Cheesy Potatoes

(taken from Kraft Foods Holiday 2006 Magazine, see kraftfoods.com)

Prep 10 min, Total 1 hr.

1 can condensed cream of chicken soup
1/2 c. sour cream
1 pkg frozen Southern-style hash brown potatoes, thawed (32 oz)
1 pkg Kraft shredded cheddar cheese
2 c. Ritz Toasted Chips Cheddar, crushed (about 1 c. of crumbs)
2 Tb. butter, melted

Preheat oven to 350*F. Combine soup & sour cream in large bowl. Add potatoes and cheese; mix well. Spoon mixture into 13x9 baking dash. Combine crushed chips and butter; sprinkle evenly over potato mixture.

Bake 50 min. or until heated through.

Makes 12 servings, 1/2 cup each.

Options: add a few dashes of hot pepper sauce to potato mixture before spooning into dish. Or sprinkle potatoes lightly with paprika just before baking.

Cheesecake Brownies

Don't pass this one by, it's only 110 calories, 3 grams of fat perserving!

Prep 10 min, Total 40 min.

1 pkg. brownie mix
1/2 c. applesauce
3 egg whites, divided
1/4 c. water
8 oz. Philadelphia Neufchatel Cheese (1/3 less fat than Cream Cheese), softened
1/2 c. sugar
1/4 c. flour

Preheat oven to 350*F. Mix brownie mix, applesauce, two fo the egg whites and water. Pour into 13x9 baking pan sprayed with cooking spray.

Mix Neufchatel cheese, sugar, flour and remaining egg white until well blended. Spoon over brownie batter. Cut through batter with knife several times for marble effect.

Bake 28-30 minutes or until toothpick inserted in center comes out with fudgy crumbs attached. Cool in pan on wire rack. Cut into 32 (2x3-inch) pieces.

Layered Cranberry Mousse

(taken from Kraft Foods Holiday 2006 magazine, see kraftfoods.com)

Prep 20 min, Total 5 hours, 5 min including refrigeration

1.5 c. boiling water
1 pkg cranberry flavored Jell-O (or any red color)
1 can whole cranberry sauce (16 oz.)
1 c. cold water
1/4 t. ground cinnamon
1/8 t. ground cloves
2 c. thawed Cool Whip

Stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Add cranberry sauce; stir until mixed. Stir in cold water. Pour 2 cups of the gelatin mixture into 6-cup mold (see tip below.) Refrigerate 45 min. or until set but not firm. Gelatin should stick to finger.

Meanwhile, stir cinnamon and cloves into remaining gelatin mixture. Refrigerate 30 min. until slightly thickened (consistency of unbeated egg whites.) Add whipped topping; stir with wire whisk until well blended. Pour over gelatin mixture in mold.

Refrigerate 4 hours or until firm. Store leftover gelatin in refrigerator.
Makes 12 servings, 1/2 c. each.

Tip: Make your holiday meal extra special by using a limited-edition 16 oz. Cool Whip Whipped Topping tub as a mold for this mousse. Find it in your grocer's freezer aisle.

Make-Ahead Broccoli, Cheese & Rice

(from Kraft Foods Holiday 2006 magazine, see kraftfoods.com)
Prep 10 min, Total 20 min.

6 c. fresh broccoli
1 can chicken broth (14.5 oz.)
2 c. Minute white rice, uncooked
1/2 lb. Velveeta, cut up
1.5 Tb. butter
10 Ritz Crackers, crushed
2 Tb. Kraft grated Parmesan cheese

Bring broccoli & broth to boil in medium saucepan on medium-high heat. Stir in rice; cover. Remove from heat. Let stand 5 min. Stir in Velveeta; cover. Let stand 5 min. Stir until Velveeta is completely melted. Spoon into microwaveable serving dish; cover with plastic wrap. Refrigerate up to 24 hours.

Meanwhile, melt butter in smalt skillet on medium heat. Add cracker crumbbs; cook 2-3 minutes or until golden brown, stirring frequently. Cool completely. Stir in parmesan cheese. Spoon into resealable plastic bag; seal bag. Store at room temperature up to 24 hours.

Vent plastic wrap covering broccoli mixture by poking a few holes in teh top. Microwave on high 5-6 minutes or until heated through; stir. Sprinkle with cracker crumb mixture. Microwave, uncovered, an additional 2-3 minutes or until heated through.

Makes 12 servings, 1/2 c. each