Pumpkin Mousse souffle

This is a delicious yet easy recipe to make. However, you will need a Trifle Bowl to make this recipe. It is a classic Kraft Foods recipes which I tweaked it with few of my creative ingredients. So, here it goes:

INGREDIENTS:
- 1 can pumpkin
- 42 reduced fat Nilla wafers
- 2 cups Fat Free whipped cream (Thawed at room temperature)
- 1 packet sugar free, fat free Vanilla pudding powder
- 1 cup 1% milk
- 1/2 cup candied Pecans
- 1 tspn nutmeg
- 1 tbspn cinnamon
- 1 tspn vanilla essence

RECIPE:

ARRANGE 32 of the wafers on bottom and up side of 2-1/2-qt. serving bowl; set aside. Beat cream cheese and pumpkin in medium bowl with electric beater on medium speed until well blended. Add vanilla and cinnamon & nutmeg; mix well.

POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Let stand 5 min. Gently stir in 1-1/2 cups of the whipped topping. Add cream cheese mixture; stir until well blended.

SPOON half of the pudding mixture into prepared bowl; top with the remaining wafers. Cover with layers of the remaining pudding mixture and remaining 1/2 cup whipped topping. Sprinkle with the candied pecans. Store leftover dessert in refrigerator.

** You can also find this recipe on www.kraftfoods.com. This is a low fat version, however you can find the regular version on the website**

Spaghettti with chicken meatballs is an Italiano delight!

Sometimes I like to use chicken meatballs over beef so here it goes:

INGREDIENTS:
For meatballs: Minced chicken
1/2 cup grated Parmesan cheese
1 egg
1/2 cup bread crumbs
2 tbspn of chopped parsley
1 tspn minced garlic
salt & pepper
1/2 tspn oregano

1 pasta box
1 1/2 cup mozzarella cheese
1/2 cup Parmesan cheese
2 cups of tomato pasta sauce (Garlic flavored is preferable)

RECIPE:
Cook the pasta as per the instructions on the box. Meanwhile, preheat the oven to 350 degrees. Mix all the meatballs ingredients and make small balls out of it. On a cookie sheet with parchment paper, place the balls and bake them in the oven for 20-25 min or until the meatballs turn brown. While the meatballs are cooking, warm the tomato pasta sauce blended with 1 cup water. Once the meatballs are cooked, throw them into the tomato sauce and stir it occasionally. Add 2-3 tbspn of mozzarella cheese into the sauce. Cook the pasta El Dente and drain it. Throw the pasta into the sauce and using a spatula toss the pasta and serve immediately with a garnish of Parmesan & mozzarella cheese.