Snacks and Appetizers Cookbook 101 Easy Amp Delicious Snacks and Appetizers Recipe For You

Appetizer & Snacks Cookbook
Table of Contents
5-Minute Refried Bean Dip
Avocado and Key Lime Shrimp Tostados
7 Layer Peanut Butter Dip
Avocado Corn Salad
Bacon Mac and Cheese Bombs
Barbacoa Beef Walking Tacos
Antipasto DiCarne
Barbacoa Loaded Sweet Potato Fries
Artisan Cheese Board
Birthday Cake Pudding Cups
Antipasto Bruschetta
Cheeseburger Dip
Cheesy Bruschetta Pull-Apart Bread
7-Layer Mexican Ranch Dip
Cherry-Almond Popcorn Clusters
Chicken Pot Pie Empanadas
Buffalo Cauliflower Wings
Chile Con Queso
Buffalo Chicken Chili Bean Dip
Chili Cheese Fries
Chili Cheese Game Day Mix
Easy Cheesy Chipotle Bean Dip
Chipotle Chick'n Chips With Avocado Crema
Easy Jalapeno Cornbread Pudding
Cinnamon Sugar Pumpkin Seeds
Easy Orange Dreamsicle
Confetti Puppy Chow Snack Mix
Firecracker Shrimp
Creamy Chili Hummus Dip
Easy Pretzel Nachos
Crispy Parmesan Roasted Potatoes
Everything Bagel Pretzels
Fish Sticks Under Wraps
Cuban Carnitas Nachos
Gluten Free Oatmeal Trail Mix Cookies
Homemade Cherry Toaster Pastries with Plant-Made Crust
Gluten Free Pigs in a Blanket
Hot Cocoa Muddy Buddies
Greek Style Marinated Beefless Bites
Hot Cocoa Reindeer Chow
Easy Tomato Bruschetta
Fried Jambalaya Balls
Eggnog Popcorn Balls
Frozen Dream Cones
Hasselback Potatoes with Salsa
Holiday Kernel Popcorn Balls
Football Cheese Ball
Holiday Peanut Butter Covered Pretzels
Fried Mashed Potato Balls
Hot Cocoa Popcorn Balls
Korean Beef Taquitos
Loaded Scalloped Potatoes
Mac and Cheese Bites
Kung Pao Chicken Tenders
Maple Energy Bites
Marshmallow Popcorn Bars with Chocolate Candies
Loaded Chili Nachos
Mexican Hot Chocolate Roasted Pecans
Italian-Style Roasted Peppers
Mini Crabless Cake With Remoulade
Homemade Mini Corn Dogs
Mint Chocolate Chip Pretzels
Nacho Sticks
Mongolian BBQ Glazed Meatballs
Peanut Butter Chocolate Chip Blondies With Protein-Packed Chickpeas
Mustard Glazed Meatballs
Pomegranate Guacamole
No-Bake Chocolate Cranberry Oat Bars
Peppermint Popcorn Balls
Maple Breakfast Snack Mix
PEEPS® Giant Easter Dessert Charcuterie Board
Philly Cheese Steak Stuffed Italian Bread
Popcorn Easter Eggs
Pretzel Knots with Beer Queso
Spicy 'Bloody Mary' Baked Eggs
Prosciutto Pizza Rolls
Pull Apart Cheeseburger Sliders
Queso Cornbread
Pretzel Bites with Mustard Dipping Sauce
Red, White and Blue Popcorn Balls
Sweet and Spicy Popcorn Trail Mix
Pretzel Party Mix
Refried Bean Dip with Avocado
Savory Tomato Baked Brie
Rockin' Guacamole Sweet Potato Bites
Salty-Sweet Birthday Popcorn Balls
Tomato Jam and Bacon Grilled Flatbread
Sausage Cheddar Balls
Tropical Energy Balls
Spicy Peanut Butter and Maple Cauliflower Wings
Tex-Mex Mix
Strong Man Vanilla Pudding Cups
Trail Mix Chocolate Bark
Sweet Potato Puffs with Apples
Totchos with Queso
Turtle Popcorn Balls
Valentine Popcorn Mix
Vegan Deviled Potato Bites
Vegan Queso Dip
Zesty Fire-Roasted Tomato Salsa
Vegetarian Sheet Pan Nachos
Zesty Tomato Hummus
Vietnamese Summer Rolls
Watermelon Blueberry Pico Fruit Salsa
Twice- Baked Potato Footballs
White Chocolate Cranberry Popcorn Bars
5-Minute Refried Bean Dip
Servings: 10
Ingredients
1 cup rosarita® enchilada sauce
2 cans (16 oz each) rosarita® traditional
refried beans
1 cup crumbled queso fresco cheese
sliced green onion, optional
tortilla chips, optional
Directions
1. Place beans and enchilada sauce in a microwave-safe bowl; cover.

Microwave on HIGH three minutes, stirring halfway and at the
end.
2. Pour bean mixture into a 9-inch glass pie plate or another shallow
dish. Top with cheese and sprinkle with onions, if desired. Serve
warm with tortilla chips, if desired.
Avocado and Key Lime Shrimp Tostados
Servings: 10
Ingredients
2 pounds cooked shrimp, cut into bite-sized pieces
2 pouches (8 oz each) frontera® key lime cilantro taco
skillet sauces
2 large avocados, pitted, peeled, diced
1 cup peeled, diced jicama or cucumbers
1/2 teaspoon salt
20 tostados (4-1/2-inch)
chopped fresh cilantro
Directions
Stir together shrimp, jicama, and Taco Skillet Sauce in a large bowl. Gently
fold in avocado. Season with salt. Divide shrimp mixture evenly onto
tostadas. Garnish with cilantro.
7 Layer Peanut Butter Dip
Servings: 10
Ingredients
2 cups graham crackers crumbs
2 cups peter pan® simply ground peanut
butter
2 cups softened cream cheese
2 bananas, thinly sliced
6 tablespoons honey
2 cups whipped cream
6 tablespoons semisweet chocolate
morsels
assorted dippers, optional
Directions
1. Evenly layer three 8-ounce jars with graham cracker crumbs,

banana, peanut butter, cream cheese, honey, whipped cream, and
chocolate morsels.
2. Serve with optional assorted dippers: pretzel rods, plain poker
chips, crispy bacon, fresh strawberries, sliced cooked waffles,
pound cake, sliced apples, etc.
Avocado Corn Salad
Servings: 10
Ingredients
6 cups birds eye® sweet kernel corn
2 tablespoons olive oil
2 cups diced red onions
1 tablespoon chili powder
6 large avocados, pitted, peeled, and diced
2 cans 1 (28 oz) ro*tel® mild diced tomatoes & green
chilies, drained
1/4 cup fresh lime juice
1 tablespoon kosher salt
1/2 teaspoon ground black pepper
1/2 cup chopped fresh cilantro
Directions
1. Preheat the oven to 400°F. Line a baking sheet with parchment

