Chocolate Chip-Zucchini Loaf

Ingredients

  • 1 egg
  • 1/2 cup MIRACLE WHIP Dressing
  • 1-1/2 cups shredded zucchini (about 1 zucchini)
  • 1-1/2 cups flour
  • 1 cup sugar
  • 3 oz. BAKER’S Semi-Sweet Chocolate, finely chopped
  • 1-1/2 tsp. ground cinnamon
  • 1 tsp. baking soda
  • 1 tsp. salt

Directions

  1. Heat oven to 350ºF.
  2. Whisk egg and dressing in large bowl until blended; stir in zucchini. Combine remaining ingredients in separate bowl. Add to zucchini mixture; stir just until moistened.
  3. Pour into 8×4-inch loaf pan sprayed with cooking spray.
  4. Bake 50 min. or until toothpick inserted in center comes out clean. Cool bread in pan 10 min. Remove from pan to wire rack; cool completely.

Three-Cheese Chicken Penne Pasta Bake

Ingredients

  • 1-1/2 cups multi-grain penne pasta, uncooked
  • 1 pkg. (9 oz.) fresh spinach leaves
  • 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
  • 1 tsp. dried basil leaves
  • 1 can (14-1/2 oz.) diced tomatoes, drained
  • 1-3/4 cups OLIVO by CLASSICO Traditional Pasta Sauce
  • 2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
  • 1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
  • 2 Tbsp. KRAFT Grated Parmesan Cheese

Directions

  1. Heat oven to 375ºF.
  2. Cook pasta in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last minute.
  3. Meanwhile, cook and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in tomatoes and pasta sauce; bring to boil. Simmer on medium-low heat 3 min. or until chicken is done, stirring occasionally. Add Neufchatel; cook and stir 1 to 2 min. or until completely melted.
  4. Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella; spoon into 2-qt. casserole sprayed with cooking spray.
  5. Bake 20 min. or until heated through; top with remaining cheeses. Bake 3 min. or until mozzarella is melted.

Cheesy Stuffed Shells Recipe

Ingredients

  • 1 jar (24 oz.) OLIVO by CLASSICO Traditional Pasta Sauce
  • 1 large tomato, chopped
  • 1 container (16 oz.) BREAKSTONE’S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
  • 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
  • 1/4 cup KRAFT Grated Parmesan Cheese
  • 1 tsp. dried Italian seasoning
  • 1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
  • 20 jumbo pasta shells, cooked

Directions

  1. Heat oven to 400°F.
  2. Mix pasta sauce and tomatoes until blended; spread half onto bottom of 13×9-inch baking dish sprayed with cooking spray.
  3. Combine cottage cheese, spinach, Parmesan, seasoning and 1/2 cup mozzarella; spoon into pasta shells. Place in prepared baking dish; top with remaining pasta sauce mixture. Cover.
  4. Bake 25 min. or until heated through. Top with remaining mozzarella; bake, uncovered, 2 min. or until melted.

Banana Split “Cake”

Ingredients

  • 9 graham crackers, crushed (about 1-1/2 cups)
  • 1 cup sugar, divided
  • 1/3 cup butter, melted
  • 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1 can (20 oz.) crushed pineapple in juice, drained
  • 6 bananas, divided
  • 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
  • 2 cups cold milk
  • 2 cups thawed COOL WHIP Whipped Topping, divided
  • 1 cup chopped PLANTERS Pecan

Directions

  1. Combine graham crumbs, 1/4 cup sugar and butter; press onto bottom of 13×9-inch pan. Freeze 10 min.
  2. Beat cream cheese and remaining sugar with mixer until blended. Spread carefully over crust; top with pineapple. Slice 4 bananas; arrange over pineapple.
  3. Beat pudding mixes and milk with whisk 2 min. Stir in 1 cup COOL WHIP; spread over banana layer in pan. Top with remaining COOL WHIP. Refrigerate 5 hours.
  4. Slice remaining bananas just before serving; arrange over dessert. Top with nuts.

Crabmeat-Stuffed Mushrooms

Ingredients

  • 12 large fresh mushrooms
  • 3 Tbsp. butter or margarine, divided
  • 1 green onion, sliced
  • 3 Tbsp. fresh bread crumbs
  • 3 oz. PHILADELPHIA Cream Cheese, softened
  • 1 pkg. (6 oz.) frozen crabmeat, thawed, drained and flaked

Directions

  1. Heat oven to 350°F.
  2. Remove mushroom stems; chop enough stems to measure 1/3 cup. Discard remaining stems. Place mushroom caps, rounded sides down, in single layer in shallow baking dish.
  3. Melt 1 Tbsp. butter in medium skillet on medium heat. Add onions and chopped mushrooms; cook 3 to 5 min. or until mushrooms are tender, stirring frequently. Stir in bread crumbs. Spoon into medium bowl. Add cream cheese; mix well. Stir in crabmeat.
  4. Melt remaining butter; brush onto mushroom caps. Fill with cream cheese mixture.
  5. Bake 18 to 20 min. or until heated through.

Tuxedo Cake

Ingredients

  • 1 pkg. (2-layer size) devil’s food cake mix
  • 1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
  • 1/4 cup milk
  • 1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese (12 oz.), softened
  • 1/2 cup butter, softened
  • 1-1/2 tsp. vanilla
  • 6 cups powdered sugar
  • 3 oz. BAKER’S Semi-Sweet Chocolate, divided
  • 1 oz. BAKER’S White Chocolate
  • 1/2 of 8-oz. tub COOL WHIP Whipped Topping (Do not thaw.)