INGREDIENTS:

1. 3/4 cup graham cracker crumbs
   
2. 1/4 cup butter, melted
3. 1 Tbsp. sugar
4. 3/4 cup dulce de leche (sweetened milk caramel), warmed, divided
5. 1/2 cup coarsely chopped pecans, divided
6. 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
7. 1 jar (14 oz.) JET-PUFFED Marshmallow Creme
8. 1/2 cup JET-PUFFED Miniature Marshmallows
9. 2 Tbsp. chocolate syrup
   

DIRECTIONS:

• Mix graham crumbs, butter and sugar until blended; press onto bottoms of 10 paper-lined muffin cups. Spoon 1/2 cup dulce de leche evenly over crusts; sprinkle with 1/3 cup nuts.
  
• Beat cream cheese and marshmallow creme in small bowl with mixer until blended. Add 2 Tbsp. of the remaining dulce de leche; mix well. Spoon into muffin cups; top with marshmallows.
• Drizzle with chocolate syrup and remaining dulce de leche; sprinkle with remaining nuts. Refrigerate 3 hours.
  

This recipe was used with permission from Kraft Foods.

INGREDIENTS:

1. 1 can (15-1/2 oz.) refried black beans
2. 1 Tbsp. chili powder
3. 1/2 tsp. ground cumin
4. 1 cup sour cream
5. 1 cup KRAFT Shredded Cheddar Cheese
6. 3 green onions, sliced
7. 1/3 cup sliced black olives
8. 1 tomato, chopped

DIRECTIONS:

• Mix beans, chili powder and cumin; spread onto bottom of 9-inch pie plate.
• Top with layers of remaining ingredients.
• Refrigerate several hours.

KITCHEN TIPS:

• Serve with tortilla chips.
• Prepare using fat-free refried black beans, KRAFT 2% Milk Shredded Cheddar Cheese and fat free sour cream.

This recipe was used with permission from Kraft Foods.

INGREDIENTS:

1. 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
2. 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened, divided
3. 1/2 cup sugar, divided
4. 2 eggs, divided
5. 1 chocolate cookie crumb crust (6 oz.)
6. 1/2 tsp. vanilla

DIRECTIONS:

• Heat oven to 350ºF.
• Microwave chocolate in large microwaveable bowl on HIGH 1-1/2 min., stirring every 30 sec. Stir until chocolate is completely melted.
• Add 1 pkg. cream cheese, 1/4 cup sugar and 1 egg; beat with whisk until well blended. Pour into crust.
• Beat remaining cream cheese, sugar, egg and vanilla in same bowl with whisk until well blended. Spoon over chocolate batter; swirl gently with knife.
• Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours. Let stand at room temperature 10 min. before serving.

KITCHEN TIPS:

• Here's a cheesecake to serve on the weekend when special friends come to dinner. Remember to keep tabs on portions of this rich, chocolatey dessert.
  
• Prepare using a ready-to-use graham cracker crumb crust.
• Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.

This recipe was used with permission from Kraft Foods.

INGREDIENTS:

1. 1 French bread baguette (1 lb.), cut into 24 slices
   
2. 1/2 cup prepared GOOD SEASONS Italian Dressing Mix
3. 1/2 cup KRAFT Grated Parmesan Cheese
4. 2 large tomatoes, chopped
   
5. 2 green onions, sliced
   

DIRECTIONS:

• Heat broiler.
  
• Place bread slices in single layer on baking sheet. Broil 2 min. on each side or until golden brown on both sides.
• Mix dressing and cheese until blended. Reserve 1/4 cup dressing mixture; brush remaining dressing mixture onto toast slices.
• Combine tomatoes, onions and reserved dressing mixture; spoon onto toast slices just before serving.
  

This recipe was used with permission from Kraft Foods.

INGREDIENTS:

• 1 pkg. (4 oz.) BAKER'S White Chocolate
• 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, divided
• 6 Tbsp. plus 1/8 tsp. unsweetened cocoa powder, divided
• 1/2 cup flour
• 1/2 tsp. baking powder
• 4 eggs, separated
• 2/3 cup granulated sugar, divided
• 1 tsp. vanilla
• 6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 2 Tbsp. powdered sugar
• 6 Tbsp. brewed strong MAXWELL HOUSE Rich Dark Roast Coffee, cooled, divided
• 2 cups thawed COOL WHIP Whipped Topping
• 3 JET-PUFFED Marshmallows

DIRECTIONS:

1. Heat oven to 400ºF.
   
2. Melt white chocolate as directed on package; spread into 11x8-inch rectangle on parchment-covered baking sheet. Melt 1 oz. semi-sweet chocolate as directed on package. Drop in small spoonfuls over white chocolate; swirl gently with knife. Refrigerate until ready to use.
   
