Caribbean Chicken Wings

Hi everyone!

Can you believe it's the end of 2011? We'll be celebrating with friends so I thought I would give you a recipe for Caribbean Chicken Wings. My 10 year old would probably love these. I would think once they're done, you could throw them in your crockpot for a party.

Caribbean Chicken Wings
Amy (amylz)
Recipe courtesy Sunny Anderson, 2008

1 habanero, seeded and chopped
1/4 cup soy sauce
1/4 cup honey
1/4 cup brown sugar
2 tablespoon sugar
2 teaspoons fennel seed
2 teaspoons cayenne pepper
2 teaspoons allspice
2 teaspoons dried thyme
1 teaspoon ground ginger
4 garlic cloves, chopped
4 green onions, chopped
1/4 cup apple cider vinegar
1/4 cup lime juice
1/4 cup orange juice
7 pounds chicken wings

In a food processor, blend together all the ingredients but the chicken until smooth. Reserve 1 cup of marinade. Place chicken wings into a large resealable plastic bag and pour remaining marinade over them. Seal and marinate in the refrigerator 4 to 6 hours. Preheat oven to 350 degrees F. Line 2 sheet trays with parchment. Remove chicken from bag and place on the baking sheets. Bake 20 minutes. Meanwhile, in a small saucepan bring reserved marinade to a boil. Reduce by 1/3 until it thickens slightly, about 10 minutes. After 20 minutes, remove chicken from oven. Brush chicken with the glaze. Raise the heat to 400 degrees F and cook chicken until cooked through, another 20 minutes.

Savory Sandwich Ring, Hot Ham and Turkey Sub, Cheesy Chicken Ranch Sandwich, Chicken Caesar Sandwich, Grape-Almond Chicken Salad, PB and J Banana Wrap

Hi everyone!

Here are the sandwiches for the next week:

Savory Sandwich Ring
Cyndy (MyPB&Jelly) Pampered Chef

2 packages (11 ounces each) refrigerated French bread dough
3 garlic cloves, pressed
1/2 teaspoon each: dried oregano and dried basil
1 medium each: onion, green bell pepper, and tomato, all thinly sliced
1/2 cup pitted ripe olives, sliced
8 ounces thinly sliced deli meat, such as hard salami, turkey, ham or
bologna
4 ounces thinly sliced cheese, such as Swiss, American or Munster
6 tablespoons Italian dressing, divided

Preheat oven to 350 F. Place dough, seams side down, on 15" round baking stone. Join ends of dough together to form 1 large ring. Cut 8 diagonal slashes (1/2 inch deep) on top of dough. Lightly spray dough with vegetable oil. Press garlic over dough; spread evenly. Sprinkle with oregano and basil. Bake 26-30 minutes or until deep golden brown. Immediately remove from baking stone to cooling rack; cool completely. Chop lettuce into thin strands. Thinly slice onion, bell pepper and tomato. Slice olives. To assemble sandwich, cut bread in half horizontally . Arrange meat and cheese evenly over bottom half of bread. Top with lettuce. Drizzle 2 tablespoons dressing evenly over lettuce. Top with onion, bell pepper, tomato and olive slices. Brush cut side of bread top with remaining dressing; place over bottom half. Cut into 8 wedges and serve.

Hot Ham and Turkey Sub Sandwiches
Amy - amylz
Makes 4 sandwiches

4 - submarine rolls
2 - Tablespoon butter or margarine, soft
4 - ounces deli ham
4 - slices mozzarella cheese
4 - ounces deli turkey
8 - ounces blue cheese, crumbled

Preheat oven to 425F. Slice rolls in half and butter each half. Place the ham on the bottom half. Next, add the cheese slice, then the turkey. Top with blue cheese. Place the top roll half on the bottom half and wrap in aluminum foil. Heat for 15 to 20 minutes.

