**Apple Cranberry Pecan Stuffing**
Ingredients
1 1/2 cups apple juice
2 tablespoons butter or margarine
1 package (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 small apple, chopped
1/2 cup cranberries
1/4 cup chopped PLANTERS Pecans, toasted
Directions
1. Bring juice and butter to boil in medium saucepan on high heat.
2. Add stuffing mix and fruit, mix lightly. Cover. Remove from heat.
3. Let stand 5 minutes. Stir in nuts.
**Garlic Mashed Potatoes**
Ingredients
2 1/2 pounds baking potatoes (about 7), peeled, quartered
4 cloves garlic, minced
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
1 tablespoon butter or margarine
1 teaspoon salt
Directions
1. Cook potatoes and garlic in boiling water in large saucepan 20 minutes or until potatoes are tender, drain.
2. Mash potatoes until smooth.
3. Stir in remaining ingredients until well blended.
**Cheesy Green Bean Casserole**
Ingredients
2 packages (16 oz. each) frozen French-cut green beans, thawed, drained
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/2 pound (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2 inch cubes
1 1/2 cups hot water
1/4 cup butter
1 package (6 oz.) STOVE TOP Stuffing Mix for Chicken
Directions
1. Heat oven to 350ºF.
2. Combine beans and soup in 2-quart casserole dish, top with VELVEETA.
3. Add water to butter in medium bowl, stir until melted. Stir in stuffing mix just until moistened. Spoon over bean mixture.
4. Bake 35 to 40 min. or until heated through
**Watergate Salad**
Ingredients
1 can (20 oz.) DOLE Crushed Pineapple, in juice, undrained
1 package (3.4 oz.) JELL-O Pistachio Flavor Instant Pudding
1 cup JET-PUFFED Miniature Marshmallows
1/2 cup chopped PLANTERS Pecans
1 1/2 cups thawed COOL WHIP Whipped Topping
Directions
1. Mix first 4 ingredients in large bowl until well blended.
2. Stir in COOL WHIP.
3. Refrigerate 1 hour.
**Carrot and Broccoli Spears with Mustard Sauce**
Ingredients
1 bunch broccoli (1 lb.)
4 thin carrots with 1 inch green tops (about 4 oz.), peeled, cut lengthwise in half
1/4 pound (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 tablespoon water
1 green onion, finely chopped
1 teaspoon GREY POUPON Country Dijon Mustard
Directions
1. Use vegetable peeler to peel tough skins off broccoli stalks. Quarter each stalk of broccoli lengthwise. Place carrots in steamer basket, cover with broccoli. Steam 4 to 5 min. or until vegetables are crisp-tender.
2. Meanwhile, microwave VELVEETA and water in microwaveable bowl on HIGH 1 to 1-1/2 min. or until VELVEETA is completely melted and sauce is well blended, stirring after 1 min. Stir in onions and mustard.
3. Place vegetables on platter, top with sauce.
**Pumpkin Spice Roll**
Ingredients
3/4 cup plus 2tablespoons powdered sugar, divided
3/4 cup flour
1 1/2 tsp. pumpkin pie spice
1 teaspoon CALUMET Baking Powder
1/4 teaspoon salt
3 eggs
1 cup granulated sugar
3/4 cup canned pumpkin
1 cup chopped PLANTERS Walnuts
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 1/2 cups thawed COOL WHIP Whipped Topping
Directions
1. Heat oven to 375°F.
2. Grease 15x10x1-inch pan; line with waxed paper. Grease and flour waxed paper. Sprinkle clean towel with 1/4 cup powdered sugar.
3. Mix flour, spice, baking powder and salt. Beat eggs and sugar in large bowl with mixer on high speed until thickened. Add pumpkin; mix well. Add flour mixture; beat just until blended. Spread onto bottom of prepared pan; sprinkle with nuts.
4. Bake 15 min. or until top of cake springs back when touched. Immediately invert cake onto towel; remove pan. Carefully peel off paper. Starting at one short side, roll up cake and towel together. Cool completely on wire rack.
5. Beat cream cheese and 1/2 cup powdered sugar in medium bowl with mixer until well blended. Add COOL WHIP; mix well. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake; wrap in plastic wrap. Refrigerate 1 hour. Unwrap and sprinkle with remaining powdered sugar just before serving.
These all sound so good! Is it cheating if we start eating now? ;)
