Zucchini Bread

Zucchini Bread
2 cups sugar
1/2 cup oil
1/2 cup applesauce
3 eggs
2 cups shredded zucchini
1 tsp vanilla
1/2 cup yogurt
1 1/2 cups whole wheat flour
1 1/2 cups white flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 tsp cloves
1/4 tsp ginger
1 cup dried cranberries
Combine well the first seven ingredients (the wet ingredients). Add
dry ingredients and stir. Fold in nuts or raisins. Pour into 2
well-greased loaf pans. Bake at 350 F for one hour. Makes two
loaves.
submitted by: Saralynn Jensen

Creamy Curried Pumpkin Soup

Creamy Curried Pumpkin Soup

1 Tbsp. olive oil
1 small onion, finely chopped
1 can (29 oz.) pumpkin
1 can (14 oz.) chicken broth
2 cups water
3 Tbsp. brown sugar
3/4 tsp. curry powder
1/2 tsp. salt
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
HEAT oil in large saucepan on medium heat. Add onion; cook and stir 3 min. or until crisp-tender.

STIR in remaining ingredients except cream cheese until well blended. Bring to boil. Reduce heat to medium-low.

ADD cream cheese; cook until cream cheese is completely melted and mixture is well blended, beating constantly with wire whisk.

Strawberry-Apple Salsa Salad

Strawberry-Apple Salsa Salad
1 pt. strawberries, sliced
1 medium McIntosh apple, chopped
1 medium Granny Smith apple, chopped
2 Tbsp. sliced green onions
2 Tbsp. chopped cilantro
3/4 cup KRAFT Light Raspberry Vinaigrette Dressing
6 cups torn spinach leaves or romaine lettuce
TOSS strawberries with apples, onions, cilantro and dressing in large bowl. Let stand 15 min.

ADD spinach just before serving; mix lightly.
submitted by: Carrie Brady (from Kraftfoods.com)

Janalee's Blueberry Muffins

Crumb topping:
1/2 cup sugar
1/3 cup flour
1/2 tsp cinnamon
1/4 cup butter, soft not melted
Muffin batter:
3/4 cup sugar
1/2 cup butter, softened
1 egg
3/4 tsp salt
2 cups flour
2 1/2 tsp baking powder
2 cups blueberries, fresh or frozen
1/4 to 1/2 cup yogurt
For crumb topping, chop together all crumb topping ingredients until uniformly mixed. Set aside.
For muffin batter, cream sugar and butter. Beat in egg and salt. In separate bowl stir together flour and baking powder, then stir flour mixture into egg mixture just until blended. The batter seems a little stiff to me so I usually thoroughly stir in some yogurt to make it softer (added by Saralynn). Fold in blueberries (if using frozen blueberries, do not thaw). Spoon into very well-greased muffin tin. Sprinkle crumb topping on top.
Bake at 350 F for 15 to 20 minutes. Remove muffins to wire rack to cool.
submitted by: Saralynn Jensen