Hot Appetizers
Cheddar-Jalapeno Appetizer Bites
Ingredients
1 tub (8 oz.) PHILADELPHIA Spicy Jalapeño Cream Cheese Spread
½ cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese
14 slices white sandwich bread, crusts trimmed
¼ cup butter, softened
1/3 cup KRAFT Grated Parmesan Cheese
Directions
HEAT oven to 400ºF.
MIX cream cheese spread and cheddar until blended.
FLATTEN bread slices with rolling pin; spread with butter. Turn over; spread with cream cheese mixture. Roll
up tightly. Cut in half. Roll, 1 piece at a time, in Parmesan until evenly coated. Place on baking sheet sprayed
with cooking spray.
BAKE 12 to 14 min. or until golden brown.
Slow-Cooker Hot Reuben Spread
Ingredients
1 ½ cups shredded Swiss cheese (6 ounces)
¾ cup drained sauerkraut
½ cup Thousand Island dressing
1 package (8 ounces) cream cheese, softened
2 packages (2 1/2 ounces each) thinly sliced corned beef, chopped
Cocktail rye bread slices or pretzel crackers, if desired
Directions
1Spray inside of 1- to 2 1/2-quart slow cooker with cooking spray. Mix all ingredients except crackers;
spoon into slow cooker.
2Cover and cook on Low heat setting 1 hour or until cheese is melted. Stir until cheese is smooth; cover
and cook 1 hour longer.
3Scrape down side of cooker with rubber spatula to help prevent edge of spread from scorching. Serve
spread with rye bread. Spread will hold up to 2 hours on Low.
Fiery Chicken Meatballs
Ingredients
1 lb ground chicken
½ cup Progresso™ plain bread crumbs
½ cup crumbled blue cheese (2 oz)
¼ cup finely chopped celery
¼ cup red pepper sauce
2 tablespoons chopped fresh Italian (flat-leaf) parsley
1 egg
Blue cheese dressing, if desired
Directions
1Heat oven to 400°F. Spray 17x12-inch half-sheet pan with cooking spray.
2In medium bowl, mix all ingredients except dressing. Shape mixture into 24 (1 1/2-inch) balls; place in
pan.
3Bake 17 to 20 minutes or until meat thermometer inserted in center of meatballs reads at least 165°F.
Serve warm with blue cheese dressing.
Hawaiian Appetizer Quesadillas
Ingredients
1 package (11.5 oz) Old El Paso™ flour tortillas for burritos (8 tortillas)
Cooking spray
1 cup finely chopped cooked Canadian bacon (about 5 oz)
½ cup crushed pineapple (from 8-oz can), well drained
1 cup finely shredded Mexican cheese blend (4 oz)
½ cup mango or peach salsa, if desired
Directions
1Move oven rack to lowest position; heat oven to 400°F. Spray 1 side of 4 tortillas with cooking spray.
On large cookie sheet, place tortillas, sprayed sides down, overlapping in center so tortillas do not hang
over edge of sheet. Top evenly with bacon, pineapple, cheese and remaining tortillas. Spray tops of
tortillas with cooking spray. Place another cookie sheet on top of tortillas; press down.
2Bake on bottom oven rack 8 to 10 minutes or until bottom tortillas are golden brown. Turn cookie
sheets and quesadillas over. Bake about 5 minutes longer or until bottoms are golden brown and cheese
is melted. Cut into 8 small wedges; serve warm with salsa.
Cold Appetizer
Cucumber Nachos
Ingredients
1 cup salsa
1 cucumber
1/2 cup fat-free cheddar cheese, shredded
1/2 cup fat free sour cream
Directions
Put the salsa in a strainer to remove some of the liquid.
Peel and slice the cucumber.
Put the slices of cucumber into the bottom of a 9x13 pan, without overlapping.
Discard the extra salsa liquid.
Put about 1 teaspoons of salsa on each cucumber slice.
Sprinkle the tops of the cucumbers with the cheese.
Put about 1 teaspoons of sour cream on top of each slice.
Serve cold.
Balsamic-Laced Bacon "Bruschetta"
Ingredients
4 slices OSCAR MAYER Butcher Thick Cut Apple wood Smoked Bacon
1 tsp. Balsamic vinegar
16 small fresh basil leaves
16 pieces KRAFT Shaved Parmesan Cheese
6 cherry tomatoes, sliced
Directions
HEAT oven to 400ºF.