3. Spray 15x10x1-inch pan with cooking spray. Line with parchment; spray with additional cooking spray. Combine flour, baking powder and 1/4 cup cocoa powder. Beat egg whites in medium bowl with hand-held mixer on high speed until foamy. Gradually add 1/3 cup granulated sugar, beating constantly until stiff peaks form.
   
4. Beat egg yolks in large bowl with mixer on high speed until blended. Gradually add remaining granulated sugar, beating until thick and lemon colored. Blend in vanilla. Add flour mixture; mix well. (Mixture will be thick.) Add 1/3 of the beaten egg whites; stir gently just until blended. Gently stir in remaining egg whites. Spread onto bottom of prepared pan.
   
5. Bake 8 to 10 min. or until top of cake springs back when touched in center. Carefully run knife around edges to loosen cake. Sprinkle clean kitchen towel evenly with 2 Tbsp. of the remaining cocoa powder. (For best results, do not use a terrycloth towel.) Invert cake onto prepared towel; carefully peel off paper. Starting at one short side, roll up cake and towel together; place on wire rack. Cool completely. Meanwhile, melt remaining semi-sweet chocolate; cool slightly.
   
6. Mix cream cheese and powdered sugar in medium bowl until blended. Add melted chocolate; mix well. Stir in 3 Tbsp. coffee. Gently stir in COOL WHIP. Unroll cake; remove towel. Brush cake with remaining coffee. Reserve 1 cup cream cheese mixture for later use; spread remaining cream cheese mixture onto cake. Reroll cake.
   
7. Place filled cake, seam side down, on platter. Cut 2-inch-thick diagonal slice off one end of cake roll; place on top of cake as shown in photo, securing to cake roll with some of the reserved cream cheese mixture. Frost cake with remaining cream cheese mixture, leaving cut cake slice unfrosted as shown in photo. Cut white chocolate sheet into 3x1-1/2-inch pieces. Insert into cream cheese frosting on cake as shown in photo. Use kitchen shears to trim marshmallows to resemble mushrooms as pictured; sprinkle with remaining cocoa powder. Use to garnish cake.
   

INGREDIENTS:

1. 2 baked 9-inch round white cake layers, cooled
2. 2 cups boiling water, divided
3. 1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin, or any red flavor
4. 1 pkg. (3 oz.) JELL-O Lime Flavor Gelatin
5. 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
6. 1/4 cup fresh raspberries

DIRECTIONS:

• Place cakes, top-sides up, in clean 9-inch round pans; pierce with large fork at 1/2-inch intervals.
• Add 1 cup boiling water to each flavor dry gelatin mix in separate small bowls; stir 2 min. until completely dissolved. Pour red gelatin over 1 cake and lime gelatin over remaining cake. Refrigerate 3 hours.
• Dip bottoms of cake pans in warm water 10 sec.; unmold. Fill and frost cake layers with COOL WHIP. Refrigerate 1 hour. Top with berries.

Used with permission from Kraft Foods

INGREDIENTS:

1. 6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
   
2. 1 pkg. (15.25 oz.) mint creme-filled chocolate sandwich cookies, finely crushed (about 4 cups)
3. 3 pkg. (4 oz. each) BAKER'S White Chocolate, broken into pieces, melted
4. 6 drops green food coloring
5. 3 Tbsp. green and/or white decorating icings
6. 40 small hot cinnamon candies
   

DIRECTIONS:

• Mix cream cheese and cookie crumbs until blended.
  
• Shape into 40 (1-inch) balls. Mix melted chocolate and food coloring until blended. Dip 1 lollipop stick in melted chocolate, then insert chocolate-dipped end into center of 1 cookie ball. Place on waxed paper-covered rimmed baking sheet. Repeat with remaining cookie balls. Freeze 10 min.
• Dip balls in remaining chocolate; return to baking sheet. Decorate with decorating icing and candies as shown in photo. Refrigerate 1 hour or until chocolate coating is firm.
  

