Snacks and Appetizers Cookbook: 101 Easy & Delicious Snacks and Appetizers Recipe for You

Table of contents :
5-Minute Refried Bean Dip
Avocado and Key Lime Shrimp Tostados
7 Layer Peanut Butter Dip
Avocado Corn Salad
Bacon Mac and Cheese Bombs
Barbacoa Beef Walking Tacos
Antipasto DiCarne
Barbacoa Loaded Sweet Potato Fries
Artisan Cheese Board
Birthday Cake Pudding Cups
Antipasto Bruschetta
Cheeseburger Dip
Cheesy Bruschetta Pull-Apart Bread
7-Layer Mexican Ranch Dip
Cherry-Almond Popcorn Clusters
Chicken Pot Pie Empanadas
Buffalo Cauliflower Wings
Chile Con Queso
Buffalo Chicken Chili Bean Dip
Chili Cheese Fries
Chili Cheese Game Day Mix
Easy Cheesy Chipotle Bean Dip
Chipotle Chick'n Chips With Avocado Crema
Easy Jalapeno Cornbread Pudding
Cinnamon Sugar Pumpkin Seeds
Easy Orange Dreamsicle
Confetti Puppy Chow Snack Mix
Firecracker Shrimp
Creamy Chili Hummus Dip
Easy Pretzel Nachos
Crispy Parmesan Roasted Potatoes
Everything Bagel Pretzels
Fish Sticks Under Wraps
Cuban Carnitas Nachos
Gluten Free Oatmeal Trail Mix Cookies
Homemade Cherry Toaster Pastries with Plant-Made Crust
Gluten Free Pigs in a Blanket
Hot Cocoa Muddy Buddies
Greek Style Marinated Beefless Bites
Hot Cocoa Reindeer Chow
Easy Tomato Bruschetta
Fried Jambalaya Balls
Eggnog Popcorn Balls
Frozen Dream Cones
Hasselback Potatoes with Salsa
Holiday Kernel Popcorn Balls
Football Cheese Ball
Holiday Peanut Butter Covered Pretzels
Fried Mashed Potato Balls
Hot Cocoa Popcorn Balls
Korean Beef Taquitos
Loaded Scalloped Potatoes
Mac and Cheese Bites
Kung Pao Chicken Tenders
Maple Energy Bites
Marshmallow Popcorn Bars with Chocolate Candies
Loaded Chili Nachos
Mexican Hot Chocolate Roasted Pecans
Italian-Style Roasted Peppers
Mini Crabless Cake With Remoulade
Homemade Mini Corn Dogs
Mint Chocolate Chip Pretzels
Nacho Sticks
Mongolian BBQ Glazed Meatballs
Peanut Butter Chocolate Chip Blondies With Protein-Packed Chickpeas
Mustard Glazed Meatballs
Pomegranate Guacamole
No-Bake Chocolate Cranberry Oat Bars
Peppermint Popcorn Balls
Maple Breakfast Snack Mix
PEEPS® Giant Easter Dessert Charcuterie Board
Philly Cheese Steak Stuffed Italian Bread
Popcorn Easter Eggs
Pretzel Knots with Beer Queso
Spicy 'Bloody Mary' Baked Eggs
Prosciutto Pizza Rolls
Pull Apart Cheeseburger Sliders
Queso Cornbread
Pretzel Bites with Mustard Dipping Sauce
Red, White and Blue Popcorn Balls
Sweet and Spicy Popcorn Trail Mix
Pretzel Party Mix
Refried Bean Dip with Avocado
Savory Tomato Baked Brie
Rockin' Guacamole Sweet Potato Bites
Salty-Sweet Birthday Popcorn Balls
Tomato Jam and Bacon Grilled Flatbread
Sausage Cheddar Balls
Tropical Energy Balls
Spicy Peanut Butter and Maple Cauliflower Wings
Tex-Mex Mix
Strong Man Vanilla Pudding Cups
Trail Mix Chocolate Bark
Sweet Potato Puffs with Apples
Totchos with Queso
Turtle Popcorn Balls
Valentine Popcorn Mix
Vegan Deviled Potato Bites
Vegan Queso Dip
Zesty Fire-Roasted Tomato Salsa
Vegetarian Sheet Pan Nachos
Zesty Tomato Hummus
Vietnamese Summer Rolls
Watermelon Blueberry Pico Fruit Salsa
Twice- Baked Potato Footballs
White Chocolate Cranberry Popcorn Bars

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Appetizer & Snacks Cookbook

Table of Contents 5-Minute Refried Bean Dip Avocado and Key Lime Shrimp Tostados 7 Layer Peanut Butter Dip Avocado Corn Salad Bacon Mac and Cheese Bombs Barbacoa Beef Walking Tacos Antipasto DiCarne Barbacoa Loaded Sweet Potato Fries Artisan Cheese Board Birthday Cake Pudding Cups Antipasto Bruschetta Cheeseburger Dip Cheesy Bruschetta Pull-Apart Bread 7-Layer Mexican Ranch Dip Cherry-Almond Popcorn Clusters Chicken Pot Pie Empanadas Buffalo Cauliflower Wings Chile Con Queso Buffalo Chicken Chili Bean Dip Chili Cheese Fries Chili Cheese Game Day Mix Easy Cheesy Chipotle Bean Dip Chipotle Chick'n Chips With Avocado Crema Easy Jalapeno Cornbread Pudding Cinnamon Sugar Pumpkin Seeds Easy Orange Dreamsicle Confetti Puppy Chow Snack Mix Firecracker Shrimp Creamy Chili Hummus Dip Easy Pretzel Nachos Crispy Parmesan Roasted Potatoes Everything Bagel Pretzels Fish Sticks Under Wraps Cuban Carnitas Nachos Gluten Free Oatmeal Trail Mix Cookies Homemade Cherry Toaster Pastries with Plant-Made Crust Gluten Free Pigs in a Blanket Hot Cocoa Muddy Buddies Greek Style Marinated Beefless Bites Hot Cocoa Reindeer Chow

Easy Tomato Bruschetta Fried Jambalaya Balls Eggnog Popcorn Balls Frozen Dream Cones Hasselback Potatoes with Salsa Holiday Kernel Popcorn Balls Football Cheese Ball Holiday Peanut Butter Covered Pretzels Fried Mashed Potato Balls Hot Cocoa Popcorn Balls Korean Beef Taquitos Loaded Scalloped Potatoes Mac and Cheese Bites Kung Pao Chicken Tenders Maple Energy Bites Marshmallow Popcorn Bars with Chocolate Candies Loaded Chili Nachos Mexican Hot Chocolate Roasted Pecans Italian-Style Roasted Peppers Mini Crabless Cake With Remoulade Homemade Mini Corn Dogs Mint Chocolate Chip Pretzels Nacho Sticks Mongolian BBQ Glazed Meatballs Peanut Butter Chocolate Chip Blondies With Protein-Packed Chickpeas Mustard Glazed Meatballs Pomegranate Guacamole No-Bake Chocolate Cranberry Oat Bars Peppermint Popcorn Balls Maple Breakfast Snack Mix PEEPS® Giant Easter Dessert Charcuterie Board Philly Cheese Steak Stuffed Italian Bread Popcorn Easter Eggs Pretzel Knots with Beer Queso Spicy 'Bloody Mary' Baked Eggs Prosciutto Pizza Rolls Pull Apart Cheeseburger Sliders Queso Cornbread Pretzel Bites with Mustard Dipping Sauce Red, White and Blue Popcorn Balls Sweet and Spicy Popcorn Trail Mix

Pretzel Party Mix Refried Bean Dip with Avocado Savory Tomato Baked Brie Rockin' Guacamole Sweet Potato Bites Salty-Sweet Birthday Popcorn Balls Tomato Jam and Bacon Grilled Flatbread Sausage Cheddar Balls Tropical Energy Balls Spicy Peanut Butter and Maple Cauliflower Wings Tex-Mex Mix Strong Man Vanilla Pudding Cups Trail Mix Chocolate Bark Sweet Potato Puffs with Apples Totchos with Queso Turtle Popcorn Balls Valentine Popcorn Mix Vegan Deviled Potato Bites Vegan Queso Dip Zesty Fire-Roasted Tomato Salsa Vegetarian Sheet Pan Nachos Zesty Tomato Hummus Vietnamese Summer Rolls Watermelon Blueberry Pico Fruit Salsa Twice- Baked Potato Footballs White Chocolate Cranberry Popcorn Bars

5-Minute Refried Bean Dip Servings: 10 Ingredients 1 cup rosarita® enchilada sauce 2 cans (16 oz each) rosarita® traditional refried beans 1 cup crumbled queso fresco cheese sliced green onion, optional tortilla chips, optional Directions 1. Place beans and enchilada sauce in a microwave-safe bowl; cover. Microwave on HIGH three minutes, stirring halfway and at the end. 2. Pour bean mixture into a 9-inch glass pie plate or another shallow dish. Top with cheese and sprinkle with onions, if desired. Serve warm with tortilla chips, if desired.

Avocado and Key Lime Shrimp Tostados Servings: 10 Ingredients 2 pounds cooked shrimp, cut into bite-sized pieces 2 pouches (8 oz each) frontera® key lime cilantro taco skillet sauces 2 large avocados, pitted, peeled, diced 1 cup peeled, diced jicama or cucumbers 1/2 teaspoon salt 20 tostados (4-1/2-inch) chopped fresh cilantro Directions Stir together shrimp, jicama, and Taco Skillet Sauce in a large bowl. Gently fold in avocado. Season with salt. Divide shrimp mixture evenly onto tostadas. Garnish with cilantro.

7 Layer Peanut Butter Dip Servings: 10 Ingredients 2 cups graham crackers crumbs 2 cups peter pan® simply ground peanut butter 2 cups softened cream cheese 2 bananas, thinly sliced 6 tablespoons honey 2 cups whipped cream 6 tablespoons semisweet chocolate morsels assorted dippers, optional Directions 1. Evenly layer three 8-ounce jars with graham cracker crumbs, banana, peanut butter, cream cheese, honey, whipped cream, and chocolate morsels. 2. Serve with optional assorted dippers: pretzel rods, plain poker chips, crispy bacon, fresh strawberries, sliced cooked waffles, pound cake, sliced apples, etc.

Avocado Corn Salad Servings: 10 Ingredients 6 cups birds eye® sweet kernel corn 2 tablespoons olive oil 2 cups diced red onions 1 tablespoon chili powder 6 large avocados, pitted, peeled, and diced 2 cans 1 (28 oz) ro*tel® mild diced tomatoes & green chilies, drained 1/4 cup fresh lime juice 1 tablespoon kosher salt 1/2 teaspoon ground black pepper 1/2 cup chopped fresh cilantro Directions 1. Preheat the oven to 400°F. Line a baking sheet with parchment paper. 2. Stir together corn, chili powder, and essential olive oil in a medium bowl. 3. Spread the mixture evenly over the parchment paper. Bake for ten minutes and cool immediately. 4. Transfer the corn to a huge serving bowl and toss it alongside the red onions, avocados, tomatoes, lime juice, salt, pepper, and cilantro. 5. Chill before serving.

Bacon Mac and Cheese Bombs Servings: 10 Ingredients pam® original no-stick cooking spray 4 cups leftover marie callender's® vermont white cheddar mac & cheese 2 (27-ounce) packages (13.8 oz each) refrigerated pizza crust dough 2 tablespoons butter, melted 16 slices fully cooked bacon, heated, chopped 1 teaspoon parsley flakes 1/2 teaspoon garlic powder 2 cups wish-bone® ranch dressing Directions 1. Preheat oven to 425°F. Spray 9-inch pie plate with cooking spray; reserve. Stir together mac and cheese and bacon in medium bowl; reserve. 2. Unroll pizza dough; press right into a 15x9 rectangle. Cut into 24 square pieces. Divide mac and cheese mixture evenly and place in the heart of each piece. Pull edges of every little bit of dough up and around mac and cheese mixture to enclose completely; pinching seams to seal. Place seam-side down in the pie plate. 3. Brush tops of dough with butter. Sprinkle evenly with parsley flakes and garlic powder. Bake 15 to 20 minutes or until the top is golden brown. Serve bombs with ranch dressing.

Barbacoa Beef Walking Tacos Servings: 10 Ingredients 6 pounds boneless beef chuck roast 2 tablespoons ground cumin 2 tablespoons chili powder 2 tablespoons kosher salt 2 teaspoons ground black pepper 2 tablespoons olive oil 2 cans (28 oz each) ro*tel® original diced tomatoes & green chilies, undrained 8 ears fresh sweet corn, husks removed 7 3/4 cups bibb lettuce, thinly sliced 1 pound shredded white Cheddar cheese 4 bags (10 oz each) yellow tortilla chips Directions 1. In a huge bowl coat the beef on all sides with salt, cumin, chili powder, and pepper. 2. Heat essential olive oil in a huge skillet on medium-high heat and sear the beef on all sides until it really is golden brown. 3. Once it really is browned, transfer it to a slow cooker and pour in the can of RO*TEL. Cook for 5 hours on high temperature or 8 hours over low heat. 4. After the cooking time is up, use 2 forks to shred the beef. Keep warm. 5. To cook the corn, stick it on a hot grill (450° to 550°) and cook on all sides before kernels turn bright yellow and start to lightly brown, about 8 to ten minutes total. 6. Trim the corn from the ear and reserve. 7. Place 1/2 cup to 3/4 cup of shredded barbacoa beef over some tortilla chips and garnish with grilled corn, shredded lettuce, and shredded white cheddar cheese.

Antipasto DiCarne Servings: 10 Ingredients 2 (27-ounce) packages (8 oz each) thinly sliced cooked beef 1 pound mushrooms washed and halved 2 cans (14 oz each) artichoke hearts in water, drained 2 bottles bernstein's® italian dressing & marinade 1 pound firm ripe tomatoes, sliced 2 small onions, thinly sliced 2 cups thinly sliced celery 24 large stuffed green olives 1 pound red bell pepper, thinly sliced Directions 1. Combine beef, dressing, and mushrooms in a large nonaluminum baking dish or plastic bag. Cover or close bag. 2. Marinate in refrigerator thirty minutes to 2 hours, stirring occasionally. 3. Add remaining ingredients and toss to mix well. Serve as a side salad or on sliced crusty bread. Refrigerate any leftover antipasto.

