Bacon Appetizer Crescents

Ingredients:



1. 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
2. 8 slices OSCAR MAYER Bacon, crisply cooked, crumbled
3. 1/3 cup KRAFT 100% Grated Parmesan Cheese
4. 1/4 cup finely chopped onion
5. 2 tablespoons chopped fresh parsley
6. 1 tablespoon milk
7. 2 (8 ounce) cans refrigerated crescent dinner rolls


Directions:



1. Preheat oven to 375 degrees F. Mix cream cheese, bacon, Parmesan cheese, onions, parsley and milk until well blended; set aside.
2. Separate each can of dough into four rectangles; firmly press perforations together to seal. Spread each rectangle with 2 rounded tablespoonfuls of the cream cheese mixture. Cut each rectangle into 12 wedges. Roll up wedges, starting at short ends. Place, seam-sides down, on greased baking sheet.
3. Bake 12 to 15 min. or until golden brown. Serve warm.

Yield: 24 servings

Tex-Mex Appetizer Tart

Ingredients:

1. 1 Pillsbury(R) refrigerated pie crust, softened as directed on box
2. 1 1/2 cups shredded Colby-Monterey Jack cheese blend
3. 1/2 cup roasted red bell peppers, drained, chopped
4. 1/2 cup mayonnaise
5. 1 (4.5 ounce) can Old El Paso(R) chopped green chiles
6. 1/4 cup chopped fresh cilantro or parsley


Directions:



1. Heat oven to 375 degrees F. Remove crust from pouch; place flat on ungreased cookie sheet.
2. In medium bowl, mix cheese, roasted bell peppers, mayonnaise and chiles. Spread over crust to within 1 inch of edge. Fold crust edge over filling to form 1-inch border; flute.
3. Bake 25 to 35 minutes or until crust is golden brown. Sprinkle with cilantro. Let stand 10 minutes. Cut into wedges. Serve warm.

Yield: 16 servings

Italian Appetizer Wedges

Ingredients:

1. 1 Pillsbury(R) refrigerated pie crust, softened as directed on box
2. 1/2 cup Progresso(R) Italian-style bread crumbs
3. 1/3 cup chopped fresh basil
4. 1/4 cup grated Romano cheese
5. 1/4 teaspoon salt
6. 1/4 teaspoon freshly ground pepper
7. 1 cup part-skim ricotta cheese
8. 3 tablespoons extra-virgin or regular olive oil
9. 3 plum (Roma) tomatoes, seeded, diced
10. 1 plum (Roma) tomato, sliced (optional)
11. 8 fresh basil leaves (optional)

Directions:



1. Heat oven to 400 degrees F. Remove pie crust from pouch; place flat on ungreased cookie sheet. With rolling pin, roll into 12-inch round.
2. In medium bowl, mix bread crumbs, chopped basil, Romano cheese, salt, pepper, ricotta cheese and oil. Stir in diced tomatoes. Spoon and spread mixture over crust to within 3 inches of edge. Fold edge of crust 3 inches over filling; crimp crust slightly.
3. Bake 25 to 35 minutes or until golden brown. Cool 15 minutes. Cut into wedges. Garnish with tomato slices and basil leaves. Serve warm or cool.

Yield: 12 servings

Ingredients:

1. 1 Pillsbury(R) refrigerated pie crust, softened as directed on box
2. 1/2 cup Progresso(R) Italian-style bread crumbs
3. 1/3 cup chopped fresh basil
4. 1/4 cup grated Romano cheese
5. 1/4 teaspoon salt
6. 1/4 teaspoon freshly ground pepper
7. 1 cup part-skim ricotta cheese
8. 3 tablespoons extra-virgin or regular olive oil
9. 3 plum (Roma) tomatoes, seeded, diced
10. 1 plum (Roma) tomato, sliced (optional)
11. 8 fresh basil leaves (optional)

Directions:



1. Heat oven to 400 degrees F. Remove pie crust from pouch; place flat on ungreased cookie sheet. With rolling pin, roll into 12-inch round.
2. In medium bowl, mix bread crumbs, chopped basil, Romano cheese, salt, pepper, ricotta cheese and oil. Stir in diced tomatoes. Spoon and spread mixture over crust to within 3 inches of edge. Fold edge of crust 3 inches over filling; crimp crust slightly.
3. Bake 25 to 35 minutes or until golden brown. Cool 15 minutes. Cut into wedges. Garnish with tomato slices and basil leaves. Serve warm or cool.

