Preheat oven to 325° F.  Line 9×13 inch baking pan with foil, with ends of foil long enough to extend over side of pan.  Mix graham cracker crumbs, 3 tbsp sugar, and butter.  Press firmly onto bottom of prepared pan.  Bake 10 minutes.

Beat cream cheese, 1 cup sugar, the flour and vanilla in large bowl with electric mixer on medium speed until well blended.  Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended.  Pour over crust.  Gently drop small spoonfuls fo jam over batter; cut through the batter several times for marble effect.

Bake 40 minutes or until center is almost set.  Cool completely.  Refrigerate at least 4 hours or overnight.  Lift cheesecake from the pan using foil handles.  Cut into 16 pieces to serve.  Store leftover cheesecake in refrigerator.

Preheat oven to 325° Place 30 of the cookies in food processor container; cover.  Process 30-45 seconds or until finely ground.  Add butter; mix well.  Press firmly onto bottom of foil lined 13×9 inch baking pan.

Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended.  Add sour cream; mix well.  Add eggs, 1 at at time, beating just until blended after each addition.  Chop remaining cookies.  Gently stir 1 1/2 cups of the chopped cookies into cream cheese batter.  Pour over crust; sprinkle with the remaining chopped cookies.

Bake 45 minutes or until center is almost set.  Cool. Refrigerate 4 hours or overnight.  Curt into 16 pieces.  Store leftover cheesecake in refrigerator.

Crush French fried onions in plastic bag.  Dip chicken in egg, coat in onion crumbs.  Press firmly to adhere. Bake at 400 degrees for 20 minutes until no longer pink in center.

Mix cream cheese and salsa until well blended.  Serve with assorted cut-up fresh vegetables or tortilla chips

Beat cream cheese in large bowl with mixer until creamy.  Gradually beat in milk.  Add dry pudding mix; beat 2 min.  Stir in Cool Whip, wafers, and 1 cup berries.  Swirl in ice cream topping. Spread into crust. Freeze 6 hours or until firm.  Remove dessert from freezer 15 min. before serving. Garnish with remaining berries.

Heat oven to 400 degrees.  Spray baking dish with non-stick cooking spray.  Stir egg; milk and oil together.  Add cornbread mix, cheddar cheese, ½ cup blue cheese, diced hot wings, red pepper flakes, and 2 tablespoons cilantro.  Stir until well blended.  Pour mixture into baking dish, spread evenly.  Bake 20-30 minutes until golden brown.  Remove from oven.  Cool.

Preheat oven to 425 degrees.  Mix sugar, salt and pumpkin pie spice in a bowl.  Add egg and beat slightly.  Add syrup, pumpkin and evaporated milk; blend well.

 Spread apple pie filling in pie crust.  Gently pour pumpkin filling over the apples.

Bake for 15 minutes, reduce oven temperature to 350 degrees and continue baking for 35 to 40 minutes, or until knife inserted in pie center comes out clean. 

Chill a minimum of 2 hours before serving.

Combine ¾ cup flour, undissolved yeast, sugar and salt in a large bowl.  Heat milk, water and butter until very warm (120-130 degrees).  Add to flour mixture.  Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.  Add ¼ cup flour; beat 2 minutes at high speed.  Stir in enough remaining flour to make soft dough.  Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.  Cover; let rest 10 minutes.

Divide dough into 12 equal pieces; shape into balls.  Place in greased 8-inch round pan.  Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.

Bake in preheated 375 degree oven for 20 minutes or until done.  Remove from pan; brush with additional melted butter, if desired.  Serve warm

Stir soup, milk, soy sauce, black pepper, beans and 1 1/3 cups onions in 3-qt casserole dish.  Bake at 350 degrees for 25 mins or until hot.  Stir.  Top with remaining onions and bake for 5 mins more.

 Recipe courtesy Campbells

Place unwrapped block of cream cheese on microwaveable plate; top with chili and cheese. Microwave on high 45 seconds to 1 minute until cheese melts. Serve with crackers or tortilla chips.

Recipe courtesy Kraft Foods