Cheesy Meatballs

Recipe & picture courtesy of Rachael Ray

MAKES ABOUT 60
Prep Time: 30 min
Cook Time: 10 min

• 1 pound ground beef chuck
• 1 small onion, grated
• 3/4 cup breadcrumbs
• 3/4 cup grated parmesan cheese
• 3 tablespoons grated pecorino-romano cheese
• 3 tablespoons ketchup
• 1 tablespoon chopped flat-leaf parsley
• 4 fresh basil leaves, finely chopped
• 1 teaspoon salt
• 3/4 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1 large egg, beaten
• Extra-virgin olive oil

1. In a large mixing bowl, gently break apart the beef with a fork. Add the onion, breadcrumbs, parmesan, pecorino-romano, ketchup, parsley, basil, salt, Worcestershire sauce and garlic powder and stir gently to combine. Stir in the egg until just incorporated.
2. Using your hands, shape the meat into 1-inch balls, to make about 60 meatballs.
3. In a large nonstick skillet, heat 2 tablespoons olive oil over medium-high heat. Working in batches, add the meatballs and cook, turning, until lightly browned, about 10 minutes, adding more oil when necessary. Drain on paper towels.

**Personal Review: No Review Yet**

Spinach and Artichoke Dip

Recipe & picture courtesy of Kraft Foods

Prep Time: 10 min
Total Time: 30 min
Makes: 2-3/4 cups or 22 servings, 2 Tbsp. each

• 1 can (14 oz.) artichoke hearts, drained, finely chopped
• 1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
• 3/4 cup KRAFT Grated Parmesan Cheese
• 3/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
• 1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese
• 1/2 tsp. garlic powder

1. Heat oven to 350°F. Mix all ingredients; spoon into 9-inch quiche dish or pie plate.
2. Bake 20 min. or until heated through. Serve with TRISCUIT Reduced Fat Crackers and assorted cut-up fresh vegetables.

**Personal Review: No Review Yet**

Hot Spinach Dip

Recipe & picture courtesy of Kraft Foods

Prep Time: 10 min
Total Time: 30 min
Makes: 16 servings, 2 Tbsp. each

• 1 pkg (10 oz) frozen chopped spinach, thawed, drained
• 1 cup mayonnaise
• 1/2 cup Grated Parmesan Cheese
• 1 clove garlic, minced
• 2 tbsp chopped roasted red peppers

1. Preheat oven to 350°F. Mix all ingredients.
2. Spoon into 9-inch pie plate or quiche dish.
3. Bake 20 minutes or until heated through. Serve with assorted NABISCO Crackers.

**Personal Review: No Review Yet**

Baked Crab Rangoon

Recipe & picture courtesy of Kraft Foods

Prep Time: 20 min
Total Time: 40 min
Makes: 12 servings, one won ton cup each

• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
• 1/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
• 1 can (6 oz.) white crabmeat, drained, flaked
• 2 green onions, thinly sliced
• 12 won ton wrappers

1. Preheat oven to 350°F. Mix Neufchatel cheese, mayo, crabmeat and onions.
2. Spray 12 (2-1/2-inch) muffin cups with cooking spray. Place 1 won ton wrapper in each cup, allowing edges of wrapper to extend above side of cup. Fill evenly with crabmeat mixture.
3. Bake 18 to 20 min. or until edges are golden brown and filling is heated through. Serve warm.

**Personal Review: No Review Yet**

Bacon, Cheese & Tomato Crescents

Recipe & picture courtesy of Kraft Foods

Prep Time: 15 min
Total Time: 30 min
Makes: 8 servings, one filled crescent each

• 1 can (8 oz.) refrigerated crescent dinner rolls
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 1/4 cup finely chopped tomatoes
• 1/4 cup finely chopped red peppers
• 4 slices OSCAR MAYER Bacon, crisply cooked, drained and chopped

1. Preheat oven to 375ºF. Separate dough into eight triangles; spread with cream cheese. Top evenly with remaining ingredients.
2. Roll up, starting at shortest side of each triangle. Place, point-sides down, on baking sheet.
3. Bake 12 to 15 min. or until golden brown. Serve warm.