Yield: 12 servings

Sun-Dried Tomato and Goat Cheese Appetizers

Ingredients:

1. 1 (12 ounce) can Pillsbury(R) Golden Layers(R) Refrigerated Buttermilk Biscuits
2. 1/2 cup mayonnaise
3. 1/2 cup crumbled goat cheese
4. 1/4 cup chopped drained oil-packed sun-dried tomatoes
5. 1 teaspoon dried onion flakes
6. 1 teaspoon dried pesto seasoning
7. 1 tablespoon grated Parmesan cheese


Directions:


1. Heat oven to 375 degrees F. Separate dough into 10 biscuits; separate each evenly into 2 layers, making 20 dough rounds. Press each in ungreased miniature muffin cup.
2. In small bowl, mix mayonnaise, goat cheese, tomatoes, onion flakes and pesto seasoning. Spoon about 1 1/2 teaspoons mayonnaise mixture into each dough-lined cup. Sprinkle each with Parmesan cheese.
3. Bake at 375 degrees F for 10 to 16 minutes or until golden brown. Remove from muffin cups. Cool 5 minutes before serving.

Yield: 20 servings

Cheesy Appetizer Loaf

Ingredients:

1. 3 tablespoons KRAFT Mayo Real Mayonnaise
2. 1/2 teaspoon garlic powder
3. 1 (8 ounce) package KRAFT Natural Mozzarella Cheese Crumbles
4. 2 tablespoons chopped Spanish olives
5. 1 loaf French bread, cut lengthwise in half
6. Paprika

Directions:



1. Preheat broiler. Mix mayo, garlic powder, cheese and olives.
2. Spread evenly onto cut surfaces of bread. Sprinkle lightly with paprika. Place on baking sheet.
3. Broil, 6 inches from heat, 1 min. or until cheese is melted. Cut into 24 slices. Serve warm.

Yield: 24 servings

Slow-Cooked Green Beans, Tomatoes and Bacon

Ingredients:

1. 2 slices OSCAR MAYER Lower Sodium Bacon, finely chopped
2. 1 large onion, chopped
3. 1 pound green beans, trimmed, cut into 1-1/2-inch pieces
4. 1/2 cup low-sodium chicken broth
5. 1/4 teaspoon pepper
6. 4 plum tomatoes, chopped


Directions:


1. Cook and stir bacon in large skillet on medium heat to desired crispness. Remove bacon from skillet; drain, reserving drippings in skillet. Set bacon aside. Add onion to skillet; cook and stir until tender.

2. Add beans, broth and pepper to skillet. Bring to boil. Reduce heat to medium-low; cover. Simmer 40 minutes or until beans are very tender.

3. Stir in tomatoes; increase heat to medium-high. Cook 3 minutes or until tomatoes are thoroughly heated. Transfer to serving dish. Sprinkle with bacon.

Yield: 8 servings

Fruit Angel Cake Recipe

Fruit Angel Cake

Ingredients:
2 cans Fruit Cocktail, drained and coarsely chopped
1 cup cake flour
1 – 2/3 cups sugar
12 pcs. Egg whites
1 – ½ tsp. Cream of tartar
¼ tsp. Iodized salt
1 – ½ tsp. Vanilla

Directions;

1. Preheat oven to 375°F. Shift together flour and half of sugar. Set aside
2. Beat egg whites, cream of tartar and salt until foamy. Gradually add remaining sugar, beating on high speed until glossy and stiff peaks form. Fold in vanilla and flour mixture, ¼ cup at a time.
3. Fold in Fiesta Fruit Cocktail. Pour into ungreased tube pan (10”x4”) and bake for 30 to 35 minutes. Invert tube pan on rack to cool.

