Sweet Potato Coins with Gorgonzola and Bacon ~ Not Tried Yet

Cook Time: 1 hour

Prep Time: 15 min

Ingredients

( Serves 14 )

1/4 cup orange juice

1 tablespoon brown sugar

2 sweet potatoes, washed and sliced into 1/2-inch rounds

ground black pepper

3 strips bacon, cooked and chopped

1/3 cup nonfat plain Greek yogurt

3 tablespoon gorgonzola cheese, crumbled

2 tablespoon chives, chopped

Directions

1. Preheat oven to 350 degrees F.
2. Line a baking sheet with parchment and set aside.
3. Whisk together orange juice and brown sugar, add sweet potato coins and toss to coat.
4. Remove from bowl and place on baking sheet.
5. Seasoning with black pepper.
6. Bake for 60 minutes, flipping rounds half way through.
7. Remove from oven and transfer rounds to a serving platter.
8. While potatoes are cooling a bit, mix yogurt and gorgonzola in a small bowl.
9. Gently spoon mixture onto potatoes.
10. Top with bacon and chives.

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

2   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

4 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

9 HONEY MAID Honey Grahams, broken in half (18 squares), divided

2   milk chocolate bars (1.55 oz. each), coarsely chopped or broken into squares

9 JET-PUFFED Marshmallows, cut in half

5 large  fresh strawberries, sliced

1 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

HOW TO USE YOUR OVEN

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

 

Directions

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

 

Directions

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

 

Directions

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

 

Directions

   

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.

Chickaritos

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

Guacamole

Salsa

 

Directions

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

 

Directions

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

 

Directions

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

Directions

·      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

 

Directions

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

 

Directions

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

 

Directions

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.