Pecan Praline Sauce

Pecan Praline Sauce great for pumpkin cheesecake
Ingredients
1. 1 1/2 sticks unsalted butter
2. 3/4 cup dark brown sugar
3. 1/2 cup heavy cream
4. 1/4 teaspoon salt
5. 2 cups pecans (8 ounces)
Directions
1. Preheat the oven to 350°. In a large saucepan, combine the butter and brown sugar and cook over moderate heat, stirring, until smooth. Stir in the heavy cream and salt and bring to a boil. Simmer just until slightly thickened, about 3 minutes. Let the caramel cool.
2. Spread the pecans on a rimmed baking sheet and toast for about 8 minutes, until they are lightly browned and fragrant. Transfer the pecans to a work surface and let them cool. Coarsely chop the nuts, stir them into the cooled caramel and serve.


Make Ahead

The topping can be refrigerated for up to 1 week. Rewarm slightly before serving.

Ornament Cake

http://www.kraftfoods.com/kf/recipes/chocolate-cream-ornament-cake-97959.aspx

1 pkg. (2-layer size) chocolate cake mix 1 pkg. (4-serving size) JELL-O Chocolate Instant Pudding 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 1 cup powdered sugar 1-1/2 cups thawed COOL WHIP Whipped Topping 1 ice cream cone 1 piece red string licorice (2 inch) decorating gel colored sugar Make It
PREHEAT oven to 350°F. Lightly grease two 9-inch round cake pans. Prepare cake batter as directed on package. Blend in dry pudding mix. Pour evenly into prepared pans.

BAKE as directed on package. Cool 10 min.; remove from pans to wire racks. Cool completely. Meanwhile, beat cream cheese and powdered sugar in small bowl with electric mixer on medium speed until well blended. Add whipped topping; stir until well blended.

PLACE one of the cake layers on serving plate; spread with one-third of the cream cheese mixture. Cover with remaining cake layer. Spread top and side of cake with remaining cream cheese mixture. Poke two small holes in bottom of ice cream cone; insert ends of licorice into holes leaving small loop at top. Place cone next to cake to resemble ornament hanger. Decorate top of cake with decorating gel and colored sugar as desired. Store in refrigerator.

Snowman Cheeseball

1 container (8 oz.) PHILADELPHIA Cream Cheese Spread
2 cups KRAFT Shredded Cheddar Cheese
1/4 cup finely chopped fresh chives or green onions
1/4 cup PLANTERS Slivered Almonds,
toasted 1/4 tsp. ground red pepper (cayenne) or to taste 1/4 cup
KRAFT Grated Parmesan Cheese peppercorns 1 baby carrot Make It
MIX cream cheese spread, Cheddar cheese, chives, almonds and red pepper until well blended; cover. Refrigerate 1 hour.

DIVIDE mixture into 3 different-sized balls (1 small, 1 medium and 1 large). Coat with Parmesan cheese. Arrange on serving platter in a line to resemble a snowman lying down. (Largest ball should be at bottom of serving plate for base of snowman. Smallest ball should be at the top for head of snowman.) Decorate with peppercorns for the eyes and mouth. Add carrot for the nose.

SERVE with NABISCO Crackers and cut-up fresh vegetable dippers, such as carrot sticks and celery sticks.

Krista's Cheesy Taco Pie

» Filling

1 lb. lean ground beef

1 (1.25-oz.) pkg. Old El Paso® Taco Seasoning Mix

1 (16-oz.) jar Old El Paso® Thick n Chunky Salsa

1 (4.5-oz.) jar Green Giant® Sliced Mushrooms, drained

1 (2.8-oz.) can french fried onions

1 cup ricotta cheese

8 oz. (2 cups) shredded taco-flavored cheese blend

2 eggs

1 small tomato, seeded, diced

Directions:

1. Heat oven to 450°F. Prepare pie crust as directed on package for one­crust baked shell using 9­inch glass pie pan or 10­inch deep­dish pie pan. Bake at 450°F. for 9 to 11 minutes or until light golden brown.

2. Reduce oven temperature to 350°F. Brown ground beef in large skillet over medium­high heat until beef is thoroughly cooked, stirring frequently. Drain. Stir in taco seasoning mix and salsa. Bring to a boil. Reduce heat; simmer uncovered 5 minutes, stirring occasionally. Add mushrooms and half of the french fried onions; mix well. Spoon mixture into baked crust.

3. In small bowl, combine ricotta cheese, 1 cup of the taco­flavored cheese blend and eggs; mix well. Spoon over beef mixture.

4. Bake at 350°F. for 25 to 35 minutes or until slightly puffed and set in center.

5. Remove pie from oven. Sprinkle remaining 1 cup cheese evenly over filling. Sprinkle remaining french fried onions in center of filling. Return to oven; bake an additional 2 to 3 minutes or until cheese is melted.

6. Sprinkle tomato around edge and in center of filling. Let pie stand 10 to 15 minutes before serving.

7 layer salad

1 pound bacon
1 large head iceberg lettuce - rinsed, dried, and chopped
1 red onion, chopped
1 (10 ounce) package frozen green peas, thawed
10 ounces shredded Cheddar cheese
1 cup chopped cauliflower
1 1/4 cups mayonnaise
2 tablespoons white sugar
2/3 cup grated Parmesan cheese
Add to Recipe Box


DIRECTIONS
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
In a large flat bowl, place the chopped lettuce and top with a layer of onion, peas, shredded cheese, cauliflower and bacon.
Prepare the dressing by whisking together the mayonnaise, sugar and Parmesan cheese. Drizzle over salad and refrigerate until chilled.

Corn Pudding

1 can cream corn
1 can whole corn
8 oz sour cream
2 boxes of jiffy corn muffin mix (patty uses jalapeno, the lady at FL uses regular, Krista uses regular and chops up jalapenos)
2 eggs

Cranberry Jello Salad

CRANBERRY WINE JELLO SALAD

1 pkg. (3 oz. each) raspberry jello
1 1/4 cups boiling water
1 (1 lb) can whole cranberry sauce
1 (1 lb) can crushed pineapple, undrained
1 cup chopped walnuts or pecans
3/4 cup port wine
FOR THE TOPPING:
1 (8 oz) pkg. cream cheese, softened
1 cup sour cream

Dissolve jello in boiling water.

Stir cranberry sauce in thoroughly. Add pineapple, nuts and wine. Pour into a 13x9-inch glass dish and chill for 24 hours.

WHEN READY TO SERVE:
Stir cream cheese until soft, add sour cream and beat well. Spread on top of Jello.