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2 tablespoons Philadelphia Cream Cheese Spread
1/4 cup Kraft Shredded Cheddar & Monterey Jack Cheeses
2 bagel chips
2 slices Oscar Mayer Deli Fresh Oven Roasted Turkey Breast
1/2 cup baby carrots

Mix cream cheese spread and shredded cheese; spread onto bagel chips. Stack chips, cream cheese-sides together; place in resealable container. Place remaining ingredients in second resealable container.

Pack both in insulated lunch bag.

Separate bagel chips; top with turkey. Serve with carrots.

1 serving

Source: Kraftrecipes.Com

Ingredients:

• 4-ounce can diced green chili peppers, drained
• Half a small onion, diced
• 1/4 teaspoon ground cumin
• 8 10-inch fat-free whole-wheat tortilla
• 2 cups (8 ounces) shredded reduced-fat Monterey Jack cheese

Directions:

1. In a bowl, combine peppers, onion and cumin.
2. Sprinkle each tortilla with cheese, using 1/4 cup cheese on each.
3. Divide pepper mixture among tortillas, spreading it over cheese.
4. Roll up each tortilla and put in greased 9-by-13-inch baking pan.
5. Cover pan with foil.
6. Bake at 350 F for 10 to 15 minutes, or until cheese melts.
7. Remove foil.
8. Turn oven to broil.
9. Broil 4 inches from heat for 1 1/2 minutes a side, or until lightly browned.
10. Cut each tortilla into 4 pieces.
11. Serve with your favorite dip.(Salsa,Cheese,etc)

Description:

Even though it’s not Halloween,you can still make these!

Ingredients:

• 1 3/4 sticks unsalted butter plus extra for greasing
• 3 quarters cup plus 1 tablespoon superfine sugar
• 1 tsp vanilla essence
• 3 large eggs
• 1 1/2 cups self-raising flour
• Cornstarch for dusting
• 1 1/3 pounds white rolled fondant icing
• 1 tube of black writing icing

Directions:

1. Beat together the butter, sugar and vanilla essence until light and fluffy.
2. Add one egg at a time, adding a tablespoon of flour with each egg.
3. Beat well and fold in the remaining flour.
4. Preheat the oven to 350 F.
5. Spoon the batter into 10 greased and floured dariole moulds till just over half full.
6. Place on a baking tray and bake for 20 minutes.
7. Remove from the oven and leave to cool.
8. Allow to cool, cut off the top of the cakes to form a flat surface, then turn out onto a board or plate.
9. Allow to cool completely.
10. Dust your work surface with cornstarch and roll out the icing.
11. Cut out 8×6” circles. You can use a saucer as a guide.
12. Drape these over the sponge cakes to form ghosts.
13. From the trimmings either use a mini cutter to cut out some tiny white oval shapes or roll out some tiny balls of white icing into oval shapes.
14. Dampen them with a little water and stick them onto the front of the ghost.
15. Use a blob of black writing icing for the pupils of the eyes.