Pumpkin Pie -a lighter version

• 4 ounces PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese


• 1 tablespoon cold fat free milk


• 1 tablespoon sugar


• 1 1/2 cups COOL WHIP LITE Whipped Topping


• (6 ounce) ready-to-use reduced fat graham cracker crumb crust


• 1 cup cold fat free milk


• 1 (16 ounce) can pumpkin


• 2 pkg. (4 serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling


• 1/4 teaspoon ground cinnamon


• 1/8 teaspoon ground ginger
  

Beat Neufchatel cheese, 1 Tbsp. milk and sugar in large bowl with wire whisk until well blended. Stir in whipped topping. Spread onto bottom of crust.
Pour 1 cup milk into medium bowl. Add pumpkin, pudding mix and spices. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Spread over Neufchatel cheese layer.
Refrigerate 4 hours or until set. Garnish with additional whipped topping, if desired.

Yield: 10 servings

Creamy Banana Pudding

• 1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk
• 1 1/2 cups cold water
• 1 (4-serving) package instant vanilla pudding mix
• 2 cups (1 pint) whipping cream, whipped
• 36 vanilla wafers
• 3 medium bananas, sliced and dipped in lemon juice
  

In large bowl, combine EAGLE BRAND® and water. Add pudding mix; beat until well blended. Chill 5 minutes.
Fold in whipped cream. Spoon 1 cup pudding mixture into 2 1/2-quart glass serving bowl.
Top with one-third each of the vanilla wafers, bananas and remaining pudding. Repeat layering twice, ending with pudding mixture. Chill thoroughly. Garnish as desired. Store leftovers covered in refrigerator.

Servings: Makes 8 to 10 servings
Prep Time: 15 minutes

PHILADELPHIA® 3-STEP® Double Layer Pumpkin Cheesecake

• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/2 cup sugar
• 1/2 tsp. vanilla
• 2 eggs
• 1/2 cup canned pumpkin
• 1/2 tsp. ground cinnamon
• Dash of ground cloves
• Dash of ground nutmeg
• 1 HONEY MAID Graham Pie Crust (6 oz.)
  

Preheat oven to 325°F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Remove 1 cup of the batter; stir in pumpkin and spices.
Pour remaining plain batter into crust. Top with pumpkin batter.
Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.

Prep Time: 10 min
Total Time: 3 hr 50 min
Makes: 8 servings

Pavlova

Serves: 10-12
Preparation time: 15 to 30 minutes
New Zealand's national dessert - after the Barbeque

Ingredients

• 4 egg whites
• 1 cup caster sugar
• 1 teaspoon lemon juice or vinegar
• 2 teaspoons cornflour
  
  In small electric mixer bowl, beat egg whites until soft peaks form.
  Add sugar, lemon juice and sifted cornflour and beat until stiff and glossy (at least 10 minutes).
  Cover a baking tray with baking paper.
  Pile meringue onto paper and shape into a large circle, leaving the centre slightly hollowed.
  Bake in a very slow oven for 1½ hours or until crisp on the outside.
  Turn oven off and leave pavlova to cool in oven with door ajar.
  Decorate with whipped cream and fruit in season. Serve with Hokey Pokey ice cream

Guacamole

3 ripe Avocados
1 vine ripe tomato, diced
1/2 small onion, minced
1 T. fresh cilantro, chopped
1 1/2 tbs. fresh lemon or lime juice
1 clove garlic, minced and mashed.
1 T. sour cream
1 tsp. tabasco sauce
Salt to taste

Cut avocados in halve and scoop out flesh into a bowl. Add remaining ingredients and stir till well combined.

Brussels Sprouts with Sweet Potatoes and Maple Syrup

INGREDIENTS
4 strips bacon, cut into 1/2-inch pieces
1 onion, finely chopped
2 lbs brussels sprouts, sliced
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup coarsely chopped toasted pecans
2 lbs. sweet potatoes, peeled and sliced into thin rounds
1/3 cup maple syrup
3 tablespoons unsalted butter, melted

Preheat oven to 400° and lightly butter a 2-quart soufflé dish.
Cook bacon over medium heat until crisp. Remove and drain on paper towels. Reduce heat to low; add onion and cook about 5 minutes, until translucent. Add brussels sprouts and cook, stirring frequently until slightly soft, about 5 minutes. Transfer to a bowl and add reserved bacon, salt, pepper and pecans. Add potato slices to pan and cook until light brown, about 3 minutes per side.

Meanwhile, in a small bowl, whisk together maple syrup and butter.

Toss all ingredients together in soufflé dish and bake 20 minutes.
Serves 8

Brownies

• 2 sticks (16 tablespoons) butter, more for pan and parchment paper
• 8 ounces bittersweet chocolate
• 4 eggs
• 1/2 teaspoon salt
• 1 cup dark brown sugar, such as muscovado
• 1 cup granulated sugar
• 2 teaspoons vanilla extract
• 1 cup flour
• 1/2 cup chopped walnuts or 3/4 cup whole walnuts
  

1. Butter a 13-by-9-inch baking pan and line with buttered parchment paper. Preheat oven to 350 degrees. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter and chocolate together. Cool slightly. In a large bowl or mixer, whisk eggs. Whisk in salt, sugars and vanilla.
2. Whisk in chocolate mixture. Fold in flour just until combined. If using chopped walnuts, stir them in. Pour batter into prepared pan. If using whole walnuts, arrange on top of batter. Bake for 35 to 40 minutes or until shiny and beginning to crack on top. Cool in pan on rack.
Yield: 15 large or 24 small brownies.
Note: For best flavor, bake 1 day before serving, let cool and store, tightly wrapped