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Hearty Baked Beans
1 medium onion, chopped (about 1 cup) 3 slices OSCAR MAYER Bacon, chopped 2 cans (16 oz. each) baked beans in tomato sauce 1/3 cup yellow mustard 1/4 cup firmly packed brown sugar
COOK onion and bacon in medium saucepan on medium heat until bacon is browned. STIR in remaining ingredients; bring to boil. Reduce heat to low; simmer 15 min., stirring occasionally. 
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Sweet Potato Crisp
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 2 lb. sweet potatoes (about 7 medium), peeled, cooked and coarsley mashed 1/4 cup firmly packed brown sugar 1/4 tsp. ground cinnamon 1 cup chopped apples 1/2 cup dried cranberries 3 Tbsp. flour 2 Tbsp. brown sugar 3 Tbsp. butter 3 cups POST HONEY BUNCHES OF OATS Cereal
PREHEAT oven to 350°F. Beat cream cheese, sweet potatoes, 1/4 cup brown sugar and cinnamon with electric mixer on medium speed until well blended. Spoon into 2-qt. shallow baking dish; top with apples and cranberries. MIX flour and 2 Tbsp. brown sugar in large bowl; cut in butter until mixture resembles coarse crumbs. Stir in cereal. Sprinkle over fruit mixture. BAKE 35 to 40 min. or until heated through.
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Spinach & Rice with Almonds
1/2 cup chopped onions 1 Tbsp. oil 1 pkg. (10 oz.) frozen chopped spinach, thawed, drained 1 pkg. (6 oz.) seasoned long-grain and wild rice pilaf mix 2 cups water 1/3 cup PLANTERS Slivered Almonds, toasted
COOK and stir onions in hot oil in large skillet on medium heat 2 min. or until tender. Add spinach and Rice; mix well. Cook an additional 2 min. ADD water and contents of the Seasoning Packet; stir. Bring to boil. Reduce heat to medium-low; cover. Simmer 18 to 20 min. or until liquid is absorbed. STIR in almonds; cook until heated through, stirring occasionally.
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Roasted Green Beans with Peppers & Onions
1 lb. whole frozen or fresh green beans, ends trimmed 1 red pepper, cut into thin strips 1 yellow pepper, cut into thin strips 1 large onion, cut into thin strips 1/2 cup KRAFT Balsamic Vinaigrette Dressing 1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
PREHEAT oven to 400°F. Toss vegetables with dressing in large roasting pan. BAKE 30 min. or until vegetables are tender, stirring after 15 min. SPRINKLE with cheese. Bake an additional 2 to 3 min. or until cheese is melted.