Bacon Cheeseburger Meatloaf

Recipe & picture courtesy of Food Network

Cook Time: 55 min
Yield: 1 (9 by 5-inch) loaf

• 1 pound ground chuck
• 10 slices bacon, cooked and crumbled
• 1 (8-ounce) package sharp Cheddar, grated
• 2 large eggs, lightly beaten
• 1/4 cup bread crumbs, toasted
• 1/4 cup mayonnaise
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/3 cup ketchup
• 2 tablespoons prepared mustard
• 1 (3-ounce) can French fried onions

1. Preheat oven to 350 degrees F.
2. In a large bowl, combine the ground chuck and next 8 ingredients, mixing well.
3. In a small bowl, combine the ketchup and mustard. Stir 1/4 cup ketchup mixture into meat mixture, reserving remaining ketchup mixture.
4. Press meat mixture into a 9 by 5 by 3-inch loaf pan, or shape into a loaf and place on a rack in a broiler pan. Spread remaining ketchup mixture over loaf. Bake 40 minutes. Top with French fried onions; bake another 10 to 15 minutes, or until meat is no longer pink.

**Personal Review: This came out AMAZING. It wasn’t as firm as meatloaf usually is but it had such great taste. Everyone gobbled it up at dinner. There were no leftovers – I did cut the bacon raw before cooking it, it made it cook faster and instead of crumbling it I just put the pieces in as cut. It provided a nice crunch.**

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**

Jerk Pork Cheeseburgers with Green Apple Slaw

Recipe & picture courtesy of Rachael Ray

SERVES 4
Prep Time: 35 min
Cook Time: 20 min

• 2 granny smith apples, peeled, grated and patted dry
• Grated peel of 1 lemon plus 1 1/2 tablespoons juice
• 1/2 cup mayonnaise
• 1/3 cup chopped chives
• 3 tablespoons pure maple syrup
• 2 tablespoons Jamaican jerk seasoning, such as McCormick
• 1 1/2 pounds ground pork
• 8 slices applewood smoked bacon
• 4 ounces smoked cheddar cheese, thinly sliced
• 4 kaiser rolls, split and toasted

1. In a medium bowl, toss the apples with the lemon peel and juice. Add the mayonnaise, chives, 1 1/2 tablespoons maple syrup and 1/2 tablespoon jerk seasoning; stir to combine; refrigerate.
2. In a large bowl, whisk together the remaining 1 1/2 tablespoons maple syrup and 1 1/2 tablespoons jerk seasoning. Add the ground pork and combine. Shape into four 1-inch-thick patties, pressing your thumb in the center of each to prevent it from bulging.
3. In a large nonstick skillet, cook the bacon over medium heat until crisp, about 8 minutes. Transfer to paper towels to drain, reserving the skillet with the drippings. Cover the bacon with foil to keep warm. Heat the bacon drippings over mediumhigh heat until sizzling. Add the pork patties and cook for 4 minutes; flip, lower the heat to medium and cook for 3 minutes more. Lower the heat to low and top each patty with a quarter of the cheese; cover the skillet and cook until the cheese is melted and the patties are cooked through, about 2 minutes more.
4. Place a pork patty on each toasted roll bottom; top with 2 bacon slices, a quarter of the apple slaw and a roll top.

**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 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**

Provolone and Ham Melt

Recipe & picture courtesy of Better Homes & Gardens

Makes: 4 servings
Prep: 15 minutes
Cook: 8 minutes

• 8 slices thick-cut multigrain, whole wheat, poppy seed, white, or pumpernickel bread
• Margarine or butter, softened
• 4 teaspoons mayonnaise or salad dressing
• 4 ounces provolone and/or cheddar cheese, thinly sliced
• 1/2 of a 7-ounce jar roasted red sweet peppers, well drained
• 1/2 of a small pear or apple, thinly sliced, or 2 canned pineapple rings, well drained and patted dry
• 4 ounces thinly sliced cooked ham or prosciutto
• 2 tablespoons mango chutney
• Fresh fruit, such as sliced pears and apples, pineapple wedges, or grapes (optional)

1. Spread one side of each bread slice with margarine or butter. Place four bread slices, buttered sides down, on griddle. Spread mayonnaise on the four slices on the griddle. Top with provolone cheese. Top two of the bread slices with red sweet peppers and two with slices of fruit. Top all four with ham or prosciutto.
2. Cut up large pieces of chutney; spread the unbuttered sides of four remaining bread slices with chutney. Place over bread slices on griddle, buttered sides up.
3. Cook sandwiches over medium heat about 4 minutes each side or until bread is toasted and cheese is melted, turning once halfway through cooking. Serve with additional fruit slices, if desired. Makes 4 servings.