Barbacoa Loaded Sweet Potato Fries Servings: 10 Ingredients 2 cans (28 oz each) hunt's® diced tomatoes, undrained 2 onions, small diced 6 tablespoons garlic, minced 1/4 cup ground cumin 1/4 cup dried oregano 6 chipotle peppers in adobo sauces, minced 1 teaspoon kosher salt 1/2 teaspoon fresh cracked black pepper 6 pounds boneless beef chuck roast 4 cans (14.5 oz each) hunt's® fire roasted diced tomatoes, undrained 1 sweet onion, small diced juice of 1 lime 2 jalapeno pepper, small diced 1 cup cilantro leaves and stems 6 pkgs (20 oz each) alexia® crinkle cut sweet potato fries with sea salt & black pepper, heated 2 cans (16 oz each) rosarita® traditional refried beans, heated 4 cups crumbled queso fresco 2 cups sliced green onions 2 cups fresh cilantro leaves Directions Barbacoa: Place all ingredients except beef in the slow cooker, mix. Next, add beef and transform it over once to coat. Then cook on high for 5 hours. Once cooked, pull apart using 2 forks until shredded while still in the slow cooker. Keep warm. Salsa: Place all ingredients into a blender and pulse four to six 6 times on high until slightly chunky. Keep cool. TO PUT TOGETHER: Place heated fries on a shallow baking pan lined with parchment paper, or in 10 individual bowls lined with parchment paper and top fries with heated refried beans, shredded beef, salsa, queso fresco, green onions, and cilantro leaves.

Artisan Cheese Board Servings: 10 Ingredients 2 (27-ounce) packages (4.4 oz each) glutino® multigrain crackers 2 (27-ounce) packages (4.4 oz each) glutino® original crackers 1/2 pound jalapeno Cheddar cheese 1/2 pound Muenster cheese 2 (27-ounce) packages (4.4 oz each) glutino® vegetable crackers 1/2 pound soft goat cheese 1/2 pound crumbled blue cheese 1 cup fruit compote 4 apples, thinly sliced 2 large bunch seedless red grapes 1 cup dry roasted mixed nuts Directions On your preferred cheese board, place our Gluten Free Crackers and toppings for your guests to take pleasure from!

Birthday Cake Pudding Cups Servings: 10 Ingredients 1/2 cup rainbow sprinkles 8 fudge stripe cookies, crushed 8 pudding cups (3.25 oz each) snack pack® vanilla pudding reddi-wip® original dairy whipped topping Directions 1. Spoon all pudding into a medium bowl. Wipe remaining pudding from cups and reserve. Reserve 2 teaspoons of sprinkles. Stir remaining sprinkles into pudding. 2. Distribute crushed cookies on the bottom of every pudding cup and spoon pudding mixture at the top. 3. Top each cup with Reddi-Wip and 1/2 teaspoon of sprinkles. Serve immediately.

Antipasto Bruschetta Servings: 10 Ingredients 2 cans (14.5 oz each) hunt's® diced tomatoes with basil, garlic and oregano, drained 7 ounces 3-1/2 genoa italian salami, diced (3-1/2 ounces = about 3/4 cup diced) 2 jars (7.5 oz each) marinated artichoke hearts, drained, chopped 6 ounces smoked provolone cheese, diced (3 ounces = about 1/2 cup diced) 1/4 cup pure wesson® canola oil 1/4 cup chopped fresh italian (flat-leaf) parsley 1/2 teaspoon ground black pepper 112 slices (1/2-inch thick) french baguette, toasted Directions 1. Combine drained tomatoes, artichokes, salami, cheese, oil, parsley, and pepper in a medium bowl; stir until blended. Refrigerate at least one hour for flavors to blend. 2. Place 1 tablespoon tomato mixture on each bread slice. Serve immediately.

Cheeseburger Dip Servings: 10 Ingredients 2 pounds lean ground beef (93% lean) 2 cups shredded Cheddar cheese 2/3 cup mayonnaise 2/3 cup chopped red onions 2/3 cup chopped vlasic® kosher dill baby wholes 1/2 cup hunt's® tomato ketchup 2 small tomatoes, chopped 2 cups shredded lettuce 2 (27-ounce) packages (4.4 oz each) glutino® original crackers Directions 1. Brown ground beef with red onion in a large skillet. Stir in cheese, mayonnaise, chopped pickles, and ketchup. Heat through. 2. Serve hot topped with chopped tomatoes, shredded lettuce, and extra pickles, and red onion. 3. Enjoy with these Original Crackers!

Cheesy Bruschetta Pull-Apart Bread Servings: 10 Ingredients 2 loaves (14 oz each) italian or French bread 4 cups shredded part-skim mozzarella cheese 2/3 cup extra virgin olive oil 1/2 cup chopped fresh basil 2 cans (14.5 oz each) hunt's® petite diced tomatoes, drained well 1/2 teaspoon garlic powder Directions 1. Preheat oven to 350°F. Place a little bit of aluminum foil on a shallow baking pan; reserve. Utilizing a serrated knife, make cuts 1 inch apart across the entire loaf of bread, stopping about 1/4 inch from the bottom to leave crust intact. Turn loaf 90 degrees and cut again across the entire loaf (bread should resemble grid pattern). Put on the foil. 2. Stir together cheese, drained tomatoes, oil, basil, and garlic powder in a medium bowl. Gently separate bread with fingers and spoon cheese mixture between cuts. 3. Pull the foil up around the bottom of bread; cover top with another little bit of foil. Bake 20 minutes. Uncover top; bake ten minutes more or until cheese melts and top is crisp. Serve immediately.

7-Layer Mexican Ranch Dip Servings: 10 Ingredients 2 cans (16 oz each) rosarita® original refried beans 4 cups prepared guacamole 1 cup frontera® mild salsa 1 cup wish-bone® ranch dressing 2 cans (4.25 oz each) sliced ripe olives, drained 5 cups 2-1/2 shredded Romaine lettuce 2 cups shredded Cheddar cheese 2 bags (6 oz each) yellow tortilla chips Directions Evenly layer refried beans, guacamole, olives, salsa, Ranch dressing, lettuce, and cheese in 2- quart glass serving bowl. Serve with chips.

Cherry-Almond Popcorn Clusters Servings: 10 Ingredients pam® original no-stick cooking spray 2 bags (78 g each) act ii® butter microwave popcorn 2 cups granulated sugar 1/2 cup light corn syrup 1 teaspoon distilled white vinegar 1 1/2 cups water 1/2 teaspoon salt 1 teaspoon almond extract 1 cup dried tart cherries 1/2 cup blanched slivered almonds, toasted 1/2 teaspoon orange peel, optional Directions 1. Preheat oven to 350°F. Spray 15x11-inch jelly roll pan with cooking spray. Prepare popcorn according to package directions. Remove all unpopped kernels. Place popped corn in a large bowl sprayed with cooking spray. 2. Spray sides only of a medium saucepan. Add sugar, water, syrup, vinegar, and salt; bring to boil over medium-high heat. Boil for 2 minutes stirring constantly with a wooden spoon. Remove from heat; stir in almond extract. Pour over popcorn mixture, tossing gently to evenly coat. Spread onto prepared pan. 3. Bake for quarter-hour, stirring every five minutes. Remove from oven; quickly stir in cherries, almonds, and orange peel, if desired. Spread onto waxed paper to cool completely; separate into clusters with a fork. Store in a tightly sealed container.

Chicken Pot Pie Empanadas Servings: 10 Ingredients 6 cups leftover marie callender's® family size chicken pot pies 2 eggs 2 (27-ounce) packages (14 oz each) refrigerated pie crusts, softened as directed on package Directions 1. Preheat oven to 425°F. Roll each pie crust right into a 12-inch circle. Cut 4 rounds from each crust utilizing a 4-1/2-inch cookie cutter. Roll scrap pieces right into a 10-inch circle; cut 2 more rounds with a cutter. Discard excess crust. 2. Spoon 2 tablespoons chicken pot pie filling into the center of every round; discard pot pie crust. Fold rounds in two to enclose filling; press edges with a fork to seal. Beat egg in normal size bowl. Brush tops of empanadas with beaten egg. Put on a baking sheet and prick tops with a fork to vent. 3. Bake 10 to 12 minutes or until lightly browned. Serve immediately.

Buffalo Cauliflower Wings Servings: 10 Ingredients pam® organic olive oil no-stick cooking spray 1 1/2 cups glutino® gluten free all-purpose flour 1 cup almond milk 1 1/2 tablespoons garlic powder 2 teaspoons ground cumin 1 cup water 2 teaspoons paprika 1/2 teaspoon salt 1/2 teaspoon ground black pepper 2 large head cauliflower, cut into bite-sized florets 2 cups hot pepper sauces 2 tablespoons earth balance® original buttery spread Directions 1. Preheat oven to 450°F. Line a sizable baking sheet with foil. Spray foil with cooking spray. 2. Whisk together flour, milk, water, and spices in a large bowl until batter is thick and well blended. Dip the cauliflower in the batter and put on a baking sheet. 3. Bake for 20 to 25 minutes, flipping pieces over halfway through. Wait until pieces are brown and crispy. 4. Melt butter and mix in hot sauce on the stovetop. Remove from heat just since it starts to melt. 5. Remove cauliflower from oven. Toss pieces in butter/hot sauce until coated evenly. 6. Return cauliflower to a baking sheet and bake in the oven for another 20 minutes. Serve with your preferred dipping sauce.

Chile Con Queso Servings: 10 Ingredients 2 tablespoons unsalted butter 1/2 cup finely chopped yellow onions 2 tablespoons cornstarch 2 cans (10 oz each) ro*tel® original diced tomatoes & green chilies, undrained 1/2 cup heavy (whipping) cream 1 pound monterey jack cheese, shredded 1 pound medium cheddar cheese, shredded frontera® tortilla chips, for serving Directions Heat butter in a medium saucepan over medium heat until melted. Add onion and cook until tender, about five minutes. Whisk together heavy cream and cornstarch in a normal size bowl. Pour undrained tomatoes and cream mixture into saucepan; bring to a boil. Stir in cheeses a few at the same time until melted. Remove from heat and serve warm with tortilla chips.

Buffalo Chicken Chili Bean Dip Servings: 10 Ingredients 2 cans (15 oz each) armour® original chili with beans 4 cups shredded Cheddar cheese 1/2 cup buffalo wing sauces 4 cups shredded cooked chicken or rotisserie chicken 2 cups sour cream 1 cup mayonnaise 1/2 cup crumbled blue cheese Directions 1. Preheat oven to 375°F. 2. Combine all ingredients except blue cheese in a 1-1/2 quart casserole dish. Sprinkle top with blue cheese. 3. Bake 20 minutes or until cheese is melted and dip is heated through. Serve with your preferred dippers.

Chili Cheese Fries Servings: 10 Ingredients 2 (27-ounce) packages (28 oz each) frozen crinkle cut french fries, cooked according to package directions 2 cups shredded Cheddar cheese 2 cans (15 oz each) armour® original chili with beans, heated according to label instructions 4 green onions, chopped Directions 1. Pile prepared French fries on a parchment-lined baking sheet. Top with Chili and sprinkle with cheese. 2. Broil on low until cheese is melted. 3. Sprinkle with green onions.

Chili Cheese Game Day Mix Servings: 10 Ingredients 1 cup grated Parmesan cheese 1/4 cup chili powder 1 1/2 tablespoons ground cumin 1 1/2 tablespoons garlic powder 1 1/2 tablespoons onion powder 1 teaspoon salt 1/4 cup vegetable oil 2 bags (10 oz each) frontera® thin and crispy tortilla chips, lightly crushed 4 cups dry roasted, salted peanuts 2/3 pound dukes® original links, sliced 4 bags (4.5 oz) angie's® boom chicka pop® cheddar cheese popcorn Directions 1. Preheat oven to 250°F. In a little bowl, mix cheese and spices. 2. In a huge bowl add chips, peanuts, sausage, and oil. Add spice and cheese mixture and combine to coat evenly. 3. Put on a baking sheet and bake 20 minutes, stirring once halfway through. Let cool for five minutes. 4. In an immense bowl add popcorn and chip mix. Toss and serve.

Easy Cheesy Chipotle Bean Dip Servings: 10 Ingredients 2 cans (15.5 oz each) brooks® chili beans 2 cups sour cream or mexican crema 1/2 pound cream cheese, softened 1/4 cup chipotle pepper in adobo sauces 1 pound shredded monterey jack cheese Directions 1. Add the Brooks Chili Beans, chipotles with adobo sauce, sour cream, and cream cheese to a food processor and blend until slightly chunky. Usually do not drain the Brooks Chili Beans beforehand. 2. Pour the mixture into an oven-safe pan and top with shredded cheese. 3. Bake at 350 degrees F for 15-20 minutes, before bean dip is warmed and the cheeses are nicely melted. 4. Garnish with chopped tomatoes, peppers, and herbs.

Chipotle Chick'n Chips With Avocado Crema Servings: 10 Ingredients 1/4 cup olive oil 1 cup finely chopped onions 1 teaspoon ground cumin 1 teaspoon dried oregano 2 chipotle pepper in adobo sauces, finely chopped 1/4 cup hunt's® tomato paste 2 tablespoons white wine vinegar 2 (27-ounce) packages (10 oz each) gardein® lightly seasoned chick'n scallopini 2 large avocados, pitted, peeled, and diced 1/4 cup sour cream or vegan option 2 tablespoons finely chopped fresh cilantro 2 tablespoons lime juice 48 white or yellow tortilla chips 2 cups shredded Cheddar cheese Directions 1. Thaw Gardein® Chicken Scallopini for 10 to a quarter-hour, then shred with fork or yourself into small pieces. Reserve. 2. Heat oil in a little saucepan over medium-high heat, stir in onion until it starts to brown, 4 to 7 minutes. Add cumin and oregano; stir until fragrant, about 30 seconds. Add chilies, tomato paste, vinegar, and 1/2 cup water; bring to a boil, then reduce heat and simmer gently, stirring often, to blend flavors, about five minutes. Add chicken and stir until hot. 3. Meanwhile, arrange tortilla chips within a layer on a baking sheet. Sprinkle cheese on each chip and spoon about 1 tablespoon chicken mixture at the top. Bake in 450F oven until cheese starts to bubble, about three minutes. Transfer chips to a platter. Top each with a dollop of Cilantro-Avocado Crema and garnish, if desired with cilantro leaves.