Cheesy Chicken Ranch Sandwich
Amy (amylz)
Makes 6 servings

6 boneless skinless chicken breast halves (about 1-3/4 pounds)
2/3 cup Ranch Dressing, divided
1/2 pound (8 ounces) pasteurized prepared cheese product, sliced
6 French bread rolls, split
Lettuce

Brush chicken with 1/3 cup of the dressing. Spray rack of broiler pan with no stick cooking spray. Place chicken on rack of broiler pan. Broil 3 to 4 inches from heat for 5 to 6 minutes on each side or until cooked through. Top chicken with prepared cheese product. Continue to broil until prepared cheese product is melted. Spread rolls with remaining dressing; fill with lettuce and chicken.

Chicken Caesar Sandwich
Amy (amylz)
Makes 4 serving

4 French bread rolls, split
4 Tablespoons classic Caesar dressing
4 Tablespoons Parmesan cheese, shredded
4 romaine lettuce leaves, shredded
20 slices deli style oven roasted chicken breast
4 tomato slice

1) Onto bottom half of roll, spread dressing and sprinkle with cheese.
2) Top with lettuce, chicken and tomato.
3) Cover with top of roll.

Grape-Almond Chicken Salad Sandwich
Amy - amylz
Makes 4 servings

1 cup chicken breast, cooked & diced
1/2 cup celery
1/2 cup mayonnaise
2 Tablespoons seedless grapes, cut in half
2 teaspoons almonds, sliced
2 teaspoons lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
8 slices French bread

In a mixing bowl, add the chicken, celery, mayonnaise, grapes, almonds, lemon juice, salt and pepper. Toss gently until thoroughly mixed. Using a spoon or scoop, spread the chicken salad on the bread. Place the other slice of French bread on top. Using a sharp knife cut the bread in half and place on plate and serve.

PB and J Banana Wrap
Amy - amylz
Makes 4 servings

4 - (8-in.) flour tortilla
8 - Tablespoons creamy or chunky peanut butter
8 - Tablespoons your favorite jelly
4 - small banana

On tortilla, spread peanut butter and then jelly. Top with banana, then roll up.

Happy Pancakes, French Toast, Pumpkin Pancakes, Apple Snapple Oatmeal, Bean and Egg Tortillas, Erika's Baked Oatmeal

Hi everyone!

Here are the breakfasts for this week:

Happy Pancakes
Amy (amylz)

Turn plain pancakes into a cartoon happy face for a cheerful kid's breakfast. A pancake or two on a plate makes a face. A slice of crispy bacon creates a smiling mouth, two strawberry halves create the eyes and swirls of syrup create the hair. Or, make a pancake with a sliced banana mouth, sliced banana eyes and scrambled egg hair.

French Toast
Amy (amylz)

loaf sliced bread
3 eggs
1/2 cup milk
sprinkle cinnamon

Blend eggs, milk and cinnamon in flat dish. Heat griddle. Soak both sides bread in egg mixture and fry on griddle.

Pumpkin Pancakes
Katie (KatieDid) from Scholastic Parent & Child October 2006

2 c flour
2 T light brown sugar
2 ½ tsp baking powder
½ tsp salt
1 tsp ground cinnamon
½ tsp ground allspice
½ tsp ground ginger
2 c milk
1 c canned pumpkin
1 large egg
1 tsp vanilla extract
3 T canola oil, plus additional for greasing pan

In a medium bowl, whisk together flour, sugar, baking powder, salt, and spices. Set aside. In a large bowl ask your child to measure and add milk, pumpkin, egg, vanilla, and oil. Combine well. Add dry ingredients to pumpkin mixture and stir just until dry ingredients are moistened. Preheat griddle or skillet on medium heat. When a drop of water sizzles in the pan, brush lightly with oil. Pour about ½ cup batter for each pancake. When the tops bubble and the edges look dry, turn with a spatula and cook until the underside is golden. Remove from pan and serve immediately or keep warm on a platter in an oven on low heat. Serve with maple syrup! Makes about 16 4-inch pancakes.