KITCHEN TIPS:

• Enjoy these bite-size treats with built-in portion control. One cookie ball pop per serving goes a long way on flavor.
  
• Omit food coloring. Substitute 1 pkg. (16 oz.) peanut butter sandwich cookies for the vanilla creme-filled chocolate sandwich cookies and BAKER'S Semi-Sweet Chocolate for the white chocolate. Mix cookie crumbs, cream cheese and 1/4 cup creamy peanut butter until blended; shape into balls. Insert lollipop sticks into balls, then continue as directed. Decorate as desired.
• Store in tightly covered container in refrigerator.
  

Don't waste your time looking for the newest or trendiest Thanksgiving feast recipes...We have the best all right here! Please enjoy this year's turkey recipes from the kindergarten classes from South Edmonson Elementary and Kyrock Elementary, brought to you by the Cee Bee Food Store. All recipes are unedited and published exactly how they were submitted.

Mrs. Stephanie Bullard's Kindergarten Class: SEES
By: Alyza Brown
First, go to the farm and get a turkey.
Before you cook it you need to stuff it with pepper and salt.
Rub oil on top of it.
Cook the turkey in a frying pan at 4 degrees for 1 minute.
Serves: 100
 
By: Ava Canelo
First, go to the farm and get a turkey.
Before you cook it you need to stuff it with cheese.
Rub cow meat on top of it.
Cook the turkey in a frying pan at 10 degrees for 16 seconds..
Serves: 100 billion

By: Zaylee Carnes
First, go to the farm and get a turkey.
Before you cook it you need to stuff it with salt and pepper.
Rub pepper on top of it.
Cook the turkey in a frying pan at 11 degrees for 10 minutes.
Serves: 16
 
By: Cora Chustz
First, go to the forest and get a turkey.
Before you cook it you need to stuff it with salt and pepper.
Rub pepper on top of it.
Cook the turkey in a cooking pan at 10 degrees for 50 hours.  .
Serves: 10.

By: Morgan Compton
First, go to the store and get a turkey.
Before you cook it you need to stuff it with food.
Rub sauce on top of it.
Cook the turkey in the stove at 100 degrees for 45 seconds..
Serves: 5
 
By: Keegan Curtis
First, go to Kroger and get a turkey.
Before you cook it you need to stuff it with salt and pepper.
Rub hot sauce on top of it.
Cook the turkey in the oven at 14 degrees for 32 minutes.
Serves: 3

By: Raelee Doese
First, go to the forest and get a turkey.
Before you cook it you need to stuff it with salt and pepper.
Rub salt on top of it.
Cook the turkey in the stove at 10 degrees for 10 hours.
Serves: 10
 
By: Anna Estrada
First, go to the farm and get a turkey.
Before you cook it you need to stuff it with flowers.
Rub sprinkles on top of it.
Cook the turkey in a diamond pan at 17 degrees for 5 minutes.
Serves: 5

By: Maya Gonzales
First, go to the farm and get a turkey.
Before you cook it you need to stuff it with salt and pepper.
Rub salsa on top of it.
Cook the turkey in the oven  at 5 degrees for 20 minutes.
Serves: 7

By: Dakota Honeycutt
First, go to the freezer and get a turkey.
Before you cook it you need to stuff with turkey dressing.
Rub 2 gallons of hot sauce on top of it.
Cook the turkey in the oven at 55 degrees for 55 seconds..
Serves: 3
 
By: Hazel Horton
First, go to the woods and get a turkey.
Before you cook it you need to stuff it with pepper.
Rub snacks on top of it.
Cook the turkey in/on the oven at 5 degrees for 5 minutes.
Serves: 7

By:William Mayes
First, go to Florida and get a turkey.
Before you cook it you need to stuff it with hot pepper.
Rub salt on top of it.
Cook the turkey in the microwave at 100 degrees for 3 minutes..
Serves: 100

By: Sadie Minor
First, go to Walmart and get a turkey.
Before you cook it you need to stuff it with cheese..
Rub peppers on top of it.
Cook the turkey in the oven at 20 degrees for 20 minutes.
Serves: 100