Pine Chocolate Cookies Recipe

Pine Chocolate Cookies.

Ingredients:
1 cup butter
1 cup brown sugar
1 cup white sugar
2 pcs. eggs
1 tsp. vanilla
2 cans Fresh Cut Crushed Pineapple, well drained
4 cups all-purpose flour, sifted
1/2 tsp. baking soda
1/2 tsp. iodized fine salt
1/2 cup roasted peanuts, chopped
1/2 cup unsweetened chocolate chips

Directions:

1. Cream butters and sugars until light and fluffy. Beat in eggs, one at time. Add vanilla. Stir Fresh Cut Crushed Pineapples. Set Aside
2. Combine flour, baking soda and salt. Add half to creamed mixture, and then blend well before adding the other half. Stir in peanuts and chocolate chips.
3. Flatten 1 tbsp. of mixture, 2 inches apart, into a greased cookie sheet. Bake in preheated oven at 350 degrees Fahrenheit for 20 minutes. Cool in rack.

Tuna - Pizza Filling Recipe

Tuna - Pizza Filling

2 tbsp. chopped onion, sauteed
1 pouch Classic Italian Pizza Sauce
2/3 cup mayonnaise
2 cans tuna chunks in brine, drained
1 stalk c elery, chopped
2 tbsp. chopped pimiento
2 tsp pickle relish
3 tbsp. grated cheese

Directions:

1. Combine all ingredients
2. Season with salt and white pepper to taste
3. Pack in a sealed container and store in the refrigerator.
4. Serve as sandwich filling

Chicken Sandwich Supreme Recipe

Makes 4 servings
Ingredients:

1 can Fresh Cut Crushed Pineapple, well - drained
200 grams chicken breast, cooked and flaked
2 tsp. sweet pickle relish
1/3 cup mayonnaise
1 tsp. chopped white onion, sauted
1 Tbsp. diced cheddar cheese (optional)


Directions:

1. Combine all ingredients.
2. Season with salt, white pepper and sugar to taste.
3. Chill.
4. Serve as sandwich filling.

Tomato Phyllo Tart Recipe

INGREDIENTS
1. 12 14-by-18-inch or 24 9-by-14-inch sheets phyllo dough
2. 1/4 cup extra-virgin olive oil
3. 1 tablespoon plain dry breadcrumbs
4. 2 tablespoons prepared pesto
5. 3/4 cup crumbled feta cheese
6. 1 large red tomato, cut into 1/4-inch slices
7. 1 large yellow tomato, cut into 1/4-inch slices
8. 1/2 teaspoon kosher salt, or to taste
9. Freshly ground pepper to taste
10. 10 small basil leaves


DIRECTIONS
1. Preheat oven to 400 degrees F. Line a 17 1/2-by-12 1/2-inch baking sheet with parchment paper. Lay one large sheet of phyllo on the prepared pan. (If using the smaller size, slightly overlap two sheets on the pan to form a rectangle.) Keep the remaining phyllo covered with plastic wrap or wax paper and a damp kitchen towel.
2. Lightly coat the phyllo surface with oil using a pastry brush. Sprinkle with 1/4 teaspoon breadcrumbs. Repeat this step, layering the remaining phyllo on top. Brush the final sheet with oil. Carefully roll about 3/4 inch of each side toward the center to form the outer rim of the tart.
3. Using the same brush, paint pesto evenly on the surface of the tart. Sprinkle about half of the crumbled feta cheese over the pesto layer. Arrange tomato slices, alternating colors, over the pesto layer; season with salt and pepper. Sprinkle the remaining cheese over the top.
4. Bake the tart until the crust turns brown and crispy, 30 to 35 minutes. Let cool in the pan on a wire rack for 5 minutes. To serve, lift the parchment paper and slide the tart onto a cutting board or large platter. Scatter basil leaves on top. Serve warm or at room temperature.