Apple Snapple Oatmeal
Amy - amylz
(This recipe yields 4 servings)

1 medium apple or pear
3 cups apple juice or cider
1 and 1/3 cups regular rolled oats
1/4 cup raisins or chopped pitted dates
1/4 teaspoon ground cinnamon
milk (if you like)
brown sugar (if you like)

On a cutting board, use a sharp knife to cut the apple or pear into 4 pieces. Cut out the core and throw it away. Chop each piece. In a saucepan, put the chopped apple or pear, apple juice or cider, oats, raisins or dates, and cinnamon. Stir with a wooden spoon to mix. Put the pan on the burner. Turn the burner to medium-high heat. Cook just till bubbly. Turn the burner to low. Simmer, uncovered, for 5 minutes, stirring now and then. Turn off the burner. Remove the saucepan from the burner. With a large spoon, put the oatmeal into 4 cereal bowls. Serve immediately with milk and brown sugar, if you like. This can also be made in the microwave. Just reduce the liquid to 2 and 1/2 cups. Microwave the stirred ingredients on high for 3 minutes in a covered microwaveable 2-quart casserole dish. Stir and microwave 3 minutes more.

Bean and Egg Tortillas
Amy (amylz)

1 can black beans
1 cup salsa
4 eggs
Flour tortillas
Shredded cheddar cheese

Rinse the black beans and empty them in a skillet with salsa. Boil the two together. In a different pan or a bowl, break the eggs and cook them well. Once the eggs are done, mix a scoop of beans with the eggs and garnish it with shredded cheese. Stuff it in a tortilla and eat it hot.

Erika's Baked Oatmeal
Erika

2c oats
2 eggs, lightly beaten
1t salt
3/4c brown sugar
3c milk
1/2c blueberries
1/2c diced peaches

Heat all ingredients except for fruits in large saucepan until thick (to boiling?). Add fruit, simmer and stir to distribute evenly. Pour into lightly greased 9x13 pan and bake at 350 for 30-45 minutes. Serve with warmed milk or cream

Erika's Notes:I normally use less sugar (maybe a scant 1/2c). Any milk will work but it will obviously have a richer flavor with a milk with at least a little fat (I like to use 2%). Fresh or frozen fruit may be used. Any combo of fruit will work as well. I've used strawberries, blackberries, dried cranberries, dried currants, etc.

Taco Soup 2

Hi everyone!

Tomorrow we are having one of my favorites, Taco Soup. This is Paula Deen's recipe so I'm hoping it's really good. I call this Taco Soup 2 because I have many different recipes for this. This one says you can cook it in the crockpot or on the stove. I'll probably throw it in the crockpot so I don't have to think about it. We'll also be having cornbread.

Taco Soup 2
Amy - amylz
Recipe courtesy Paula Deen

2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.

Cheesy Baked Tortellini

Hi everyone!

Here is a recipe for Cheesy Baked Tortellini. I think this sounds heavenly. It's everything my boys won't eat. I love Giada recipes. They rarely fail me. It's just that a lot of her recipes have cheese so there aren't many things of hers I can make. As for this dish, I would think you could use any flavor of tortellini you like. Cheese tortellini would be fine but there are so many flavors that pick what you like. Also, for sure use the marsarpone cheese. I love that stuff. If you really don't want to, I suppose you could sub cream cheese but it won't be totally the same.

