| 32 Servings | Prep: 10 Min. + chilling |
Ingredients
3 cups finely chopped cooked chicken
1/2 cup finely chopped celery
1/2 cup coarsely chopped smoked almonds
3/4 cup mayonnaise
1/4 cup finely chopped onion
1 tablespoon honey
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
Crackers
Directions
In a large bowl, combine the first eight ingredients. Cover and chill at least 2 hours. Serve with crackers. Yield: 4 cups.
| 8 Servings | Prep/Total Time: 15 Min. |
Ingredients
1/2 leaf lettuce leaf
1 cup KRAFT Light Ranch Dressing
4 cups assorted cut-up freshvegetables (red and yellow bell pepper strips, cucumber slices, snow peas, mushroom slices, celery sticks, carrot sticks, cherry tomatoes, broccoli florets, cauliflower florets)
Directions
LINE half of small bowl with lettuce for the skeleton’s hair; fill with dressing. Place at one end of large tray or baking sheet for the skeleton’s head.
ARRANGE vegetables on tray to resemble skeleton’s body.
kraft kitchens tips
SUBSTITUTE
Prepare using your favorite KRAFT Light Dressing.
FAMILY FUN
Try this fun way to get kids excited about eating their vegetables.
| 24 Servings | Prep/Total Time: 1 Hour |
Ingredients
1 lb. Bacon cut in half
1 can whole water chestnuts
1 cup soy sauce
Directions
Roll chestnuts in bacon and secure with toothpick.
(this can be done several days ahead)
Place in shallow broiler pan. Sprinkle soy sauce over roll-ups and place in 450 degree oven for 20 Min.
Then broil until crisp. Turn at least one time
The 20 min. baking can be done early in the day and then broil just before serving.
| 24 Servings | Prep/Total Time: 10 Min. |
Ingredients
2 Tbsp. PHILADELPHIA Cream Cheese, softened
1/4 cup finely chopped broccoli
1/4 cup KRAFT Shredded Swiss Cheese
2 Tbsp. finely chopped red pepper
24 TRISCUIT Hint of Salt Crackers
Directions
MIX cream cheese, broccoli, Swiss cheese and red pepper until well blended.
SPREAD 1 tsp. of the cream cheese mixture onto each cracker. Place 8 topped crackers on microwavable plate.
MICROWAVE on HIGH 20 to 25 seconds or until cheese begins to melt. Repeat with remaining topped crackers.
kraft kitchens tips
SUBSTITUTE
Substitute frozen chopped broccoli for the fresh broccoli.
| Servings depend on the size of the slices | Prep: 10 Min. Bake: 25 Min. |
Ingredients
1 tube (11 ounces) refrigerated crusty French loaf
3/4 cup shredded part-skim mozzarella cheese
3/4 cup shredded cheddar cheese
1/4 pound each thinly sliced deli salami and ham
1/4 cup chopped roasted red peppers or 1 jar (2 ounces) pimientos, drained
1 tablespoon butter, melted
2 tablespoons shredded Parmesan cheese
Directions
Unroll the dough and pat into a 14-in. x 12-in. rectangle. Sprinkle with mozzarella and cheddar cheese to within 1/2 in. of edges; top with meat and red peppers. Roll up jelly-roll style, starting with a short side; seal seam and tuck ends under.
Place seam side down on a greased baking sheet. Brush with butter; sprinkle with Parmesan cheese. Bake at 375° for 25-30 minutes or until golden brown. Slice with a serrated knife. Yield: 4 servings.
Nutritional Facts1 serving (1 slice) equals 509 calories, 26 g fat (14 g saturated fat), 87 mg cholesterol, 1,795 mg sodium, 37 g carbohydrate, 1 g fiber, 29 g protein.
Servings depends on the size of the slices/Prep: 15 Bake: 30 Min.
Ingredients
1 tube (11 ounces) refrigerated crusty French loaf
6 ounces thinly sliced deli ham
6 green onions, sliced
8 bacon strips, cooked and crumbled
1-1/2 cups (6 ounces) shredded Swiss cheese
Directions
Unroll dough into a rectangle on a greased baking sheet. Place ham over dough to within 1/2 in. of edges; sprinkle with onions, bacon and cheese. Roll up jelly-roll style, starting with a long side. Pinch seam to seal and tuck ends under. Place seam side down on baking sheet.
With a sharp knife, cut several 1/4-in.-deep slits on top of loaf. Bake at 350° for 26-30 minutes or until golden brown. Cool slightly before slicing. Serve warm. Yield: 8 servings.
Nutritional Facts1 piece equals 289 calories, 15 g fat (8 g saturated fat), 46 mg cholesterol, 725 mg sodium, 19 g carbohydrate, 1 g fiber, 18 g protein.
| Makes: 32 servings, 2 Tbsp. each | Prep /Total Time: 10 min. |
Ingredients:
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 lb. (16 oz.) VELVEETA®, cut into 1/2-inch cubes
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained
8 slices cooked Bacon, crumbled
Directions:
Microwave ingredients in microwaveable bowl on HIGH 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min.
Kraft Kitchen Tips: Serving Suggestion
Serve with tortilla chips and cut-up fresh vegetables. (Tortilla chips and vegetables are not included in nutrition information.
Variation:
Prepare using 2% Milk VELVEETA and PHILADELPHIA Neufchatel Cheese. Use Your Slow Cooker when serving this dip at a party, pour the prepared dip into a small slow cooker set on Low. This will keep the dip warm and at the ideal consistency for several hours. For best results, stir the dip occasionally to prevent hot spots.
| Nutritional Information | |
| PER SERVING | |
| Calories | 70 |
| Total fat | 5g |
| Saturated fat | 3g |
| Cholesterol | 15mg |
| Sodium | 300mg |
| Carbohydrate | 2g |
| I |
| 10 Servings | Prep/Total Time: 10 Min. |
Ingredients
Directions
| 16 Servings | Prep: 10 Min. + Chilling |
Ingredients
Directions
