I was asked today for two of my recipes. It is such an honor to be asked for a recipe and I thank you for the compliments. So here ya go....
Lemon Cream Cheese Cupcakes
1 pkg. (2-layer size) white cake mix
1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
1 cup water
4 egg whites
2 Tbsp. oil
1 pkg. (16 oz.) powdered sugar
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup (1/2 stick) butter, softened
2 Tbsp. lemon juice
HEAT oven to 350ºF. Beat cake mix, pudding mix, water, egg whites and oil in large bowl with mixer on low speed until moistened. (Batter will be thick.) Beat on medium speed 2 min. Spoon batter evenly into 24 paper-lined 2-1/2-inch muffin cups.
BAKE 21 to 24 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely.
MEANWHILE, beat sugar, cream cheese, butter and juice with mixer on low speed until well blended. Frost cupcakes.
Kraft Kitchens Tips
Prepare as directed, using PHILADELPHIA 1/3 Less Fat Cream Cheese.
Stir 1 tsp. lemon zest into frosting mixture.
Ravioli Lasagna (thanks to my good friend Sarah! This recipe is being enjoyed by many!)
Prep 7 min
Bake 40 min
Bake from frozen 1 hr 25 min
26 oz. jar marinara or pasta sauce
two 13 oz packages cheese ravioli
1 1/2 cups shredded part-skim mozzarella cheese
1. spread 1/2 cup marinara sauce in the bottom of a foil baking pan. Spread 1 package of ravioli in a single layer on sauce. Top with 1 c. of sauce and 1/2 c. mozzarella. Layer the second pkg of ravioli on top, then 1 c. sauce and 1 c. mozzarella. Cover pan with foil and freeze until ready to use or bake covered at 400 degrees for 30 minutes, then uncovered for 5 to 10 minutes.
To bake Frozen Lasagna: Preheat oven to 400 degrees. Bake, covered, 1 hour. Remove foil and continue baking until cheese is melted and starting to brown, and inside middle is hot (about 25 min. more)