paper.
2. Stir together corn, chili powder, and essential olive oil in a
medium bowl.
3. Spread the mixture evenly over the parchment paper. Bake for ten
minutes and cool immediately.
4. Transfer the corn to a huge serving bowl and toss it alongside the
red onions, avocados, tomatoes, lime juice, salt, pepper, and
cilantro.
5. Chill before serving.
Bacon Mac and Cheese Bombs
Servings: 10
Ingredients
pam® original no-stick cooking spray
4 cups leftover marie callender's® vermont white cheddar mac
& cheese
2 (27-ounce) packages (13.8 oz each) refrigerated pizza crust
dough
2 tablespoons butter, melted
16 slices fully cooked bacon, heated, chopped
1 teaspoon parsley flakes
1/2 teaspoon garlic powder
2 cups wish-bone® ranch dressing
Directions
1. Preheat oven to 425°F. Spray 9-inch pie plate with cooking spray;
reserve. Stir together mac and cheese and bacon in medium bowl;
reserve.
2. Unroll pizza dough; press right into a 15x9 rectangle. Cut into 24
square pieces. Divide mac and cheese mixture evenly and place in
the heart of each piece. Pull edges of every little bit of dough up
and around mac and cheese mixture to enclose completely;
pinching seams to seal. Place seam-side down in the pie plate.
3. Brush tops of dough with butter. Sprinkle evenly with parsley
flakes and garlic powder. Bake 15 to 20 minutes or until the top is
golden brown. Serve bombs with ranch dressing.
Barbacoa Beef Walking Tacos
Servings: 10
Ingredients
6 pounds boneless beef chuck roast
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons kosher salt
2 teaspoons ground black pepper
2 cans (28 oz each) ro*tel® original diced tomatoes &
green chilies, undrained
8 ears fresh sweet corn, husks removed
7 3/4 cups bibb lettuce, thinly sliced
1 pound shredded white Cheddar cheese
4 bags (10 oz each) yellow tortilla chips
Directions
1. In a huge bowl coat the beef on all sides with salt, cumin, chili
powder, and pepper.
2. Heat essential olive oil in a huge skillet on medium-high heat and
sear the beef on all sides until it really is golden brown.
3. Once it really is browned, transfer it to a slow cooker and pour in
the can of RO*TEL. Cook for 5 hours on high temperature or 8
hours over low heat.
4. After the cooking time is up, use 2 forks to shred the beef. Keep
warm.
5. To cook the corn, stick it on a hot grill (450° to 550°) and cook on
all sides before kernels turn bright yellow and start to lightly
brown, about 8 to ten minutes total.
6. Trim the corn from the ear and reserve.
7. Place 1/2 cup to 3/4 cup of shredded barbacoa beef over some
tortilla chips and garnish with grilled corn, shredded lettuce, and
shredded white cheddar cheese.
Antipasto DiCarne
Servings: 10
Ingredients
2 (27-ounce) packages (8 oz each) thinly sliced
cooked beef
1 pound mushrooms washed and halved
2 cans (14 oz each) artichoke hearts in water,
drained
2 bottles bernstein's® italian dressing &
marinade
1 pound firm ripe tomatoes, sliced
2 small onions, thinly sliced
2 cups thinly sliced celery
24 large stuffed green olives
1 pound red bell pepper, thinly sliced
Directions
1. Combine beef, dressing, and mushrooms in a large nonaluminum

baking dish or plastic bag. Cover or close bag.
2. Marinate in refrigerator thirty minutes to 2 hours, stirring
occasionally.
3. Add remaining ingredients and toss to mix well. Serve as a side
salad or on sliced crusty bread. Refrigerate any leftover antipasto.
Barbacoa Loaded Sweet Potato Fries
Servings: 10
Ingredients
2 cans (28 oz each) hunt's® diced tomatoes, undrained
2 onions, small diced
6 tablespoons garlic, minced
1/4 cup ground cumin
1/4 cup dried oregano
6 chipotle peppers in adobo sauces, minced
1 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper
6 pounds boneless beef chuck roast
4 cans (14.5 oz each) hunt's® fire roasted diced tomatoes,
undrained
1 sweet onion, small diced
juice of 1 lime
2 jalapeno pepper, small diced
1 cup cilantro leaves and stems
6 pkgs (20 oz each) alexia® crinkle cut sweet potato fries with
sea salt & black pepper, heated
2 cans (16 oz each) rosarita® traditional refried beans, heated
4 cups crumbled queso fresco
2 cups sliced green onions
2 cups fresh cilantro leaves
Directions
Barbacoa: Place all ingredients except beef in the slow cooker, mix. Next,
add beef and transform it over once to coat. Then cook on high for 5 hours.
Once cooked, pull apart using 2 forks until shredded while still in the slow
cooker. Keep warm.
Salsa: Place all ingredients into a blender and pulse four to six 6 times on
high until slightly chunky. Keep cool.
TO PUT TOGETHER: Place heated fries on a shallow baking pan lined
with parchment paper, or in 10 individual bowls lined with parchment paper
and top fries with heated refried beans, shredded beef, salsa, queso fresco,
green onions, and cilantro leaves.
Artisan Cheese Board
Servings: 10
Ingredients
2 (27-ounce) packages (4.4 oz each) glutino® multigrain
crackers
2 (27-ounce) packages (4.4 oz each) glutino® original
crackers
1/2 pound jalapeno Cheddar cheese
1/2 pound Muenster cheese
2 (27-ounce) packages (4.4 oz each) glutino® vegetable
crackers
1/2 pound soft goat cheese
1/2 pound crumbled blue cheese
1 cup fruit compote
4 apples, thinly sliced
2 large bunch seedless red grapes
1 cup dry roasted mixed nuts
Directions
On your preferred cheese board, place our Gluten Free Crackers and toppings
for your guests to take pleasure from!
Birthday Cake Pudding Cups
Servings: 10
Ingredients
1/2 cup rainbow sprinkles
8 fudge stripe cookies, crushed
8 pudding cups (3.25 oz each) snack pack® vanilla
pudding
reddi-wip® original dairy whipped topping
Directions
1. Spoon all pudding into a medium bowl. Wipe remaining pudding

from cups and reserve. Reserve 2 teaspoons of sprinkles. Stir
remaining sprinkles into pudding.
2. Distribute crushed cookies on the bottom of every pudding cup
and spoon pudding mixture at the top.
3. Top each cup with Reddi-Wip and 1/2 teaspoon of sprinkles.
Serve immediately.
Antipasto Bruschetta
Servings: 10
Ingredients
2 cans (14.5 oz each) hunt's® diced tomatoes with basil, garlic
and oregano, drained
7 ounces 3-1/2 genoa italian salami, diced (3-1/2 ounces =
about 3/4 cup diced)
2 jars (7.5 oz each) marinated artichoke hearts, drained,
chopped
6 ounces smoked provolone cheese, diced (3 ounces = about
1/2 cup diced)
1/4 cup pure wesson® canola oil
1/4 cup chopped fresh italian (flat-leaf) parsley
112 slices (1/2-inch thick) french baguette, toasted
Directions
1. Combine drained tomatoes, artichokes, salami, cheese, oil, parsley,

and pepper in a medium bowl; stir until blended. Refrigerate at
least one hour for flavors to blend.
2. Place 1 tablespoon tomato mixture on each bread slice. Serve
immediately.
Cheeseburger Dip
Servings: 10
Ingredients
2 pounds lean ground beef (93% lean)
2 cups shredded Cheddar cheese
2/3 cup mayonnaise
2/3 cup chopped red onions
2/3 cup chopped vlasic® kosher dill baby wholes
1/2 cup hunt's® tomato ketchup
2 small tomatoes, chopped
2 cups shredded lettuce
2 (27-ounce) packages (4.4 oz each) glutino® original
crackers
Directions
1. Brown ground beef with red onion in a large skillet. Stir in cheese,
mayonnaise, chopped pickles, and ketchup. Heat through.
2. Serve hot topped with chopped tomatoes, shredded lettuce, and
extra pickles, and red onion.
3. Enjoy with these Original Crackers!
Cheesy Bruschetta Pull-Apart Bread
Servings: 10
Ingredients
2 loaves (14 oz each) italian or French bread
4 cups shredded part-skim mozzarella cheese
2/3 cup extra virgin olive oil
1/2 cup chopped fresh basil
2 cans (14.5 oz each) hunt's® petite diced tomatoes,
drained well
Directions
1. Preheat oven to 350°F. Place a little bit of aluminum foil on a

shallow baking pan; reserve. Utilizing a serrated knife, make cuts
1 inch apart across the entire loaf of bread, stopping about 1/4 inch
from the bottom to leave crust intact. Turn loaf 90 degrees and cut
again across the entire loaf (bread should resemble grid pattern).
Put on the foil.
2. Stir together cheese, drained tomatoes, oil, basil, and garlic powder
in a medium bowl. Gently separate bread with fingers and spoon
cheese mixture between cuts.
3. Pull the foil up around the bottom of bread; cover top with another
little bit of foil. Bake 20 minutes. Uncover top; bake ten minutes
more or until cheese melts and top is crisp. Serve immediately.
7-Layer Mexican Ranch Dip
Servings: 10
Ingredients
2 cans (16 oz each) rosarita® original
refried beans
4 cups prepared guacamole
1 cup frontera® mild salsa
1 cup wish-bone® ranch dressing
2 cans (4.25 oz each) sliced ripe olives,
drained
5 cups 2-1/2 shredded Romaine lettuce
Directions
Evenly layer refried beans, guacamole, olives, salsa, Ranch dressing, lettuce,
and cheese in 2- quart glass serving bowl. Serve with chips.
Cherry-Almond Popcorn Clusters
Servings: 10
Ingredients
2 bags (78 g each) act ii® butter microwave
popcorn
2 cups granulated sugar
1/2 cup light corn syrup
1 teaspoon distilled white vinegar
1 1/2 cups water
1/2 teaspoon salt
1 teaspoon almond extract
1 cup dried tart cherries
1/2 cup blanched slivered almonds, toasted
1/2 teaspoon orange peel, optional
Directions
1. Preheat oven to 350°F. Spray 15x11-inch jelly roll pan with

