Cheesy Chili Cornbread Muffins
| 1
pkg.
(7 oz.)
corn muffin mix
|
|
1/3
cup
milk
|
|
1
egg, lightly beaten
|
|
1
can
(4 oz.) chopped
green chilies, drained
|
|
3
KRAFT 2% Milk Singles, chopped
|
| |
|
PREHEAT oven to 400°F. Mix muffin mix, milk and egg in medium bowl just until blended. Stir in chilies and Singles.
|
|
SPOON evenly into 8 greased or paper-lined muffin cups, filling each cup 2/3 full.
|
|
BAKE 16 to 18 minutes or until golden brown. Serve warm. |
Easy Bake Cheddar Biscuits
| 1
cup
flour
|
|
2
tsp.
CALUMET Baking Powder
|
|
1/4
tsp.
cream of tartar
|
|
1/4
tsp.
sugar
|
|
1/4
tsp.
salt
|
|
1/4
cup
(1/2 stick)
butter, cut up
|
|
1
cup
KRAFT Shredded Cheddar Cheese
|
|
1/3
cup
milk
|
|
1/2
cup
(1/2 of 8-oz. tub)
PHILADELPHIA Chive & Onion Cream Cheese Spread
|
| |
|
PREHEAT oven
to 450ºF. Mix flour, baking powder, cream of tartar, sugar and salt in
medium bowl. Cut in butter with pastry blender or two knives until
mixture resembles coarse crumbs. Stir in Cheddar cheese. Add milk; stir
until mixture forms soft dough.
|
|
PLACE on
lightly floured surface; knead eight to 10 times or until smooth. Pat
out dough into 6-inch square. Cut into nine squares. Place on ungreased
baking sheet.
|
|
BAKE 10 to 12 min. or until golden brown. Spread each split warm biscuit with 2-1/2 tsp. of the cream cheese spread.
|
| |
Pull-Apart Maple Pecan Sticky Buns
| 3/4
cup
PLANTERS Chopped Pecans
|
|
1/2
cup
(1 stick)
butter, divided
|
|
1/3
cup
maple-flavored or pancake syrup
|
|
1/2
cup
sugar
|
|
1
tsp.
ground cinnamon
|
|
2
cans
(12 oz. each)
refrigerated flaky buttermilk biscuits
|
|
1
pkg.
(8 oz.)
PHILADELPHIA Cream Cheese, cut into 20 cubes
|
| |
|
PREHEAT oven
to 400°F. Spray 12-cup fluted tube pan or 10-inch tube pan with cooking
spray. Sprinkle pecans evenly on bottom of prepared pan; set aside.
Melt 2 Tbsp. of the butter in small microwaveable bowl. Add syrup; stir
until well blended. Drizzle over pecans in pan; set aside.
|
|
MELT remaining
6 Tbsp. butter; set aside. Mix sugar and cinnamon in shallow dish; set
aside. Separate dough into 20 biscuits; press each slightly to 1/4-inch
thickness. Roll cream cheese cubes in cinnamon sugar mixture until
evenly coated on all sides. Place 1 cream cheese cube in center of each
biscuit circle; gather up sides of dough to enclose filling. Press
edges of dough together to seal; roll into a ball. Dip top of each ball
into remaining butter, then into cinnamon sugar. Arrange half of the
balls, cinnamon sugar-sides up, in prepared pan. Repeat with remaining
balls to form a second layer. Drizzle with any remaining butter;
sprinkle with any remaining cinnamon sugar.
|
|
BAKE 30
min. or until golden brown. Cool 1 min. in pan; invert onto serving
platter. Scrape any remaining pecans left in pan; spoon over buns.
Serve warm. |
Cinnamon Crusted Coffee Cake
Chocolate Chunk Banana Bread
| 2
cups
flour
|
|
1
cup
sugar
|
|
2
tsp.
CALUMET Baking Powder
|
|
1/4
tsp.
salt
|
|
2
eggs
|
|
1
cup
mashed ripe
bananas (about 3 medium bananas)
|
|
1/3
cup
oil
|
|
1/4
cup
milk
|
|
6
squares
BAKER'S Semi-Sweet Baking Chocolate, coarsely chopped
|
|
1/2
cup
chopped
PLANTERS Walnuts
|
| |
|
PREHEAT oven
to 350°F. Mix flour, sugar, baking powder and salt in large bowl; set
aside. Stir eggs, bananas, oil and milk in large bowl until well
blended. Add dry ingredients; stir just until moistened. Stir in
chopped chocolate and walnuts.
|
|
POUR into greased 9x5-inch loaf pan.
|
|
BAKE 55
minutes or until toothpick inserted in center comes out clean. Cool 10
minutes. Remove from pan; cool completely on wire rack. Cut into 18
(1/2-inch-thick) slices to serve. |