Easy Jalapeno Cornbread Pudding Servings: 10 Ingredients 10 eggs 1 cup unsalted butter, melted 2 tablespoons baking powder 2 teaspoons kosher salt 2 1/2 cups 1-1/4 sour cream 3 cups 1-1/2 all-purpose flour 2 cups yellow cornmeal 4 cups birds eye® sweet kernel corn 2 jalapeno pepper, seeded and diced pam® original no-stick cooking spray 1 cup unsalted butter, softened 1/4 cup molasses 6 tablespoons green onions Directions 1. Preheat the oven to 350°F. 2. In a huge bowl whisk together the eggs, melted butter, sour cream, baking powder, and Kosher salt. 3. Next, mix in the flour and cornmeal and fold in the corn kernels and diced jalapeño until combined. 4. Spray the within of a 10" cast iron skillet with cooking spray. Pour the batter into the cast iron skillet and bake at 350°F for 30 to 35 minutes or until it becomes firm in the guts. 5. As the cornbread is baking, add the softened butter and molasses to a medium-size bowl and whisk together. 6. After the cornbread is performed cooking, evenly spread the molasses butter over top and garnish with sliced green onions. Serve warm.

Cinnamon Sugar Pumpkin Seeds Servings: 10 Ingredients 7 cups 3-1/2 pumpkins seeds pam® original no-stick cooking spray, divided 2 teaspoons vanilla 2/3 cup firmly packed light brown sugar 6 tablespoons earth balance® original buttery spread. melted 2 tablespoons ground cinnamon 2 teaspoons kosher salt Directions 1. Preheat oven to 300°F and spray a baking sheet with cooking spray. Thoroughly wash pumpkin seeds and remove any pumpkin flesh. Lay seeds in one layer and bake for thirty minutes. Remove from the oven and let cool for five minutes. 2. Transfer seeds from the baking sheet to a huge bowl. Stir in melted Earth Balance, vanilla, brown sugar, cinnamon, and salt until evenly coated. 3. Pour cinnamon pumpkin seeds back onto the baking sheet and bake for 25 minutes. Cool completely and store within an airtight container.

Easy Orange Dreamsicle Servings: 10 Ingredients 1/4 cup reddi wip® barista series nitro creamer 2 cups oranges soda Directions Pour the orange soda right into a 16-ounce glass, add creamer watching it foam! Stir gently. Sip and revel in!

Confetti Puppy Chow Snack Mix Servings: 10 Ingredients 10 cups crispy rice or corn cereal squares, about half of a 12oz box 1/2 pound white chocolate baking bar, broken into squares 1 cup duncan hines® classic vanilla creamy home-style frosting 4 cups angie's boomchickapop® real butter popcorn 1/2 cup rainbow nonpareils sprinkles Directions 1. Combine cereal and popcorn in a sizable mixing bowl and toss to combine. 2. Combine frosting and white chocolate in a medium microwavesafe bowl. Microwave about 1 minute, stirring every 20 seconds, until completely melted and smooth. Pour over cereal popcorn mixture and gently stir until evenly coated, being careful never to crush the cereal. Add sprinkles and toss to mix. 3. Pour mixture and powdered sugar into a sizable zip-top bag, seal, and shake vigorously until evenly coated. 4. Pour right into a bowl and revel in immediately or store within an airtight container for 5 days.

Firecracker Shrimp Servings: 10 Ingredients 2 pounds peeled and deveined shrimp (26/30 count) 60 wonton wrappers (3.5 inch square) 4 cups vegetable oil 1/4 cup asian chili garlic sauce 1 cup p.f. chang's® home menu mango sweet & sour sauces Directions 1. Pat shrimp dry with paper towels. Hold each shrimp by its tail and press down on the flesh to create the flat and straight. Brush shrimp flesh with chili garlic sauce. Place shrimp on a wonton, roll one side, fold up underneath and continue rolling tightly, leaving just the tail protruding the most effective. Seal the edge with an exceptionally little water by yourself finger if necessary. 2. Heat oil in a deep pot over medium heat to 350°F. Fry shrimp in batches until golden brown and shrimp is cooked through (145°F). Drain in a few recoverable format towel-lined plate. Serve with sweet and sour sauce for dipping.

Creamy Chili Hummus Dip Servings: 10 Ingredients 2 cans (15 oz each) armour® original chili with beans, heated according to label instructions 2 medium tomatoes, diced 1/2 cup finely chopped fresh cilantro 4 cups prepared hummus 2 tablespoons finely diced red onions Directions Spread hummus onto a shallow platter or plate, making a well for chili. Spoon hot chili in center and top with tomato, cilantro, and red onion. Dollop, if desired, with sour cream.

Easy Pretzel Nachos Servings: 10 Ingredients 2 bags pretzels (14.1 oz each) Glutino® Pretzel Twists 6 cups Cheddar cheese shredded Cheddar cheese 1 red onion red onion diced 1/2 cup olives ripe olives 4 tomatoes large tomatoes chopped 6 green onions green onions chopped 2 limes medium lime cut into wedges Directions 1. Preheat oven to 375°F. 2. Layer pretzels, cheese, tomatoes, onion, and olives in baking dish. Bake 5 to ten minutes, until cheese, is melted. Top with green onions and a squeeze of lime.

Crispy Parmesan Roasted Potatoes Servings: 10 Ingredients cooking spray PAM® Organic Avocado Oil Cooking Spray 2 pounds potatoes baby yellow potatoes halved 1/2 teaspoon black pepper ground black pepper 1/2 cup sour cream sour cream 1 teaspoon salt kosher salt 1/4 cup chives finely chopped fresh chives divided 2 tablespoons parsley finely chopped fresh parsley 2 tablespoons dill weed finely chopped fresh dill weed 1 1/2 tablespoons lemon juice lemon juice 1/2 teaspoon garlic powder garlic powder 1/2 teaspoon onion powder onion powder 1 cup Parmesan cheese finely shredded Parmesan cheese Directions 1. Preheat oven to 425°F. Spray a large baking sheet with cooking spray. 2. Place potatoes in a large bowl. Spray lightly with cooking spray and sprinkle with salt and pepper; toss to coat. Place potatoes cutside down on baking sheet; reserve bowl. Bake 25 minutes. 3. Meanwhile, stir together sour cream, 1 tablespoon chives, parsley, dill, lemon juice, and spices in a normal size bowl. 4. Return potatoes to a large bowl. Add Parmesan cheese and toss to coat. Go back to the baking sheet and bake 8 to ten minutes, until golden brown. Garnish with remaining chives and serve with sour cream mixture.

Everything Bagel Pretzels Servings: 10 Ingredients 1 cup orville redenbacher's® gourmet® popping & topping popcorn oils 3 tablespoons 1-1/2 gulden's® stone ground dijon mustard 2 tablespoons honey 1/4 cup salt free everything bagel seasonings 1/4 teaspoon cayenne pepper 2 bags (14.1 oz each) glutino® pretzels twists Directions 1. Arrange oven racks in the upper and lower third of the oven. Preheat oven to 275°F. 2. Whisk together popcorn oil, everything bagel seasoning, mustard, honey, and cayenne in a normal size bowl. Pour pretzels and oil mixture right into a gallon size resealable bag. Seal bag and shake to coat. Let sit for five minutes. 3. Spread pretzels our right into a single layer on two baking large baking sheets. Take ten minutes. Stir pretzels and rotate baking sheets. Take ten minutes more. Let cool. Store within an airtight container.

Fish Sticks Under Wraps Servings: 10 Ingredients 2 (27-ounce) packages (8 oz each) refrigerated crescent roll dough 16 mrs. paul's® crunchy fish sticks 8 slices american cheese, halved Directions 1. Preheat oven to 375°F. 2. Separate crescent rolls into 8 pieces. Arrange Crunchy Fish Sticks on the finish opposite from the narrow point of the rolls. Top each with cheese. Roll as directed on the crescent roll package. Arrange on the baking sheet. 3. Bake 20 minutes or until golden brown. (Cook to a minimum temperature of 165°F) Serve, if desired, with ketchup or wholegrain mustard.

Cuban Carnitas Nachos Servings: 10 Ingredients 6 pounds boneless pork shoulder 2 cans (28 oz each) hunt's® whole peeled plum tomatoes, undrained 3 tablespoons 1-1/2 ground cumin 2 tablespoons dried oregano 4 chipotle peppers in adobo sauces, chopped 2 yellow onions, roughly chopped 6 tablespoons garlic, roughly chopped 1 teaspoon kosher salt 1/2 teaspoon fresh cracked black pepper 2 cups sour cream 2/3 cup gulden's® spicy brown mustard 4 bags (10 oz each) tortilla chips 4 cups shredded Swiss cheese 2 cups chopped or thinly sliced prosciutto ham 2 cups roughly chopped bread-and-butter or kosher dill pickles or combination of both Directions Carnitas: Add all the ingredients, except pork to slow cooker and stir to mix the seasonings and spices. Place in the pork shoulder and turn once to coat. Cook on high for 5 hours or low for 8 hours. Once it's done cooking, shred pork using two forks. Sour Cream Mustard: In a normal size, bowl whisks together sour cream and mustard until combined. Keep cool. TO PUT TOGETHER: Preheat broiler to low. Place chips on a cookie sheet pan lined with parchment paper and sprinkle cheese around it. Cook under the broiler for four to six 6 minutes or until cheese is melted and starts to carefully turn slightly brown. Finish nachos by evenly spreading on the carnitas slow-cooked pork, prosciutto ham, and pickles, and fill up with the sour cream mustard.

Gluten Free Oatmeal Trail Mix Cookies Servings: 10 Ingredients pam® original no-stick cooking spray 2 cups gluten-free oat flour 2 teaspoons baking powder 1 cup unsalted butter, softened 1 cup firmly packed brown sugar 1 teaspoon salt 1 cup peter pan® 100% natural creamy peanut butter 2 eggs 2 teaspoons vanilla extract 2 cups udi’s™ vanilla granola 1/4 cup chia seeds 1 cup dried cranberries, raisins or chopped dried apricots 1 cup dark chocolate morsels Directions 1. Preheat oven to 350°F. Spray 2 large baking sheets with cooking spray. Stir together oat flour, baking powder, and salt in a normal size bowl. 2. Beat butter and brown sugar in a sizable bowl with a power mixer on medium speed until light and fluffy, about three minutes. Beat in peanut butter, egg, and vanilla until smooth, in regards to a minute. Reduce speed to low and beat in flour mixture until blended. 3. Stir in granola, chia seeds, dried fruit, and chocolate. Divide and form cookie dough into 2-tablespoon balls and put on baking sheets 2-inches apart. Spray the palm of your hand with cooking spray and flatten each ball right into a 2-inch disk. 4. Bake cookies in batches 12 to a quarter-hour, until lightly browned. Cool completely on a wire rack. 5. Store gluten-free oatmeal trail mix cookies within an airtight container on the counter for 3 days.

Homemade Cherry Toaster Pastries with PlantMade Crust Servings: 10 Ingredients 5 cups 2-1/2 all-purpose flour 1/4 cup coconut or granulated sugar 2 1/2 tablespoons 1-1/4 earth balance® original buttery spread, divided (1 cup cold and 1/4 cup melted) 1/2 teaspoon salt 1 cup cold water 1 tablespoon 1-1/2 vanilla extract 2 tablespoons warm water 4 cups sweet cherries, pitted and stemmed 1 cup coconut or granulated sugar 2 tablespoons lemon juice pinch salt 2 cups confectioners' sugar 2 teaspoons almond milk Directions 1. To the plate of a food processor, add flour, salt, and 2 tablespoons sugar, pulsing until combined. Add buttery spread, pulsing until well incorporated. With processor running, add vanilla and cool water, mixing until just combined. Roll dough right into a ball, cover with cling wrap, and chill for at least 20 minutes. 2. While the dough is chilling, prepare the cherry filling. In a little bowl, combine cornstarch and 3 teaspoons water, and reserve. 3. In a medium saucepan over medium heat, cook the cherries, sugar, lemon juice, and salt for approximately five minutes, stirring occasionally. Stir in cornstarch mixture and bring to a boil, stirring constantly to avoid burning. Remove from heat and stir in vanilla. Remove to a bowl and invite to cool before pulsing in a food processor. 4. Preheat oven to 375°F. 5. On a floured surface, roll out the dough and use a pizza cutter to create rectangles in the size you would like your toaster pastries. 6. Arrange half of the dough rectangles on a parchment-lined baking sheet and top with 2 tablespoons of cherry filling. Utilizing a fork, poke holes in the rest of the dough rectangles before putting over the cherry filling. Crimp the edges with a fork to seal. 7. Brush the tops with melted Earth Balance® Original Buttery Spread and bake for thirty minutes, until golden brown. 8. While toaster pastries are baking, prepare the cherry icing by combining remaining cherry filling, confectioner's sugar, and almond milk in a little bowl, adding more almond milk to attain

the desired consistency. Allow toaster pastries to cool before drizzling with icing.

Gluten Free Pigs in a Blanket Servings: 10 Ingredients 2 (27-ounce) packages (20.1 oz each) glutino® favorite sandwich bread mix 4 eggs, lightly beaten 2 pounds gluten free cocktail franks 3 1/2 cups 1-3/4 lukewarm water or milk 120 - 70 wooden toothpicks Directions 1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper. 2. Prepare bread dough according to packaging directions (usually do not bake yet). Thin with 1-2 Tbs. extra water. 3. Grab a frank with a toothpick and swirl into the dough until coated. Set on a baking sheet. Repeat until each is used. Let rise 10 min. 4. Bake 15 min. Serve plain or with mustard.

Hot Cocoa Muddy Buddies Servings: 10 Ingredients 8 cups crispy corn or rice cereal squares 2 teaspoons vegetable oil 1/2 cup confectioners' sugar 2 cups milk chocolate morsels 6 envelopes (1.38 oz each) swiss miss® marshmallow milk chocolate hot cocoa mixes 1 cup miniature marshmallows, optional Directions 1. Place cereal in a huge mixing bowl. Place chocolate chips and oil in a small microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until melted and smooth. Pour chocolate over cereal and gently stir with a spatula, until each piece is coated. 2. Add powdered sugar and hot cocoa mix into a huge Ziploc bag. Add cereal to bag, close tight and toss until each piece is coated. 3. Place cereal on a huge baking sheet and let dry. Once dry, toss with mini marshmallows, if desired.

