Hot Cocoa Dip

Ingredients

1 package (8 ounces) cream cheese, softened

1 cup marshmallow creme

1/2 cup McCormick® Hot Cocoa Finishing Sugar, plus more for sprinkling

1 cup frozen whipped topping, thawed

INSTRUCTIONS

1 Beat cream cheese, marshmallow creme and Hot Cocoa Sugar in medium bowl with electric mixer until well blended and smooth. Gently stir in whipped topping.

2 Transfer to serving bowl and sprinkle with additional Hot Cocoa Sugar. Serve with assorted dippers such as graham crackers, fresh fruit, or marshmallows.

Hot Cocoa Puppy Chow

Ingredients

1 1/4 cups confectioners' sugar

6 tablespoons McCormick® Hot Cocoa Finishing Sugar

4 cups rice squares cereal

2 cups chocolate corn puffs cereal

1 package (11 ounces) chocolate chips

2 cups miniature marshmallows

KEY PRODUCTS

INSTRUCTIONS

1 Mix confectioners’ sugar and Hot Cocoa Sugar in large resealable plastic bag. Set aside.

2 Mix cereals in large bowl. Melt chocolate as directed on package. Pour over cereal; stir gently to coat. Add chocolate coated cereal to bag with confectioners’ sugar mixture. Seal and shake to coat evenly.

3 Pour cereal mixture onto rimmed baking sheet. Stir in marshmallow. Let stand 30 minutes or until chocolate is set. Store in an airtight container at room temperature.

Crispy Parmesan Chickpeas

• 2(15 ounce) cans chickpeas
• 1⁄2cup  parmesan cheese, grated
• 1 tablespoon  olive oil
• 1⁄2teaspoon  garlic powder
• 1⁄2teaspoon  kosher salt
• 1⁄4teaspoon  black pepper, freshly ground
• 1 pinch  cayenne pepper (optional)

1. Rinse the chickpeas under water, spread them out on paper towels and let dry for 15 minutes. Pat the chickpeas dry with additional towels, discard any loose skins.
2. Meanwhile, heat oven to 400 degrees.
3. In a large bowl, whisk together parmesan, oil, garlic powder, salt, pepper and cayenne, if using. Add the chickpeas and toss to coat.
4. Spread the chickpeas on a rimmed baking sheet and roast, tossing twice, until dried and very crisp, 50 to 60 minutes.
5. Let cool completely on the baking sheet.
6. Source: http://www.food.com/recipe/crispy-parmesan-chickpeas-447641

Pomegranate Breakfast Parfait

Prep time

5 mins

Total time

5 mins

 

Serves: 1

Ingredients

• ½ cup plain greek yogurt
• ¼ cup granola
• ¼ cup pomegranate arils
• 2 Tbsp pumpkin seeds
• ½ Tbsp honey

Instructions

1. In a glass, add a layer of each item.
2. Drizzle with honey.
3. Enjoy!

Nutrition Information

Calories: 336 Fat: 22.6 Carbohydrates: 74.7 Fiber: 8.7 Protein: 19.3

Source: http://www.yummly.com/recipe/external/Pomegranate-Breakfast-Parfait-1442692

CRANBERRY ALMOND ENERGY BITES

 

PREP TIME

5 mins

COOK TIME

10 mins

TOTAL TIME

15 mins

 

Cranberry Almond Energy Bites are a protein packed recipe that you can store in your freezer for a healthy and convenient snack or breakfast. Loaded with nutritional foods like chia seeds, ground flaxseed, peanut butter and almonds, they have plenty of protein, fiber and healthy fats to fill you up and give you the energy you need to conquer your day!

Author: Danielle | Krafted Koch

Recipe type: Snack

Serves: 16

INGREDIENTS

• 1 c. oatmeal
• ⅓ c. almonds, chopped
• ⅓ c. sweetened shredded coconut
• 1 Tbsp. ground flaxseed (optional)
• ½ c. nut butter (peanut or almond are both good)
• ¼ c. honey
• 1 Tbsp. chia seeds
• ⅓ c. dried cranberries, roughly chopped

INSTRUCTIONS

1. Bake oatmeal, almonds and coconut for 8-10 minutes at 350°, stirring after 5 minutes. Allow the mixture to cool.
2. In a medium bowl microwave the nut butter for 20-30 seconds until runny, add the baked mix along with flaxseed, honey, chia seeds and cranberries to the bowl. Form into 1.5" balls and refrigerate. Store in an airtight container refrigerated for up to one week or freezer for 3 months.

