1 bottle (8 oz.) Seven Seas Viva Italian Dressing
1 can (14 oz.) artichoke hearts, drained, quartered
1 pkg. (3 oz.) Oscar Mayer Pepperoni Slices
1 cup halved cherry tomatoes
1 cup pitted ripe olives
10 pepperoncini peppers
4 oz. Kraft Mozzarella Cheese, cut into sticks
Pour dressing over artichokes, pepperoni, tomatoes, olives and peppers in shallow dish; cover. Refreigerate several hours or overnight to marinate. Drain, reserving marinade. Arrange pepperoni, vegetables and cheese on platter. Serve with reserved marinade.
1 lb. ground beef
1/4 cup finely chopped onion
1 pkg. (16 oz.) Oscar Mayer Wieners, cut into 1-inch pieces
1 jar (12 oz.) apricot preserves
1 cup Kraft Original Barbecue Sauce
1 can (20 oz.) pineapple chunks, drained
Mix meat and onion. Shape into 24 (1-inch) meatballs. Cook in large skillet on medium heat until browned on all sides, stirring occasionally; drain. Add wieners, preserves and barbecue sauce; simmer 20 minutes, stirring occasionally. Stir in pineapple; heat thoroughly, stirring occasionally.
Brown Sugar Smokies
1 (16 ounce) package little smokie sausages
1 pound bacon
1 cup brown sugar, or to taste
Preheat oven to 350 degrees F (175 degrees C). Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on wooden skewers, several to a skewer. Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar.
Bake until bacon is crisp and the brown sugar melted.
1/2 cup all-purpose flour
2/3 cup beer
1 1/2 teaspoons baking powder
1/4 cup all-purpose flour
2 cups flaked coconut
3 cups oil for frying
In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls. Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer. Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.
Creamy Deviled Eggs
8 hard-cooked eggs
1/2 cup Miracle Whip Dressing
2 Tbsp. Claussen Sweet Pickle Relish
2 tsp. yellow mustard
1/4 tsp. salt
Dash of pepper
Dash of paprika
Cut eggs in half lengthwise. Remove yolks; mash in small bowl. Add dressing, relish, mustard and seasonings; mix well. Spoon or pipe yolk mixture evenly into centers of egg whites. Serve immediately. Or, cover and refrigerate until ready to serve.
Double Tomato Bruschetta
6 roma (plum) tomatoes, chopped
1/2 cup sun-dried tomatoes, packed in oil
3 cloves minced garlic
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 French baguette
2 cups shredded mozzarella cheese
Preheat the oven on broiler setting.
In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese. Broil for 5 minutes, or until the cheese is melted.
1 loaf (1 lb.) Italian or French bread, split lengthwise
6 cups mixed sliced assorted mushrooms, such as portobello, crimini and button
1 cup sliced green onions
2 cloves garlic, minced
1 Tbsp. olive oil
1 cup Athenos Crumbled Gorgonzola Cheese
Preheat oven to 400°F. Scoop out center of each bread half, leaving 1-inch-thick shells. Cook and stir mushrooms, onions and garlic in hot oil in skillet until tender. Spoon into bottom of bread loaf. Sprinkle with cheese; cover with top of bread. Wrap in foil. Bake 15 to 20 min. or until cheese is melted. Cut crosswise into 12 slices to serve.
Grilled Italian Shrimp
1/3 cup olive oil
1/4 cup balsamic vinegar
1 envelope Good Seasons Italian Salad Dressing & Recipe Mix
1 lb. cleaned medium shrimp
1/2 lb. hard salami, cut into 3/4x1/2-inch pieces
1/2 lb. fresh mozzarella cheese, thinly sliced
2 Tbsp. chopped fresh basil
Preheat greased grill to medium heat. Mix oil, vinegar and salad dressing mix in cruet or small bowl as directed on envelope. Thread shrimp and salami alternately on eight skewers. Grill kabobs on 5 to 6 min. on each side or until shrimp turn pink. Arrange cheese slices on eight serving plates; top each with one kabob. Drizzle evenly with the dressing mixture; sprinkle with basil.
Grilled Pizza Wraps
2 tablespoons margarine, softened
8 (10 inch) flour tortillas
1 (16 ounce) package shredded Cheddar-Monterey Jack cheese blend
1/2 cup pizza sauce
4 ounces sliced pepperoni
Heat a large skillet over medium-low heat. Spread margarine over one side of a tortilla, and place it margarine-side down in the skillet. Spoon a tablespoon of pizza sauce onto half of the tortilla. Sprinkle 1/2 cup of shredded cheese over the sauce, and top with a few slices of pepperoni. Fold the clean half of the tortilla over the filling, and cook until golden on each side. Repeat with remaining tortillas.
Ham & Dijon Pastry Cups
1 pkg. (17.3 oz.) frozen puff pastry (2 sheets), thawed
1 container (8 oz.) Philadelphia Chive & Onion Cream Cheese Spread
1 cup Kraft Shredded Swiss Cheese
5 slices Oscar Mayer Thin Sliced Smoked Ham, chopped
1/3 cup chopped red pepper
1 egg, lightly beaten
2 Tbsp. Grey Poupon Dijon Mustard
Preheat oven to 425°F. Roll out each pastry sheet to 12x9-inch rectangle on lightly floured surface; cut each rectangle into 12 (3-inch) squares. Place 1 pastry square, with pastry corners pointing up, in each of 24 medium muffin cups. Mix remaining ingredients until well blended. Spoon 1 Tbsp. of the cream cheese mixture into each pastry cup. Bake 15 to 18 minutes or until filling is heated through and pastry is golden brown.