Greek Style Marinated Beefless Bites Servings: 10 Ingredients 2 (27-ounce) packages (9 oz each) gardein® home style beefless tips 1 cup soy sauce 1/4 cup garlic, finely chopped 2 dashes crushed red pepper flakes 1/4 cup firmly packed dark brown sugar 1 teaspoon grated orange peel 1/4 cup orange juice 1 cup finely chopped fresh cilantro 1 cup sour cream or vegan option 1/4 cup lemon juice 1 teaspoon finely chopped fresh rosemary 1 1/2 tablespoons capers, chopped 2 tablespoons olive oil Directions 1. Soak little appetizer skewers and thaw Gardein® Beefless Tip for a quarter-hour. 2. Whisk together soy sauce, sugar, garlic, red pepper flakes, orange zest, and orange juice in a medium bowl. Add beefless tips, stirring to totally coat in the marinade. Let marinate for ten minutes. 3. Meanwhile, stir half the cilantro with sour cream, lemon juice, rosemary, and capers in a normal size bowl. 4. Preheat grill or grill pan over high temperature. Thread 1 Gardein® Beefless Tip onto each skewer. Grease grill or grill pan with oil and grill skewers, turning frequently until warmed through, about three to five 5 minutes. 5. Serve with dipping sauce, sprinkled with cilantro.

Hot Cocoa Reindeer Chow Servings: 10 Ingredients 18 cups crispy rice or corn cereal squares 2 cups vegan chocolate morsels 1/2 cup earth balance® vegan buttery sticks 1 cup vegan hot cocoa 1 cup earth balance® natural creamy peanut butter 1 teaspoon vanilla extract 4 cups confectioners' sugar 2 bags (10 oz each) vegan marshmallows Directions 1. Measure cereal in a huge bowl and reserve. 2. Microwave chocolate chips, peanut butter, and vegan buttery spread for just one minute on high. Stir and heat for another 30 seconds until smooth. Remove from microwave and add vanilla. 3. Pour chocolate mixture over cereal, stirring until coated. 4. Pour coated cereal into a huge food safe bag. Add powdered sugar and hot cocoa mix and shake to evenly coat. Add marshmallows and revel in!

Easy Tomato Bruschetta Servings: 10 Ingredients 2 french baguette (18 inches), cut into 3/4-inch slices 1/2 cup extra virgin olive oils, divided 2/3 cup chopped fresh basil (about 2/3 oz) 1 1/2 tablespoons minced garlic 2 cans (14.5 oz each) hunt's® petite diced tomatoes, drained 1/2 teaspoon kosher salt 1/4 teaspoon ground black pepper Directions 1. Preheat oven to 350°F. Place bread slices on a baking sheet. Brush tops of bread with 2 tablespoons essential olive oil. Bake 12 to quarter-hour or until lightly toasted. 2. Combine drained tomatoes, remaining 2 tablespoons essential olive oil, basil, garlic, salt, and pepper in a normal size bowl. 3. Divide the tomato mixture evenly over toasted bread. Serve immediately.

Fried Jambalaya Balls Servings: 10 Ingredients 2 pounds odom's tennessee pride® mild country sausages 1 teaspoon crushed red pepper flakes 4 cups water 2 (27-ounce) packages (8 oz each) jambalaya rice dinner mixes 2 cans (10 oz each) ro*tel® hot diced tomatoes with habaneros, undrained 1/2 pound cream cheese 3 cups 1-1/2 panko bread crumbs 4 eggs 1/4 cup water 1 cup all-purpose flour 8 cups vegetable oil Directions 1. Cook sausage and red pepper flakes in a large saucepan over medium-high heat until browned and crumbled about 8 minutes; drain. Stir in undrained tomatoes, 2 cups water, rice mix, and Cajun seasoning; bring to a boil. Reduce heat and simmer, covered, until rice is tender, about 25 minutes. 2. Stir in cream cheese. Pour into a 9x13-inch baking dish. Refrigerate until cool enough to take care of, about 1 hour. 3. Place panko bread crumbs in a shallow dish. Whisk together eggs and 2 tablespoons water in another shallow dish. Place flour in a third shallow dish. 4. Use a table knife to create cuts and divide sausage mixture into 18 portions. Roll each portion right into a football shape. Coat each ball in flour accompanied by egg and panko breadcrumbs. Refrigerate thirty minutes. 5. Heat oil in a Dutch oven over medium heat to 350°F. Fry until golden brown, about 8 minutes, turning occasionally.

Eggnog Popcorn Balls Servings: 10 Ingredients pam® original no-stick cooking spray 1 cup orville redenbacher's® gourmet® popping corn 2/3 cup butter, divided 2 tablespoons eggnog extract, divided 10 cups miniature marshmallows, divided freshly grated nutmeg for garnish Directions 1. Spray large bowl, rubber spatula, and a little bit of waxed paper with cooking spray; reserve. Pop kernel corn according to package directions. Remove all unpopped kernels and place half of the popped corn (about 8 cups) in a bowl. 2. Place 2-1/2 cups marshmallows and 2-1/2 tablespoons butter in a microwave-safe bowl; microwave on HIGH 45 seconds or until marshmallows melt and mixture blends together smoothly when stirred. Stir in 1-1/2 teaspoons extract. 3. Pour marshmallow mixture over popped corn in a bowl. Toss with a rubber spatula to coat. Divide mixture and form into 6 balls. Put on waxed paper. Garnish with freshly grated nutmeg. 4. Repeat the above steps with remaining popped corn, marshmallows, butter, extract, and nutmeg.

Frozen Dream Cones Servings: 10 Ingredients 8 sugar cones (regular size) 1/4 cup peter pan® creamy peanut butter reddi-wip® original dairy whipped topping decorating sprinkles, optional Directions 1. Spread 1/2 tablespoon peanut butter inside each cone. 2. Fill each cone to top with Reddi-Whip. Gently tap cone to remove empty spaces. Continue adding a generous amount of Reddi-Wip at the top, since Reddi-whip shrinks just a little when frozen. Top with sprinkles, if desired. 3. Place filled cones upright in the freezer for one hour or until frozen.

Hasselback Potatoes with Salsa Servings: 10 Ingredients 10 pounds baking potatoes, cleaned 1/4 cup olive oil 1 teaspoon ground black pepper 2 cups shredded colby & monterey jack cheese 1 tablespoon kosher salt 1 1/2 cups frontera® mild salsa (mexicana mild or roasted tomato) 1 can (15 oz each) rosarita® premium whole black beans, drained, rinsed, and heated 6 tablespoons sliced green onions Directions 1. Preheat the oven to 400°F. 2. Place 1 potato among 2 wooden spoons and thinly cut the potato before the knife touches the wooden spoons leaving a ¼" to ½" inch in the bottom of the potato. Make sure to not slice through the potato. 3. Rub the potatoes on all sides with the essential olive oil, salt, and pepper; place the potatoes on a baking sheet lined with parchment paper. 4. Bake the potatoes for 50 to 55 minutes or until they are browned at the top and soft in the guts. 5. Take away the potatoes from the oven and evenly sprinkle the cheese over top of every potato. Return the potatoes to the oven and bake for 5 more minutes or before the cheese is melted and lightly browned. 6. Add the salsa, beans, and sliced green onions to the very best of the potatoes after they are done cooking. Serve hot.

Holiday Kernel Popcorn Balls Servings: 10 Ingredients pam® original no-stick cooking spray 8 cups miniature marshmallows, divided 1/2 cup butter, divided 1 cup orville redenbacher's® gourmet® popping corn 1/2 teaspoon green food coloring coarse colored sugar and candy canes or gum drops, optional Directions 1. Spray large bowl, rubber spatula, and a little bit of waxed paper with cooking spray; reserve. Pop kernel corn according to package directions. Remove all unpopped kernels and place half of the popped corn (about 2 quarts) in a bowl. 2. Place 2 cups marshmallows and 2 tablespoons butter in a microwave-safe bowl; microwave on HIGH 45 seconds or until marshmallows melt and mixture blends when stirred. Stir in food coloring. 3. Pour marshmallow mixture over popped corn in a bowl. Toss with a rubber spatula to coat. Divide mixture and form into 6 balls. Put on waxed paper. Decorate with coarse sugar and candy canes or gumdrops, if desired. 4. Repeat the above steps with remaining popped corn, marshmallows, and butter to create uncolored popcorn balls. Decorate with sugar and candy, if desired.

Football Cheese Ball Servings: 10 Ingredients 2 cans (10 oz each) ro*tel® original diced tomatoes & green chilies, drained 3 pounds 1-1/2 cream cheese, softened 2 cups shredded colby & monterey jack cheese 1 cup thinly sliced green onions 2 cans (15 oz each) black beans, drained, rinsed 1/4 teaspoon salt 1 teaspoon ground black pepper 1/2 pound chorizo salami, finely chopped 1 cup (1 oz each) part-skim mozzarella string cheese cracker, optional Directions 1. In a huge bowl completely mix together tomatoes, cream cheese, black beans, shredded cheese, green onions, salt, and pepper. Put on a platter or plate and form into the form of a football. 2. Next, evenly sprinkle on the chopped chorizo salami to cover the cheese. 3. Place the mozzarella slices along with the chorizo to resemble football laces. 4. Chill one hour. Serve with crackers, if desired.

Holiday Peanut Butter Covered Pretzels Servings: 10 Ingredients 1/2 cup peter pan® creamy peanut butter 1/2 cup nonpareils or other decorating sprinkles 8 pretzels rods (7-1/2 inches long) Directions Cover two-thirds of every pretzel rod with 1 tablespoon peanut butter. Sprinkle nonpareils or other decorating sprinkles over peanut butter on pretzels.

Fried Mashed Potato Balls Servings: 10 Ingredients 4 cups leftover marie callender's® scalloped potatoes with ham 1/4 cup shredded part-skim mozzarella cheese 4 eggs 2 cups panko bread crumbs, divided 1 1/2 cups pure wesson® vegetable oil 1 cup sour cream Directions 1. Using a potato masher, mash potatoes, and ham in a medium bowl. Stir in 2 tablespoons breadcrumbs and cheese. Roll mixture into 1inch balls. 2. Beat eggs in a shallow bowl. Place remaining breadcrumbs in another shallow bowl. Dip each potato ball into egg; then roll into breadcrumbs, completely coating. Reserve. 3. Heat oil in a large skillet over medium-high heat. Carefully place potato balls in oil and fry, turning frequently until lightly browned and crispy, three to five minutes. Remove with a slotted spoon and put on a paper towel-lined plate to drain. Serve hot, with sour cream privately.

Hot Cocoa Popcorn Balls Servings: 10 Ingredients pam® original no-stick cooking spray 1 cup orville redenbacher's® gourmet® popping corn 1 cup butter, divided 1 cup swiss miss® milk chocolate hot cocoa mixes, divided (1/2 cup = 3 envelopes [0.73 oz each]) 10 cups miniature marshmallows, divided 2 cups marshmallows bits, divided Directions 1. Spray large bowl, rubber spatula, and a little bit of waxed paper with cooking spray; reserve. Pop kernel corn according to package directions. Remove all unpopped kernels and place half of the popped corn (about 8 cups) in a bowl. 2. Place 2-1/2 cups marshmallows and 3 tablespoons butter in a microwave-safe bowl; microwave on HIGH 25 seconds. 3. Stir in 1/4 cup hot cocoa mix and 1 tablespoon more butter; microwave on HIGH 25 seconds more. Stir vigorously to mix. 4. Pour marshmallow mixture over popped corn in a bowl. Toss with a rubber spatula to coat. 5. Add 1/2 cup marshmallow bits and stir to mix. Divide mixture and form into 6 balls. Put on waxed paper. 6. Repeat the above steps with remaining popped corn, marshmallows, butter, hot cocoa mix, and marshmallow bits.

Korean Beef Taquitos Servings: 10 Ingredients 2 bottles (14.1 oz each) p.f. chang's® home menu korean style bbq sauces 1/2 cup lime juice 1/2 teaspoon salt 1/4 teaspoon ground black pepper 2 pounds beef skirt steak 2 cups shredded pepper jack cheese 8 green onions, about 1/2 cup 48 white corn tortillas (4 inch) 3 cups 1-1/2 vegetable oil Directions 1. In a little bowl stir together an entire bottle of Korean Style BBQ sauce with lime juice. Place beef in a zippered plastic bag with 1/2 cup Korean Style BBQ sauce mixture, press air out of the bag, and close. Refrigerate 4 hours, or overnight. Refrigerate remaining sauce mixture. 2. Preheat grill over medium-high heat. Season both sides with salt and pepper. Grill the steak for four to six 6 minutes per side, turning once, until medium-rare. Take away the steak to a cutting board and allow it to rest ten minutes. Thinly cut the steak into strips and cut crosswise into small pieces. 3. Place steak in a medium bowl and stir in 1/4 cup Korean Style BBQ sauce mixture, pepper jack cheese, and green onions. 4. Wrap tortillas in a damp paper towel and microwave 45 seconds until pliable. (Work in batches of 12 to keep tortillas from breaking). 5. To create taquitos, spread 1 heaping tablespoon of steak filling across each tortilla and roll tightly, putting seam side down on a plate. 6. Heat oil in 10-inch skillet over medium heat to 375°F. Fry taquitos in batches until golden brown and crisp, about three minutes, turning occasionally. Drain in writing a towel-lined plate. 7. Plate and serve with remaining Korean Style BBQ sauce mixture for dipping.

Loaded Scalloped Potatoes Servings: 10 Ingredients 10 pounds baking potatoes, sliced 1 tablespoon kosher salt 1 teaspoon ground black pepper 1/2 cup olive oil 2 cups shredded sharp Cheddar cheese 1/2 cup wish-bone® ranch dressing 1/2 cup frontera® medium salsa 2 cups cooked pork bacon (approximately 6 slices) 1 tablespoon fresh parsley Directions 1. Preheat the oven to 400°F. 2. Place the potatoes in a 12" cast iron skillet or 9"x13" casserole dish and coat them in the essential olive oil, salt, and pepper; fold in the shredded cheese. 3. Bake the potatoes for 60 minutes or until browned at the top and tender. 4. As the potatoes are baking, mix together the ranch dressing and salsa in a little bowl until combined. 5. After the potatoes are done cooking, evenly drizzle on the salsaranch dressing, chopped bacon, and parsley. Serve hot.

