EXCLUSIVE TIPS INSIDE

EXCLUSIVE TIPS INSIDE

Mini Pumpkin Spice Latté Cheesecakes DON T HAVE PUMPKIN SPICE? No problem! Use 1 tsp. ground cinnamon, ½ tsp. ground ginger, ¼ tsp. ground allspice, and ¼ tsp. ground nutmeg. 24 European-style cookies for coffee (speculoos cookies), finely crushed (about 1-3/4 cups) 1 cup sugar, divided 3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened 3/4 cup canned pumpkin 2-1/4 tsp. pumpkin pie spice, divided 1 tsp. vanilla 3 eggs 1 Tbsp. Maxwell House Instant Coffee Original Roast 1 cup whipping cream Heat oven to 325 F. Combine cookie crumbs and 2 Tbsp. sugar; press onto bottoms of 24 paper-lined muffin cups, adding about 1 Tbsp. crumb mixture to each cup. Beat cream cheese and 3/4 cup of the remaining sugar in large bowl with mixer until blended. Add pumpkin, 2 tsp. pumpkin pie spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in coffee granules until completely dissolved. Spoon over crusts. Bake 26 to 30 min. or until centres of cheesecakes are almost set. Cool completely. Refrigerate 2 hours. Beat whipping cream with remaining 2 Tbsp. sugar in clean bowl with mixer on high speed until stiff peaks form. Spoon into pastry bag; use to pipe whipped cream over cheesecakes. Sprinkle with remaining pumpkin pie spice. 30 4 HOURS 24 1 I CHEESECAKE (60G) EACH

Chocolate Caramel Pretzel Bars DON T HAVE A 8-INCH SQUARE PAN? Use a 9-inch round pan instead. Adjust baking time as needed. 1 pkg. (496 g) sugar cookie mix 1 pkg. (340 g) Kraft Caramels 1/2 cup whipping cream, divided 1-1/2 cups coarsely broken pretzels 4 oz. (1/2 of 255-g pkg.) Baker s Semi- Sweet Chocolate, broken into small pieces Heat oven to 375ºF. Prepare sugar cookie dough as directed on package; press onto bottom of 8-inch square pan sprayed with cooking spray. Prick several times with fork. Bake 15 to 17 min. or until lightly browned. Microwave caramels and 1/4 cup cream in medium microwaveable bowl on HIGH 1-1/2 to 2 min. or until caramels are completely melted and sauce is well blended, stirring after each minute. Stir in pretzels; pour over crust. Spread to completely cover crust. Microwave chocolate and remaining cream in separate microwaveable bowl 2 min. or until chocolate is almost melted, stirring every 30 sec.; stir until chocolate is completely melted and mixture is well blended. Pour over caramel layer in pan; spread to completely cover caramel layer. Refrigerate 2 hours or until firm before cutting into bars. 15 2HR 32 24 1 BAR (53 G) EACH

Vanilla Snowflake Cake DON T HAVE A 9-INCH ROUND PAN? Use an 8-inch square pan instead. Adjust baking time as needed. 1 pkg. (2-layer size) yellow cake mix 2 pkg. (4-serving size each) Jell-O Vanilla Instant Pudding, divided 1 pkg. (170 g) Baker s White Chocolate 1/4 cup icing sugar 1 cup cold milk 3 cups thawed Cool Whip Whipped Topping 1/4 cup Kraft Pure Raspberry Jam, warmed, strained Heat oven to 350ºF. Prepare cake batter and bake as directed on package for 2 (9-inch) round layers, blending 1 pkg. dry pudding mix into batter before pouring into prepared pans. Cool cakes in pans 10 min.; invert onto wire racks. Gently remove pans; cool cakes completely. Meanwhile, draw 3 or 4 snowflake shapes on paper, ranging in size from 1 to 3 inches in diameter. Place on tray; cover with waxed paper. Melt chocolate as directed on package; cool 5 min. Spoon into small resealable plastic bag; cut small corner off bottom of bag. Trace over snowflake patterns with chocolate, rearranging patterns as needed to make a total of 35 chocolate snowflakes. Freeze 10 min. or until chocolate is firm. Carefully transfer snowflakes to plate; refrigerate until ready to use. Beat remaining dry pudding mix, sugar and milk in large bowl with whisk 2 min. Stir in Cool Whip. Place 1 cake layer on plate; spread with jam, then 1/3 of the pudding mixture. Cover with remaining cake layer. Frost top and side of cake with remaining pudding mixture. Decorate with chocolate snowflakes. Keep refrigerated. 15 15 16 1 PIECE (63 G) EACH

Pumpkin Bread DON T HAVE A 9X5-INCH LOAF PAN? Use a 16-20 muffin cup pan instead. Adjust baking time as needed. 1-3/4 cups flour 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding 1 Tbsp. Magic Baking Powder 2 tsp. pumpkin pie spice 1 tsp. baking soda 1/2 cup butter, melted 1 cup sugar 1-3/4 cups canned pumpkin 2 eggs 1/3 cup chopped walnuts Heat oven to 350ºF. Mix flour, dry pudding mix, baking powder, spice and baking soda; set aside. Whisk butter, sugar and pumpkin in large bowl. Blend in eggs. Add flour mixture; stir just until dry ingredients are moistened. Pour into 8x4-inch loaf pan sprayed with cooking spray; top with nuts. Bake 1 hour to 1 hour 5 min. or until toothpick inserted in centre comes out clean, covering loosely with foil for the last 20 min. Cool bread in pan 10 min. Remove from pan to wire rack; cool completely. 10 15 16 1 PIECE (69 G) EACH

