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Recipe Results 139 of 142 pages
Spinach Ranch Dip
Ingredients: 1 cup sour cream 1/4 cup ranch dressing 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained 1 carrot, shredded 1/2 cup finely chopped yellow peppers Thin multigrain snack crackers Directions: Mix sour cream and dressing in medium bowl until well blended. Stir in vegetables. SERVE with crackers.
Party Shrimp and Veggie Kabobs
Ingredients: 2 lb. uncooked large shrimp, peeled, deveined 24 small fresh mushrooms 2 red bell peppers, cut into 1-inch pieces 1 large red onion, cut into 3/4-inch chunks 1 large zucchini, cut into 3/4-inch chunks 3/4 cup Italian dressing 2 Tbsp. chopped fresh cilantro 1 Tbsp. each zest and juice from 2 limes, divided 3/4 tsp.
Pickled Eggs and Beets
Pickled Eggs and Beets Ingredients: 12 hard boiled eggs, peeled 4 cans beets, sliced or small whole 2 cups cider vinegar 1 cup brown sugar 1 cups water 1 Tbsp. salt Directions: In a large container, I use an empty glass gallon mayonnaise jar, place hard boiled eggs on the bottom. Open each can of
Crab Cake Poppers
Makes 24 1-inch Poppers Ingredients: 1 pound jumbo lump crab meat 2 tablespoons butter 1/4 cup green onion, diced 2 tablespoons red bell pepper, diced 2 tablespoons celery, diced Kosher salt 1 tablespoon parsley minced 1 egg 1/4 teaspoon Worcestershire sauce 1/4 cup mayonnaise 1/4 teaspoon dry mustard 1/4 teaspoon cayenne pepper or Sriracha sauce
Picnic Chicken Salad
Ingredients: 2 1/2 cups chicken breast (cooked, diced) 1/2 cup celery (chopped) 1/4 cup onion (chopped) 1 Tbsp. pickle relish 1/2 cup mayonnaise (light) Directions: Combine all ingredients. Refrigerate until ready to serve. Use within 1-2 days. Chicken salad does not freeze well. How to use: Make chicken salad sandwiches. Make a pasta salad by
Red, White and Blue Potato Salad
Ingredients: 1/2 pound red potatoes, diced 1/2 pound Yukon Gold potatoes, diced 1/4 pound purple potatoes, diced 2/3 cup black olives, halved 1/3 cup green onions, chopped 1/3 cup celery, diced 1 tablespoon red wine vinegar 2 teaspoons Dijon mustard 3 tablespoons extra virgin olive oil 1/2 teaspoon salt 1 pinch freshly ground black pepper
Pizza Dip
Pizza Dip Ingredients: 8 oz. cream cheese softened 2 cups mozzarella cheese, shredded, divided ½ cup cheddar cheese shredded ½ tsp. dried oregano ¼ tsp dried basil 1 cup pizza sauce ¼ cup fresh parmesan cheese shredded pepperoni slices to taste, approx. ¼ cup 1 loaf of sourdough bread cut into cubes for serving Directions:
Potato Skins with Buffalo Chicken
Ingredients: 12 ounces boneless, skinless chicken breast 1 cup water 4 medium russet potatoes (about 6 oz each) 3 tablespoons hot pepper sauce 1/4 cup non-fat milk 1/4 cup fat-reduced sour cream 2 tablespoons margarine 1/4 cup crumbled blue cheese 2 green onions 2 medium tomatoes 4 celery stalks Directions: Center oven rack and preheat
Barbecue-Bacon Party Spread
Ingredients: 2 pkg. (8 oz. each) cream cheese, softened 1/2 cup barbecue sauce 1 pkg. fully cooked bacon, chopped 1 small tomato, chopped 1/2 cup chopped green peppers 3 green onions, sliced 1 cup KRAFT Shredded Cheddar Cheese Directions: SPREAD cream cheese onto platter. DRIZZLE with barbecue sauce. TOP with remaining ingredients.
Carpet Stain Remover
Carpet Stain Remover Ingredients: 1/4 tsp. of white vinegar 1 tsp. of mild dishwashing liquid 1 qt. of warm water Directions: Individual Direction Step Mix and apply to the stain and let it sit for 10 minutes before blotting.