**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**

Taco Salad Bowls

Recipe & picture courtesy of Kraft Foods

Prep Time: 20 min
Total Time: 20 min
Makes: 4 servings

• 4 flour tortillas (8 inch)
• 1 Tbsp. chili powder, divided
• 3/4 lb. extra lean ground beef
• 1 cup matchlike carrot sticks
• 1/2 cup plus 2 Tbsp. TACO BELL® HOME ORIGINALS® Thick ‘N Chunky Salsa, divided
• 2 Tbsp. KRAFT Light Mayo Reduced Fat Mayonnaise
• 4 cups torn salad greens
• 1 large tomato, chopped
• 1/2 cup KRAFT 2% Milk Shredded Reduced Fat Four Cheese Mexican Style Cheese
• 1/4 cup chopped fresh cilantro

1. Preheat oven to 425°F. Crumple four large sheets of foil to make four 3-inch balls; place on baking sheet. Place 1 tortilla on top of each ball; spray tortilla with cooking spray. Sprinkle evenly with 1/2 tsp. of the chili powder. Bake 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls as they bake.)
2. Meanwhile, brown meat with carrots and remaining 2-1/2 tsp. chili powder in large nonstick skillet on medium-high heat, stirring occasionally. Add 1/2 cup of the salsa; cook 2 min. or until heated through, stirring occasionally.
3. Mix mayo and remaining 2 Tbsp. salsa in large bowl. Add salad greens and tomatoes; toss to coat. Spoon into tortilla shells; top with meat mixture, cheese and cilantro.

**Personal Review: No Review Yet**

Zucchini Casserole with Red-Pepper Aioli

Recipe & picture courtesy of My Recipes

Makes 4 servings

• 2 teaspoons olive oil
• 3 cups sliced onion
• 6 (1/2-inch-thick) slices diagonally cut Italian bread (about 6 ounces), toasted
• 2 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 3 garlic cloves, minced
• Cooking spray
• 1 pound zucchini, halved lengthwise and thinly sliced (about 3 cups)
• 2 cups (8 ounces) shredded part-skim mozzarella cheese
• 1 (15.75-ounce) can fat-free, less-sodium chicken broth
• 1/4 cup Red-Pepper Aioli (recipe to follow)

1. Preheat oven to 375°.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 15 minutes or until golden brown.
3. Cut 2 bread slices into 1-inch cubes; set aside. Drain tomatoes in a colander over a bowl, reserving 1/2 cup liquid; discard remaining liquid. Place tomatoes in a medium bowl. Stir in basil, thyme, pepper, and garlic.
4. Place 1/2 cup onion in the bottom of a 3-quart casserole dish coated with cooking spray. Arrange 2 bread slices, half of the remaining onion, half of the tomato mixture, half of the zucchini, and half of the cheese over onion in dish. Repeat layer; top with bread cubes. Pour 1/2 cup reserved tomato liquid and broth over casserole. Cover and bake at 375° for 30 minutes. Uncover casserole and bake an additional 25 minutes or until top begins to brown.
5. Spoon 2 cups casserole into each of 4 shallow bowls; top each serving with 1 tablespoon Red-Pepper Aioli.

Red-Pepper Aioli

Makes 1 cup

• 3 garlic cloves, peeled
• 1/2 cup fat-free mayonnaise
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper
• 1 (7-ounce) bottle roasted red bell peppers, drained 

1. Drop garlic through food chute with food processor on. Process until finely minced. Add the remaining ingredients, and process until well-combined.

**Personal Review: No Review Yet**

Asparagus Tempura

Recipe & picture courtesy of Rachael Ray

SERVES 6
Prep Time: 15 min
Cook Time: 15 min

• 1/4 cup yogurt
• 2 tablespoons mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 4 cups vegetable oil
• 3/4 cup flour
• 1/2 cup cornstarch
• 1/4 cup sesame seeds (optional)
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup seltzer, at room temperature
• 1 pound asparagus

1. In a small bowl, stir together the yogurt, mayonnaise, mustard and honey.
2. In a large saucepan, heat the oil over medium-high heat until the temperature registers 375° on a deep-fry thermometer.
3. Meanwhile, in a large bowl, whisk together the flour, cornstarch, sesame seeds, salt and baking soda. Whisk in the seltzer until smooth.
4. Add the asparagus to the batter and turn to coat. Transferring one piece at a time, add about one-quarter of the asparagus to the hot oil and cook, turning, until golden and crisp, 1 1/2 to 2 minutes. Drain on paper towels. Repeat with the remaining asparagus, allowing the oil to return to 375° between batches. Serve hot with the dipping sauce.

**Personal Review: No Review Yet**