Source: http://www.thecreativebite.com/cranberry-almond-energy-bites/2

Wonton Mozzarella Sticks

 

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Yield 4 servings

With just 5 ingredients, you can make these mozzarella sticks in 10 minutes - perfect for game day!

Ingredients

• 1 cup vegetable oil
• 1 large egg, beaten
• 4 string cheese, halved
• 8 wonton wrappers
• 1/2 cup marinara sauce, homemade or store-bought

Instructions

• Heat vegetable oil in a medium skillet to 325 degrees F.
• In a small bowl, whisk together egg and 1 tablespoon water.
• Working one at a time, brush wonton wrapper with egg wash; place string cheese in the center of each wrapper. Bring the bottom edge of the wrap tightly over the cheese, rolling from bottom to top until the top of the sheet is reached, being careful not to tear the wrapper. Repeat with remaining wrappers and string cheese.
• Add string cheese to the skillet and cook until golden brown and crispy, about 1-2 minutes. Transfer to a paper towel-lined plate.
• Serve immediately with marinara sauce, if desired.

Notes

Adapted from Heather Likes Food

Source: http://damndelicious.net/2013/09/29/wonton-mozzarella-sticks/

Key Lime Coconut Bites

Ingredients
1/2 cup almonds
1/2 cup cashews
1 1/2 cups Medjool dates*, pitted
zest and juice from 3 key limes
1/2 cup unsweetened coconut

Instructions

1. Add the almonds and cashews to the bowl of a food processor. Pulse until nuts are finely chopped (but do not pulse too long, you do not want the nuts to turn into a paste).
2. Add the dates, lime juice and zest. Pulse until the dates are finely chopped and the mixture starts to clump.
3. Shape the mixture into 1 1/2 inch balls.
4. Roll in coconut to coat outside of the balls.
5. Store in an airtight container in the refrigerator.
6. Notes If Medjool dates are not available, any other pitted date will work

Paleo Granola

Ingredients
•1 cup sliced almonds
•1 cup pumpkin seeds
•½ cup pecans, chopped
•½ cup unsweetened shredded coconut
•½ cup coconut oil (or other oil)
•½ cup raw honey
•¼ cup maple syrup
•1 cup dried cranberries OR blueberries OR raisins
•1 tablespoon cinnamon
•1 teaspoon salt

Instructions
1.Preheat oven to 300 degrees.
2.Add all ingredients to a large microwavable bowl, except the fruit.
3.Mix well. If the honey is thick, heat up in the microwave for about 30 seconds and mix well.
4.Place on a baking sheet (use parchment paper for easy clean up).
5.Bake for about 20-25 minutes, stirring occasionally to help it not burn.
6.When you pull it out of the oven, mix in dried fruit. Let cool.

Source: http://paleomg.com/paleo-granola/

Paleo Trail Mix

Ingredients

• 1 cup whole almonds
• 1/2 cup whole cashews
• 1/2 cup raw pumpkin seeds
• 1/2 cup raw sunflower seeds
• 1/2 cup raisins (golden raisins suggested)
• 1/2 cup dried currants
• 1/2 cup dried blueberries

Instructions

Combine all ingredients and store in an air tight container. No cooking or baking necessary.

Ham It Up Crescent Rolls

Ingredients:

1 (8 ounce) package crescent rolls

8 slices deli ham

4 teaspoons prepared mustard

1 cup shredded swiss cheese or 1 cup cheddar cheese

2 tablespoons sesame seeds (optional)

Directions:

1 Preheat oven to 375°F.

2 Unroll dough into 4 long rectangles.

3 Firmly press diagonal perforations to seal.

4 Place ham slices on the rectangles.

5 Spread on the mustard, sprinkle with cheese.

6 Starting at the shortest side, roll up each rectangle, press and seal.

7 Coat with sesame seeds.

8 Cut each of the 4 rolls into 5 slices forming 20 slices.

9 Place cut side down on an ungreased cookie sheet.

10 Bake 15-20 minutes or until golden brown.

11 Remove from cookie sheet.

12 Serve them warm or let them cool and place them in the freezer for later.

13Yummy snack

Read more: http://www.food.com/recipe/ham-it-up-crescent-rolls-86644#ixzz1yzKy6dJL

Pistachio Biscochitos

Ingredients:
3 cups flour
1 1/2 teaspoons baking powder
1 teaspoon anise seeds, crushed
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup shelled, roasted and salted pistachios, chopped
1 cup (2 sticks) butter, softened
1/3 cup raw sugar*
1/3 cup dark brown sugar, packed
1 large egg
1 teaspoon almond extract
1 teaspoon orange extract
2 teaspoons orange zest
colored sugar, for decoration

*Demerara and Turbinado are two common types of raw sugar.

