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PHILLY Cheesy Pizza Dip
Time:
10 min
Total Time:
12 min
Makes:
2 cups dip or 16 servings, 2 Tbsp. dip and 5 crackers each
What You Need
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup pizza sauce
1/2 cup KRAFT Shredded Mozzarella Cheese
2 Tbsp. KRAFT Grated Parmesan Cheese
2 Tbsp. each: chopped red and green peppers
1 tsp. Italian seasoning
RITZ Crackers
Make It
SPREAD cream cheese onto bottom of microwaveable 9-inch pie plate. Cover with pizza sauce; top with all remaining ingredients except crackers.

MICROWAVE on HIGH 2 min. or until heated through.

SERVE with the crackers.


How to Soften Cream Cheese
Place completely unwrapped package of cream cheese in microwaveable 9-inch pie plate. Microwave on HIGH 15 sec. or just until softened. Spread onto bottom of pie plate, then continue as directed.Serving SuggestionServe with assorted cut-up fresh vegetable dippers in addition to the crackers.


Cream Cheese Bacon Crescents Shopping List Prep Time:
15 min
Total Time:
30 min
Makes:
16 servings, 2 crescents each
What You Need
1 tub (8 oz.) PHILADELPHIA Chive & Onion Light Cream Cheese Spread
3 slices OSCAR MAYER Bacon, cooked, crumbled
2 cans (8 oz. each) reduced fat refrigerated crescent dinner rolls
Make It
PREHEAT oven to 375°F. Mix cream cheese spread and bacon in small bowl until well blended.

SEPARATE each can of dough into 8 triangles each. Cut each triangle in half lengthwise. Spread each dough triangle with 1 generous tsp. cream cheese mixture. Roll up, starting at shortest side of triangle and rolling to opposite point. Place, point sides down, on ungreased baking sheet.

BAKE 12 to 15 min. or until golden brown. Serve warm.


How to Safely Store Bacon
Store unopened packages of bacon in the refrigerator until the “Use by Date” stamped on the package. Once opened, wrap tightly and refrigerate up to 1 week. To freeze bacon, wrap the unopened, vacuum-sealed package tightly in freezer-safe material, then freeze up to 1 month. Thaw in refrigerator before using.

Brown Sugar Smokies
INGREDIENTS
1 (16 ounce) package little smokie sausages
1 pound bacon
1 cup brown sugar, or to taste


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on wooden skewers, several to a skewer. Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar.
Bake until bacon is crisp and the brown sugar melted.

Marinated Grilled Shrimp

INGREDIENTS
3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined
skewers


DIRECTIONS
In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

Buffalo Style Wings

INGREDIENTS
oil for deep frying
1/4 cup butter
1/4 cup hot sauce
1 dash ground black pepper
1 dash garlic powder
1/2 cup all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wings


DIRECTIONS
Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving. In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.

Party Meatballs

1 bottle Heinz 57 steak sauce (small)
1 can jelled cranberry sauce
2 tablespoons brown sugar
2 lbs frozen home-style meatballs

Precook meatballs according to package directions. Melt steak sauce, cranberry sauce and brown sugar in a saucepan over medium heat until smooth. Place meatballs in crock-pot, pour mixture over and place the crock-pot on low.

(from Cooks.com)

Little Smokies

* 1 pack of Lit'l Smokies (need 32 individual sausages)
* 1 can crescent dinner rolls (8 oz. size)
* mustard or ketchup (optional)

Cut each crescent roll into four slim strips. They will be wider at one end than the other.

You can spread just a little mustard or ketchup (or both) on the rolls. This gives a bit of flavor and makes the rolls really soft inside. Don't overdo it. Just a dab on the condiments. You can also slather the Little Piggies after they're cooked.

Put a Little Smokie at the fat end and roll up. The ends of the Lit'l Smokies should be sticking out a bit.

Place the Little Smokie Piggies with the end point down on a cookie sheet to keep them from unrolling as they cook and pull up.

Pre-heat the oven to 375 degrees F. Bake for around 15 minutes or until the rolls are browned and pretty.


I always make these and the kids LOVE them. I take them on Christmas Eve to dh's Aunt's house and they go quickly.

Cheese Ball

8 ounce package cream cheese,softened
1/2 cup shredded sharp cheese
2 tbsp. diced onion
1 tbsp diced celery
1 tsp mayonnaise or miracle whip
2 dashes crushed red pepper
finely chopped pecans

Mix all ingredients well and form into a ball.Roll in finely chopped pecans and wrap in plastic wrap.Will keep in refrigerator for 2 weeks.

Eat with Ritz or any kind of flavored cracker of your choice.

My mom makes this cheese ball a lot and it is the best one I have ever tasted.