cooking spray. Prepare popcorn according to package directions.
Remove all unpopped kernels. Place popped corn in a large bowl
sprayed with cooking spray.
2. Spray sides only of a medium saucepan. Add sugar, water, syrup,
vinegar, and salt; bring to boil over medium-high heat. Boil for 2
minutes stirring constantly with a wooden spoon. Remove from
heat; stir in almond extract. Pour over popcorn mixture, tossing
gently to evenly coat. Spread onto prepared pan.
3. Bake for quarter-hour, stirring every five minutes. Remove from
oven; quickly stir in cherries, almonds, and orange peel, if desired.
Spread onto waxed paper to cool completely; separate into clusters
with a fork. Store in a tightly sealed container.
Chicken Pot Pie Empanadas
Servings: 10
Ingredients
6 cups leftover marie callender's® family size chicken pot pies
2 eggs
2 (27-ounce) packages (14 oz each) refrigerated pie crusts,
softened as directed on package
Directions
1. Preheat oven to 425°F. Roll each pie crust right into a 12-inch
circle. Cut 4 rounds from each crust utilizing a 4-1/2-inch cookie
cutter. Roll scrap pieces right into a 10-inch circle; cut 2 more
rounds with a cutter. Discard excess crust.
2. Spoon 2 tablespoons chicken pot pie filling into the center of every
round; discard pot pie crust. Fold rounds in two to enclose filling;
press edges with a fork to seal. Beat egg in normal size bowl.
Brush tops of empanadas with beaten egg. Put on a baking sheet
and prick tops with a fork to vent.
3. Bake 10 to 12 minutes or until lightly browned. Serve
immediately.
Buffalo Cauliflower Wings
Servings: 10
Ingredients
pam® organic olive oil no-stick cooking
spray
1 1/2 cups glutino® gluten free all-purpose
flour
1 cup almond milk
1 1/2 tablespoons garlic powder
2 teaspoons ground cumin
1 cup water
2 teaspoons paprika
1/2 teaspoon salt
2 large head cauliflower, cut into bite-sized
florets
2 cups hot pepper sauces
2 tablespoons earth balance® original buttery
spread
Directions
1. Preheat oven to 450°F. Line a sizable baking sheet with foil. Spray
foil with cooking spray.
2. Whisk together flour, milk, water, and spices in a large bowl until
batter is thick and well blended. Dip the cauliflower in the batter
and put on a baking sheet.
3. Bake for 20 to 25 minutes, flipping pieces over halfway through.
Wait until pieces are brown and crispy.
4. Melt butter and mix in hot sauce on the stovetop. Remove from
heat just since it starts to melt.
5. Remove cauliflower from oven. Toss pieces in butter/hot sauce
until coated evenly.
6. Return cauliflower to a baking sheet and bake in the oven for
another 20 minutes. Serve with your preferred dipping sauce.
Chile Con Queso
Servings: 10
Ingredients
2 tablespoons unsalted butter
1/2 cup finely chopped yellow onions
2 tablespoons cornstarch
1/2 cup heavy (whipping) cream
1 pound monterey jack cheese, shredded
1 pound medium cheddar cheese, shredded
frontera® tortilla chips, for serving
Directions
Heat butter in a medium saucepan over medium heat until melted. Add onion
and cook until tender, about five minutes. Whisk together heavy cream and
cornstarch in a normal size bowl. Pour undrained tomatoes and cream
mixture into saucepan; bring to a boil. Stir in cheeses a few at the same time
until melted. Remove from heat and serve warm with tortilla chips.
Buffalo Chicken Chili Bean Dip
Servings: 10
Ingredients
2 cans (15 oz each) armour® original chili
with beans
1/2 cup buffalo wing sauces
4 cups shredded cooked chicken or rotisserie
chicken
2 cups sour cream
1 cup mayonnaise
1/2 cup crumbled blue cheese
Directions
1. Preheat oven to 375°F.

2. Combine all ingredients except blue cheese in a 1-1/2 quart
casserole dish. Sprinkle top with blue cheese.
3. Bake 20 minutes or until cheese is melted and dip is heated
through. Serve with your preferred dippers.
Chili Cheese Fries
Servings: 10
Ingredients
2 (27-ounce) packages (28 oz each) frozen crinkle cut french
fries, cooked according to package directions
2 cans (15 oz each) armour® original chili with beans, heated
according to label instructions
4 green onions, chopped
Directions
1. Pile prepared French fries on a parchment-lined baking sheet. Top

with Chili and sprinkle with cheese.
2. Broil on low until cheese is melted.
3. Sprinkle with green onions.
Chili Cheese Game Day Mix
Servings: 10
Ingredients
1 cup grated Parmesan cheese
1/4 cup chili powder
1 1/2 tablespoons ground cumin
1 1/2 tablespoons garlic powder
1 1/2 tablespoons onion powder
1 teaspoon salt
1/4 cup vegetable oil
2 bags (10 oz each) frontera® thin and crispy tortilla chips,
lightly crushed
4 cups dry roasted, salted peanuts
2/3 pound dukes® original links, sliced
4 bags (4.5 oz) angie's® boom chicka pop® cheddar cheese
popcorn
Directions
1. Preheat oven to 250°F. In a little bowl, mix cheese and spices.

2. In a huge bowl add chips, peanuts, sausage, and oil. Add spice and
cheese mixture and combine to coat evenly.
3. Put on a baking sheet and bake 20 minutes, stirring once halfway
through. Let cool for five minutes.
4. In an immense bowl add popcorn and chip mix. Toss and serve.
Easy Cheesy Chipotle Bean Dip
Servings: 10
Ingredients
2 cans (15.5 oz each) brooks® chili
beans
2 cups sour cream or mexican
crema
1/2 pound cream cheese, softened
1/4 cup chipotle pepper in adobo
sauces
1 pound shredded monterey jack
cheese
Directions
1. Add the Brooks Chili Beans, chipotles with adobo sauce, sour
cream, and cream cheese to a food processor and blend until
slightly chunky. Usually do not drain the Brooks Chili Beans
beforehand.
2. Pour the mixture into an oven-safe pan and top with shredded
cheese.
3. Bake at 350 degrees F for 15-20 minutes, before bean dip is
warmed and the cheeses are nicely melted.
4. Garnish with chopped tomatoes, peppers, and herbs.
Chipotle Chick'n Chips With Avocado
Crema
Servings: 10
Ingredients
1/4 cup olive oil
1 cup finely chopped onions
1 teaspoon ground cumin
1 teaspoon dried oregano
2 chipotle pepper in adobo sauces, finely chopped
1/4 cup hunt's® tomato paste
2 tablespoons white wine vinegar
2 (27-ounce) packages (10 oz each) gardein® lightly seasoned
chick'n scallopini
2 large avocados, pitted, peeled, and diced
1/4 cup sour cream or vegan option
2 tablespoons finely chopped fresh cilantro
2 tablespoons lime juice
48 white or yellow tortilla chips
Directions
1. Thaw Gardein® Chicken Scallopini for 10 to a quarter-hour, then

shred with fork or yourself into small pieces. Reserve.
2. Heat oil in a little saucepan over medium-high heat, stir in onion
until it starts to brown, 4 to 7 minutes. Add cumin and oregano;
stir until fragrant, about 30 seconds. Add chilies, tomato paste,
vinegar, and 1/2 cup water; bring to a boil, then reduce heat and
simmer gently, stirring often, to blend flavors, about five minutes.
Add chicken and stir until hot.
3. Meanwhile, arrange tortilla chips within a layer on a baking sheet.
Sprinkle cheese on each chip and spoon about 1 tablespoon
chicken mixture at the top. Bake in 450F oven until cheese starts to
bubble, about three minutes. Transfer chips to a platter. Top each
with a dollop of Cilantro-Avocado Crema and garnish, if desired
with cilantro leaves.
Easy Jalapeno Cornbread Pudding
Servings: 10
Ingredients
10 eggs
1 cup unsalted butter, melted
2 tablespoons baking powder
2 teaspoons kosher salt
2 1/2 cups 1-1/4 sour cream
3 cups 1-1/2 all-purpose flour
2 cups yellow cornmeal
4 cups birds eye® sweet kernel
corn
2 jalapeno pepper, seeded and
diced
pam® original no-stick cooking
spray
1 cup unsalted butter, softened
1/4 cup molasses
6 tablespoons green onions
Directions
1. Preheat the oven to 350°F.

