Prep Time: 5min Total Time: 15min
Servings: 2 servings
What You Need:
1
plain bagel (3-1/2 inch), cut horizontally in half
2
Tbsp. pizza sauce
2
sticks KRAFT or POLLY-O Mozzarella String Cheese
4
slices black olives
Making It:
Heat oven to 400ºF.
Spread bagel halves with
sauce. Pull cheese into thin strips; place in random criss-cross fashion on
tops of bagels to resemble mummy bandages. Trim ends with kitchen shears. Add
olives for the eyes.
Place on baking sheet.
Bake 10 min. or until bagels
are crisp and cheese is melted.
Prep
Time: 25min. Total Time: 2 hr, 35min. Servings:18 servings, 2 Tbsp. dip and 16
crackers
What You Need:
1
pkg. (16 oz.) frozen pizza dough, thawed
1
egg, beaten
2
sticks KRAFT or POLLY-O Mozzarella String Cheese
2
black olive slices
1
cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream 1/4 cup KRAFT Lite Ranch Dressing
1
pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1
green onion, sliced
1/2
cup finely chopped red peppers
1/4
cup KRAFT Grated Parmesan Cheese
1/4
tsp. ground black pepper
thin
wheat snack crackers
Making It:
Pat
dough into 12x6-inch oval on baking sheet sprayed with cooking spray. Indent
dough, about 3 inches from one end of oval, for the mummy's head. Let rise in
warm place 20 min. or until doubled in volume.
Heat
oven to 375ºF. Brush dough with egg. Bake 18 to 20 min. or until bread is
golden brown and sounds hollow when tapped lightly. Pull apart string cheese to
make about 16 strips; arrange on bread for the mummy's wrappings. Bake 1 to 2
min. or just until cheese is melted; cool slightly. Press olive slices into
bread for the mummy's eyes; cool completely.
Meanwhile,
mix sour cream and dressing in medium bowl until blended. Stir in next 5
ingredients. Refrigerate 30 min. or until ready to serve.
Use
sharp knife to remove bread from top of mummy's body; scoop out bread from
center, leaving thin shell on bottom and side. (Reserve bread top. Discard
removed bread or reserve for another use.) Fill bread with spinach dip just
before serving; cover with top of bread. Serve with crackers.
4
oz. (1/2 of 8-oz. tub) COOL WHIP Whipped Topping (Do not thaw.)
Making It:
Mix
2 Tbsp. cocoa powder and powdered sugar in shallow bowl until blended.
Bring
water, granulated sugar, salt and butter to boil in medium saucepan on
medium-high heat. Add flour and remaining cocoa powder; cook and stir on low
heat 1 min. or until mixture pulls away from side of pan. Remove from heat. Add
eggs; beat until blended. Stir in vanilla. Spoon into pastry bag fitted with
large star tip.
Heat
oil in deep fryer to 350ºF. Pipe dough, in batches, into 4-inch strips into hot
oil. Cook 3 min. or until each churro is golden brown on both sides, turning
after 1 min. Remove from oil with slotted spoon; drain on paper towels. Add
warm churros, 1 at a time, to powdered sugar mixture; toss to evenly coat.
Microwave
semi-sweet chocolate and COOL WHIP in microwaveable bowl on HIGH 2 min. or
until chocolate is completely melted and mixture is well blended, stirring
after each minute. Serve with warm churros.
Prepare cake batter and bake
as directed on package for 24 cupcakes, blending 1 pkg. dry pudding mix into
batter before spooning into prepared muffin cups. Cool cupcakes in pans 10
min.; remove from pans to wire racks. Cool completely.
Use small sharp knife to cut
1-1/4-inch-wide hole in top of each cupcake, being careful to not cut through
to bottom of cake. Fill holes with caramel topping; cover with cupcake tops.
Melt chocolate as directed on
package; cool slightly. Beat remaining pudding mix, milk and powdered sugar in
large bowl with whisk 2 min.; stir in COOL WHIP. Spread frosting onto cupcakes;
drizzle with chocolate. Sprinkle with salt.
