd.
- Need some ideas for how to use the leftover canned pumpkin? Go to kraftfoods.com for recipe suggestions, such as Pumpkin Raisin Bars.
- Store leftover pie in the refrigerator.