2. In a huge bowl whisk together the eggs, melted butter, sour cream,
baking powder, and Kosher salt.
3. Next, mix in the flour and cornmeal and fold in the corn kernels
and diced jalapeño until combined.
4. Spray the within of a 10" cast iron skillet with cooking spray.
Pour the batter into the cast iron skillet and bake at 350°F for 30 to
35 minutes or until it becomes firm in the guts.
5. As the cornbread is baking, add the softened butter and molasses
to a medium-size bowl and whisk together.
6. After the cornbread is performed cooking, evenly spread the
molasses butter over top and garnish with sliced green onions.
Serve warm.
Cinnamon Sugar Pumpkin Seeds
Servings: 10
Ingredients
7 cups 3-1/2 pumpkins seeds
pam® original no-stick cooking spray, divided
2 teaspoons vanilla
2/3 cup firmly packed light brown sugar
6 tablespoons earth balance® original buttery
spread. melted
2 tablespoons ground cinnamon
Directions
1. Preheat oven to 300°F and spray a baking sheet with cooking

spray. Thoroughly wash pumpkin seeds and remove any pumpkin
flesh. Lay seeds in one layer and bake for thirty minutes. Remove
from the oven and let cool for five minutes.
2. Transfer seeds from the baking sheet to a huge bowl. Stir in melted
Earth Balance, vanilla, brown sugar, cinnamon, and salt until
evenly coated.
3. Pour cinnamon pumpkin seeds back onto the baking sheet and
bake for 25 minutes. Cool completely and store within an airtight
container.
Easy Orange Dreamsicle
Servings: 10
Ingredients
1/4 cup reddi wip® barista series nitro
creamer
2 cups oranges soda
Directions
Pour the orange soda right into a 16-ounce glass, add creamer watching it
foam! Stir gently. Sip and revel in!
Confetti Puppy Chow Snack Mix
Servings: 10
Ingredients
10 cups crispy rice or corn cereal squares, about half of a
12oz box
1/2 pound white chocolate baking bar, broken into
squares
1 cup duncan hines® classic vanilla creamy home-style
frosting
4 cups angie's boomchickapop® real butter popcorn
1/2 cup rainbow nonpareils sprinkles
Directions
1. Combine cereal and popcorn in a sizable mixing bowl and toss to

combine.
2. Combine frosting and white chocolate in a medium microwave-
safe bowl. Microwave about 1 minute, stirring every 20 seconds,
until completely melted and smooth. Pour over cereal popcorn
mixture and gently stir until evenly coated, being careful never to
crush the cereal. Add sprinkles and toss to mix.
3. Pour mixture and powdered sugar into a sizable zip-top bag, seal,
and shake vigorously until evenly coated.
4. Pour right into a bowl and revel in immediately or store within an
airtight container for 5 days.
Firecracker Shrimp
Servings: 10
Ingredients
2 pounds peeled and deveined shrimp (26/30 count)
60 wonton wrappers (3.5 inch square)
4 cups vegetable oil
1/4 cup asian chili garlic sauce
1 cup p.f. chang's® home menu mango sweet &
sour sauces
Directions
1. Pat shrimp dry with paper towels. Hold each shrimp by its tail and
press down on the flesh to create the flat and straight. Brush
shrimp flesh with chili garlic sauce. Place shrimp on a wonton, roll
one side, fold up underneath and continue rolling tightly, leaving
just the tail protruding the most effective. Seal the edge with an
exceptionally little water by yourself finger if necessary.
2. Heat oil in a deep pot over medium heat to 350°F. Fry shrimp in
batches until golden brown and shrimp is cooked through (145°F).
Drain in a few recoverable format towel-lined plate. Serve with
sweet and sour sauce for dipping.
Creamy Chili Hummus Dip
Servings: 10
Ingredients
2 medium tomatoes, diced
1/2 cup finely chopped fresh cilantro
4 cups prepared hummus
2 tablespoons finely diced red onions
Directions
Spread hummus onto a shallow platter or plate, making a well for chili.
Spoon hot chili in center and top with tomato, cilantro, and red onion. Dollop,
if desired, with sour cream.
Easy Pretzel Nachos
Servings: 10
Ingredients
2 bags pretzels (14.1 oz each) Glutino®
Pretzel Twists
6 cups Cheddar cheese shredded Cheddar
cheese
1 red onion red onion diced
1/2 cup olives ripe olives
4 tomatoes large tomatoes chopped
6 green onions green onions chopped
2 limes medium lime cut into wedges
Directions

2. Layer pretzels, cheese, tomatoes, onion, and olives in baking dish.
Bake 5 to ten minutes, until cheese, is melted. Top with green
onions and a squeeze of lime.
Crispy Parmesan Roasted Potatoes
Servings: 10
Ingredients
cooking spray PAM® Organic Avocado Oil
Cooking Spray
2 pounds potatoes baby yellow potatoes halved
1/2 teaspoon black pepper ground black pepper
1/2 cup sour cream sour cream
1 teaspoon salt kosher salt
1/4 cup chives finely chopped fresh chives divided
2 tablespoons parsley finely chopped fresh parsley
2 tablespoons dill weed finely chopped fresh dill
weed
1 1/2 tablespoons lemon juice lemon juice
1/2 teaspoon garlic powder garlic powder
1/2 teaspoon onion powder onion powder
1 cup Parmesan cheese finely shredded Parmesan
cheese
Directions
1. Preheat oven to 425°F. Spray a large baking sheet with cooking

spray.
2. Place potatoes in a large bowl. Spray lightly with cooking spray
and sprinkle with salt and pepper; toss to coat. Place potatoes cut-
side down on baking sheet; reserve bowl. Bake 25 minutes.
3. Meanwhile, stir together sour cream, 1 tablespoon chives, parsley,
dill, lemon juice, and spices in a normal size bowl.
4. Return potatoes to a large bowl. Add Parmesan cheese and toss to
coat. Go back to the baking sheet and bake 8 to ten minutes, until
golden brown. Garnish with remaining chives and serve with sour
cream mixture.
Everything Bagel Pretzels
Servings: 10
Ingredients
1 cup orville redenbacher's® gourmet® popping &
topping popcorn oils
3 tablespoons 1-1/2 gulden's® stone ground dijon mustard
2 tablespoons honey
1/4 cup salt free everything bagel seasonings
1/4 teaspoon cayenne pepper
2 bags (14.1 oz each) glutino® pretzels twists
Directions
1. Arrange oven racks in the upper and lower third of the oven.
Preheat oven to 275°F.
2. Whisk together popcorn oil, everything bagel seasoning, mustard,
honey, and cayenne in a normal size bowl. Pour pretzels and oil
mixture right into a gallon size resealable bag. Seal bag and shake
to coat. Let sit for five minutes.
3. Spread pretzels our right into a single layer on two baking large
baking sheets. Take ten minutes. Stir pretzels and rotate baking
sheets. Take ten minutes more. Let cool. Store within an airtight
container.
Fish Sticks Under Wraps
Servings: 10
Ingredients
2 (27-ounce) packages (8 oz each) refrigerated crescent
roll dough
16 mrs. paul's® crunchy fish sticks
8 slices american cheese, halved
Directions

