Tuesday, January 1, 2008

Philadelphia Peaches 'N Cream No-Bake Cheesecake

2 cups HONEY MAID Graham Cracker Crumbs
6 Tbsp.  margarine, melted
1 cup sugar, divided
4 pkg.  (8 oz. each) PHILADELPHIA, 1/3 Less Fat than Cream Cheese, softened
1 pkg. (3 oz.) JELL-O Peach Flavor Gelatin
  fresh peaches, chopped
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed
make itMIX graham crumbs, margarine and 1/4 cup sugar; press onto bottom of 13x9-inch pan. Refrigerate while preparing filling.BEAT cream cheese and remaining 3/4 cup sugar in large bowl with mixer until well blended. Add dry gelatin mix; mix well. Stir in peaches and whipped topping. Spoon over crust; cover.REFRIGERATE 4 hours or until firm. Store leftovers in refrigerator.SUBSTITUTEPrepare as directed, using 1 drained 15-oz. can peaches.

Ultimate 7-Layer Dip

1 can (16 oz.) TACO BELL® HOME ORIGINALS® Refried Beans
1 Tbsp.  TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup  TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 cup shredded lettuce
1 cup  KRAFT Mexican Style Finely Shredded Four Cheese
green onions, sliced
2 Tbsp.  sliced black olives
RITZ Toasted Chips Original
make itMIX beans and seasoning mix; spread onto bottom of pie plate.TOP with layers of all remaining ingredients except chips. Refrigerate several hours or until chilled.SERVE with chips.

Strawberry-Banana S'Mores

HONEY MAID Honey Grahams, broken in half (18 squares), divided
  milk chocolate bars (1.55 oz. each), coarsely chopped or broken into squares
JET-PUFFED Marshmallows, cut in half
5 large  fresh strawberries, sliced
banana, sliced
1/4 cup  strawberry jam
HEAT grill to medium-low heat.PLACE 9 graham squares on bottom of 9-inch square disposable foil pan; top with chocolate, marshmallows, berries and bananas.SPREAD remaining grahams with jam; place, jam-sides down, over grahams in pan to make 9 s'mores.GRILL 4 to 6 min. or until marshmallows are puffed and chocolate is melted. Cool 5 min. before serving.
kitchens tips
Heat oven to 350ºF. Assemble s'mores as directed, substituting 9-inch square baking pan for the foil pan. Bake 9 to 11 min. or until marshmallows are puffed and chocolate is melted.

Fudgy Fruit Dip

1/3 cup fat-free hot fudge ice cream topping
1/3 cup fat-free vanilla yogurt
1-1/2 teaspoons orange juice concentrate
Fresh strawberries



In a bowl, combine fudge topping, yogurt and orange juice concentrate. Cover and refrigerate forat least 30 minutes. Serve with strawberries. Yield: about 1/2 cup.

Bread Bowl Cheese Dip

1/2 lb jack cheese, grated
12 oz cream cheese, softened
1 pint sour cream
4 green onions, chopped
2 tbsp worcestershire sauce
5 oz bacon bits
1 large sourdough bread bowl
1 box crackers of choice, optional

Mix first 6 ingredients together.Cut off top of loaf of bread, hollow out to make a bowl. Save "insides" for later use.
Put cheese mixture into bread bowl, place "lid" on top and wrap entire loaf with foil.
Bake for 1 1/2 hours at 350 degrees. Take foil off the last 10 minutes.
Cut "insides" into 1-inch cubes, use for dipping. Can toast in oven for a few minutes first if preferred. Crackers can be used for dipping as well.

Championship Bean Dip

1 can (16 ounces) refried beans
1 cup picante sauce
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
3/4 cup sour cream
1 package (3 ounces) cream cheese, softened
1 tablespoon chili powder
1/4 teaspoon ground cumin
Tortilla chips and salsa



In a large bowl, combine the first eight ingredients; transfer to a 1-1/2-qt. slow cooker. Cover and cook on high for 2 hours or until heated through, stirring once or twice. Serve with tortilla chips and salsa. Yield: 4-1/2 cups.

Creamy Caramel Dip

1 package (8 ounces) cream cheese, softened
3/4 cup packed brown sugar
1 cup (8 ounces) sour cream
2 teaspoons vanilla extract
2 teaspoons lemon juice
1 cup cold milk
1 package (3.4 ounces) instant vanilla pudding mix
Assorted fresh fruit



In a bowl, beat cream cheese and brown sugar until smooth. Add the sour cream, vanilla, lemon juice, milk and pudding mix, beating well after each addition.
Cover and chill for at least 1 hour. Serve as a dip for fruit. Yield: 3-1/2 cups.

Enchilada Dip

2 cups Seasoned Hamburger Mix, thawed
1 can (15 ounces) chili with beans
1 can (10 ounces) enchilada sauce
1 can (8 ounces) tomato sauce
3/4 cup corn chips
1 cup (8 ounces) sour cream
1/2 cup shredded cheddar cheese
Tortilla chips



I       In a large bowl, combine the hamburger mix, chili, enchilada sauce, tomato sauce and corn chips.                    Transfer to a greased shallow 2-qt. baking dish. Bake, uncovered, at 375° for 20-25 minutes or until heated through.
Dollop with sour cream; spread carefully. Sprinkle with cheese. Bake 3-5 minutes longer or until cheese is melted. Serve with the tortilla chips. Yield: 10-12 servings.