Cheesy Baked Tortellini
Amy (amylz)
Recipe courtesy Giada De Laurentiis

Olive oil
2 cups marinara sauce
1/3 cup mascarpone cheese
1/4 cup chopped fresh Italian parsley leaves
2 teaspoons chopped fresh thyme leaves
1 pound purchased cheese tortellini
2 ounces thinly sliced smoked mozzarella
1/4 cup freshly grated Parmesan

Preheat the oven to 350 degrees F. Lightly oil an 8 by 8 by 2-inch baking dish. Whisk the sauce, mascarpone cheese, parsley and thyme in a large bowl to blend. Cook the tortellini in a large pot of boiling salted water until just tender, about 2 minutes. Drain. Add the tortellini to the sauce and toss to coat. Transfer the tortellini mixture to the prepared baking dish. Top the mixture with the smoked mozzarella and Parmesan. Cover and bake until the sauce bubbles and the cheeses on top melt, about 30 minutes.

Banana-Raspberry Cake with Lemon Frosting, Blueberry Pretzel Dessert

Hi everyone!

Tomorrow is my 15th wedding anniversary so John and I will be out for the evening. I thought I would post some of the desserts I'm making over this Christmas vacation.

Banana-Raspberry Cake with Lemon Frosting
Amy (amylz)
Cooking Light, January 2003

Cake:
Cooking spray
1 tablespoon all-purpose flour
1 1/3 cups granulated sugar
1/4 cup butter, softened
3 large eggs
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup low-fat buttermilk
1 cup mashed ripe banana (about 2 bananas)
1 teaspoon vanilla extract

Frosting:
3/4 cup (6 ounces) 1/3-less-fat cream cheese, chilled
2 tablespoons butter, softened
2 teaspoons grated lemon rind
1/2 teaspoon vanilla extract
Dash of salt
2 1/2 cups powdered sugar, sifted
1 1/2 cups fresh raspberries (optional)

Preheat oven to 350. To prepare the cake, coat 2 (8-inch) round cake pans with cooking spray; line bottoms with wax paper. Coat wax paper with cooking spray; dust each pan with 1 1/2 teaspoons flour. Place granulated sugar and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition. Lightly spoon 1 3/4 cups flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and 1/2 teaspoon salt, stirring well with a whisk. Combine buttermilk, banana, and 1 teaspoon vanilla. Add the flour mixture and buttermilk mixture alternately to the sugar mixture, beginning and ending with flour mixture (mix after each addition just until blended). Pour batter into prepared pans. Bake cake at 350 for 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Peel off wax paper. Cool layers completely on wire rack. To prepare frosting, combine cream cheese, 2 tablespoons butter, rind, 1/2 teaspoon vanilla, and dash of salt in a large bowl. Beat with a mixer at high speed until fluffy. Gradually add powdered sugar; beat at low speed just until blended (do not overbeat). Place 1 cake layer on a plate, and spread with 1/3 cup frosting. Arrange raspberries in a single layer over frosting, and top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in refrigerator. Garnish with fresh raspberries, if desired.

Blueberry Pretzel Dessert
OwenmyAngel
Yield: 12-15 servings

1-1/2 cups crushed pretzels
1/2 cup sugar
1/2 cup butter, melted
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (8 ounces) frozen Cool Whip whipped topping, thawed
2 cans (21 ounces each) blueberry pie filling
Additional Cool Whip whipped topping, optional

In a bowl, combine the pretzels and sugar; stir in butter. Press into a 13-in. x 9-in. x 2-in. dish; set aside. In a large mixing bowl, beat the cream cheese and confectioners' sugar until smooth. Fold in whipped topping. Spread over the crust. Top with pie filling. Cover and refrigerate for 30 minutes or until serving. Garnish with whipped topping if desired.

Sweet Chicken Bacon Wraps

Hi everyone! Merry Christmas!

I'm sure many of you have leftovers from Christmas that you'll be enjoying but we never end up with any leftovers. That's one of the down sides of not hosting Christmas dinner. So, we'll be having Sweet Chicken Bacon Wraps. These could also be considered an appetizer I would think. They sound great! The only thing I would suggest is lining your pan with foil and poking some holes in it. This seems like it would be very messy to clean up. We'll also be having roasted potatoes and tomato slices.