Cooking Directions:
In medium bowl, combine flour, baking powder, anise seeds, cinnamon, salt and pistachios; set aside. In large bowl, beat together butter and sugars with an electric mixer until light and fluffy. Add egg, extracts and zest; mix to combine. Gradually add flour mixture; mixing well.
Divide dough in two pieces and place each piece on large sheet of plastic wrap. Flatten into 1/2-inch thick discs, wrap and refrigerate until firm enough to roll out, about 30 to 45 minutes.
Preheat oven to 350°F. Roll dough out until 1/4-inch thick and cut into desired shapes. Place cookies on parchment-lined baking sheets. Decorate with colored sugars, if desired. Bake 9 to 11 minutes, until golden and crisp.
Cool cookies on pan 3 to 4 minutes. Remove to wire rack to cool completely. Store in airtight container for up to 1 week.

Source: butterisbest.com/southernliving

Chili-Lime Pecans

Ingredients:

2 Tbl Lime Juice

1 Tbl olive oil

1 tsp paprika

1 tsp salt

1 tsp chili powder

1/2 tsp ground red pepper

3 cups of pecans

Stir together all ingredients except pecans. Add pecans, toss. Spread in a foil-lined lightly greased jely roll pan. Bake at 350 deg. 12-14 minutes or until pecans are toasted and dry, stirring occasionally. Cool completely.

From: November 2009 Southern Living Magazine

Philadelphia Creamy Tortilla Roll-ups

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 tsp. garlic powder
3 TACO BELL® HOME ORIGINALS® Flour Tortillas
1 cup TACO BELL HOME ORIGINALS Fat Free Refried Beans with Mild Green Chiles
1/4 cup fresh cilantro
1 jar (16 oz.) TACO BELL® HOME ORIGINALS® Thick 'N Chunky Mild Salsa

MIX cream cheese and garlic powder until well blended.
SPREAD each tortilla with thin layer of beans. Spread cream cheese mixture over beans; top with cilantro.
ROLL tortillas up tightly; wrap tightly in plastic wrap. Refrigerate at least 30 min. Cut each tortilla into 10 (1/2-inch thick) slices. Serve with TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

Source: www.kraftfoods.com

Cheese Straws

1 cup all-purpose flour
6 tablespoons frozen unsalted butter, grated
1 cup coarsely grated cheddar cheese (4 ounces)
1 cup coarsely grated Parmesan cheese (4 ounces)
1/4 cup ice water, plus more for sprinkling
Coarse salt

1. Preheat the oven to 400°. Butter a large baking sheet.

2. In a medium bowl, combine the flour and grated butter. Add the cheeses and mix, using your hands, until well combined. Stir in the water. On a clean, floured work surface, knead the dough until smooth, sprinkling in a few drops of ice water if the dough is too dry. Shape into a disk.

3. Roll out the disk to form a large rectangle (about 9 by 12 inches and 1/4 inch thick). Cut 1/2-inch strips from the longer side, then cut those in half to form 6-inch strips. Sprinkle the cheese straws with salt, transfer to the baking sheet with a spatula and bake until golden brown, about 15 minutes.

Source: www.rachelraymag.com

Caramel Cheesecake Bars

1-1/2 cups crushed NILLA Wafers (about 50 wafers)
1 cup chopped PLANTERS Pecans, divided
1/4 cup (1/2 stick) butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1 cup sugar
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
3 Tbsp. flour
1 Tbsp. vanilla
4 eggs
1/4 cup caramel ice cream topping

PREHEAT oven to 325°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan to form handles . Mix wafer crumbs, 1/2 cup of the pecans and the butter. Press firmly onto bottom of prepared pan. Refrigerate until needed.
BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream, flour and vanilla; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Lift out of pan onto cutting board, using foil handles. Drizzle with topping and remaining 1/2 cup pecans. Let stand until topping is set. Store any leftovers in refrigerator.

KRAFT KITCHENS TIPS
Size-Wise Make a celebration extra special with these indulgent cheesecake bars.