2. Separate crescent rolls into 8 pieces. Arrange Crunchy Fish Sticks
on the finish opposite from the narrow point of the rolls. Top each
with cheese. Roll as directed on the crescent roll package. Arrange
on the baking sheet.
3. Bake 20 minutes or until golden brown. (Cook to a minimum
temperature of 165°F) Serve, if desired, with ketchup or
wholegrain mustard.
Cuban Carnitas Nachos
Servings: 10
Ingredients
6 pounds boneless pork shoulder
2 cans (28 oz each) hunt's® whole peeled plum tomatoes,
undrained
3 tablespoons 1-1/2 ground cumin
2 tablespoons dried oregano
4 chipotle peppers in adobo sauces, chopped
2 yellow onions, roughly chopped
6 tablespoons garlic, roughly chopped
2 cups sour cream
2/3 cup gulden's® spicy brown mustard
4 bags (10 oz each) tortilla chips
4 cups shredded Swiss cheese
2 cups chopped or thinly sliced prosciutto ham
2 cups roughly chopped bread-and-butter or kosher dill pickles
or combination of both
Directions
Carnitas: Add all the ingredients, except pork to slow cooker and stir to mix
the seasonings and spices. Place in the pork shoulder and turn once to coat.
Cook on high for 5 hours or low for 8 hours. Once it's done cooking, shred
pork using two forks.
Sour Cream Mustard: In a normal size, bowl whisks together sour cream and
mustard until combined. Keep cool.
TO PUT TOGETHER: Preheat broiler to low.
Place chips on a cookie sheet pan lined with parchment paper and sprinkle
cheese around it. Cook under the broiler for four to six 6 minutes or until
cheese is melted and starts to carefully turn slightly brown.
Finish nachos by evenly spreading on the carnitas slow-cooked pork,
prosciutto ham, and pickles, and fill up with the sour cream mustard.
Gluten Free Oatmeal Trail Mix Cookies
Servings: 10
Ingredients
2 cups gluten-free oat flour
2 teaspoons baking powder
1 cup unsalted butter, softened
1 cup firmly packed brown sugar
1 teaspoon salt
1 cup peter pan® 100% natural creamy peanut
butter
2 eggs
2 teaspoons vanilla extract
2 cups udi’s™ vanilla granola
1/4 cup chia seeds
1 cup dried cranberries, raisins or chopped dried
apricots
1 cup dark chocolate morsels
Directions
1. Preheat oven to 350°F. Spray 2 large baking sheets with cooking

spray. Stir together oat flour, baking powder, and salt in a normal
size bowl.
2. Beat butter and brown sugar in a sizable bowl with a power mixer
on medium speed until light and fluffy, about three minutes. Beat
in peanut butter, egg, and vanilla until smooth, in regards to a
minute. Reduce speed to low and beat in flour mixture until
blended.
3. Stir in granola, chia seeds, dried fruit, and chocolate. Divide and
form cookie dough into 2-tablespoon balls and put on baking
sheets 2-inches apart. Spray the palm of your hand with cooking
spray and flatten each ball right into a 2-inch disk.
4. Bake cookies in batches 12 to a quarter-hour, until lightly
browned. Cool completely on a wire rack.
5. Store gluten-free oatmeal trail mix cookies within an airtight
container on the counter for 3 days.
Homemade Cherry Toaster Pastries with Plant-
Made Crust
Servings: 10
Ingredients
5 cups 2-1/2 all-purpose flour
1/4 cup coconut or granulated sugar
2 1/2 tablespoons 1-1/4 earth balance® original buttery
spread, divided (1 cup cold and 1/4 cup melted)
1/2 teaspoon salt
1 cup cold water
1 tablespoon 1-1/2 vanilla extract
2 tablespoons warm water
4 cups sweet cherries, pitted and stemmed
1 cup coconut or granulated sugar
2 tablespoons lemon juice
pinch salt
2 cups confectioners' sugar
2 teaspoons almond milk
Directions
1. To the plate of a food processor, add flour, salt, and 2 tablespoons

sugar, pulsing until combined. Add buttery spread, pulsing until
well incorporated. With processor running, add vanilla and cool
water, mixing until just combined. Roll dough right into a ball,
cover with cling wrap, and chill for at least 20 minutes.
2. While the dough is chilling, prepare the cherry filling. In a little
bowl, combine cornstarch and 3 teaspoons water, and reserve.
3. In a medium saucepan over medium heat, cook the cherries, sugar,
lemon juice, and salt for approximately five minutes, stirring
occasionally. Stir in cornstarch mixture and bring to a boil, stirring
constantly to avoid burning. Remove from heat and stir in vanilla.
Remove to a bowl and invite to cool before pulsing in a food
processor.
5. On a floured surface, roll out the dough and use a pizza cutter to
create rectangles in the size you would like your toaster pastries.
6. Arrange half of the dough rectangles on a parchment-lined baking
sheet and top with 2 tablespoons of cherry filling. Utilizing a fork,
poke holes in the rest of the dough rectangles before putting over
the cherry filling. Crimp the edges with a fork to seal.
7. Brush the tops with melted Earth Balance® Original Buttery
Spread and bake for thirty minutes, until golden brown.
8. While toaster pastries are baking, prepare the cherry icing by
combining remaining cherry filling, confectioner's sugar, and
almond milk in a little bowl, adding more almond milk to attain
the desired consistency. Allow toaster pastries to cool before
drizzling with icing.
Gluten Free Pigs in a Blanket
Servings: 10
Ingredients
2 (27-ounce) packages (20.1 oz each) glutino® favorite
sandwich bread mix
4 eggs, lightly beaten
2 pounds gluten free cocktail franks
3 1/2 cups 1-3/4 lukewarm water or milk
120 - 70 wooden toothpicks
Directions
1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper.

2. Prepare bread dough according to packaging directions (usually do
not bake yet). Thin with 1-2 Tbs. extra water.
3. Grab a frank with a toothpick and swirl into the dough until
coated. Set on a baking sheet. Repeat until each is used. Let rise 10
min.
4. Bake 15 min. Serve plain or with mustard.
Hot Cocoa Muddy Buddies
Servings: 10
Ingredients
8 cups crispy corn or rice cereal squares
2 teaspoons vegetable oil
1/2 cup confectioners' sugar
2 cups milk chocolate morsels
6 envelopes (1.38 oz each) swiss miss® marshmallow milk
chocolate hot cocoa mixes
1 cup miniature marshmallows, optional
Directions
1. Place cereal in a huge mixing bowl. Place chocolate chips and oil
in a small microwave-safe bowl. Microwave in 20-second
intervals, stirring between each, until melted and smooth. Pour
chocolate over cereal and gently stir with a spatula, until each
piece is coated.
2. Add powdered sugar and hot cocoa mix into a huge Ziploc bag.
Add cereal to bag, close tight and toss until each piece is coated.
3. Place cereal on a huge baking sheet and let dry. Once dry, toss
with mini marshmallows, if desired.
Greek Style Marinated Beefless Bites
Servings: 10
Ingredients
2 (27-ounce) packages (9 oz each) gardein® home style
beefless tips
1 cup soy sauce
1/4 cup garlic, finely chopped
2 dashes crushed red pepper flakes
1/4 cup firmly packed dark brown sugar
1 teaspoon grated orange peel
1/4 cup orange juice
1 cup finely chopped fresh cilantro
1 cup sour cream or vegan option
1/4 cup lemon juice
1 teaspoon finely chopped fresh rosemary
1 1/2 tablespoons capers, chopped
Directions
1. Soak little appetizer skewers and thaw Gardein® Beefless Tip for
a quarter-hour.
2. Whisk together soy sauce, sugar, garlic, red pepper flakes, orange
zest, and orange juice in a medium bowl. Add beefless tips,
stirring to totally coat in the marinade. Let marinate for ten
minutes.
3. Meanwhile, stir half the cilantro with sour cream, lemon juice,
rosemary, and capers in a normal size bowl.
4. Preheat grill or grill pan over high temperature. Thread 1
Gardein® Beefless Tip onto each skewer. Grease grill or grill pan
with oil and grill skewers, turning frequently until warmed
through, about three to five 5 minutes.
5. Serve with dipping sauce, sprinkled with cilantro.
Hot Cocoa Reindeer Chow
Servings: 10
Ingredients
18 cups crispy rice or corn cereal squares
2 cups vegan chocolate morsels
1/2 cup earth balance® vegan buttery
sticks
1 cup vegan hot cocoa
1 cup earth balance® natural creamy
peanut butter
1 teaspoon vanilla extract
4 cups confectioners' sugar
2 bags (10 oz each) vegan marshmallows
Directions
1. Measure cereal in a huge bowl and reserve.

