Bacon-Spinach Bites

Ingredients:

• 4 oz. (1/2 of 8-oz. pkg.) Philadelphia Cream Cheese, softened
• 4 green onions, sliced
• 1 pkg. (10 oz.) frozen chopped spinach, thawed, squeezed dry
• 6 slices Oscar Mayer Bacon, cooked, crumbled
• 3 Tbsp. flour
• 4 eggs, beaten
• 1/4 lb. (4 oz.) Velveeta Pasteurized Prepared Cheese Product, cut into 12 cubes

Directions:

1. Heat oven to 350. Mix cream cheese and onions in medium bowl. Add spinach, bacon and flour; mix well. Stir in eggs.
2. Spoon into 12 greased and floured muffin pan cups. Top each with 1 Velveeta cube; press gently into center of filling.
3. Bake 20 minutes or until centers are set and tops are golden brown. Serve warm or chilled.

Vegetables in Cream Sauce

Ingredients:

• 1 pkg. (16 oz.) frozen broccoli, cauliflower and carrot blend.
• 1/4 lb. (4 oz.) Velveeta 2% Milk Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
• 4 oz. (1/2 of 8-oz. pkg.) Philadelphia Neufchatel, cubed

Directions:

1. Layer ingredients in microwaveable 1 1/2 qt. casserole; cover.
2. Microwave on HIGH 13 minutes or until vegetables are heated through, stirring after 7 minutes.; stir.
3. IN OVEN: Heat oven to 350, Layer ingredients in 1-qt casserole. Bake 55 minutes or until vegetables are heated through; stir.

Make-Ahead Broccoli, Cheese and Rice

Ingredients:

• 6 cups fresh broccoli florets
• 1 can (14 1/2 oz.) fat-free reduced-sodium chicken broth
• 2 cups instant white rice, uncooked
• 1/2 lb. (8 oz.) Velveeta Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
• 1 1/2 Tbsp. butter
• 10 Ritz Crackers, crushed
• 2 Tbsp. Kraft Grated Parmesan Cheese

 Directions:

1. Bring broccoli and broth to boil in a medium saucepan on medium-high heat. Stir in rice; cover. Remove from heat. Let stand 5 minutes. Stir in Velveeta. Let stand, covered, 5 minutes. Stir until Velveeta is completely melted. Spoon into microwaveable bowl; cover with plastic wrap. Refrigerate up to 24 hours.
2. Meanwhile, melt butter in small skillet on medium heat. Add cracker crumbs; cook 2 to 3 minutes or until golden brown, stirring frequently. Cool completely. Stir in Parmesan; spoon into resealable plastic bag. Seal bag. Store at room temperature up to 24 hours.
3. Cover broccoli mixture with wax paper. Microwave on HIGH 5 to 6 minutes or until broccoli mixture is heated through; stir. Sprinkle with crumb mixture. Microwave uncovered, 2 to 3 minutes or until heated through.