Jalapeno Popper Spread
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (4 ounce) can chopped green chilies, drained
2 ounces canned diced jalapeno peppers, drained
1 cup grated Parmesan cheese
Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chiles and jalapeno peppers. Pour mixture into a microwave safe serving dish, and sprinkle with Parmesan cheese. Microwave on High until hot, about 3 minutes. Serve with sliced sourdough baguettes, tortilla chips or crackers.
Marinated Cheese for Crackers
1 pkg. (8 oz.) Kraft Low-Moisture Part-Skim Mozzarella Cheese, cut crosswise into 15 slices
1/4 cup Kraft Sun-Dried Tomato Dressing
30 Ritz Crackers Top'ems
60 slices Oscar Mayer Pepperoni
Cut each cheese slice crosswise in half. Place in shallow glass dish. Pour dressing over cheese; cover. Refrigerate at least 1 hour to marinate. Rremovecheese from marinade just before serving; discard marinade. Top each cracker with 2 pepperoni slices and 1 piece of cheese.
2 (8 ounce) packages cream cheese, softened
1 (1 ounce) package ranch dressing mix
2 green onions, minced
4 (12 inch) flour tortillas
1/2 cup red bell pepper, diced
1/2 cup diced celery
1 (2 ounce) can sliced black olives
1/2 cup shredded Cheddar cheese
In a medium-size mixing bowl, combine cream cheese, ranch dressing mix, and green onions. Spread this mixture on each tortilla. Sprinkle red pepper, celery, black olives, and cheese (if you'd like) over the cream cheese mixture. Roll up the tortillas, then wrap them tightly in aluminum foil.
Chill 2 hours or overnight. Cut off ends of the rolls, and slice the chilled rolls into 1 inch slices.
Quick Cheesy Spinach Artichoke Dip
1 cup sour cream
4 ounces cream cheese, softened
1 (14 ounce) can artichokes in water, drained
1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry
2 cloves garlic, crushed
1 tablespoon lemon juice
1 1/2 cups grated Cheddar and Monterey Jack cheese mix, divided
Salt and cayenne pepper to taste
Heat oven to 400 degrees F. In food processor or blender, combine sour cream and cream cheese and process until smooth, about 1 minute. Add artichokes, spinach and garlic. Process or chop until well combined, scraping sides of the work bowl or blender jar as needed.
In a large mixing bowl, combine artichoke mixture, lemon juice, 1/2 cup grated cheese and salt and cayenne pepper to taste. Transfer mixture to a 1-quart microwave-proof baking dish and spread smoothly. Cover with a paper towel and microwave on high for 3-4 minutes, or until bubbly around the edges. Remove bowl and sprinkle 1/2 cup grated cheese over the top. Microwave on high for 1 minute, or until cheese is melted. Sprinkle with 1/2 cup grated cheese and bake, uncovered, for 20-25 minutes or until slightly browned and bubbly. Serve with pita chips, bagel chips, baked tortilla chips, crisp potato skins or crunchy raw vegetables.
Restaurant-Style Buffalo Chicken Wings
oil for deep frying
1/4 cup butter
1/4 cup hot sauce
1 dash ground black pepper
1 dash garlic powder
1/2 cup all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wings
Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.
Seven Layer Taco Dip
1 (1 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container sour cream
1 (16 ounce) jar salsa
1 large tomato, chopped
1 green bell pepper, chopped
1 bunch chopped green onions
1 small head iceberg lettuce, shredded
1 (6 ounce) can sliced black olives, drained
2 cups shredded Cheddar cheese
In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter. Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans. Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.
Southwestern Egg Rolls
2 tablespoons vegetable oil
1 skinless, boneless chicken breast half
2 tablespoons minced green onion
2 tablespoons minced red bell pepper
1/3 cup frozen corn kernels
1/4 cup black beans, rinsed and drained
2 tablespoons frozen chopped spinach, thawed and drained
2 tablespoons diced jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon salt
1 pinch ground cayenne pepper
3/4 cup shredded Monterey Jack cheese
5 (6 inch) flour tortillas
1 quart oil for deep frying
Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts. Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable. Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.
In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.
Tangy Hot Crab Dip
2 cans (6 oz. each) crabmeat, drained, picked through
1 cup chopped red peppers (about 1 medium)
1/3 cup sliced green onions (about 3 medium)
3/4 cup Miracle Whip Dressing
1/2 cup Kraft Grated Parmesan Cheese
Preheat oven to 375°F. Combine all ingredients. Spoon into 9-inch pie plate lightly sprayed with cooking spray. Bake 20 to 25 min. or until hot and bubbly. Serve with assorted NABISCO Crackers and cut-up fresh vegetables.
Three Pepper Quesadillas
1 cup thin green pepper strips
1 cup thin red pepper strips
1 cup thin yellow pepper strips
1/2 cup thin onion slices
1/3 cup butter or margarine
1/2 tsp. ground cumin
1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
1 pkg. (8 oz.) Kraft Shredded Sharp Cheddar Cheese
10 Taco Bell Home Originals Flour Tortillas
1 jar (16 oz.) Taco Bell Home Originals Thick 'N Chunky Salsa
Preheat oven to 425°F. Cook and stir peppers and onion in butter in large skillet on medium-high heat until crisp-tender. Stir in cumin. Drain, reserving liquid. Beat cream cheese and Cheddar cheese with electric mixer on medium speed until well blended. Spoon 2 Tbsp. cheese mixture onto each tortilla; top each evenly with pepper mixture. Fold tortillas in half; place on ungreased baking sheet. Brush with reserved liquid. Bake 10 minutes or until heated through. Cut each tortilla into thirds. Serve warm with salsa.