Mac and Cheese Bites Servings: 10 Ingredients 4 cups elbow macaroni pam® avocado oil no-stick cooking spray 1/2 cup blue bonnet® 1/2 cup all-purpose flour 6 tablespoons panko bread crumbs 3 cups 1-1/2 whole milk 1 teaspoon salt 1/2 pound deli american cheese (6 slices) 3/4 pound cheddar cheese, shredded (11/2 cups) Directions 1. Preheat oven to 350°F. Cook macaroni according to package directions; drain and reserve. Spray 24-cup mini muffin tin with cooking spray. Sprinkle bread crumbs in muffin cups and shake the pan to coat each with the bread crumbs. 2. Melt Blue Bonnet in a saucepan over medium heat. Whisk in flour until smooth; cook 1 minute. Whisk in milk and salt and bring to a boil, whisking constantly. Remove from heat and stir in cheeses until melted. Stir in cooked macaroni. 3. Scoop macaroni and cheese into muffin tin. Bake 25 to thirty minutes, until lightly browned. Let stand five minutes before removing from pan with a spoon.

Kung Pao Chicken Tenders Servings: 10 Ingredients 3 cups 1-1/2 vegetable oil 2 pounds boneless skinless chicken breasts tenders 6 tablespoons all-purpose flour 4 eggs, lightly beaten 2 cups p.f. chang's® kung pao sauces, divided 3 cups 1-1/2 panko bread crumbs Directions Heat oil in a large skillet over medium heat to 350°F. Place chicken tenders in a large bowl and pour in ¼ cup Kung Pao Sauce and flour; toss to coat evenly. Dip chicken in eggs and coat each with bread crumbs. Cook chicken in batches in hot oil until crispy no longer pink (165°F), about three minutes per side. Transfer to a paper towel-lined plate after frying. Serve immediately with remaining Kung Pao sauce for dipping.

Maple Energy Bites Servings: 10 Ingredients 2 cups quick-cooking rolled oats 2 cups slivered almonds 1 cup dried cranberries 1 cup dried diced plums 1 cup sweetened flaked coconut, toasted 1/2 cup dark chocolate chips 1/2 cup mrs. butter-worth’s® original syrup Directions 1. Combine oats, almonds, coconut, cranberries, plums, and chocolate chips in a food processor and pulse until just combined. Add Mrs. Butter-Worth's and pulse until just combined. 2. Roll into 1-inch balls. Refrigerate in an airtight container.

Marshmallow Popcorn Bars with Chocolate Candies Servings: 10 Ingredients pam® original no-stick cooking spray 8 cups miniature marshmallows 1/2 cup butter 4 bags (82.3 g each) orville redenbacher's® gourmet® butter microwave popcorn 1 1/2 cups candy-coated chocolate pieces Directions 1. Spray large bowl, rubber spatula, and 13x9-inch glass baking dish with cooking spray. Prepare popcorn according to package directions. Remove all unpopped kernels and place popped corn in a bowl. 2. Place marshmallows and butter in a large microwave-safe bowl. Microwave on HIGH 2 minutes or until marshmallows melt and mixture blends when stirred. 3. Pour marshmallow mixture over popped corn; toss with a rubber spatula to coat. Carefully stir in chocolate pieces. Moisten hands with water; press mixture into the dish. Cool completely. Cut into 24 bars.

Loaded Chili Nachos Servings: 10 Ingredients 2 bags (10 oz each) yellow tortilla chips 2 cans (15 oz each) armour® original chili with beans, heated according to label instructions 2 cans (4 oz each) diced green chilies 2 medium tomatoes, diced 4 cups shredded Cheddar cheese 1/2 cup sliced pitted olives 4 green onions, chopped Directions 1. Pile tortilla chips on a parchment-lined baking sheet. Top with Chili, cheddar cheese, green chilies, and tomato. 2. Broil on low until cheese is melted. 3. Sprinkle with olives and green onions. Serve, if desired, with sour cream and guacamole.

Mexican Hot Chocolate Roasted Pecans Servings: 10 Ingredients pam® original no-stick cooking spray 1/4 cup sugar 1 1/2 tablespoons ground cinnamon 1 teaspoon ground ginger 4 envelopes (1.38 oz each) swiss miss® milk chocolate hot cocoa mixes 1/2 teaspoon cayenne pepper pinch ground allspice 2 egg whites 7 cups 3-1/2 pecans halves Directions 1. Preheat oven to 250°F. Spray baking sheet with cooking spray; reserve. 2. In a little bowl, mix together sugar, cocoa mix, and spices. 3. In a medium mixing bowl, beat the egg until white and frothy. Fold in the pecans and stir until coated with egg white. Add the spice mixture to the pecans and stir until evenly coated. 4. Spread pecans in one layer onto the baking sheet. Bake one hour, stirring every quarter-hour, until pecans are dry to touch.

Italian-Style Roasted Peppers Servings: 10 Ingredients 12 large red, green, and/or yellow bell peppers 1/2 cup fresh basil leaves, chopped or thinly sliced 1/4 teaspoon ground black pepper 2 cups wish-bone® italian dressing Directions 1. Place peppers in a large aluminum-foil-lined baking pan or on a broiler rack. Broil, turning occasionally, 20 minutes or until peppers turn almost completely black. Immediately place in a paper bag; close the bag and let cool about thirty minutes. Peel from the lime skin under cold running water, then remove stems and seeds; slice into long thick strips. 2. Combine bell peppers with Italian dressing, basil, and black pepper in a large bowl. Cover and marinate in refrigerator, stirring occasionally, at least 2 hours. 3. For best flavor, serve peppers at room temperature.

Mini Crabless Cake With Remoulade Servings: 10 Ingredients 2 (27-ounce) packages (8.8 oz each) gardein® mini crispy crabless cakes 4 cornichons, finely chopped 2 tablespoons drained capers, finely chopped 2 cups hunt's® mayonnaise or vegan option 2 teaspoons grated lemon peels 1 1/2 tablespoons finely chopped fresh parsley 1/2 teaspoon sea salt 1 cup organic microgreens Directions 1. Cook Gardein® Crabless Cakes according to package directions. 2. Meanwhile, blend remaining ingredients, except microgreens in normal size bowl until blended. 3. To serve, dollop each crablets cake with remoulade and garnish with microgreens.

Homemade Mini Corn Dogs Servings: 10 Ingredients 8 cups vegetable oil 1 1/3 cups all-purpose flour 1/4 cup granulated sugar 1 1/2 tablespoons baking powder 1 1/3 cups yellow cornmeal 1/2 teaspoon salt 2 eggs 1 1/2 cups almond milk 2 (27-ounce) packages (10.3 oz each) hebrew national® all natural uncured beef franks 24 wooden skewers hunt's® tomato ketchup Directions 1. Heat oil in a 4-quart saucepan over medium heat to 350°F. 2. Whisk together flour, cornmeal, sugar, baking powder, and salt in a medium bowl. Whisk in egg and almond milk until blended. 3. Pat franks dry with paper towels. Cut franks in two to create twelve 3-inch pieces and insert a stick into each piece. 4. Dip franks into batter and coat well. Carefully drop corn dogs into hot oil and fry in batches until lightly browned, about five minutes each. Drain in some recoverable format towel-lined plate. Serve with ketchup.

Mint Chocolate Chip Pretzels Servings: 10 Ingredients 2 bags (14.1 oz each) glutino® pretzels twists 2 (27-ounce) packages (11 oz each) white chocolate chips 2 teaspoons peppermint extract 6 drops green food coloring 2 teaspoons vanilla extract 1 cup mini semisweet chocolate morsels Directions 1. Pour white chocolate chips into a microwave-safe bowl. Microwave 30 seconds. Stir and continue microwaving in 15second increments until melted, stirring every time. Stir in vanilla and peppermint extracts and food coloring. 2. Line a baking sheet with parchment paper. Dip pretzels halfway into the chocolate and put on the baking sheet. Sprinkle chocolate chips over pretzels. Refrigerate thirty minutes to permit the chocolate to harden. Enjoy!

Nacho Sticks Servings: 10 Ingredients pam® original no-stick cooking spray 1 pound lean ground beef 2 cans (10 oz each) ro*tel® diced tomatoes & green chilies, undrained and divided 4 pkgs (13.8 oz each) refrigerated pizza crust dough 2 tablespoons taco seasoning mixes 1 pound velveeta®, cut into 1/2-inch cubes, divided Directions 1. Preheat oven to 400°F. Spray 2 large baking sheets with cooking spray. 2. Brown beef in a large nonstick skillet over medium heat; drain. Return beef to skillet. Add taco seasoning mix and 1 cup tomatoes; mix well. Cook, stirring frequently, five minutes or until liquid is cooked off. Remove skillet from heat. 3. Unroll 1 can of pizza dough onto a lightly floured surface; press into an 18x12-inch rectangle. Cut into 12 (6x3-inch) rectangles. Repeat with the second can of pizza dough. Spoon beef mixture onto centers of dough rectangles, adding about 1 tablespoon beef mixture to each rectangle. 4. Reserve 1/4 of the Velveeta® for later use; place remaining Velveeta® cubes over beef mixture. Fold all sides of every dough rectangle over beef mixture; press edges together to seal. Place, seam sides down, on baking sheets. Bake 15 to 17 minutes or until golden brown. 5. Combine remaining tomatoes and reserved Velveeta® in a microwaveable bowl. Microwave on HIGH 1 minute or until queso is totally melted and the mixture is well blended, stirring after 1 minute. 6. Serve nacho sticks warm with queso privately for dipping.

Mongolian BBQ Glazed Meatballs Servings: 10 Ingredients 2 cups panko bread crumbs 4 eggs 1/2 cup p.f. chang's® home menu soy sauce 2 tablespoons minced garlic 1 cup thinly sliced green onions 2 tablespoons minced fresh ginger 1 teaspoon crushed red pepper flakes 4 pounds lean ground pork 2 tablespoons vegetable oil 2 bottles (14 oz each) p.f. chang's® home menu mongolian style bbq sauces thinly sliced green onion Directions 1. Preheat oven to 400°F. Stir together bread crumbs, eggs, green onion, soy sauce, garlic, ginger, and pepper flakes in a large bowl. Add pork to the breadcrumb mixture and mix until just combined. Divide and roll meat mixture evenly into 32 meatballs. 2. Heat oil in a large skillet over medium-high heat. Employed in batches, cook meatballs in a skillet until browned turning once; transfer to 13x9-inch baking dish. Pour 1 cup Mongolian sauce over meatballs. Bake 20 minutes until done (160°F). Remove meatballs from pan and drizzle with remaining sauce. Garnish with green onion and serve.

Peanut Butter Chocolate Chip Blondies With Protein-Packed Chickpeas Servings: 10 Ingredients pam® canola oil cooking spray pump 4 cups garbanzo beans, drained, rinsed 1/2 cup pure maple syrup 2 teaspoons vanilla extract 1/2 cup earth balance® natural creamy peanut butter 2 cups old-fashioned rolled oats salt 1 teaspoon baking soda 2 tablespoons milled flax seed meal plus 2-1/2 tablespoons water 1 cup dark chocolate morsels Directions 1. Preheat oven to 350° F. Spray 8-inch square pan with cooking spray. 2. Combine chickpeas, peanut butter, maple syrup, and vanilla in a food processor, blending until smooth and creamy. 3. Add oats, baking soda, salt, and flaxseed coupled with water, processing until smooth, about 2 minutes. Once smooth, take away the blade and fold in chocolate chips. 4. Pour mixture into prepared pan and evenly press into the corners of the pan. Bake for 20 to 25 minutes, before edges just distance themself from the pan and the very best lightly golden brown. 5. Let cool for a quarter-hour, then enjoy! 6. Store within an airtight container in the refrigerator. They’re delicious cold or warm them in the microwave for 15 seconds for a fresh-from-the-oven treat.

Mustard Glazed Meatballs Servings: 10 Ingredients pam® original no-stick cooking spray 1 1/2 cups gulden's® spicy brown mustard 2 jars (18 oz each) strawberry jelly 2 (27-ounce) packages (32 oz each) appetizer size frozen cooked meatballs Directions 1. Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add jelly and mustard; cook 8 to ten minutes or until jelly is melted completely and the mixture is blended, stirring occasionally. 2. Carefully add meatballs to skillet; stir to coat with sauce. Reduce heat and simmer quarter-hour or until meatballs are hot, stirring occasionally.

Pomegranate Guacamole Servings: 10 Ingredients 4 large ripe avocados, pitted, peeled 1 teaspoon salt 2 tablespoons chopped fresh cilantro 2 pouches (4.5 oz each) frontera® original guacamole mixes 1/2 cup pomegranate seeds (arils) 2 bags (12 oz each) frontera® authentic taqueria tortilla chips Directions Prepare guacamole according to package directions. Transfer to a serving bowl and garnish with cilantro and pomegranate seeds. Serve with chips.

No-Bake Chocolate Cranberry Oat Bars Servings: 10 Ingredients 1 cup agave sweetener 4 cups gluten free quick-cooking rolled oats 1 cup glutino® pretzel sticks, crushed 1 cup earth balance® natural creamy peanut butter 1 cup dark chocolate morsels 1 cup dried cranberries Directions 1. Combine agave and peanut butter in a little saucepan over medium heat until melted and combined. 2. In another bowl, mix together the rest of the ingredients. 3. Drizzle peanut butter mixture over dry ingredients, mixing to coat. 4. Line an 8-inch square pan with parchment paper. Transfer mixture to the pan, firmly pressing into a straight layer. 5. Place mixture in the freezer for 1-2 hours until set, and cut into bars.

Peppermint Popcorn Balls Servings: 10 Ingredients pam® original no-stick cooking spray 10 cups miniature marshmallows, divided 2/3 cup butter, divided 1 cup orville redenbacher's® gourmet® popping corn 1 1/2 tablespoons peppermint extract, divided 1/8 teaspoon pink gel food coloring, divided 2 2/3 cups 1-1/3 crushed peppermint candy, divided crushed peppermint candy for garnish, optional Directions 1. Spray large bowl, rubber spatula, and a little bit of waxed paper with cooking spray; reserve. Pop kernel corn according to package directions. Remove all unpopped kernels and place half of the popped corn (about 8 cups) in a bowl. 2. Place 2-1/2 cups marshmallows and 2-1/2 tablespoons butter in a microwave-safe bowl; microwave on HIGH 45 seconds or until marshmallows melt and mixture blends together smoothly when stirred. Stir in 1 teaspoon extract and 2 drops gel food coloring. 3. Pour marshmallow mixture over popped corn in a bowl. Toss with a rubber spatula to coat. 4. Add 2/3 cup crushed candy and stir to mix. Divide mixture and form into 6 balls. Put on waxed paper. 5. Repeat the above steps with remaining popped corn, marshmallows, butter, extract, food coloring, and candy. 6. Sprinkle crushed candy along with popcorn balls before serving, if desired.