2. Microwave chocolate chips, peanut butter, and vegan buttery
spread for just one minute on high. Stir and heat for another 30
seconds until smooth. Remove from microwave and add vanilla.
3. Pour chocolate mixture over cereal, stirring until coated.
4. Pour coated cereal into a huge food safe bag. Add powdered sugar
and hot cocoa mix and shake to evenly coat. Add marshmallows
and revel in!
Easy Tomato Bruschetta
Servings: 10
Ingredients
2 french baguette (18 inches), cut into 3/4-inch
slices
1/2 cup extra virgin olive oils, divided
2/3 cup chopped fresh basil (about 2/3 oz)
1 1/2 tablespoons minced garlic
2 cans (14.5 oz each) hunt's® petite diced tomatoes,
drained
1/2 teaspoon kosher salt
Directions
1. Preheat oven to 350°F. Place bread slices on a baking sheet. Brush

tops of bread with 2 tablespoons essential olive oil. Bake 12 to
quarter-hour or until lightly toasted.
2. Combine drained tomatoes, remaining 2 tablespoons essential
olive oil, basil, garlic, salt, and pepper in a normal size bowl.
3. Divide the tomato mixture evenly over toasted bread. Serve
immediately.
Fried Jambalaya Balls
Servings: 10
Ingredients
2 pounds odom's tennessee pride® mild country sausages
1 teaspoon crushed red pepper flakes
4 cups water
2 (27-ounce) packages (8 oz each) jambalaya rice dinner
mixes
2 cans (10 oz each) ro*tel® hot diced tomatoes with
habaneros, undrained
1/2 pound cream cheese
3 cups 1-1/2 panko bread crumbs
4 eggs
1/4 cup water
1 cup all-purpose flour
Directions
1. Cook sausage and red pepper flakes in a large saucepan over

medium-high heat until browned and crumbled about 8 minutes;
drain. Stir in undrained tomatoes, 2 cups water, rice mix, and
Cajun seasoning; bring to a boil. Reduce heat and simmer,
covered, until rice is tender, about 25 minutes.
2. Stir in cream cheese. Pour into a 9x13-inch baking dish.
Refrigerate until cool enough to take care of, about 1 hour.
3. Place panko bread crumbs in a shallow dish. Whisk together eggs
and 2 tablespoons water in another shallow dish. Place flour in a
third shallow dish.
4. Use a table knife to create cuts and divide sausage mixture into 18
portions. Roll each portion right into a football shape. Coat each
ball in flour accompanied by egg and panko breadcrumbs.
Refrigerate thirty minutes.
5. Heat oil in a Dutch oven over medium heat to 350°F. Fry until
golden brown, about 8 minutes, turning occasionally.
Eggnog Popcorn Balls
Servings: 10
Ingredients
1 cup orville redenbacher's® gourmet®
popping corn
2/3 cup butter, divided
2 tablespoons eggnog extract, divided
10 cups miniature marshmallows, divided
freshly grated nutmeg for garnish
Directions
1. Spray large bowl, rubber spatula, and a little bit of waxed paper
with cooking spray; reserve. Pop kernel corn according to package
directions. Remove all unpopped kernels and place half of the
popped corn (about 8 cups) in a bowl.
2. Place 2-1/2 cups marshmallows and 2-1/2 tablespoons butter in a
microwave-safe bowl; microwave on HIGH 45 seconds or until
marshmallows melt and mixture blends together smoothly when
stirred. Stir in 1-1/2 teaspoons extract.
3. Pour marshmallow mixture over popped corn in a bowl. Toss with
a rubber spatula to coat. Divide mixture and form into 6 balls. Put
on waxed paper. Garnish with freshly grated nutmeg.
4. Repeat the above steps with remaining popped corn,
marshmallows, butter, extract, and nutmeg.
Frozen Dream Cones
Servings: 10
Ingredients
8 sugar cones (regular size)
1/4 cup peter pan® creamy peanut
butter
reddi-wip® original dairy whipped
topping
decorating sprinkles, optional
Directions
1. Spread 1/2 tablespoon peanut butter inside each cone.

2. Fill each cone to top with Reddi-Whip. Gently tap cone to remove
empty spaces. Continue adding a generous amount of Reddi-Wip
at the top, since Reddi-whip shrinks just a little when frozen. Top
with sprinkles, if desired.
3. Place filled cones upright in the freezer for one hour or until
frozen.
Hasselback Potatoes with Salsa
Servings: 10
Ingredients
10 pounds baking potatoes, cleaned
1/4 cup olive oil
1 teaspoon ground black pepper
2 cups shredded colby & monterey jack cheese
1 1/2 cups frontera® mild salsa (mexicana mild or roasted
tomato)
1 can (15 oz each) rosarita® premium whole black beans,
drained, rinsed, and heated
6 tablespoons sliced green onions
Directions

2. Place 1 potato among 2 wooden spoons and thinly cut the potato
before the knife touches the wooden spoons leaving a ¼" to ½"
inch in the bottom of the potato. Make sure to not slice through
the potato.
3. Rub the potatoes on all sides with the essential olive oil, salt, and
pepper; place the potatoes on a baking sheet lined with parchment
paper.
4. Bake the potatoes for 50 to 55 minutes or until they are browned at
the top and soft in the guts.
5. Take away the potatoes from the oven and evenly sprinkle the
cheese over top of every potato. Return the potatoes to the oven
and bake for 5 more minutes or before the cheese is melted and
lightly browned.
6. Add the salsa, beans, and sliced green onions to the very best of
the potatoes after they are done cooking. Serve hot.
Holiday Kernel Popcorn Balls
Servings: 10
Ingredients
1 cup orville redenbacher's® gourmet® popping
corn
1/2 teaspoon green food coloring
coarse colored sugar and candy canes or gum drops,
optional
Directions
popped corn (about 2 quarts) in a bowl.
2. Place 2 cups marshmallows and 2 tablespoons butter in a
marshmallows melt and mixture blends when stirred. Stir in food
coloring.
a rubber spatula to coat. Divide mixture and form into 6 balls. Put
on waxed paper. Decorate with coarse sugar and candy canes or
gumdrops, if desired.
marshmallows, and butter to create uncolored popcorn balls.
Decorate with sugar and candy, if desired.
Football Cheese Ball
Servings: 10
Ingredients
green chilies, drained
3 pounds 1-1/2 cream cheese, softened
2 cups shredded colby & monterey jack cheese
1 cup thinly sliced green onions
2 cans (15 oz each) black beans, drained, rinsed
1/4 teaspoon salt
1/2 pound chorizo salami, finely chopped
1 cup (1 oz each) part-skim mozzarella string cheese
cracker, optional
Directions
1. In a huge bowl completely mix together tomatoes, cream cheese,

black beans, shredded cheese, green onions, salt, and pepper. Put
on a platter or plate and form into the form of a football.
2. Next, evenly sprinkle on the chopped chorizo salami to cover the
cheese.
3. Place the mozzarella slices along with the chorizo to resemble
football laces.
4. Chill one hour. Serve with crackers, if desired.
Holiday Peanut Butter Covered Pretzels
Servings: 10
Ingredients
1/2 cup peter pan® creamy peanut butter
1/2 cup nonpareils or other decorating
sprinkles
8 pretzels rods (7-1/2 inches long)
Directions
Cover two-thirds of every pretzel rod with 1 tablespoon peanut butter.
Sprinkle nonpareils or other decorating sprinkles over peanut butter on
pretzels.
Fried Mashed Potato Balls
Servings: 10
Ingredients
4 cups leftover marie callender's® scalloped potatoes
with ham
1/4 cup shredded part-skim mozzarella cheese
4 eggs
2 cups panko bread crumbs, divided
1 1/2 cups pure wesson® vegetable oil
1 cup sour cream
Directions
1. Using a potato masher, mash potatoes, and ham in a medium bowl.

Stir in 2 tablespoons breadcrumbs and cheese. Roll mixture into 1-
inch balls.
2. Beat eggs in a shallow bowl. Place remaining breadcrumbs in
another shallow bowl. Dip each potato ball into egg; then roll into
breadcrumbs, completely coating. Reserve.
3. Heat oil in a large skillet over medium-high heat. Carefully place
potato balls in oil and fry, turning frequently until lightly browned
and crispy, three to five minutes. Remove with a slotted spoon and
put on a paper towel-lined plate to drain. Serve hot, with sour
cream privately.
Hot Cocoa Popcorn Balls
Servings: 10
Ingredients
1 cup orville redenbacher's® gourmet® popping corn
1 cup butter, divided
1 cup swiss miss® milk chocolate hot cocoa mixes, divided
(1/2 cup = 3 envelopes [0.73 oz each])
2 cups marshmallows bits, divided
Directions
2. Place 2-1/2 cups marshmallows and 3 tablespoons butter in a
microwave-safe bowl; microwave on HIGH 25 seconds.
3. Stir in 1/4 cup hot cocoa mix and 1 tablespoon more butter;
microwave on HIGH 25 seconds more. Stir vigorously to mix.
a rubber spatula to coat.
5. Add 1/2 cup marshmallow bits and stir to mix. Divide mixture and
form into 6 balls. Put on waxed paper.
marshmallows, butter, hot cocoa mix, and marshmallow bits.
Korean Beef Taquitos
Servings: 10
Ingredients
2 bottles (14.1 oz each) p.f. chang's® home menu korean style
bbq sauces
1/2 cup lime juice
1/2 teaspoon salt
2 pounds beef skirt steak
2 cups shredded pepper jack cheese
8 green onions, about 1/2 cup
48 white corn tortillas (4 inch)
3 cups 1-1/2 vegetable oil
Directions
1. In a little bowl stir together an entire bottle of Korean Style BBQ