By: Brantley Mitchell
First, go to Walmart and get a turkey.
Before you cook it you need to stuff it with apples.
Rub butter on top of it.
Cook the turkey in the oven at  60 degrees for 80 minutes.
Serves: 5
 
By: Joseph Norris
First, go to the farm and get a turkey.
Before you cook it you need to stuff it with chicken.
Rub sprinkles on top of it.
Cook the turkey in a pan  at 8  degrees for 48 minutes. .
Serves: 2

By: Rylie Pierce
First, go to the store and get a turkey.
Before you cook it you need to stuff it with salt.
Rub seasonings on top of it.
Cook the turkey in the oven at  3 degrees for 3 minutes.
Serves: 4
 
By: Kaleb Priddy
First, go to the forest and get a turkey.
Before you cook it you need to stuff it with seasonings.
Rub seasonings on top of it.
Cook the turkey in  the oven at little hot degrees for 10 minutes.
Serves: 5

By: Elijah Satterly
First, go to the store and get a turkey.
Before you cook it you need to stuff it
with cheese and salt.
Rub pants on top of it.
Cook the turkey in a frying pan at 30
degrees for 30 minutes.
Serves: 8

By: Faith Stowe
First, go to Dollar Store and get a turkey.
Before you cook it you need to stuff it with chicken.
Rub salt on top of it.
Cook the turkey in the oven at 10 degrees for 10 minutes..
Serves: 4

NGREDIENTS:

1. 3 cups flour
2. 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
3. 1 cup cold butter, cubed
4. 1-1/2 cups fresh blueberries
5. 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding, divided
6. 9 cups frozen tart cherries (2-3/4 lb.), thawed, well drained
7. 1 Tbsp. milk
8. 1 Tbsp. sugar

DIRECTIONS:

• Heat oven to 425ºF.
• Use pulsing action of food processor to process flour, cream cheese and butter until mixture is well blended and forms dough that pulls away from side of food processor container. Remove dough from food processor; shape into ball. Cut in half; flatten each half into disk.
• Press 1 disk between 2 lightly floured sheets of waxed paper; roll into 15x10-inch rectangle. Use 1-1/2-inch cookie cutter to cut rolled-out dough into 6 stars; cut remaining rolled-out dough into 6 (3/4-inch-wide) strips. Reserve trimmings for later use.
• Spray 15x10x1-inch pan with cooking spray. Break remaining disk of dough and reserved trimmings into small pieces; place in prepared pan. Press onto bottom and up sides of pan to form crust.
• Toss blueberries with 1 Tbsp. dry pudding mix; spoon onto one corner of crust. Toss cherries with remaining dry pudding mix; spread onto remaining crust.
• Top fruit with dough strips and stars to resemble US flag as shown in photo, cutting dough strips as necessary to fit. Brush dough with milk; sprinkle with sugar.
• Bake 35 to 40 min. or until edges of crust are golden brown, and fruit is hot and bubbly.

KITCHEN TIPS:

• Substitute 7 cups sliced strawberries or 2 (21-oz. cans) cherry pie filling for the tart cherries.
• Serve topped with thawed COOL WHIP LITE Whipped Topping.
• For best results, use frozen tart cherries, not dark cherries, as listed in recipe. The dark cherries will produce a darker, not red, color in the baked pie.

This recipe was used with permission from Kraft Foods.

INGREDIENTS:

1. 1 pkg. (2-layer size) devil's food cake mix
   
2. 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
3. 1/4 cup butter
4. 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
5. 1/2 cup sugar
6. 2 cups thawed COOL WHIP Whipped Topping
7. 12 vanilla creme-filled chocolate sandwich cookies, coarsely crushed
   

DIRECTIONS:

• Heat oven to 350ºF.
  
• Prepare cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
• Microwave chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min. Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies.
• Place 1 cake layer on plate, spread with cream cheese mixture. Top with remaining cake layer. Spread top with chocolate glaze; let stand 10 min. or until firm. Keep refrigerated.
  

KITCHEN TIPS:

• If chocolate glaze becomes too thick, microwave on HIGH 20 to 30 sec. or until desired consistency.
  
• Enjoy a serving of this indulgent cake on occasion, but keep portion size in mind. One cake makes enough for 16 servings.
  

This recipe was used with permission from Kraft Foods.