Maple Breakfast Snack Mix Servings: 10 Ingredients 2/3 cup mrs. butter-worth’s® original syrup 2 teaspoons vanilla extract 2 cups bran flakes cereal 2 cups low-fat granola without fruit 4 cups crispy wheat cereal squares 1 cup chopped walnuts or pecans 1 cup diced dried plums and/or cranberries Directions 1. Preheat oven to 300°F. 2. Combine syrup and vanilla in a large bowl. Add remaining ingredients and toss well to coat. 3. Put on a baking sheet and bake 20 minutes or until toasted. Cool completely. Store in an airtight container.

PEEPS® Giant Easter Dessert Charcuterie Board Servings: 5 Ingredients mini brownies: pam® original no-stick cooking spray 2 eggs 1/2 cup vegetable oil 1 (27-ounce) package (18.3 oz each) duncan hines® chewy fudge brownie mix 1/4 cup water strawberry cake: 1 (27-ounce) package (15.25 oz each) duncan hines® signature strawberry supreme cake mix 3 eggs 1 cup water 5 1/2 tablespoons vegetable oil cake truffles: 1 container (16 oz each) duncan hines® classic vanilla creamy home-style frosting, divided 1 (27-ounce) package (12 oz each) semisweet chocolate morsels 1 teaspoon vegetable oil rainbow sprinkles fruit dip: 1/4 pound cream cheese, softened 1 pound fresh strawberries 1 pound seedless grapes 2 bags (1 oz) angie's boomchickapop® sweet and salty kettle corn 2 cups pretzels 1 (27-ounce) package (10 oz each) candy-coated chocolate pieces 1 (27-ounce) package (10 oz each) jelly beans 1 (27-ounce) package (18 oz each) mini candy coated chocolate easter eggs 2 pkgs (10 count) peeps® marshmallows chicks 2 pkgs (10 count) peeps® marshmallows bunnies Directions BROWNIES: Preheat oven to 350°F. Spray 24-cup mini muffin pan with cooking spray. Stir together brownie mix, 2 eggs, 1/2-cup oil, and 1/4-cup

water until blended, about 50 strokes. Divide evenly into mini muffin pan. Bake 20 minutes. Cool ten minutes, remove from pan, and cool completely on wire rack. STRAWBERRY CAKE: Line 24-cup mini muffin pan with paper liners. Spray a 9x13-inch pan with cooking spray. Beat cake mix, 3 eggs, 1 cup water, and 1/3-cup vegetable oil in a huge bowl with a power mixer until blended, about 30 seconds. Beat on medium speed for 2 minutes. Divide half of the cake batter evenly into mini muffin cups, filling about 3/4ths full. Pour remaining batter into a 9x13-inch pan. Bake 14 to 17 minutes, until a toothpick inserted in centers, comes out clean. Cool completely. CAKE TRUFFLES: Break cooled 9x13-inch cake into large pieces, place in a large bowl and stir in 1/2-cup frosting. Roll into balls, put on a waxed paper-lined baking sheet. Freeze until firm, about thirty minutes. Pour chocolate chips and 1 teaspoon oil into a huge microwave-safe bowl. Microwave 30 seconds. Stir and continue microwaving in 15-second increments until melted; stir until smooth. Dip frozen strawberry cake truffles in melted chocolate. Lift with a fork and tap gently to let excess drip off. Put on the baking sheet. Decorate with sprinkles. Freeze ten minutes, until chocolate is defined. FRUIT DIP: Stir together 1/3-cup frosting and cream cheese until well blended. Frost mini strawberry cupcakes with remaining vanilla frosting. Build and style dessert charcuterie board with fruit and cream cheese dip, mini brownies, mini cupcakes, cake truffles, candy, kettle corn, pretzels, and PEEPS® Marshmallow Chicks and Bunnies. Replenish the Easter dessert board as needed.

Philly Cheese Steak Stuffed Italian Bread

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Servings: 10 Ingredients 2 teaspoons olive oil 1/4 cup garlic, minced 2 cans (28 oz each) hunt's® crushed tomatoes 1 yellow onion, small diced 2 tablespoons dried basil 2 tablespoons dried oregano 1 teaspoon kosher salt 1/2 teaspoon fresh cracked black pepper 1/4 cup olive oils, divided 2 yellow onions, thinly sliced 2 red bell pepper, seeded and thinly sliced 2 green bell pepper, seeded and thinly sliced 2 cups thinly sliced mushrooms 2 pounds thinly sliced boneless new york strip steak 1/4 pound unsalted butter, melted 4 loaves (14 oz each) italian bread, cut on top into diagonal cross cut squares 4 cups shredded provolone cheese Directions Marinara Sauce: In a medium pot on high temperature with olive oil, add the onions and garlic and cook until golden brown. Next, add the crushed tomatoes, herbs, salt and pepper, and stew on low heat for thirty minutes. Keep hot. Preheat the oven to 375°F. In a huge saute pan on high temperature with 1 tablespoon essential olive oil, add the onions, peppers, and mushrooms and saute for 6 to 7 minutes or before edges start to brown. Take away the vegetables from the pan and add the remaining 1 tablespoon essential olive oil and the sliced beef. Cook the beef until golden brown on the edges and cooked throughout, and reserve. To Stuff: Drizzle the melted butter all around the bread and gently stuff the cracks of the diagonal cross-cut squares with shredded cheese, cooked onions, peppers, mushrooms, and beef. Wrap each loaf in aluminum foil and bake for 20 minutes. Take away the foil and serve alongside the marinara sauce.

Popcorn Easter Eggs Servings: 10 Ingredients pam® original no-stick cooking spray 4 bags (82.3 g each) orville redenbacher's® gourmet® kettle korn microwave popcorn, divided 1/2 cup parkay® original-stick, divided 1/2 teaspoon teal food coloring 8 cups miniature marshmallows, divided 1/2 teaspoon purple food coloring jelly beans, optional Directions 1. Spray large bowl, rubber spatula, and a little bit of waxed paper with cooking spray. Prepare one bag of popcorn according to package directions. Remove all unpopped kernels and place popped corn in a bowl. 2. Place 2 cups marshmallows and 2 tablespoons Parkay in a medium microwave-safe bowl; microwave on HIGH 45 seconds or until marshmallows melt and mixture blends when stirred. Stir in teal food coloring. 3. Pour marshmallow mixture over popped corn. Toss with a rubber spatula to coat. Divide mixture and form into 6 eggs. Put on waxed paper. Decorate with jelly beans, if desired. Repeat the above steps with the remaining bag of popcorn, marshmallows, Parkay, and purple food coloring.

Pretzel Knots with Beer Queso Servings: 10 Ingredients soft pretzel knots: pam® original no-stick cooking spray 4 pounds frozen pizzas dough, thawed 1 1/2 cups baking soda 2 eggs 1/2 cup all-purpose flour, plus more if needed 2 tablespoons coarse kosher salt beer queso: 1 pound velveeta®, cut into 1/2-inch cubes 2 cans (10 oz each) ro*tel® original diced tomatoes & green chilies, drained 1 cup beer, such as a mexican lager 1 1/2 tablespoons Worcestershire sauce 1 teaspoon mustard powder Directions PRETZEL KNOTS: Preheat oven to 425°F. Line 2 baking sheets with parchment paper and spray parchment with cooking spray. Place pizza dough on lightly floured work surface. Cut into 24 equal pieces. Roll each into 5-inch-long rope, then tie into loose pretzel knot as proven in the photo. Put on prepared baking sheets. Cover with clean dish towels; reserve. Bring 12 cups (3 qt.) water to boil in a Dutch oven. Add baking soda; whisk until blended. Cover additional baking sheets with paper towels. Add dough, in small batches, to boiling water; cook 30 sec. to at least one 1 min. or until dough floats to the surface. Use a slotted spoon to transfer the dough to paper towel-covered baking sheet; let stand 1 min. to drain before the time for parchment-covered baking sheets, putting pretzel knots 2 inches apart. Beat egg with 1 tablespoon. water until blended; brush onto dough. Sprinkle with salt. Bake 18 to 22 min. or until pretzel knots are golden brown. Transfer to wire racks. BEER QUESO: Microwave queso ingredients in a microwave-safe bowl on HIGH 3 min.; stir. Continue steadily to microwave and stir in 1-min. intervals until VELVEETA is totally melted and queso is well blended. Serve warm beer queso with pretzel knots for dipping.

Spicy 'Bloody Mary' Baked Eggs Servings: 10 Ingredients pam® original no-stick cooking spray 2 cans (14.5 oz each) hunt's® diced tomatoes, undrained 1/2 cup yellow onions, chopped 2 tablespoons lemon juice 1 tablespoon 1-1/2 worchestershire sauces 2 teaspoons frontera® all natural red chile hot sauce 1 tablespoon 1-1/2 prepared horseradish 1/2 teaspoon ground black pepper 1/4 teaspoon celery salt 12 large eggs 1 cup celerty, diced Directions 1. Preheat oven to 350°F. Place six 8-ounce ramekins on a rimmed sheet pan. Spray insides of ramekins generously with cooking spray. 2. Combine tomatoes, onions, lemon juice, horseradish, Worcestershire sauce, hot sauce, black pepper, and celery salt in a medium bowl; mix well. 3. Spoon 1/3 cup of the tomato mixture into each ramekin. Utilizing a teaspoon, nudge tomatoes, and onions to the sides of the ramekins, forming wells in the centers. Break an egg into each well. 4. Bake in preheated oven for 20 to 25 minutes or until egg whites are set and yolks are done to your liking. Top eggs with chopped celery and extra celery salt if desired. Serve with additional hot sauce as well as your choice of garnishes.

Prosciutto Pizza Rolls Servings: 10 Ingredients pam® original no-stick cooking spray 2 cans (8 oz each) hunt's® tomato sauce 2 teaspoons distilled white vinegar 2 teaspoons dried basil 2 cans (6 oz each) hunt's® tomato paste 2 teaspoons garlic powder 1/4 teaspoon ground black pepper 1 1/2 tablespoons dried oregano, divided 1/4 cup extra virgin olive oils, divided 2 (27-ounce) packages (16 oz each) ready to bake pizza dough 6 ounces prosciutto 2 cups shredded part-skim mozzarella cheese 2 cups chopped, fresh basil Directions 1. Preheat oven to 425°F. Spray baking sheet with cooking spray; reserve. 2. In a little bowl, mix together tomato sauce, tomato paste, vinegar, basil, garlic, pepper, 1 teaspoon oregano, and 2 teaspoons essential olive oil to help make the pizza sauce. 3. Roll out pizza dough right into a 14x8.5-inch rectangle. Spread 1/2 cup of the pizza sauce evenly over dough, reserving remaining sauce for dipping. Construct prosciutto at the top. Sprinkle evenly with cheese and chopped basil. 4. Utilizing a pizza cutter, slice the dough in two down the distance of it. Next, cut each half into 8 even strips. Roll each strip carefully and put on the baking sheet seam side down. 5. Brush tops with remaining essential olive oil and sprinkle with remaining oregano. Bake 12 minutes or until golden brown.

Pull Apart Cheeseburger Sliders Servings: 10 Ingredients pam® original no-stick cooking spray 1/2 cup mayonnaise 2 tablespoons finely chopped onions 2 teaspoons gulden's® bold yellow mustard 2 tablespoons hunt's® tomato ketchup 2 teaspoons vlasic® dill relish 3 pounds 1-1/2 ground beef chuck (80% lean) 2 teaspoons seasoned salt 24 slider buns 24 slices American cheese 24 slices vlasic® ovals hamburger dill chips 1/4 cup melted butter 2 teaspoons sesame seeds Directions 1. Preheat oven to 350°F. Spray a 9x13-inch baking dish with cooking spray. Stir together mayonnaise, ketchup, onion, mustard, and relish in a normal size bowl. 2. Spray electric griddle with cooking spray; heat to 350°F. Divide and form beef evenly into 12 small patties. Season patties on both sides with seasoned salt. Cook patties until browned and cooked through (160°F), about 8 minutes, turning once. Drain in writing a towel-lined plate. 3. Place bottom buns in baking dish. Top with 6 cheese slices to cover accompanied by a pickle slice and a burger patty on each bun. Cover with the remaining 6 slices of cheese. Divide mayonnaise sauce evenly onto each slider and top with the top bun. Brush tops with melted butter and sprinkles with sesame seeds. Bake ten minutes, until cheese is melted and buns are toasted.

Queso Cornbread Servings: 10 Ingredients pam® original no-stick cooking spray 4 eggs 1 cup unsalted butter, melted and cooled 2 teaspoons sea salt 6 cups milk 6 pkgs (8.5 oz each) cornbread mixes 2 cans (10 oz each) ro*tel® original diced tomatoes & green chilies, drained 2 cups birds eye® sweet kernel corn 2 pounds (16 oz) velveeta®, cut into 1/2-inch cubes Directions 1. Preheat oven to 400°F. Spray a 9’x13-inch pan with cooking spray. 2. Whisk eggs, milk, and butter in a large bowl until blended. Stir in cornbread mixes. Add remaining ingredients; stir just until blended. Pour into pan. 3. Bake until golden and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cut into squares and serve.

Pretzel Bites with Mustard Dipping Sauce Servings: 10 Ingredients 1 1/2 cups warm water 2 teaspoons active dry yeast 4 cups all-purpose flour 1 tablespoon 1-1/2 granulated sugar 2 teaspoons salt 1/4 cup unsalted butter, melted pam® baking spray 2 cups boiling water 1/4 cup baking soda 2 egg yolk beaten with 1 tablespoon water 2 teaspoons pretzel salt or coarse sea salt 1/2 cup mayonnaise 6 tablespoons gulden's® spicy brown mustard 2 tablespoons cider vinegar 2 tablespoons honey Directions 1. Pour hot water, sugar, and yeast into a plate of a stand mixer; let sit five minutes. Add flour, salt, and butter, and mix on low speed using the dough hook attachment until well combined. Increase speed to medium and knead until the dough is smooth about three to four 4 minutes. 2. Spray medium bowl with baking spray. Place dough in the bowl, cover, and let sit down in a warm place until doubled in proportions, about 45 to 50 minutes. 3. Preheat oven to 425°F. Spray baking sheet with baking spray. Stir together boiling water and baking soda in a small baking dish; cool to lukewarm. 4. Spray work surface lightly with baking spray. Turn dough out onto the surface and divide it into 4 equal pieces. Roll and form each piece right into a 12-inch rope. Cut each rope crosswise into 10 pieces. 5. Place dough pieces in cooled baking soda water and toss to coat. Let sit for 2 minutes. Put on the baking sheet. Brush with egg yolk and sprinkle with salt. Bake 10 to 12 minutes, until golden brown. 6. Meanwhile, stir together mayonnaise, mustard, vinegar, and honey in normal size bowl. Serve pretzel bites with mustard sauce for dipping.

