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16 Servings Prep/Total Time: 15 Min.

Ingredients

    1. 4 cups Honey Nut Chex® cereal
    2. 2 cups Cinnamon Chex® cereal
    3. 1/4 cup butter or margarine
    4. 1/4 cup packed brown sugar
    5. 2 tablespoons honey
    6. 3/4 teaspoon ground cinnamon
    7. 1 teaspoon rum flavoring
    8. 2 cups miniature marshmallows

Directions

    1. In large microwavable bowl, place cereals. In 2-cup microwavable measuring cup, microwave butter, brown sugar and honey uncovered on High 2 minutes, stirring after 1 minute, until mixture is bubbly. Stir in cinnamon and rum flavoring. Pour over cereal mixture, stirring until coated.
    2. Microwave uncovered on High 3 minutes, stirring and scraping bowl after every minute.
    3. Cool slightly; about 5 minutes. Stir in marshmallows. Spread on waxed paper. Store in airtight container. Yield: 16 servings (1/2 cup each).

 

 

 

Chex® icago Party Mix

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30 Servings Prep/Total Time: 15 Min.

Ingredients

    1. 3 cups Corn Chex® cereal
    2. 3 cups Wheat Chex® cereal
    3. 2 cups Chocolate Chex® cereal
    4. 2 cups bite-size square cheese crackers
    5. 2 cups cheese popcorn
    6. 1/4 cup butter
    7. 1/3 cup light brown sugar or molasses
    8. 1/3 cup light corn syrup
    9. 1/2 teaspoon salt
    10. 1/2 teaspoon baking soda

Directions

    1. Mix cereals, 1 cup of the cheese crackers and 2 cups of the popcorn in large, microwavable bowl. Set aside.
    2. Place butter, brown sugar, corn syrup and salt in 2-cup microwavable measuring cup. Microwave on High 1 minute 30 seconds. Stir; microwave on High until bubbling. Remove from microwave; stir in baking soda. Mixture will foam up, but keep mixing until baking soda is dissolved. Pour over the cereal mixture; stir until fully coated.
    3. Microwave on High 4 to 5 minutes, stirring after every minute. Spread on waxed paper-lined baking sheet. Let cool for about 5 minutes to let caramel fully harden. Stir in remaining 1 cup cheese crackers and 1 cup popcorn. Yield: 30 servings (1/2 cup each).

 

Cheesy Ranch Chex® Mix

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26 Servings Prep/Total Time: 15 Min.

Ingredients

    1. 9 cups Corn Chex®, Rice Chex® or Wheat Chex® cereal (or combination)
    2. 2 cups bite-size pretzel twists
    3. 2 cups bite-size cheese crackers
    4. 3 tablespoons butter or margarine, melted
    5. 1 package (1 oz) ranch dressing and seasoning mix
    6. 1/2 cup grated Parmesan cheese

Directions

    1. In large microwavable bowl, mix cereal, pretzels and crackers. In small microwavable bowl, microwave butter uncovered on High about 30 seconds or until melted. Pour over cereal mixture; stir until evenly coated. Stir in dressing mix and cheese until evenly coated.
    2. Microwave uncovered on High 3 minutes, stirring after each minute. Spread on waxed paper or foil to cool. Store in airtight container. Yield: 26 (1/2 cup) servings.

 

 

 

Peanut Butter Chocolate Dessert

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12-16 Servings Prep: 20 Min. + Chilling

Ingredients

    1. 20 chocolate cream-filled chocolate sandwich cookies, divided
    2. 2 tablespoons butter, softened
    3. 1 package (8 ounces) cream cheese, softened
    4. 1/2 cup peanut butter
    5. 1-1/2 cups confectioners’ sugar, divided
    6. 1 carton (16 ounces) frozen whipped topping, thawed, divided
    7. 15 miniature peanut butter cups, chopped
    8. 1 cup cold milk
    9. 1 package (3.9 ounces) instant chocolate fudge pudding mix

Directions

    1. Crush 16 cookies; toss with the butter. Press into an ungreased 9-in. square dish; set aside.
    2. In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners’ sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups.
    3. In another large bowl, beat the milk, pudding mix and remaining confectioners’ sugar on low speed for 2 minutes Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping.
    4. Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours. Yield: 12-16 servings.

 

 

 

 

Easy Crab Cakes

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4 Servings Prep/ Total Time: 25 Min.

Ingredients

    1. 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
    2. 1 cup seasoned bread crumbs, divided
    3. 1 egg, lightly beaten
    4. 1/4 cup finely chopped green onions
    5. 1/4 cup finely chopped sweet red pepper
    6. 1/4 cup reduced-fat mayonnaise
    7. 1 tablespoon lemon juice
    8. 1/2 teaspoon garlic powder
    9. 1/8 teaspoon cayenne pepper
    10. 1 tablespoon butter

Directions

    1. In a large bowl, combine the crab, 1/3 cup bread crumbs, egg, onions, red pepper, mayonnaise, lemon juice, garlic powder and cayenne.
    2. Divide mixture into eight portions; shape into 2-in. balls. Roll in remaining bread crumbs. Flatten to 1/2-in. thickness.
    3. In a large nonstick skillet, cook crab cakes in butter for 3-4 minutes on each side or until golden brown. Yield: 4 servings.