Yield: 12 servings

Crispy Chicken Wings Recipe

INGREDIENTS:
1. 1 teaspoon olive oil, for baking sheets
2. 1 (8 ounce) package salted corn tortilla chips
3. 2 large eggs
4. 1 teaspoon paprika
5. Coarse salt and ground pepper
6. 12 whole chicken wings
7. 1 cup red or green prepared salsa, for serving (optional)

DIRECTIONS


1. Preheat oven to 450 degrees F. Line two rimmed baking sheets with aluminum foil; brush lightly with oil. Set aside. In a food processor, pulse chips in two batches until finely ground (you should have about 2 cups ground chips); transfer to a large shallow dish.
2. In a separate bowl, whisk eggs; season with paprika, salt, and pepper. Working in two batches, place wings in egg mixture. Remove wings one by one, letting excess egg fall off. Transfer to dish containing ground chips; toss to coat, patting mixture on with hands. Arrange coated wings on prepared baking sheets.
3. Bake, switching pans from top to bottom shelf halfway through, until lightly browned and tender, 40 to 45 minutes. Season wings with salt. Serve with salsa, if desired.

Yield: 4 servings

Spicy Asian Lettuce Wraps Recipe

INGREDIENTS:
1. 1 pound boneless skinless chicken breast halves
2. 1 (1 pound) package Green Giant(R) Create A Meal!(R) Frozen Stir-Fry Lo Mein Meal Starter
3. 2 tablespoons purchased chili-garlic sauce
4. 2 tablespoons soy sauce
5. 3 tablespoons oil
6. 2 cloves garlic, minced
7. 1 tablespoon sugar
8. 2 tablespoons peanut butter
9. 2 tablespoons water
10. 8 large leaves Bibb lettuce
11. 1 1/2 cups grated carrots
12. 1/3 cup chopped peanuts
13. 1/4 cup finely chopped green onions
14. 2 tablespoons finely chopped fresh cilantro (optional)

DIRECTIONS


1. To flatten each chicken breast half, place boned side up between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap.
2. In small bowl, combine frozen sauce from meal starter, chili-garlic sauce and soy sauce; mix well. In medium bowl, combine chicken, 1/4 cup soy sauce mixture and 2 tablespoons of the oil. Heat 12-inch nonstick skillet over medium-high heat until hot. Add chicken mixture; cook 5 to 6 minutes or until no longer pink in center, stirring occasionally. Remove chicken from skillet; cut into 1-inch pieces. Cover to keep warm.
3. Heat remaining tablespoon oil in same nonstick skillet over medium-high heat until hot. Add 3 tablespoons soy sauce mixture, garlic, and frozen vegetables and noodles from meal starter; cook 6 to 8 minutes or until vegetables are crisp-tender, stirring frequently. To remaining soy sauce mixture in small bowl, add sugar, peanut butter and water; mix well.
4. Arrange lettuce on part of large serving platter. Spoon carrots onto platter next to lettuce. Arrange cooked vegetables and noodles on platter. Place chicken over vegetables and noodles. Sprinkle chicken with peanuts, onions and cilantro.
5. To serve, spread peanut sauce in center of each lettuce leaf. Top with chicken and vegetable mixture, and carrots. Wrap lettuce around filling.

