Terrific Tuesday with a Recipe

 

Caramel Apple Cake

What You Need

1pkg.  (2-layer size) yellow cake mix

1pkg.   (3.4 oz.) JELL-O Vanilla or French Vanilla Flavor Instant Pudding

1cup  water

4 eggs

1/3cup  oil

3 Granny Smith apples (1 lb.), peeled, coarsely chopped

20 KRAFT Caramels

3 Tbsp.  milk

Make It

HEAT oven to 350ºF.

BEAT first 5 ingredients in large bowl with mixer until well blended. Stir in apples. Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.

BAKE 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 15 min. Loosen cake from side of pan; invert onto wire rack. Gently remove pan. Cool cake completely. Transfer to plate.

MICROWAVE caramels and milk in microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted and sauce is smooth, stirring every 30 sec. Cool 10 min. or until slightly thickened. Drizzle over cake.

Stuffed Acorn Squash

What You Need

2 acorn squash, cut lengthwise in half, seeded

1-1/4 cups  water

2 Tbsp.  butter

1 pkg.  (6 oz.) STOVE TOP Stuffing Mix for Chicken

1 cup  chopped peeled apples

1 cup  KRAFT Shredded Sharp Cheddar Cheese

Make It

CUT each squash piece lengthwise in half; place, cut-sides down, on microwaveable plate. Microwave on HIGH 12 to15 min. or until tender.

MEANWHILE, bring water and butter to boil in medium saucepan. Add stuffing mix and apples; stir. Cover. Remove from heat. Let stand 5 min.; stir in cheese.

TURN squash over; top with stuffing. Microwave on HIGH 2 min. or until heated through.

***How to Prepare in Oven

Place squash wedges, cut-sides down, in shallow pan. Bake in 375ºF oven 40 min. or until squash is tender. Meanwhile, prepare stuffing mixture as directed. Top squash with stuffing mixture; bake 5 min. or until heated through.

Pumpkin Coffeecake with Brown Sugar Glaze

Ingredients

⅓ cups Water
1 can Pureed Pumpkin (15 Oz)
2 whole Eggs
1 Tablespoon Vanilla Extract
2 teaspoons Pumpkin Pie Spice
1 box Yellow Cake Mix (18 Ounce Box)
1 teaspoon Baking Soda
1 cup Brown Sugar, Divided
½ cups Flour
4 Tablespoons Butter, Melted
¼ cups Granulated Sugar
1 teaspoon Vanilla Extract
¼ cups Heavy Whipping Cream

Preparation Instructions

Preheat the oven to 350F.

In a large bowl mix together the water, pumpkin, eggs, 1 Tablespoon of vanilla, and pumpkin pie spice until well combined. Add the cake mix and baking soda and mix until just combined.

Grease a 9×13 pan with butter and pour batter into pan.

In a small bowl mix together 1/2 cup of brown sugar, 1/2 cup flour and melted butter. Use your fingers to sprinkle over the top of the cake. Bake at 350 for 25-30 minutes, or until a toothpick inserted comes out clean.

For the glaze, combine the other 1/2 cup brown sugar, granulated sugar, 1 teaspoon vanilla, and heavy cream in a saucepan and bring to a simmer. Remove from heat and stir until all sugar is dissolved.

When cake is finished baking, poke holes in the top with a toothpick. Pour glaze over the cake, making sure to cover all surfaces. Serve cake warm or at room temperature.

(thank you kraft foods and pretty good food for your recipe ideas)