Lemon-Blueberry Swirl Cake

1 pkg. (2-layer size) white cake mix
3/4 C water
3 egg whites
2 Tbsp. oil
1 pkg. (3 oz) Jell-O Lemon favor gelatin, divided
1 C blueberries
1 pkg. (8 oz) Cream Cheese, softened
1 whole egg
3 Tbsp. water

Heat over to 350 degrees F. Beat cake mix, 3/4 Cup water, egg whites and oil in large bowl with mixer until well blended. Add 1/4 C dry gelatin mix; beat on low speed 1 min., then on medium speed 4 min. Stir in berries; set aside. Beat cream cheese and whole egg in small bowl with mixer until well blended.
Pour half the cake batter into greased 12-cup fluted tube pan or 10-inch tube pan or 9x12 cake pan; cover with layers of cream cheese mixture and remaining cake batter.
Bake 45-50 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from side of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
Place cake on plate. Microwave 3 Tbsp. water in microwaveable measuring cup on High 30 sec. Add to remaining dry gelatin mix; stir until dissolved. Brush over cake until mixture is absorbed. Refrigerate leftovers.
(For a sweeter cream cheese filling, add 1/4 C sugar to cream cheese mixture before using as directed.)

Ranch-Style Beefy Taco Soup

1 lb lean ground beef or ground turkey
1 med onion, diced
1 clove garlic, minced
1-15 oz can whole kernel corn, drained
1-15 oz can black beans, drained
2-10 oz cans of RoTel diced tomatoes and green chilies
1 pkg. Taco Seasoning
1 pkg. Hidden Valley Ranch dressing mix
3 1/2 to 4 cups chicken broth

Brown beef/turkey, onion and garlic. Drain off grease. Drain corn and beans. Add corn, tomotoes, beans, seasonings and broth. Bring to boil and simmer 1 hr. Serve with sour cream, chopped cilantro, shredded cheese and crushed taco chips. Serves approx 8.