Yield: 8 servings

Antipasto Appetizer Pizza Recpie

INGREDIENTS:
1. 1 1/2 teaspoons all-purpose flour
2. 1 (13.8 ounce) can Pillsbury(R) Refrigerated Pizza Crust
3. 1 (7.5 ounce) jar roasted red bell peppers, drained, chopped
4. 1 (6 ounce) jar marinated artichoke hearts, drained, chopped
5. 3/4 cup drained pitted ripe olives, chopped
6. 3 ounces thinly sliced Genoa salami, cut into 1/2-inch pieces
7. 3 ounces thinly sliced provolone cheese, cut into 1/2-inch pieces
8. 1 cup crumbled feta cheese
9. 1/2 teaspoon dried Italian seasoning (optional)


DIRECTIONS


1. Heat oven to 400 degrees F. Sprinkle flour evenly over cookie sheet. Unroll dough; place on floured cookie sheet. Starting at center, press into 14x10-inch rectangle.
2. Sprinkle roasted peppers, artichokes and olives evenly over dough. Top with salami, provolone cheese and feta cheese. Sprinkle with Italian seasoning.
3. Bake at 400 degrees F for 15 to 20 minutes or until provolone cheese is melted and edge of crust is golden brown. Cut into squares. Serve warm.

Yield: 16 servings

Mushroom-Orange Chop Recipe

INGREDIENTS:
1. 1 (3/4 inch) butterfly pork chop
2. 2 teaspoons vegetable oil
3. 2 green onions, thinly sliced
4. 2 fresh mushrooms, chopped
5. 1 garlic clove, minced
6. 2 tablespoons orange marmalade
7. 1 teaspoon soy sauce
8. 1 tablespoon sunflower kernels (optional)


DIRECTIONS:

1. In a skillet over medium heat, brown pork chop in oil on both sides. Continue cooking until a meat thermometer reads 160 - 170 degrees F, about 6 minutes. Remove and keep warm. In the same skillet, saute onions, mushrooms and garlic until tender. Add marmalade and soy sauce; cook and stir until heated through. Pour over chop. Sprinkle with sunflower kernels if desired.

Yield: 1 servings

Fiesta Shrimp Tacos with Cucumber Salsa Recipe

INGREDIENTS:
1/2 cups nonfat sour cream
1/2 cup chopped seeded peeled cucumber
1 (1.25 ounce) package Old El Paso(R) Taco Seasoning Mix
2 avocados, peeled, pitted and coarsely chopped
1 tablespoon lime juice
1 pound shelled deveined uncooked medium shrimp
1 (4.6 ounce) package Old El Paso(R) Taco Shells
1 tablespoon olive oil
1 cup Old El Paso(R) Thick 'n Chunky Salsa
1/2 cup chopped fresh cilantro


DIRECTIONS

1. Heat oven to 375 degrees F. In medium bowl, combine sour cream, cucumber and 2 tablespoons of the taco seasoning mix; mix well. In small bowl, combine avocados and lime juice; toss to coat. Set aside.
2. In another medium bowl, combine shrimp and remaining taco seasoning mix; toss to coat.
3. Heat taco shells at 375 degrees F as directed on package.
4. Meanwhile, heat oil in large skillet over medium-high heat until hot. Add shrimp; cook 3 to 5 minutes or until shrimp turn pink, stirring frequently.
5. Spoon shrimp into warm taco shells. Top each with sour cream mixture, avocados, salsa and cilantro.

Skillet Pork Chops Food Recipe

Yield: 4 servings

INGREDIENTS
4 (1 inch thick) pork chops
1 tablespoon vegetable oil
1 medium onion, chopped
1 cup chicken broth
2 tablespoons grape jelly
1/4 teaspoon ground ginger
4 1/2 teaspoons cornstarch
3 tablespoons cold water
Hot cooked rice


DIRECTIONS:
In a skillet over medium heat, brown pork chops in oil; drain. Add onion; cook until tender. Pour broth around chops; bring to a boil. Reduce heat; cover and simmer 12-16 minutes or until the meat is tender. Remove chops and keep warm. Stir jelly and ginger into broth. Combine cornstarch and water until smooth; add to broth. Bring to a boil; cook and stir for 2 minutes. Serve over pork chops and rice.