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RASPBERRY-BRIE RITZ TOPPERS
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PREP TIME: 15 min. | TOTAL TIME: 15 min. | MAKES: 12 servings, 2 topped crackers each
RASPBERRY-BRIE RITZ TOPPERS
WHAT YOU NEED:
   
24 Ritz® Crackers
12 slices Oscar Mayer® Deli Fresh Honey Ham, halved
4 oz. Brie cheese, cut into 24 small pieces
2 Tbsp. raspberry preserves
2 Planters® Pistachio Lovers Mix, chopped
HEAT broiler.
TOP crackers with ham, folding as needed to fit crackers; cover with cheese.
BROIL 4 inches from heat, 1 min. or until cheese begins to melt.
TOP with preserves and nuts.
Nutrition Information Per Serving: 90 calories, 5g total fat, 2g saturated fat, 15mg cholesterol, 230mg sodium, 7g carbohydrates, 0g dietary fiber, 3g sugars, 4g protein, 0%DV vitamin A, 4%DV vitamin C, 4%DV calcium, 2%DV iron.
PEANUT-MANGO COLESLAW
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PREP TIME: 15 min. | TOTAL TIME: 1 hour, 15 min. | MAKES: 12 servings, ½ cup each
PEANUT-MANGO COLESLAW
WHAT YOU NEED:
   
¾ cup Kraft® Real Mayo Mayonnaise
2 Tbsp. Kraft® Zesty Italian Dressing
1 pkg. (14 oz.) coleslaw blend (cabbage slaw mix)
1 fresh mango, chopped
¼ cup chopped fresh cilantro
¼ cup finely chopped red onions
¼ cup Planters® Dry Roasted Peanuts
MIX mayo and dressing in large bowl.
ADD all remaining ingredients except nuts; mix lightly.
REFRIGERATE 1 hour. Top with nuts.
Nutrition Information Per Serving: 140 calories, 12g total fat, 2g saturated fat, 5mg cholesterol, 120mg sodium, 6g carbohydrates, 1g dietary fiber, 4g sugars, 2g protein, 15%DV vitamin A, 35%DV vitamin C, 2%DV calcium, 0%DV iron.
MIRACLE WHIP ROCKING BACON-RANCH POTATO SALAD
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PREP TIME: 30 min. | TOTAL TIME: 30 min. | MAKES: 12 servings, ⅔ cup each
MIRACLE WHIP ROCKING BACON-RANCH POTATO SALAD
WHAT YOU NEED:
   
½ cup Miracle Whip® Dressing
¼ cup Kraft® Classic Ranch Dressing
¼ tsp. black pepper
⅛ tsp. garlic powder
3 lb. small red potatoes (about 9), cooked, quartered
6 slices cooked Oscar Mayer® Bacon, crumbled
1 stalk celery, sliced
½ cup thin red pepper strips
4 green onions, sliced
MIX dressings and seasonings in large bowl.
ADD remaining ingredients; mix lightly.
Nutrition Information Per Serving: 150 calories, 6g total fat, 1g saturated fat, 5mg cholesterol, 210mg sodium, 21g carbohydrates, 2g dietary fiber, 2g sugars, 4g protein, 4%DV vitamin A, 20%DV vitamin C, 0%DV calcium, 6%DV iron.
ITALIAN TURKEY HAM ‘WICH
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PREP TIME: 15 min. | TOTAL TIME: 15 min. | MAKES: 2 servings
ITALIAN TURKEY HAM ‘WICH
WHAT YOU NEED:
   
1 Tbsp. Kraft® Balsamic Vinaigrette Dressing
1 onion, thinly sliced
2 Kraft® Big Slice Colby Jack Cheese Slices
2 Italian-style submarine rolls (7 inch), sliced in half horizontally
2 Tbsp. Kraft® Mayo with Olive Oil Reduced Fat Mayonnaise
½ cup baby spinach leaves
1 ½ oz. Oscar Mayer® Carving Board® Oven Roasted Turkey Breast
1 ½ oz. Oscar Mayer® Carving Board® Slow Cooked Ham
HEAT dressing in medium skillet on medium heat; add onions. Cook until soft, about 5 min., stirring occasionally.
DIVIDE the onions into two portions; top with cheese. Cook on low heat until melted.
SPREAD rolls with mayo; fill with spinach, turkey and ham. Top with onion-cheese mixture.
Nutrition Information Per Serving: 420 calories, 17g total fat, 6g saturated fat, 45mg cholesterol, 1180mg sodium, 44g carbohydrates, 3g dietary fiber, 10g sugars, 21g protein, 15%DV vitamin A, 25%DV vitamin C, 25%DV calcium, 15%DV iron.
TIRAMISU IN A JAR
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PREP TIME: 20 min. | TOTAL TIME: 20 min. | MAKES: 8 servings
TIRAMISU IN A JAR
WHAT YOU NEED:
   