3 cups finely chopped cooked chicken
1-1/2 cups (6 ounces) shredded sharp cheddar cheese
1 can (4 ounces) chopped green chilies
1/2 cup finely chopped green onions
1 teaspoon hot pepper sauce
1 teaspoon garlic salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1 package (17-1/4 ounces) frozen puff pastry sheets, thawed or pie pastry for double-crust 10-inch pie



In a large bowl, combine the chicken, chilies, onions, cheese and seasonings. Chill until serving.
Remove half of the pastry from refrigerator. On a lightly floured surface, roll to a 12-in. x 9-in. rectangle. Cut into nine small rectangles. Place about 2 tablespoons of filling across the center of each rectangle. Wet edges of pastry with water and roll pastry around filling. Crimp ends with a fork to seal. Repeat with remaining pastry and filling.
Place seam side down on a lightly greased baking sheet. Refrigerate until ready to heat. Bake at 425° for 20-25 minutes or until golden brown. Serve warm with salsa and guacamole. Yield: 1-1/2 dozen.

Cheezy Chicken Wontons

2 cups (8 ounces) shredded part-skim mozzarella cheese
1-1/2 cups shredded cooked chicken
3 green onions, chopped
1/3 cup chopped fresh tomato
1 tablespoon salt-free garlic and herb seasoning
1/8 teaspoon cayenne pepper
1 package (12 ounces) wonton wrappers
1 egg, lightly beaten
Oil for deep-fat frying
Pizza or spaghetti sauce, warmed



In a large bowl, combine the cheese, chicken, onions, tomato, herb seasoning and cayenne. Place about 2 tablespoons in the center of each wonton wrapper. Brush edges with egg; fold corner over, making a triangle. Seal seams.
In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry wontons, a few at a time, for 1 to 1-1/2 minutes on each side or until golden brown. Drain on paper towels. Serve warm with pizza or spaghetti sauce. Yield: about 4 dozen.

Barbecue Chicken Bites

1 egg
2 tablespoons milk
4 cups barbecue potato chips, crushed
1/2 pound boneless skinless chicken breasts, cut into 1-1/2-inch cubes
Barbecue sauce



In a shallow bowl, whisk egg and milk. Place potato chips in another shallow bowl. Dip chicken in egg mixture, then roll in chips. Place in a single layer on a greased baking sheet. Bake at 400° for 10-15 minutes or until meat is no longer pink. Serve with barbecue sauce. Yield: 4 servings.

Cheesecake Dip

   4 ounces cream cheese, softened
  1/3 cup sour cream 
 3 tablespoons confectioners' sugar
  1 tablespoon milk
 1/4 teaspoon almond extract
 1 pint fresh strawberries
 1/4 cup graham cracker crumbs


·      In a bowl, beat cream cheese until smooth. Add the sour cream, sugar, milk and extract; mix until smooth. Transfer to a serving bowl.
Place the strawberries and crumbs in separate serving bowls. Dip strawberries into cheesecake mixture, then into crumbs. Yield: about 1 cup.

Turkey Wonton Cups

48 wonton wrappers
1-1/4 pounds lean ground turkey
2 cups (8 ounces) shredded reduced-fat cheddar cheese
1 cup fat-free ranch salad dressing
1/2 cup chopped green onions
1/4 cup chopped ripe olives



Press wonton wrappers into miniature muffin cups coated with cooking spray. (Keep wrappers covered with a damp paper towel until ready to bake.) Bake at 375° for 5 minutes or until lightly browned. Cool for 2 minutes before removing from pans to wire racks.
In a large nonstick skillet coated with cooking spray, cook the turkey over medium heat until no longer pink; drain. In a large bowl, combine the turkey, cheese, ranch dressing, onions and olives. Spoon by rounded tablespoonfuls into wonton cups.
Place on an ungreased baking sheet. Bake at 375° for 5-6 minutes or until heated through. Serve warm. Yield: 4 dozen.

Striped Chocolate Popcorn

12 cups popped popcorn
2 cups miniature pretzels
1 cup pecan halves, toasted
1/4 cup butter, melted
4 ounces white candy coating, coarsely chopped
2 ounces milk chocolate candy coating, coarsely chopped



In a large bowl, combine the popcorn, pretzels and pecans. Drizzle with butter and toss; set aside.
In a microwave, melt white candy coating at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Drizzle over popcorn mixture; toss to coat. Spread on foil-lined baking sheets.
In a microwave, melt milk chocolate coating; stir until smooth. Drizzle over popcorn mixture. Let stand in a cool place until chocolate is set. Store in an airtight container. Yield: 17 cups.

Spinach Stuffed Bread

1 loaf (1 pound) frozen bread dough
1 medium onion, chopped
1 to 2 garlic cloves, minced
2 teaspoons olive oil
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cups (8 ounces) shredded reduced-fat cheddar or part-skim mozzarella



Thaw bread dough according to package directions; let rise until doubled. Meanwhile, in a skillet, saute onion and garlic in oil until tender. Stir in spinach.
On a lightly floured surface, roll dough into a 14-in. x 10-in. rectangle. Spread the spinach mixture to within 1/2 in. of edges; sprinkle with cheese. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a baking sheet coated with cooking spray; tuck ends under.
Bake at 350° for 25-30 minutes or until golden brown. Remove from pan to a wire rack; let stand for 10 minutes before slicing. Serve warm. Yield: 6 servings.

Cream Filled Strawberries

18 large fresh strawberries
1 cup cold fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
2 cups reduced-fat whipped topping
1/4 teaspoon almond extract



Remove stems from strawberries; cut a deep X in the top of each berry. Spread berries apart.
In a bowl, whisk milk and pudding mix for 2 minutes. Fold in whipped topping and almond extract. Pipe or spoon about 5 teaspoons into each berry. Chill until serving. Yield: 18 strawberries.