Ingredients

• 8 oz cream cheese
• Cooking spray
• 8 slices bacon
• 2 (20-oz) packages refrigerated homestyle sliced potatoes
• 1 ¾ cups reduced-sodium chicken broth
• 1 cup sour cream
• 1 cup frozen green peas
• 2 cups shredded Cheddar cheese, divided
• aluminum foil

Prep

• Preheat oven to 350°F.
• Cut cream cheese into chunks; place in large bowl to soften.
• Coat 13- x 9-inch baking dish with spray.

Steps

1. Cook bacon following package instructions. Crumble bacon into bite-size pieces.
2. Place potatoes and broth in microwave-safe dish and cover; microwave on HIGH for 10 minutes. Stir potatoes and replace cover; microwave 5 more minutes.
3. Stir into cream cheese: bacon, sour cream, peas, and 1 ¾ cups cheese. Transfer to baking dish and cover; bake 55 minutes or until potatoes are tender.
4. Remove cover; sprinkle with ¼ cup cheese. Bake 5 more minutes or until cheese melts. Serve.

Ingredients

• 4 oz white Cheddar cheese
• 1 lb fresh green beans
• ½ medium onion, thinly sliced
• 1 teaspoon water
• 8 oz fresh pre-sliced baby portabellas
• ¼ teaspoon pepper
• 4 oz lemon herb butter

Prep

• Grate or cut cheese into small pieces.
• Trim beans; slice onion (about 1 cup).

Steps

1. Combine beans and water; microwave on HIGH 3-4 minutes or until tender. Drain beans.
2. Preheat large sauté pan on medium-high 2-3 minutes. Add beans, mushrooms, onions, and pepper; cook and stir 2-3 minutes or until onions begin to soften.
3. Stir in herb butter and cheese until melted. Serve.

Ingredients

• 1 (12-oz) Bakery butter loaf cake, very thinly sliced
• 8 small dark chocolate peppermint patties, finely chopped
• 8 square fudge mint cookies, finely chopped
• 1 ½ cups cold milk
• 1 (3.4-oz) box cheesecake instant pudding mix
• Whipped topping (optional)

Steps

1. Cut cake into ¼-inch-thick slices. Chop peppermint patties and cookies.
2. Place milk and pudding mix in medium bowl; beat with mixer on low for 2 minutes. Gently stir (fold) in chopped patties until blended.
3. Line 3-quart dessert bowl with cake slices, covering bottom and sides (reserving some slices for top). Spoon one-half of the filling over the cake slices, then add one-half of the cookie crumbs; repeat. Finish with a layer of cake slices. Chill 45 minutes or until firm.
4. Invert dessert onto serving plate before slicing, if desired. Serve with whipped topping.