1 tub (8 oz.) Philadelphia® Cream Cheese Spread
2 cups cold milk
1 pkg. (3.4 oz.) Jell-O® Vanilla Flavor Instant Pudding
1 ½ cups thawed Cool Whip® Whipped Topping, divided
1 pkg. (10.7 oz.) prepared pound cake, cut into ½-inch cubes
⅓ cup brewed strong Maxwell House® Coffee, cooled
1 oz. Baker's® Semi-Sweet Chocolate, coarsely grated
1 cup fresh raspberries
BEAT cream cheese spread in large bowl with mixer until creamy. Gradually add milk, then dry pudding mix, beating well after each addition. Gently stir in 1 cup Cool Whip®.
PLACE half the cake cubes evenly in 8 jars or dessert dishes. Drizzle 1 tsp. coffee over cake in each jar; top each with ¼ cup pudding mixture and a sprinkle of chocolate. Cover with remaining cake cubes, coffee, pudding mixture, chocolate and Cool Whip®. Top with raspberries.
REFRIGERATE 2 hours.
Nutrition Information Per Serving: 360 calories, 19g total fat, 12g saturated fat, 110mg cholesterol, 470mg sodium, 42g carbohydrates, 2g dietary fiber, 30g sugars, 6g protein, 15%DV vitamin A, 8%DV vitamin C, 15%DV calcium, 4%DV iron.
Red Pepper Pesto Bruschetta
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Red Pepper Pesto Bruschetta
WHAT YOU NEED:
   
3 whole tomatoes, diced
1 small onion, diced
1 cup of crushed pecans
1 bunch of basil, minced
4 cloves of garlic, minced
1 cup of extra virgin olive oil
1 tsp. kosher salt and pepper
1 cup of fresh roasted red pepper, cut into strips
1 cup of aged parmesan
1 bag TOSTITOS® SCOOPS!® Tortilla Chips
MIX all ingredients, except for TOSTITOS® SCOOPS!® Tortilla Chips, together in bowl.
SPOON mixture into TOSTITOS® SCOOPS!® Tortilla Chips and serve.
PEANUT BUTTER CRUNCH BARS
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MAKES: 24 bars
PEANUT BUTTER CRUNCH BARS
WHAT YOU NEED:
   
5 cups Cap’n Crunch’s Peanut Butter Crunch® Cereal
¾ cup dry roasted salted peanuts
½ cup semisweet chocolate chips
3 Tbsp. butter or margarine
1 bag (10 oz.) marshmallows
⅓ cup creamy peanut butter
LINE a 13-x-9-inch baking pan with aluminum foil, extending the ends over the edge; lightly grease with non-stick cooking spray.
COMBINE cereal, peanuts and chocolate chips; set aside.
PLACE butter in large microwave-safe bowl and microwave on HIGH for 45 seconds or until melted. Add marshmallows and peanut butter; toss to combine.
MICROWAVE on HIGH for 45 seconds; stir. Continue to microwave an additional 45 seconds or until marshmallows are melted; stir.
QUICKLY add cereal mixture and stir to combine. Press mixture firmly into prepared pan; cool completely.
LIFT bars out of pan using edges of foil. Cut into squares for serving.
MOZZARELLA BASIL BITES
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MOZZARELLA BASIL BITES
WHAT YOU NEED:
   
Skim mozzarella cheese
6 Roma-style tomatoes
Fresh basil leaves
CUT skim mozzarella cheese into ¼″ thick pieces.
SLICE Roma-style tomatoes thinly.
STACK appetizers in the order of TOSTITOS® Chip, tomato slice, cheese, basil leaf.
Creole Tomato Dip
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Creole Tomato Dip
WHAT YOU NEED:
   
4 oz. cream cheese
8 oz. sour cream
½ cup diced tomatoes
¼ cup diced yellow onions
¼ cup diced green peppers
1 Tbsp. canola oil
4 tsp. Creole spice
1 tsp. hot sauce
Salt and ground black pepper
WARM the cream cheese to room temperature (30 to 45 minutes) and place the cream cheese and sour cream in a stainless steel mixing bowl. Mix thoroughly for 2–3 minutes until mixture is homogenized; reserve to the side. In a medium sauté pan over medium heat, heat the canola oil for 2–3 minutes.
ADD the green peppers, onions, tomatoes and Creole spice.
SAUTÉ the vegetables and spice mixture for 6–8 minutes.
REMOVE from heat and cool in freezer for 15 minutes, stirring occasionally until mixture is room temperature.
FOLD the vegetable mixture into the cream cheese/sour cream mixture.
FINISH the dip with the hot sauce, salt and pepper to taste.
SERVE immediately with LAY'S® Kettle Cooked Potato Chips.
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