Source: www.kraftfoods.com

Bacon Cheeseburger Roll-Ups

1 lb. lean ground beef
4 slices OSCAR MAYER Bacon, chopped
1/2 cup chopped onions (about 1 small)
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 pkg. (13.8 oz.) refrigerated pizza crust

PREHEAT oven to 400°F. Cook ground beef, bacon and onions in large skillet on medium-high heat until ground beef is evenly browned, stirring occasionally. Drain; return meat mixture to skillet. Add VELVEETA; cook until completely melted, stirring frequently. Cool 10 min.
UNROLL pizza dough onto baking sheet sprayed with cooking spray. Press into 15x8-inch rectangle. Top evenly with meat mixture. Roll up dough, starting at one of the long sides. Rearrange, if necessary, so roll is seam-side down on baking sheet.
BAKE 20 to 25 min. or until golden brown. Cut diagonally into six slices to serve.

KRAFT KITCHENS TIPS
Serving Suggestion Balance this indulgent "cheeseburger" with a mixed green salad and fresh fruit.Jazz It Up Serve with your favorite condiments, such as CLAUSSEN Dill Burger Slices, mustard, ketchup, sliced tomatoes and/or TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

Source: www.kraftfoods.com

Mini Ham and Cheese Calzones

1 can (11 oz.) refrigerated soft breadsticks
1/2 cup KRAFT Shredded Mozzarella Cheese
12 slices OSCAR MAYER Shaved Honey Ham, cut in half
2 Tbsp. KRAFT 100% Grated Parmesan Cheese

PREHEAT oven to 400°F. Unroll dough; separate into 12 breadsticks. Cut each breadstick crosswise in half; flatten dough to 2-inch width.
SPOON 1 tsp. cheese onto center of each ham piece. Fold ham over cheese to create a tight roll. Place ham roll near the end of each piece of breadstick dough, leaving a border. Fold dough over ham, pinching edges to seal. Repeat process for all ham pieces. Place calzones on baking sheet. Sprinkle with Parmesan cheese.
BAKE 12 to 15 min. or until golden brown. Serve warm.

KRAFT KITCHENS TIPS
Cooking Know-How Make sure ham and cheese are completely enclosed to prevent cheese from leaking.Jazz It Up To make these even more special, serve with KRAFT Ranch Dressing or GREY POUPON Honey Dijon Mustard as a dipping sauce.

Source: http://www.kraftfoods.com/

Whtie Trash

3 cups Rice Chex
3 cups Wheat Chex cereal
3 cups Corn Chex
3 cups mini pretzel sticks
3 cups regular small pretzels
2 cups mixed nuts
16 ounces white chocolate bark
3 teaspoons oil

1. Combine cereal, pretzels and nuts. Set aside.
2. In a double boiler put bark and oil.
3. Stir until melted making sure you don't get water in the mixture.
4. Pour onto the cereal- pretzel mixture. Stir gently.
5. Spread onto wax paper.
6. Let cool completely and store in air tight containers.

Nilla Wafer Snack Variations

Top-A-Nilla:
Nilla Cheesecake: Spread cream cheese on reduced fat Nilla Wafer; top with strawberry half, cherry pie filling or blueberries

PB&Chocolate: Spread peanut butter on Reduced Fat Chocolate Nilla Wafer; top with chocolate chips.

Fill-A-Nilla:
Nilla Chiller: Sandwich a spoonful of your favorite flavor ice cream or frozen yogurt between two of your favorite Nilla Wafers; roll edges in sprinkles. Freeze.

Nilla S'mores: Sandwich marshmallow creme and a milk chocolate square between two Nilla Wafers; microwave to warm slightly

Stuffed Crescents

1/2 pkg 8 oz cream cheese
1 can (5oz) chunk white chicken, drained
2 green onions, chopped
2 T. milk
1 8z package of refrigerated crescent rolls
1/4 c. italian seasoned bread crumbs

1. Heat oven to 375 F. Line a baking sheet with foil and set aside.
2. Combine cream cheese, chicken, green onions and mild in a food processor or blender. Process for 15 seconds or until the cheese mixture is chunky.
3. Unroll crescent rolls from package. Place 1 T. of cheese & chicken mixture over the widest end of the triangle. Roll the crescent as directed on the package. Place stuffed crescents on the foil lined baking sheet and top each with 1 tsp. seasoned bread crumbs. Bake on the center rack for 12 minutes or until golden.

Makes 8.