**Personal Review: No Review Yet**

Baked Triple-Veggie Dip

Recipe & picture courtesy of Kraft Foods

Prep Time: 15 min
Total Time: 50 min
Makes: 4-1/2 cups or 36 servings, 2 Tbsp. each

• 1-1/2 cups KRAFT Grated Parmesan Cheese, divided
• 1 can (1 lb. 3 oz.) asparagus spears, drained, chopped
• 1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
• 1 can (8-1/2 oz.) artichoke hearts, drained, chopped
• 1 container (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
• 1/2 cup KRAFT Real Mayo Mayonnaise

1. Heat oven to 375°F. Reserve 1/4 cup Parmesan; set aside.
2. Mix remaining Parmesan with remaining ingredients; spoon into 2-qt. baking dish. Sprinkle with reserved Parmesan.
3. Bake 35 min. or until dip is heated through and top is lightly browned. Serve with WHEAT THINS Crackers or assorted cut-up fresh vegetables.

**Personal Review: No Review Yet**

Philly Shrimp Cocktail Dip

Recipe & picture courtesy of Kraft Foods

Prep Time: 10 min
Total Time: 10 min
Makes: 3 cups or 24 servings, 2 Tbsp. each

• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 3/4 lb. cooked shrimp, chopped (2 cups)
• 3/4 cup KRAFT Cocktail Sauce
• 1/4 cup KRAFT Shredded Parmesan Cheese
• 2 green onions, sliced

1. Spread cream cheese onto bottom of shallow bowl or 9-inch pie plate. Toss shrimp with cocktail sauce; spoon over cream cheese.
2. Sprinkle with Parmesan cheese and onions.
3. Serve with WHEAT THINS Crackers.

Substitute 1 pkg. (8 oz.) imitation crabmeat, coarsely chopped, for the shrimp.

**Personal Review: No Review Yet**

Easy Deviled Eggs & Ham

Recipe & picture courtesy of Kraft Foods

Prep Time: 10 min
Total Time: 10 min
Makes: 6 servings, one deviled egg each.

• 3 hard-cooked eggs
• 3 slices OSCAR MAYER Deli Fresh Shaved Smoked Ham, finely chopped
• 1 CLAUSSEN Kosher Dill Mini Pickle, finely chopped
• 1 Tbsp. MIRACLE WHIP Light Dressing
• 1 tsp. GREY POUPON Dijon Mustard

1. Cut eggs in half lengthwise. Remove yolks; place in bowl. Mash with fork.
2. Add ham, pickles, dressing and mustard; mix until well blended.
3. Spoon mixture evenly into egg white halves. Serve immediately or cover and refrigerate until ready to serve. Garnish with paprika, if desired.

Variation: Prepare as directed, substituting 2 slices OSCAR MAYER Fully Cooked Bacon, heated and finely chopped for the chopped ham.

**Personal Review: No Review Yet**

Spicy Shrimp Boats

Recipe & picture courtesy of Rachael Ray

MAKES 2 DOZEN
Prep Time: 20 min  

• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• Pinch salt
• 2 English cucumbers
• 12 ounces peeled, cooked shrimp, finely chopped (about 2 cups)
• 2 tablespoons minced jalapeño chile
• 1/3 cup chopped fresh mint

1. In a small glass bowl, microwave the vinegar and sugar for 30 seconds or until hot. Stir until the sugar dissolves, season with the salt and let cool.
2. Peel the cucumbers and trim off the ends. Cut each crosswise into 12 rounds. Scoop out part of the flesh from each round.
3. In a bowl, mix together the shrimp, jalapeño and mint. Add the vinegar dressing and toss. Spoon the shrimp mixture into the cucumber rounds.

**Personal Review: No Review Yet**

Chip-Crusted Chicken Skewers

Recipe & picture courtesy of Rachael Ray

MAKES 20
Prep Time: 30 min (plus marinating)
Cook Time: 25 min

• 1 cup plain yogurt
• 1 tablespoon finely chopped garlic
• 1 tablespoon olive oil
• 2 teaspoons lemon juice
• 1 1/2 teaspoons ground cumin
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 pounds skinless, boneless chicken breast, cut into sixty 1-inch cubes
• 60 red seedless grapes (about 1/2 pound)
• Two 5-ounce bags kettle-style potato chips

1. In a large bowl, combine the yogurt, garlic, olive oil, lemon juice, cumin, salt and pepper. Add the chicken, cover and refrigerate for at least 4 hours.
2. Preheat the oven to 350°. Line 2 baking sheets with parchment paper. Thread twenty 6-inch skewers alternately with 3 chicken cubes and 3 grapes. Using a rolling pin, crush the chips in their bags. Transfer to a plate. Roll each skewer in the potato chips and place on the prepared baking sheets.
3. Bake the kebabs, switching the pans halfway, until the chicken is cooked through, 20 to 25 minutes. Serve warm or at room temperature.

**Personal Review: No Review Yet**