Red, White and Blue Popcorn Balls Servings: 10 Ingredients pam® original no-stick cooking spray 4 bags (82.3 g each) orville redenbacher's gourmet kettle korn microwave popcorn, divided 1/2 cup 4-1/2 parkay original spread-tub, divided 3/16 teaspoon red food coloring 9 cups 4-1/2 miniature marshmallows, divided 3/16 teaspoon blue food coloring Directions 1. Spray large bowl, rubber spatula, and a little bit of waxed paper with cooking spray; reserve. Prepare both bags of popcorn according to package directions. Remove all unpopped kernels and divide popped corn into 3 medium bowls, about 7-1/2 cups in each bowl. 2. Place 1-1/2 cups marshmallows and 1-1/2 tablespoons Parkay in a microwave-safe bowl; microwave on HIGH 40 seconds or until marshmallows melt and mixture blends when stirred. Stir in red food coloring. 3. Pour marshmallow mixture over popped corn in the first bowl. Toss with a rubber spatula to coat. Divide mixture and form into 4 balls. Put on waxed paper. 4. Repeat steps 2 and 3 using blue food coloring and the second plate of popped corn. Finally, repeat steps 2 and 3 with remaining marshmallows, Parkay, and popped corn to create uncolored popcorn balls.

Sweet and Spicy Popcorn Trail Mix Servings: 10 Ingredients pam original no-stick cooking spray 2 bags (93.3 g each) orville redenbacher’s gourmet naturals simply salted microwave popcorn 1/2 teaspoon salt 1/2 teaspoon paprika 1/4 cup butter 1/2 teaspoon ground red pepper 1/4 teaspoon ground cinnamon 1/4 teaspoon garlic powder 2/3 cup honey 4 cups glutino pretzels twists 2 cups whole almonds 1 cup david pumpkins seeds, roasted & salted 1/2 cup david sunflower kernels, roasted & salted 2 (27-ounce) packages (1.5 oz each) freeze dried mangos slices Directions 1. Preheat oven to 275°F. Spray a large rimmed baking sheet with cooking spray. Pop popcorn according to package directions. Remove all unpopped kernels and pour popcorn into a huge bowl. 2. Melt butter in a little saucepan over medium-low heat. Stir in salt and spices; cook 30 seconds. Stir in honey and bring to a boil; remove from heat. 3. Pour pretzels, almonds, pumpkin seeds, and sunflower kernels into a bowl with popcorn. Pour syrup mixture over and toss until well coated. Pour onto the baking sheet within an even layer. 4. Bake 45 minutes, stirring every quarter-hour. Let stand until cooled and glaze has hardened. Stir in dried mangos. Store within an airtight container on the counter for 3 days.

Pretzel Party Mix Servings: 10 Ingredients 2 cups butter, melted 1 1/2 tablespoons Worcestershire sauce 1 1/2 tablespoons celery salt 1 1/2 tablespoons garlic salt 1 1/2 tablespoons gluten free soy sauce 6 cups glutino pretzels twists 2 (27-ounce) packages (4.4 oz each) glutino multigrain crackers, lightly crushed 4 cups crispy corn cereal squares 1 cup salted cashew pieces 1 cup dry roasted peanuts Directions 1. Preheat oven to 275°F 2. Stir together butter, Worcestershire sauce, soy sauce, celery salt, and garlic salt in a large bowl. Stir in pretzels, crackers, cereal, cashews, and peanuts until well coated. 3. Pour onto a large baking sheet. Bake 45 minutes, until nicely toasted, stirring occasionally. Cool and serve.

Refried Bean Dip with Avocado Servings: 10 Ingredients 1 cup salsa verde (green salsa) 1 cup shredded mexican blend cheese 2 cans (16 oz each) rosarita® traditional refried beans 2 large avocados, pitted, peeled, chopped tortilla chips, optional Directions 1. Place beans and salsa in a microwave-safe bowl; cover. Microwave on HIGH three minutes, stirring halfway through and at the end. 2. Spread bean mixture in a 9-inch glass pie plate or another shallow dish. Sprinkle with cheese and top with avocado. Serve warm with tortilla chips, if desired.

Savory Tomato Baked Brie Servings: 10 Ingredients 4 wheels (8 oz each) brie cheese 2 tablespoons pure wesson® canola oil 2 tablespoons finely chopped garlic 2 cans (14.5 oz each) hunt's® petite diced tomatoes, drained, 1/4 cup liquid reserved 1 1/2 cups chopped yellow onions 1/2 cup apricot preserves 2 tablespoons balsamic vinegar 1/4 teaspoon ground black pepper toasted sliced bread or cracker, optional Directions 1. Preheat oven to 375°F. Place cheese on shallow baking pan; bake quarter-hour or until cheese softens. 2. Meanwhile, heat oil in a small saucepan over medium-high heat. Add onion; cook three to five minutes or until tender. Add garlic; cook until fragrant. Add drained tomatoes, reserved tomato liquid, preserves, vinegar, and pepper. Reduce heat to medium and cook 10 to quarter-hour, stirring occasionally. 3. Divide the tomato mixture evenly and place it along with each wheel of cheese. Serve with bread or crackers, if desired.

Rockin' Guacamole Sweet Potato Bites Servings: 10 Ingredients pam original no-stick cooking spray 8 sweet potatoes, unpeeled, cut into 1/4" thick slices (about 2 pounds) 1 1/2 tablespoons chili powder 2 teaspoons garlic powder 2 teaspoons salt, divided 2 teaspoons paprika 1/2 teaspoon ground black pepper, divided 1/2 cup canola oil 6 ripe avocados, pitted, peeled 2 cans (10 oz each) ro*tel original diced tomatoes & green chilies, drained 1 cup chopped red onions 2 tablespoons lime juice 12 slices cooked bacon, finely chopped 1/2 cup chopped cilantro Directions 1. Preheat oven to 450°F. Spray two baking sheets with cooking spray; reserve. 2. In a little bowl, mix together the chili powder, paprika, garlic powder, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Place sliced sweet potatoes in a huge bowl and drizzle with oil. Sprinkle with the spice mixture and toss until well coated. 3. Place sliced sweet potatoes in one layer on both baking sheets and cook 10 to 12 minutes on each side, switching the baking sheets in the oven halfway through cooking. 4. While potatoes are cooking, mash avocados in a medium bowl. Stir in drained tomatoes, onion, lime juice, and remaining salt and pepper; cover and refrigerate. 5. Top each sweet potato slice evenly with guacamole, bacon, and cilantro.

Salty-Sweet Birthday Popcorn Balls Servings: 10 Ingredients 2 bags (82.3 g each) orville redenbacher's® gourmet® butter microwave popcorn 2/3 cup miniature marshmallows 1 cup light corn syrup 1/4 cup butter 2 2/3 cups 1-1/3 confectioners' sugar 1 1/2 tablespoons water, divided 2/3 cup candy-coated chocolate pieces Directions 1. Line a sizable tray with parchment paper. Spray a large bowl with cooking spray. 2. Prepare popcorn according to package directions. Remove all unpopped kernels and place popped corn in a bowl. 3. Combine marshmallows, sugar, corn syrup, butter, and 1 teaspoon water in a medium saucepan. Heat over medium heat and stir until smooth, about ten minutes. 4. Reserve 1/3 cup of the marshmallow mixture in 1-cup glass measure; reserve. Pour remaining marshmallow mixture over popped corn. Toss with a large spoon to coat. 5. Moisten hands with water. Working quickly, divide popcorn mixture and form into 12 balls. Put on parchment paper. 6. Add the remaining 1 teaspoon water to the reserved marshmallow mixture. Heat 20 seconds in microwave; stir to blend. 7. Using a little pastry brush, dab marshmallow mixture on popcorn balls and decorate with chocolate pieces by pressing into marshmallow mixture. Let popcorn balls dry at least 4 hours. 8. To serve, place popcorn balls in colorful cupcake liners and revel in.

Tomato Jam and Bacon Grilled Flatbread Servings: 10 Ingredients 4 cans (14.5 oz each) hunt's® diced tomatoes, undrained 1 cup finely chopped yellow onions 6 tablespoons balsamic vinegar 1 pound chopped thick-cut bacon (1/2 pound = 6 slices) 1 cup granulated sugar 2 (27-ounce) packages (16 oz each) ready to bake pizza dough 2 cups baby spinach leaves 2 cups arugula 1 cup shaved Parmesan cheese Directions 1. Add undrained tomatoes, onion, sugar, and vinegar to medium saucepan; bring to a boil. Heat over medium heat until liquid is reduced to a jam-like consistency, about thirty minutes, stirring occasionally. Remove from heat and reserve. Heat large skillet over medium heat. Add bacon and cook until crispy, about 6 minutes. Drain and reserve. 2. Spray cold grates of a gas grill with grilling spray. Preheat grill for medium heat. Spray a rimless baking sheet with grilling spray. Divide dough in two; roll each half right into a 14-inch rectangle on a lightly floured surface. Carefully transfer the dough to a baking sheet and directly onto grill grates. Grill dough until lightly charred, about 2 minutes per side. 3. Spread tomato jam evenly on each flatbread; top with bacon, greens, and cheese. Cut each flatbread into 5 slices.

Sausage Cheddar Balls Servings: 10 Ingredients 4 cups shredded sharp Cheddar cheese 2 pounds odom's tennessee pride® mild country sausages 3 cups 1-1/2 original baking mix Directions Preheat oven to 375° F. Combine sausage and cheese in a large mixing bowl. Merge baking mix with hands until well mixed. Roll into 1-inch balls and put on an ungreased baking sheet. Bake 10 to a quarter-hour or until golden brown. Serve warm or at room temperature.

Tropical Energy Balls Servings: 10 Ingredients 2 cups old-fashioned rolled oats 1 cup peter pan® creamy peanut butter 1 cup wheat germ or ground flax seed 2/3 cup honey 1 cup semisweet chocolate morsels 1/2 cup shredded coconut 1/2 cup chopped dried pineapples 6 tablespoons macadamia nuts 1 1/2 tablespoons vanilla extract additional shredded coconut, optional Directions Stir together oats, peanut butter, chocolate morsels, wheat germ, honey, coconut, pineapple, nuts, and vanilla until well combined. With wet hands, form a tablespoon part of the mixture right into a ball. If the mixture isn't holding together as desired, add additional honey until balls hold shape. Roll in shredded coconut if desired. Repeat with the remaining mixture to create 36 balls.

Spicy Peanut Butter and Maple Cauliflower Wings Servings: 10 Ingredients 16 cups cauliflower florets (about 2 medium heads) 1 cup pure maple syrup 1/2 cup earth balance® natural creamy peanut butter 1/4 cup earth balance® original buttery spread 2 tablespoons hot pepper sauces 1 1/2 tablespoons soy sauce 1 1/2 tablespoons crushed red pepper flakes 2 tablespoons garlic, minced Directions 1. Preheat oven to 425°F and line a baking sheet with parchment paper. 2. Toss cauliflower florets in melted Earth Balance® Original Buttery Spread to coat, arrange on a baking sheet and bake for 30 to 40 minutes, or until cauliflower pieces are lightly golden brown and crispy. 3. While cauliflower is baking, combine remaining ingredients in a little bowl and whisk to mix. 4. Remove cauliflower from the oven and toss with sauce to totally coat. Serve with additional sauce to dip!

Tex-Mex Mix Servings: 10 Ingredients 2 bags (78 g each) act ii® butter microwave popcorn 4 cans (2.8 oz each) french fried onions 6 tablespoons fleischmann's® original-stick 2 (27-ounce) packages (1.25 oz each) 30% less sodium taco seasoning mixes 8 cups slightly crushed tortilla chips (7.5 oz bag) Directions 1. Preheat oven to 350°F. 2. Prepare popcorn according to package directions. Remove all unpopped kernels. Combine popped corn, tortilla chips, and French-fried onions in 2-gallon resealable bag. 3. Drizzle melted Fleischmann's over popcorn mixture; seal bag and toss to coat. Sprinkle taco seasoning over popcorn. Seal bag; toss to coat again. Spread popcorn mixture on a 15x10-inch jelly roll pan. 4. Bake five minutes; stirring once. Store leftovers in an airtight container.

Strong Man Vanilla Pudding Cups Servings: 10 Ingredients 24 mustache stickers (1-1/2-inch) or mustache cutouts 24 vanilla wafer cookies, crushed fine 48 large marshmallows 24 pudding cups (3.25 oz each) snack pack® vanilla pudding 8 paper straws, each cut into 3 pieces Directions 1. Attach a mustache sticker or cut-out with double-stick tape to the front of every pudding cup. 2. Top pudding cups evenly with crushed wafers. 3. Insert a marshmallow on each end of the cut straw pieces to resemble barbells. Place a marshmallow 'barbell' along with each pudding cup. Serve immediately.

Trail Mix Chocolate Bark Servings: 10 Ingredients 2 cups udi’s™ au naturel granola 2 cups dried fruit, such as cranberries, cherries, chopped apricot or unsweetened coconut 2 pounds high quality dark chocolate 1/2 cup david® pumpkins seeds, roasted & salted Directions 1. Line a sheet pan with parchment paper. Melt chocolate in the microwave, stirring every thirty seconds, until melted and smooth. 2. Spread onto parchment paper using an offset spatula. Sprinkle granola, dried fruit, and pepitas evenly outrageous, gently pressing right down to submerge them slightly in chocolate. 3. Let cool completely to room temperature before refrigerating at least 2 hours. Gently break apart into smaller pieces before serving or storing within an airtight container for a week.