PLACE bacon in single layer on rack of broiler pan.
Bake 15 min. or until crisp. Cool completely.
BRUSH bacon lightly with vinegar; cut each slice into 4 pieces.
TOP with remaining ingredients.
Cucumber Roulades
Ingredients
1 English cucumber, peeled
¼ cup PHILADELPHIA Chive & Onion Cream Cheese Spread
1oz. smoked salmon, thinly sliced, cut into 12 pieces
12 sprigs fresh dill
Directions
CUT cucumber into 12 slices.
USE melon baller to scoop out indentation in center of each.
FILL with cream cheese spread; top with salmon and dill.
PESTO TURKEY PINWHEELS
Ingredients
6 slices bacon
6 slices turkey
1/2 diced onion
3 slices provolone cheese
2 scoops sour cream
1 flour tortilla wrap
ranch dressing, to taste
pesto
Directions
1. Preheat oven to 375, cook bacon until desired consistency (about 25 minutes for that perfect crunchy),
crumble bacon, set aside
2. Mix sour cream with ranch dressing (I prefer Kraft), add until desired taste (I used about 2 tablespoons)
3. On flour tortilla, spread a thin layer of Pesto. Spread a thicker layer of the ranch sour cream over top
4. Tear cheese slices and spread evenly over tortilla. Top with turkey slices, covering entire tortilla
5. Sprinkle on diced onions & crumbled bacon
Salads
Zesty Apple Salad
Ingredients
2 Granny Smith apples, diced
1 (15 ounce) can mandarin oranges, drained
1 1/2 cups miniature marshmallows
1 cup halved seedless red grapes
1 (8 ounce) container lemon yogurt
2 tablespoons chopped walnuts
Directions
Mix apples, oranges, marshmallows, grapes, yogurt, and
walnuts together in a bowl.
Fresh Corn Salad
Ingredients
5 ears of corn, shucked
1/2 cup small-diced red onion (1 small onion)
3 tablespoons cider vinegar
3 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup julienned fresh basil leaves
Directions
In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness
is just gone.
Drain and immerse it in ice water to stop the cooking and to set the color.
When the corn is cool, cut the kernels off the cob, cutting close to the cob.
Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper.
Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at
room temperature.
Cucumber Salad
Ingredients
2 English cucumbers (2 pounds)
1 small red onion
1 1/2 tablespoons salt
1 tablespoon plus 1 teaspoon white wine vinegar or sherry vinegar
1 teaspoon sugar
2 teaspoons dried dill or 2 tablespoons fresh
Directions
Slice the cucumber lengthwise, remove the seeds, and slice thinly.
Thinly slice the onion.
In a colander, toss the cucumber and onion with the salt and let it sit and drain for 20 minutes.
Press the liquid out of the vegetables and rinse well with cold water.
In a medium bowl combine the vinegar and sugar and stir well.
Add the cucumber mixture and toss to coat. Stir in the dill.
Potato Salad with Carrots and Pineapple
Ingredients
3 medium baking potatoes, peeled
2 medium carrots, peeled
1 cup pineapple, diced
3/4 cups light mayonnaise
1/2 teaspoon garlic powder
1 teaspoon granulated white sugar
Salt and ground black pepper to taste
4 cups water
Directions
1. Pour the water in a deep cooking pot, Bring to a boil.
2. Add the potatoes and carrots and then boil until the vegetables becomes soft (about 10 to 12 minutes).
Soak the boiled potatoes and carrots in a bowl with cold water to stop the cooking process. This will
prevent the vegetables from being overcooked.
3. Remove the vegetables from the bowl and pat dry using a paper towel. Dice the potatoes and carrots
and place in a large bowl. Add the diced pineapple, toss gently, and set aside.
4. Meanwhile, combine the mayonnaise, sugar, garlic powder, salt and pepper. Mix well. Taste the mixture
and make sure that the salt and pepper is just about right.
5. Add the mayonnaise mixture on the bowl with potatoes. Gently toss until the mixture coats the
potatoes, carrots, and pineapple.
6. Refrigerate for at least 1 hour. Serve.
7. Share and enjoy!