 

Quick Tater Tot Bake

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6 Servings Prep: 10 Min. Bake: 30 Min.

Ingredients

    1. 1-1/2 pound ground beef or turkey
    2. 1 med. onion, chopped
    3. Salt and pepper to taste
    4. 1 package (16 ounces) frozen Tater Tot potatoes or refrigerated diced potatoes
    5. 2 cans  (10-3/4 ounces) condensed cream of mushroom soup, undiluted
    6. 1-1/3 cups milk or water
    7. 2 cup (4 ounces) shredded cheddar cheese

Directions

    1. In a large skillet, cook beef and onion over medium heat until no longer pink; drain. Season with salt and pepper.
    2. Transfer to a greased 9×13 baking dish. Top with potatoes. Combine soup and milk; pour over potatoes. Sprinkle with cheese. Bake, uncovered, at 350° for 30 minutes or until heated through. Yield: 6 servings.

 

 

Sweet-and-Sour Meatballs

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6 Servings Prep/Total Time: 30 Min.

Ingredients

    1. 1 can (20 ounces) pineapple chunks
    2. 1/3 cup water
    3. 3 tablespoons vinegar
    4. 1 tablespoon soy sauce
    5. 1/2 cup packed brown sugar
    6. 3 tablespoons cornstarch
    7. 1 batch of 30 meatballs (frozen or thawed)
    8. 1 large green pepper, cut into 1-inch pieces
    9. Hot cooked rice

Directions

    1. Drain pineapple, reserving juice. Set pineapple aside. Add water to juice if needed to measure 1 cup; pour into a large skillet. Add 1/3 cup water, vinegar, soy sauce, brown sugar and cornstarch; stir until smooth.
    2. Cook over medium heat until thick, stirring constantly. Add the pineapple, meatballs and green pepper.
    3. Simmer, uncovered, for 20 minutes or until heated through. Serve with rice. Yield: 6 servings.

 

 

Honey Pineapple Grilled Shrimp

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Servings: 4 Prep Time: 20 Min. Cook Time: 10 Min. Marinate: 15 Min.

Ingredients:

1 lb. Fully cooked frozen  shrimp, thawed and patted dry

1 small lime

1 small garlic clove, crushed with press

1/2 c. fresh cilantro or parsley leaves, coarsely chopped

1 Tbsp. extra virgin olive oil

1 Tbsp. honey

1 can chunk  pineapple

1 small red onion (about 4 oz.), cut crosswise into 1/2-in.- thick slices

8-10 bamboo skewers

1/8 tsp. salt

Directions:

1. Place shrimp in  pie plate or shallow bowl. From lime, grate 1/2 tsp. peel and squeeze juice; transfer peel and juice to medium serving bowl. Stir in garlic, cilantro, oil and honey.  Stir  pineapple  into bowl with honey mixture. Stir 3 Tbsp. honey mixture into shrimp; set aside remaining honey mixture to use later. Cover shrimp and let stand 15 min., stirring occasionally.

2. Meanwhile, prepare outdoor grill for direct grilling over medium heat or preheat oven to broil  to grill indoors. Thread onion and pineapple  onto 1 or 2 skewers. Thread shrimp onto remaining skewers.

3. Place onion and pineapple on hot grill rack; cover and cook 5 min. Turn onion and pineapple and add shrimp skewers to grill; cover and cook 5-6 min. longer, turning shrimp skewers once, or until shrimp turns opaque throughout and reach an internal temp. of 145°F

If prepared in oven cook under broiler 4-6 in. from heat for 5-6 min. on each side.

4. Transfer pineapple and onions.  to bowl with reserved honey mixture. Remove shrimp from skewers and add to bowl; add salt and stir until well combined.

 

 

 

 

PARSLEY – LEMON SWORDFISH

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4 Servings Prep/Total Time: 25 Min.

Ingredients:

4 swordfish fillets

1/3 c. oil

1 1/2 tsp. lemon juice

1/4 tsp. crushed red pepper

1/2 tsp. salt

1/4 c. parsley

2 tsp. minced garlic

Directions:

Grease 12 x 8 inch baking dish. Dry fish and sprinkle with salt. Arrange in baking dish. Mix oil, parsley, lemon juice, garlic and pepper. Spoon over fish. Bake, basting once or twice 12-15 minutes in 350 degree oven.

Classic Crab Cakes

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8 Servings Prep/Total Time: 20 Min.

Ingredients

    1. 1 pound canned crabmeat, drained, flaked and cartilage removed
    2. 2 to 2-1/2 cups soft bread crumbs
    3. 1 egg, beaten
    4. 3/4 cup mayonnaise
    5. 1/3 cup each chopped green pepper and onion
    6. 1 tablespoon seafood seasoning
    7. 1 tablespoon minced fresh parsley
    8. 2 teaspoons lemon juice
    9. 1 teaspoon Worcestershire sauce
    10. 1 teaspoon prepared mustard
    11. 1/4 teaspoon pepper
    12. 2 to 4 tablespoons vegetable oil
    13. Lemon slices, optional

Directions

    1. In a large bowl, combine the crab, bread crumbs, egg, mayonnaise, vegetables and seasonings. Shape into eight patties. Broil patties or cook in a skillet in oil for 4 minutes on each side or until golden brown. Serve with lemon if desired. Yield: 8 servings.