Sweet Chicken Bacon Wraps
Amy - amylz
Recipe courtesy Paula Deen

1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts)
1 (1-pound) package sliced bacon
2/3 cup firmly packed brown sugar
2 tablespoons chili powder

Preheat oven to 350 degrees F. Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp.

Triple Berry Crisp, Quick Peanut Butter Cookies, SUPER-DUPER APPLE CAKE

Hi everyone!

Merry Christmas! Tomorrow we'll be having Christmas dinner with my husband's family and I'm bringing dessert. I'm going with a few different things. First is a Triple Berry Crisp. My husband's family loves berry desserts so I think this will be great. My husband really wants me to do Marionberries but I'll see what I can find. Next I'm doing Peanut Butter Cookies. I love this recipe because my nephew who is Gluten Free and Dairy Free can have these. The last one is an Apple Cake. I haven't made this one before but everyone who has raves about it. I thought it would round things out nicely.

Triple Berry Crisp
Amy (amylz)
All Recipes Yields: 18 servings

1 1/2 cups fresh blackberries
1 1/2 cups fresh raspberries
1 1/2 cups fresh blueberries
4 tablespoons white sugar
2 cups all-purpose flour
2 cups rolled oats
1 1/2 cups packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups butter

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
3. In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
4. Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.

Quick Peanut Butter Cookies
Michelle (MMmom)

1 cup sugar
1 cup peanut butter
1 egg
1 tsp baking soda
6 oz chocolate chips, optional (I never use them)

Preheat oven to 350. Mix all ingredients. Roll dough into walnut-sized balls. Press slightly with fork. Bake 8-10 minutes on ungreased cookie sheet. Cool 2 minutes before removing from pan. Makes about 2.5 dozen

SUPER-DUPER APPLE CAKE
jojobee81 via cooks.com

Cake:
4 cups white cake mix
1 1/2 cups applesauce

Icing:
4 tablespoons butter
1/2 cup brown sugar
1/2 cup powdered sugar
1/4 cup of milk

For Cake: Mix white cake mix with applesauce until smooth. May take more or less applesauce. Use at own discretion. Pour mixture into a 9X9 inch baking pan sprayed with cooking spray. Bake at 350F in a conventional oven for 30 to 45 minutes or until cake tests done.

For Icing: Melt butter in a sauce pan. Add the remaining ingredients for the icing, stirring rapidly with a wire whisk until smooth. Pour over cake.

Triple Berry Crisp, Quick Peanut Butter Cookies, SUPER-DUPER APPLE CAKE

Hi everyone!

Merry Christmas! Tomorrow we'll be having Christmas dinner with my husband's family and I'm bringing dessert. I'm going with a few different things. First is a Triple Berry Crisp. My husband's family loves berry desserts so I think this will be great. My husband really wants me to do Marionberries but I'll see what I can find. Next I'm doing Peanut Butter Cookies. I love this recipe because my nephew who is Gluten Free and Dairy Free can have these. The last one is an Apple Cake. I haven't made this one before but everyone who has raves about it. I thought it would round things out nicely.

Triple Berry Crisp
Amy (amylz)
All Recipes Yields: 18 servings

1 1/2 cups fresh blackberries
1 1/2 cups fresh raspberries
1 1/2 cups fresh blueberries
4 tablespoons white sugar
2 cups all-purpose flour
2 cups rolled oats
1 1/2 cups packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups butter

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
3. In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
4. Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.

Quick Peanut Butter Cookies
Michelle (MMmom)

1 cup sugar
1 cup peanut butter
1 egg
1 tsp baking soda
6 oz chocolate chips, optional (I never use them)

Preheat oven to 350. Mix all ingredients. Roll dough into walnut-sized balls. Press slightly with fork. Bake 8-10 minutes on ungreased cookie sheet. Cool 2 minutes before removing from pan. Makes about 2.5 dozen

SUPER-DUPER APPLE CAKE
jojobee81 via cooks.com

Cake:
4 cups white cake mix
1 1/2 cups applesauce

Icing:
4 tablespoons butter
1/2 cup brown sugar
1/2 cup powdered sugar
1/4 cup of milk

For Cake: Mix white cake mix with applesauce until smooth. May take more or less applesauce. Use at own discretion. Pour mixture into a 9X9 inch baking pan sprayed with cooking spray. Bake at 350F in a conventional oven for 30 to 45 minutes or until cake tests done.