Sweet Potato Puffs with Apples Servings: 10 Ingredients Pam original no-stick cooking spray 2 (27-ounce) packages (20 oz each) alexia crispy bite-size sweet potatoes puffs 1/4 cup parkay original spread-tub 2 tablespoons firmly packed light brown sugar 1/2 teaspoon ground cinnamon 2 large granny smith apples 1/4 teaspoon ground nutmeg Directions 1. Preheat oven to 425°F. Spray large shallow baking pan with cooking spray. Place puffs on pan; bake 25 minutes or even to desired color and crispness. 2. Meanwhile, chop apple; place in a medium microwave-safe bowl. Add Parkay, brown sugar, cinnamon, and nutmeg to apple; stir to mix. Cover and microwave on HIGH three minutes or until tender, stirring once halfway. 3. Place puffs in a shallow serving bowl. Top evenly with apple mixture; toss gently. Serve immediately.

Totchos with Queso Servings: 5 Ingredients 1 (27-ounce) package (32 oz each) frozen tater tots 1 cup shredded mexican blend cheese 1/2 cup black beans, drained, rinsed 1 pound (16 oz) velveeta®, cut into cubes 1 can (10 oz each) ro*tel® original diced tomatoes & green chilies, undrained 1/2 cup birds eye® sweet kernel corn 1/4 cup mexican sour cream 2 tablespoons fresh cilantro, chopped, for garnish Directions 1. Preheat oven to 450°F. Bake tater tots as directed on package. Top with shredded cheese; bake five minutes or until melted. 2. Meanwhile, combine black beans and corn in a microwave-safe bowl, cover, and microwave on high until heated through about three minutes. Set aside. 3. In another microwave-safe bowl, combine RoTel and Velveeta and microwave five minutes, stirring after 3, until completely melted and queso is well blended. 4. Spoon queso over tater tots; load totchos with bean mixture, sour cream, and cilantro and serve.

Turtle Popcorn Balls Servings: 10 Ingredients pam original no-stick cooking spray 1 cup orville redenbacher's gourmet popping corn 8 cups miniature marshmallows, divided 2 cups caramel bits, divided 2 cups chopped pecans, divided 3/4 cup butter, divided 3/4 cup milk chocolate morsels 1 tablespoon 1-1/2 coconut oils Directions 1. Spray large bowl, rubber spatula, and a little bit of waxed paper with cooking spray; reserve. Pop kernel corn according to package directions. Remove all unpopped kernels and place half of the popped corn (about 8 cups) in a bowl. 2. Place 2 cups marshmallows and 3 tablespoons butter in a microwave-safe bowl; microwave on HIGH 45 seconds or until marshmallows melt and mixture blends together smoothly when stirred. 3. Pour marshmallow mixture over popped corn in a bowl. Toss with a rubber spatula to coat. Add 1/2 cup caramel bits and 1/2 cup pecans; stir to mix. Divide mixture and form into 6 balls. Put on waxed paper. 4. Repeat the above steps with remaining popped corn, marshmallows, butter, caramel bits, and pecans. 5. Place chocolate morsels and coconut oil in a microwave-safe dish. Microwave on HIGH 25 seconds or until chocolate melts and mixture blends when stirred. 6. Drizzle tops of popcorn balls with melted chocolate.

Valentine Popcorn Mix Servings: 10 Ingredients 8 cups crispy corn cereal squares 2 cups white baking chips 1/4 teaspoon red food coloring 2 bags (7 oz each) angie's boomchickapop sweet and salty kettle corn 2 tablespoons earth balance original buttery spread 4 cups glutino pretzels twists 1 cup peter pan creamy peanut butter 1 1/2 cups confectioners' sugar 1 cup dried cranberries Directions 1. Line shallow baking pan with parchment paper. Place cereal in a large bowl; reserve. Place morsels and Earth Balance in a small microwave-safe bowl. Microwave on HIGH 30 seconds; stir. Microwave on HIGH 30 seconds more or until softened; stir until completely melted. Add food coloring; stir until blended. Spoon mixture over cereal; stir until well coated. Spread cereal mixture on pan, separating pieces. Refrigerate five minutes or until firm. 2. Combine popped corn and pretzel pieces within an extra-large bowl. Place peanut butter in a small microwave-safe bowl; microwave on HIGH 30 seconds or until melted. Drizzle peanut butter over popcorn mixture; toss to coat. Place confectioner's sugar in a large resealable food storage bag. Add popcorn mixture; shake to coat. 3. Place popcorn mixture and coated cereal in a large serving bowl. Add cranberries; toss gently to mix. Store leftovers in a tightly sealed container.

Vegan Deviled Potato Bites Servings: 10 Ingredients 30 new or small potatoes, halved 1/4 cup earth balance® original buttery spread 2 tablespoons lemon juice 1/4 cup garlic 2 cans (15 oz each) chickpeas, drained, rinsed 2 tablespoons tahini (sesame seed butter) 1 1/2 tablespoons dijon mustard 2 teaspoons ground turmeric 2 teaspoons pure maple syrup 1/2 teaspoon ground red pepper 1/4 cup water Directions 1. Preheat oven to 400°F and line a baking sheet with parchment paper. Toss halved potatoes with Earth Balance® Original Buttery Spread and place cut side through to tray. Bake for 40 minutes, until fork-tender. Remove from oven and reserve to cool for five minutes. Once cooled, scoop out a little section in the center of the potatoes, reserving the scooped-out portion for later use. 2. While potatoes are cooling, combine chickpeas, lemon juice, garlic, tahini, Dijon mustard, turmeric, maple syrup, and cayenne pepper, in a food processor, blending until smooth. Add scoopedout potato and blend again until smooth. Add water, just a little at a time, to attain the desired consistency. Season, if desired with salt and pepper. 3. Spoon mixture right into a piping bag fitted with a star tip, and pipe into the cavities in the potatoes. 4. Sprinkle with smoked paprika and chopped chives. Serve warm.

Vegan Queso Dip Servings: 10 Ingredients 2 cups raw cashews 2 medium carrots, cut in large chunks (about 3/4 cup) 3 cups 1-1/2 cold water 2/3 cup nutritional yeast seasonings 3 cups 1-1/2 unsweetened cashew or almond milk 1/4 cup cornstarch 2 tablespoons vegetable oil 1 cup finely chopped onions 1 1/2 tablespoons chopped garlic 2 teaspoons ground cumin 1 teaspoon paprika 2 cans (10 oz each) ro*tel diced tomatoes with green chilies & chipotle peppers, undrained 2 teaspoons hot pepper sauces (or more to taste) 1 tablespoon 1-1/2 kosher salt 1 cup chopped fresh cilantro 1/4 cup freshly squeezed lime juice frontera® blue corn tortilla chips, for serving Directions 1. Place cashews and carrot in a medium saucepan; add enough water to cover. Bring to a boil and cook until carrot is tender, about quarter-hour. Drain and transfer to a blender container. Add cashew or almond milk, cool water, nutritional yeast, and cornstarch. Blend until smooth. 2. Heat vegetable oil in a medium saucepan over medium heat. Add onion and cook until tender, about three minutes. Stir in garlic, cumin, and paprika and cook 30 seconds. Pour in cashew puree, undrained tomatoes, hot sauce, and salt. Cook until thickened, about five minutes, stirring occasionally. Remove from heat and stir in cilantro and lime juice. Serve with tortilla chips.

Zesty Fire-Roasted Tomato Salsa Servings: 10 Ingredients 2 cans (10 oz each) fire roasted diced tomatoes with green chilies, drained 2 tablespoons chopped fresh cilantro 1 1/2 tablespoons fresh lime juice 2/3 cup finely chopped red onions 1/2 teaspoon garlic salt tortilla chips, optional Directions 1. Stir together drained tomatoes, onion, cilantro, lime juice, and garlic salt in a normal size bowl. 2. Serve with tortilla chips, if desired.

Vegetarian Sheet Pan Nachos Servings: 10 Ingredients 2 tablespoons canola oil 2 cans (20 oz each) green jackfruit in brine, drained, rinsed 2 cans (16 oz each) rosarita vegetarian refried beans 2 bags (12 oz each) frontera authentic taqueria tortilla chips 2 jars (12.5 oz each) frontera tequila borracha salsa, divided 4 cups shredded monterey jack cheese 1/2 cup sliced green onions 2 large avocados, pitted, peeled, chopped 2 large tomatoes, chopped 6 tablespoons chopped fresh cilantro mexican crema or sour cream, optional Directions 1. Preheat oven to 400°F. Shred jackfruit into bite-sized pieces. Heat oil in a large nonstick skillet over medium heat. Add jackfruit and 1/3 cup salsa to skillet and cook until liquid has reduced, about five minutes, stirring frequently. 2. Stir together beans and 1/3 cup salsa in normal size bowl. Arrange half the chips within an even layer on a large baking sheet. Top with half of the bean mixture and half of the jackfruit; sprinkle with half of the cheese. Repeat layers. 3. Bake five minutes or until cheese melts. Top with remaining salsa, green onions, avocado, tomatoes, and cilantro. Serve immediately with cream, if desired.

Zesty Tomato Hummus Servings: 10 Ingredients 2 cans (10 oz each) ro*tel® original diced tomatoes & green chilies, drained well 2 teaspoons lemon juice 1 teaspoon ground cumin 1 1/4 pounds prepared classic hummus 1/2 teaspoon dried oregano 1/2 teaspoon salt toasted cumin seeds and pita chips, optional Directions 1. Pulse drained tomatoes in the food processor until finely chopped. Place 2 tablespoons of chopped tomatoes in normal size bowl; set aside. 2. Stir together hummus, remaining chopped tomatoes, lemon juice, cumin, oregano, and salt in a medium bowl. Top with reserved tomatoes. Sprinkle with cumin seeds and serve with pita chips, if desired.

Vietnamese Summer Rolls Servings: 10 Ingredients 1 1/2 cups p.f. chang's home menu kung pao sauces 3 tablespoons 1-1/2 fresh-squeezed oranges or tangelo juice 3/4 pound dry rice vermicelli noodles, uncooked 48 large (31/40 count) cooked shrimp without tail, thawed if frozen, cut in half lengthwise 2 tablespoons toasted sesame oil 6 cups butter lettuce, finely shredded 6 tablespoons fresh mint leaves, finely chopped 6 tablespoons fresh thai basil, finely chopped 6 cups shredded/matchstick carrots 24 rice paper wrappers (8 inch) Directions 1. In a little bowl, combine kung pao sauce, fresh-squeezed orange or tangelo juice, and sesame oil; whisk or stir until combined. Reserve. 2. Cook noodles according to package directions. Drain and rinse well with cool water until cool. Transfer noodles to a bowl, add 3 tablespoons of the kung pao mixture and toss until noodles are evenly coated. In another large bowl, toss lettuce with herbs to mix. 3. Fill a shallow dish with lukewarm water, and add one sheet of rice paper wrapper. Gently move wrapper around in the water until wrapper becomes soft and pliable. Carefully remove from water and lay wrapper flat on a countertop or small cutting board. Just underneath the guts of the wrapper, place 4 halved shrimp in a line. Place 2-3 3 tablespoons of matchstick carrots right above the shrimp. top shrimp with about 1/3 cup of the rice noodle mix. Top with about 1/4 cup of butter lettuce mixture. 4. Beginning with underneath of the wrapper, fold up and over-all the ingredients, and tuck directly into form a roll, making sure all of the ingredients are snug. Fold in each side of the wrapper, keeping all ingredients snug, and continue rolling from you before the roll is secure. Continue doing this process for remaining spring rolls. Serve immediately with the rest of the kung pao dipping sauce.

Watermelon Blueberry Pico Fruit Salsa Servings: 10 Ingredients 4 cups diced watermelons 2 cups fresh blueberries 2 1/2 cups 1-1/4 diced plum tomatoes 1 cup birds eye® sweet kernel corn, cooked and cooled 6 tablespoons finely diced shallots 2 jalapeño pepper, seeded and finely chopped 2 limes zested and juiced (about 2 1/2 tablespoons) 1 cup fresh cilantro 2 teaspoons kosher salt 1 teaspoon chili-lime seasonings, optional 2 large avocados, pitted, peeled, diced 2 bags (12 oz each) frontera® lime and sea salt tortilla chips Directions 1. Stir together watermelon, blueberries, shallot, tomatoes, corn, jalapeño, lime zest and juice, cilantro, salt, and chili seasoning, if using, in a medium bowl. 2. Cover and refrigerate thirty minutes to allow flavors to build up. 3. Right before serving, fold in diced avocado. Serve fruit salsa with lime tortilla chips.

Twice- Baked Potato Footballs Servings: 5 Ingredients 8 slices bacon, cooked, chopped 1 pound (16 oz) velveeta®, cut into cubes 20 parboiled fingerling potatoes 3 tablespoons unsalted butter, divided 1 can (10 oz each) ro*tel® original diced tomatoes & green chilies, undrained 1 teaspoon salt 1/2 teaspoon ground black pepper 40 fresh chives, sliced into 1/2-inch pieces Directions 1. Preheat the oven to broil low. 2. Heat medium saucepan on low heat adds the bacon, cheese, and tomatoes. Cook before the cheese is totally melted. Keep warm. 3. Cut the potatoes in two and use a little spoon or scoop to scoop out only the within of the potato leaving the outer skin intact and stick it in a bowl along with 1 tablespoon of butter, salt, and pepper. 4. Mash the potatoes until smooth and stuff the potato skins which have been scooped out with the mashed potatoes. 5. Place them on a cookie sheet tray. Melt remaining 2 tablespoons butter and brush potato tops with butter; cook beneath the broiler for four to six 6 minutes or until lightly browned. 6. Take them off from the oven and top with a little amount of bacon cheese dip and 4 chive slices to resemble football strings and serve.

White Chocolate Cranberry Popcorn Bars Servings: 10 Ingredients pam® original no-stick cooking spray 2 bags (77 g each) act ii 94% fat free popcorn 1 cup premier white morsels 1 cup salted whole almonds, chopped 2 (27-ounce) packages (6 oz each) dried cranberries (1 pkg = 1-1/4 cups) 2 (27-ounce) packages (10 oz each) miniature marshmallows 1/2 cup butter Directions 1. Spray 13x9-inch baking pan and a large bowl with cooking spray. 2. Prepare popcorn according to package directions. Remove all unpopped kernels. Combine popped corn, cranberries, morsels, and almonds in a bowl. 3. Place marshmallows and butter in an 8-cup glass measure. Microwave on HIGH 2 minutes or until smooth when stirred. Immediately pour over popcorn mixture; toss until coated evenly. Place in pan. Moisten hands with water; press mixture evenly into pan. Allow cooling. Cut into 24 bars.