Cinnamon Pull-Apart Bread DON T HAVE A 10-INCH TUBE PAN? Use two 9-inch round pans instead. Adjust baking time as needed. 2 cans (340 g each) refrigerated country biscuits 3/4 cup granulated sugar 1 Tbsp. ground cinnamon 1/2 cup butter, melted 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened 1/2 cup icing sugar 1 Tbsp. milk Heat oven to 350 F. Cut each biscuit into quarters. Mix granulated sugar and cinnamon in medium bowl. Add biscuit pieces, in batches; toss to coat. Place half the biscuit pieces in 3-L fluted tube pan or 10-inch tube pan sprayed with cooking spray; drizzle with half the butter. Repeat. Sprinkle with any remaining cinnamon sugar. Bake 40 to 45 min. or until toothpick inserted near centre comes out clean and top is golden brown. Cool bread in pan 5 min; invert onto plate. Remove pan. Beat remaining ingredients with mixer until blended; drizzle over warm bread. 15 5 12 1 PIECE (85 G) EACH

Chocolate Chip Banana Bread DON T HAVE A 8X4-INCH LOAF PAN? Use an 8-inch round pan instead. Adjust baking time as needed. 15 1-1/2 cups flour 1-1/2 tsp. Magic Baking Powder 1/2 tsp. baking soda 1/4 cup butter, softened 3/4 cup sugar 2 eggs 3/4 cup sour cream 1 cup mashed fully ripe bananas (about 3) 3/4 cup Baker s Semi-Sweet Chocolate Chips Heat oven to 350ºF. Combine flour, baking powder and baking soda. Beat butter and sugar in large bowl with mixer until blended. Add eggs and sour cream; mix well. Add bananas and flour mixture; mix just until moistened. Stir in chocolate chips. Pour into greased and floured 8x4-inch loaf pan. Bake 1 hour or until toothpick inserted in centre comes out clean. Cool 5 min. Remove from pan to wire rack; cool completely. 15 16 1 PIECE (63 G) EACH

Buttermilk Cheddar-Bacon Bread DON T HAVE BUTTERMILK? Use 1 tablespoon white vinegar or lemon juice in a liquid measure. Fill to 1 cup with room temperature whole or 2% milk and let stand for 5 minutes. Or use 1 cup milk, then add in a 3/4 teaspoon of cream of tartar or a cup of plain yogurt. 2-1/4 cups flour 1/4 cup sugar 1-1/2 tsp. Magic Baking Powder 1/2 tsp. baking soda 1 egg 1 cup buttermilk 1/4 cup butter, melted 1/4 cup Oscar Mayer Real Bacon Bits 1 cup Cracker Barrel Shredded Old Cheddar Cheese 1/4 cup chopped fresh chives Heat oven to 350ºF. Mix first 4 ingredients in medium bowl. Whisk egg, buttermilk and butter in separate bowl until blended. Add to flour mixture along with the bacon, cheese and chives; stir just until moistened. Pour into 8x4-inch loaf pan sprayed with cooking spray. Bake 45 to 50 min. or until toothpick inserted in centre comes out clean. Cool in pan 15 min. Remove to wire rack; cool completely. 10 1 HOUR 12 1 PIECE (69 G) EACH

BAKER S One Bowl Festive Fudge DON T HAVE SWEETENED CONDENSED MILK? Use 1 cup of evaporated milk, adding 1¼ cups of sugar. Heat until dissolved. 1 pkg. (225 g) Baker s Semi-Sweet Chocolate 2/3 cup sweetened condensed milk MELT chocolate with condensed milk, stir until smooth. POUR into 8 in. (20 cm) square pan lined with wax paper. CHILL. 10 30 25 1 PIECE (19 G) EACH

Peanut Butter Oatmeal Chocolate Chunk Cookies DON T HAVE BROWN SUGAR? Use 1 tablespoon light molasses and enough graulated sugar to fill 1 dry measure cup or use 1 cup raw sugar. 1 cup flour 1 cup old-fashioned or quick-cooking oats 1/2 tsp. baking soda 1/2 tsp. Magic Baking Powder 1/4 tsp. salt 1/2 cup butter, softened 1/2 cup granulated sugar 1/2 cup packed brown sugar 1/2 cup Kraft Smooth Peanut Butter 1 egg 1-1/2 tsp. vanilla 6 squares Baker s Semi-Sweet Chocolate, coarsely chopped Heat oven to 375 F. Mix first 5 ingredients. Beat butter, sugars and peanut butter in large bowl with mixer until light and fluffy. Add egg and vanilla; mix well. Gradually beat in flour mixture. Add chocolate; mix well. Drop heaping tablespoonfuls of dough, 2 inches apart, onto baking sheets. Bake 10 to 12 min. or until lightly browned. Cool 1 min.; remove from baking sheets to wire racks. Cool completely. 15 27 30 1 COOKIE (28 G) EACH

BAKER S Chocolate Holiday Bark DON T HAVE BITTERSWEET OR SEMI-SWEET CHOCOLATE? Use ½ oz. unsweetened chocolate mixed with 1 tablespoon granulated sugar. 20 1 pkg. (225 g) Baker s Semi-Sweet Chocolate, chopped 1 pkg. (170 g) Baker s White Chocolate, chopped 1 cup whole almonds, toasted 1/2 cup dried cranberries 1/2 cup dried apricots, chopped Microwave semi-sweet chocolate in small microwaveable bowl on MEDIUM 2 min. or until chocolate is almost melted; stir until completely melted. Repeat, in separate bowl, with white chocolate. Stir half each of the nuts, cranberries and apricots into each bowl of chocolate. Drop spoonfuls of the chocolate mixtures alternately onto waxed paper-covered baking sheet; swirl gently with knife. Refrigerate 1 hour or until firm. Break into 24 pieces. 20 24 1/24 RECIPE (27 G) EACH