sauce with lime juice. Place beef in a zippered plastic bag with 1/2
cup Korean Style BBQ sauce mixture, press air out of the bag, and
close. Refrigerate 4 hours, or overnight. Refrigerate remaining
sauce mixture.
2. Preheat grill over medium-high heat. Season both sides with salt
and pepper. Grill the steak for four to six 6 minutes per side,
turning once, until medium-rare. Take away the steak to a cutting
board and allow it to rest ten minutes. Thinly cut the steak into
strips and cut crosswise into small pieces.
3. Place steak in a medium bowl and stir in 1/4 cup Korean Style
BBQ sauce mixture, pepper jack cheese, and green onions.
4. Wrap tortillas in a damp paper towel and microwave 45 seconds
until pliable. (Work in batches of 12 to keep tortillas from
breaking).
5. To create taquitos, spread 1 heaping tablespoon of steak filling
across each tortilla and roll tightly, putting seam side down on a
plate.
6. Heat oil in 10-inch skillet over medium heat to 375°F. Fry taquitos
in batches until golden brown and crisp, about three minutes,
turning occasionally. Drain in writing a towel-lined plate.
7. Plate and serve with remaining Korean Style BBQ sauce mixture
for dipping.
Loaded Scalloped Potatoes
Servings: 10
Ingredients
10 pounds baking potatoes, sliced
1/2 cup olive oil
2 cups shredded sharp Cheddar cheese
1/2 cup wish-bone® ranch dressing
1/2 cup frontera® medium salsa
2 cups cooked pork bacon (approximately 6
slices)
1 tablespoon fresh parsley
Directions

2. Place the potatoes in a 12" cast iron skillet or 9"x13" casserole
dish and coat them in the essential olive oil, salt, and pepper; fold
in the shredded cheese.
3. Bake the potatoes for 60 minutes or until browned at the top and
tender.
4. As the potatoes are baking, mix together the ranch dressing and
salsa in a little bowl until combined.
5. After the potatoes are done cooking, evenly drizzle on the salsa-
ranch dressing, chopped bacon, and parsley. Serve hot.
Mac and Cheese Bites
Servings: 10
Ingredients
4 cups elbow macaroni
pam® avocado oil no-stick cooking spray
1/2 cup blue bonnet®
1/2 cup all-purpose flour
6 tablespoons panko bread crumbs
3 cups 1-1/2 whole milk
1 teaspoon salt
1/2 pound deli american cheese (6 slices)
3/4 pound cheddar cheese, shredded (1-
1/2 cups)
Directions
1. Preheat oven to 350°F. Cook macaroni according to package

directions; drain and reserve. Spray 24-cup mini muffin tin with
cooking spray. Sprinkle bread crumbs in muffin cups and shake
the pan to coat each with the bread crumbs.
2. Melt Blue Bonnet in a saucepan over medium heat. Whisk in flour
until smooth; cook 1 minute. Whisk in milk and salt and bring to a
boil, whisking constantly. Remove from heat and stir in cheeses
until melted. Stir in cooked macaroni.
3. Scoop macaroni and cheese into muffin tin. Bake 25 to thirty
minutes, until lightly browned. Let stand five minutes before
removing from pan with a spoon.
Kung Pao Chicken Tenders
Servings: 10
Ingredients
3 cups 1-1/2 vegetable oil
2 pounds boneless skinless chicken breasts
tenders
6 tablespoons all-purpose flour
4 eggs, lightly beaten
2 cups p.f. chang's® kung pao sauces,
divided
3 cups 1-1/2 panko bread crumbs
Directions
Heat oil in a large skillet over medium heat to 350°F. Place chicken tenders
in a large bowl and pour in ¼ cup Kung Pao Sauce and flour; toss to coat
evenly. Dip chicken in eggs and coat each with bread crumbs. Cook chicken
in batches in hot oil until crispy no longer pink (165°F), about three minutes
per side. Transfer to a paper towel-lined plate after frying. Serve
immediately with remaining Kung Pao sauce for dipping.
Maple Energy Bites
Servings: 10
Ingredients
2 cups quick-cooking rolled oats
2 cups slivered almonds
1 cup dried cranberries
1 cup dried diced plums
1 cup sweetened flaked coconut,
toasted
1/2 cup dark chocolate chips
1/2 cup mrs. butter-worth’s® original
syrup
Directions
1. Combine oats, almonds, coconut, cranberries, plums, and

chocolate chips in a food processor and pulse until just combined.
Add Mrs. Butter-Worth's and pulse until just combined.
2. Roll into 1-inch balls. Refrigerate in an airtight container.
Marshmallow Popcorn Bars with Chocolate
Candies
Servings: 10
Ingredients
8 cups miniature marshmallows
1/2 cup butter
4 bags (82.3 g each) orville redenbacher's® gourmet® butter
microwave popcorn
1 1/2 cups candy-coated chocolate pieces
Directions
1. Spray large bowl, rubber spatula, and 13x9-inch glass baking dish
with cooking spray. Prepare popcorn according to package
directions. Remove all unpopped kernels and place popped corn in
a bowl.
2. Place marshmallows and butter in a large microwave-safe bowl.
Microwave on HIGH 2 minutes or until marshmallows melt and
mixture blends when stirred.
3. Pour marshmallow mixture over popped corn; toss with a rubber
spatula to coat. Carefully stir in chocolate pieces. Moisten hands
with water; press mixture into the dish. Cool completely. Cut into
24 bars.
Loaded Chili Nachos
Servings: 10
Ingredients
2 cans (4 oz each) diced green chilies
2 medium tomatoes, diced
1/2 cup sliced pitted olives
4 green onions, chopped
Directions
1. Pile tortilla chips on a parchment-lined baking sheet. Top with

Chili, cheddar cheese, green chilies, and tomato.
2. Broil on low until cheese is melted.
3. Sprinkle with olives and green onions. Serve, if desired, with sour
cream and guacamole.
Mexican Hot Chocolate Roasted Pecans
Servings: 10
Ingredients
1/4 cup sugar
1 1/2 tablespoons ground cinnamon
1 teaspoon ground ginger
4 envelopes (1.38 oz each) swiss miss® milk chocolate hot
cocoa mixes
1/2 teaspoon cayenne pepper
pinch ground allspice
2 egg whites
7 cups 3-1/2 pecans halves
Directions
1. Preheat oven to 250°F. Spray baking sheet with cooking spray;

reserve.
2. In a little bowl, mix together sugar, cocoa mix, and spices.
3. In a medium mixing bowl, beat the egg until white and frothy.
Fold in the pecans and stir until coated with egg white. Add the
spice mixture to the pecans and stir until evenly coated.
4. Spread pecans in one layer onto the baking sheet. Bake one hour,
stirring every quarter-hour, until pecans are dry to touch.
Italian-Style Roasted Peppers
Servings: 10
Ingredients
12 large red, green, and/or yellow bell
peppers
1/2 cup fresh basil leaves, chopped or
thinly sliced
2 cups wish-bone® italian dressing
Directions
1. Place peppers in a large aluminum-foil-lined baking pan or on a

broiler rack. Broil, turning occasionally, 20 minutes or until
peppers turn almost completely black. Immediately place in a
paper bag; close the bag and let cool about thirty minutes. Peel
from the lime skin under cold running water, then remove stems
and seeds; slice into long thick strips.
2. Combine bell peppers with Italian dressing, basil, and black pepper
in a large bowl. Cover and marinate in refrigerator, stirring
occasionally, at least 2 hours.
3. For best flavor, serve peppers at room temperature.
Mini Crabless Cake With Remoulade
Servings: 10
Ingredients
2 (27-ounce) packages (8.8 oz each) gardein® mini crispy
crabless cakes
4 cornichons, finely chopped
2 tablespoons drained capers, finely chopped
2 cups hunt's® mayonnaise or vegan option
2 teaspoons grated lemon peels
1 1/2 tablespoons finely chopped fresh parsley
1/2 teaspoon sea salt
1 cup organic microgreens
Directions
1. Cook Gardein® Crabless Cakes according to package directions.