For Icing: Melt butter in a sauce pan. Add the remaining ingredients for the icing, stirring rapidly with a wire whisk until smooth. Pour over cake.

Marinated Mixed Olives, Jalapeno Pepper Poppers, Sweet and Sour Meatballs, PHILLY Shrimp Cocktail Dip, Pickles in a Blanket

Hi everyone!

Tomorrow is Christmas Eve and I'm hosting my family. I've decided to go with heavy appetizers. I'll fill in with veggies, crackers, and things like that. Here is what I have planned:

Marinated Mixed Olives
Amy - amylz
Recipe courtesy Dave Lieberman

Mixed green and black olives
Olive oil, to taste
Lemon zest, to taste
Crushed red pepper flakes, to taste
2 rosemary sprigs, crushed
Kosher salt, to taste
Slivered garlic, to taste

If olives are in brine, drain and discard liquid. Toss all the olives together in a bowl. Toss with a generous amount of olive oil, lemon zest, red pepper flakes, rosemary sprigs, salt, and slivers of fresh garlic. Let marinate at least overnight and up to a couple weeks in the refrigerator - they'll only get more flavorful.

Jalapeno Pepper Poppers
my4bunnies via *rebecca*

fresh jalapenos (we usually get about 20 medium ones)
1 8 oz block of cream cheese, softened
2 cups shredded Monterrey Jack or Colby cheese
6 bacon strips cooked till crispy, drained and crumbled
1/4 tsp. salt
1/4 tsp. chili powder

Blend the above ingredients together in a bowl. Cut jalapenos in half lengthwise, de-seed and stuff with mixture. Bake at 350 degrees uncovered on a baking sheet sprayed with Pam.The length of baking time determines how hot the peppers will be. (We usually cook ours for 30 minutes.)
Hot = 20 minutes, Medium = 30, Mild = 40

Sweet and Sour Meatballs I
Amy - amylz
All Recipes

2 pounds ground beef
1 egg
1 onion, chopped
1 pinch salt
1 (12 fluid ounce) can or bottle chili sauce
2 teaspoons lemon juice
1 cup grape jelly

1. In a large bowl, combine beef, egg, onion and salt. Mix together, then shape into little balls.
2. In a slow cooker combine chili sauce, lemon juice and grape jelly. Stir in meatballs and cook on high for 4 to 5 hours.

PHILLY Shrimp Cocktail Dip
Amy - amylz
3 cups or 24 servings, 2 Tbsp. each

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 lb. cooked shrimp, chopped (2 cups)
3/4 cup KRAFT Cocktail Sauce
1/4 cup KRAFT Shredded Parmesan Cheese
2 green onions, sliced

SPREAD cream cheese onto bottom of shallow bowl or 9-inch pie plate. Toss shrimp with cocktail sauce; spoon over cream cheese. SPRINKLE with Parmesan cheese and onions. SERVE with Ritz Crackers.

Pickles in a Blanket
Amy - amylz
Family Fun

12 thin slices Genoa salami
1/3 cup whipped cream cheese
12 jarred mini gherkin pickles (also called cornichons), drained, plus more if needed

Spread each salami slice with a thin layer of cream cheese to within 1/4 inch of the edges. Place a gherkin pickle or two in the center of a salami slice. Roll up each salami slice, jelly-roll style. Cut each roll into thirds, pierce each third with a toothpick, and arrange on a serving platter. Serves 12 (makes 36 rolls).