2. Meanwhile, blend remaining ingredients, except microgreens in
normal size bowl until blended.
3. To serve, dollop each crablets cake with remoulade and garnish
with microgreens.
Homemade Mini Corn Dogs
Servings: 10
Ingredients
1 1/3 cups all-purpose flour
1/4 cup granulated sugar
1 1/2 tablespoons baking powder
1 1/3 cups yellow cornmeal
1/2 teaspoon salt
2 eggs
1 1/2 cups almond milk
2 (27-ounce) packages (10.3 oz each) hebrew national® all
natural uncured beef franks
24 wooden skewers
hunt's® tomato ketchup
Directions
1. Heat oil in a 4-quart saucepan over medium heat to 350°F.

2. Whisk together flour, cornmeal, sugar, baking powder, and salt in
a medium bowl. Whisk in egg and almond milk until blended.
3. Pat franks dry with paper towels. Cut franks in two to create
twelve 3-inch pieces and insert a stick into each piece.
4. Dip franks into batter and coat well. Carefully drop corn dogs into
hot oil and fry in batches until lightly browned, about five minutes
each. Drain in some recoverable format towel-lined plate. Serve
with ketchup.
Mint Chocolate Chip Pretzels
Servings: 10
Ingredients
2 bags (14.1 oz each) glutino® pretzels twists
2 (27-ounce) packages (11 oz each) white
chocolate chips
2 teaspoons peppermint extract
6 drops green food coloring
1 cup mini semisweet chocolate morsels
Directions
1. Pour white chocolate chips into a microwave-safe bowl.

Microwave 30 seconds. Stir and continue microwaving in 15-
second increments until melted, stirring every time. Stir in vanilla
and peppermint extracts and food coloring.
2. Line a baking sheet with parchment paper. Dip pretzels halfway
into the chocolate and put on the baking sheet. Sprinkle chocolate
chips over pretzels. Refrigerate thirty minutes to permit the
chocolate to harden. Enjoy!
Nacho Sticks
Servings: 10
Ingredients
1 pound lean ground beef
2 cans (10 oz each) ro*tel® diced tomatoes & green
chilies, undrained and divided
4 pkgs (13.8 oz each) refrigerated pizza crust dough
2 tablespoons taco seasoning mixes
1 pound velveeta®, cut into 1/2-inch cubes, divided
Directions
1. Preheat oven to 400°F. Spray 2 large baking sheets with cooking

spray.
2. Brown beef in a large nonstick skillet over medium heat; drain.
Return beef to skillet. Add taco seasoning mix and 1 cup tomatoes;
mix well. Cook, stirring frequently, five minutes or until liquid is
cooked off. Remove skillet from heat.
3. Unroll 1 can of pizza dough onto a lightly floured surface; press
into an 18x12-inch rectangle. Cut into 12 (6x3-inch) rectangles.
Repeat with the second can of pizza dough. Spoon beef mixture
onto centers of dough rectangles, adding about 1 tablespoon beef
mixture to each rectangle.
4. Reserve 1/4 of the Velveeta® for later use; place remaining
Velveeta® cubes over beef mixture. Fold all sides of every dough
rectangle over beef mixture; press edges together to seal. Place,
seam sides down, on baking sheets. Bake 15 to 17 minutes or until
golden brown.
5. Combine remaining tomatoes and reserved Velveeta® in a
microwaveable bowl. Microwave on HIGH 1 minute or until
queso is totally melted and the mixture is well blended, stirring
after 1 minute.
6. Serve nacho sticks warm with queso privately for dipping.
Mongolian BBQ Glazed Meatballs
Servings: 10
Ingredients
2 cups panko bread crumbs
4 eggs
1/2 cup p.f. chang's® home menu soy sauce
2 tablespoons minced garlic
1 cup thinly sliced green onions
2 tablespoons minced fresh ginger
1 teaspoon crushed red pepper flakes
4 pounds lean ground pork
2 tablespoons vegetable oil
2 bottles (14 oz each) p.f. chang's® home menu mongolian
style bbq sauces
thinly sliced green onion
Directions
1. Preheat oven to 400°F. Stir together bread crumbs, eggs, green

onion, soy sauce, garlic, ginger, and pepper flakes in a large bowl.
Add pork to the breadcrumb mixture and mix until just combined.
Divide and roll meat mixture evenly into 32 meatballs.
2. Heat oil in a large skillet over medium-high heat. Employed in
batches, cook meatballs in a skillet until browned turning once;
transfer to 13x9-inch baking dish. Pour 1 cup Mongolian sauce
over meatballs. Bake 20 minutes until done (160°F). Remove
meatballs from pan and drizzle with remaining sauce. Garnish with
green onion and serve.
Peanut Butter Chocolate Chip Blondies With
Protein-Packed Chickpeas
Servings: 10
Ingredients
pam® canola oil cooking spray pump
4 cups garbanzo beans, drained, rinsed
1/2 cup pure maple syrup
1/2 cup earth balance® natural creamy peanut butter
2 cups old-fashioned rolled oats
salt
1 teaspoon baking soda
2 tablespoons milled flax seed meal plus 2-1/2
tablespoons water
Directions
1. Preheat oven to 350° F. Spray 8-inch square pan with cooking

spray.
2. Combine chickpeas, peanut butter, maple syrup, and vanilla in a
food processor, blending until smooth and creamy.
3. Add oats, baking soda, salt, and flaxseed coupled with water,
processing until smooth, about 2 minutes. Once smooth, take away
the blade and fold in chocolate chips.
4. Pour mixture into prepared pan and evenly press into the corners
of the pan. Bake for 20 to 25 minutes, before edges just distance
themself from the pan and the very best lightly golden brown.
5. Let cool for a quarter-hour, then enjoy!
6. Store within an airtight container in the refrigerator. They’re
delicious cold or warm them in the microwave for 15 seconds for a
fresh-from-the-oven treat.
Mustard Glazed Meatballs
Servings: 10
Ingredients
1 1/2 cups gulden's® spicy brown mustard
2 jars (18 oz each) strawberry jelly
2 (27-ounce) packages (32 oz each) appetizer size frozen
cooked meatballs
Directions
1. Spray 12-inch skillet with cooking spray; heat over medium-high

heat. Add jelly and mustard; cook 8 to ten minutes or until jelly is
melted completely and the mixture is blended, stirring
occasionally.
2. Carefully add meatballs to skillet; stir to coat with sauce. Reduce
heat and simmer quarter-hour or until meatballs are hot, stirring
occasionally.
Pomegranate Guacamole
Servings: 10
Ingredients
4 large ripe avocados, pitted, peeled
1 teaspoon salt
2 tablespoons chopped fresh cilantro
2 pouches (4.5 oz each) frontera® original
guacamole mixes
1/2 cup pomegranate seeds (arils)
2 bags (12 oz each) frontera® authentic taqueria
tortilla chips
Directions
Prepare guacamole according to package directions. Transfer to a serving
bowl and garnish with cilantro and pomegranate seeds. Serve with chips.
No-Bake Chocolate Cranberry Oat Bars
Servings: 10
Ingredients
1 cup agave sweetener
4 cups gluten free quick-cooking rolled
oats
1 cup glutino® pretzel sticks, crushed
1 cup earth balance® natural creamy
peanut butter
Directions
1. Combine agave and peanut butter in a little saucepan over medium

heat until melted and combined.
2. In another bowl, mix together the rest of the ingredients.
3. Drizzle peanut butter mixture over dry ingredients, mixing to coat.
4. Line an 8-inch square pan with parchment paper. Transfer mixture
to the pan, firmly pressing into a straight layer.
5. Place mixture in the freezer for 1-2 hours until set, and cut into
bars.
Peppermint Popcorn Balls
Servings: 10
Ingredients
1 cup orville redenbacher's® gourmet®
popping corn
1 1/2 tablespoons peppermint extract, divided
1/8 teaspoon pink gel food coloring, divided
2 2/3 cups 1-1/3 crushed peppermint candy,
divided
crushed peppermint candy for garnish,
optional
Directions
2. Place 2-1/2 cups marshmallows and 2-1/2 tablespoons butter in a
stirred. Stir in 1 teaspoon extract and 2 drops gel food coloring.
a rubber spatula to coat.
4. Add 2/3 cup crushed candy and stir to mix. Divide mixture and
form into 6 balls. Put on waxed paper.
marshmallows, butter, extract, food coloring, and candy.
6. Sprinkle crushed candy along with popcorn balls before serving, if
desired.
Maple Breakfast Snack Mix
Servings: 10
Ingredients
2/3 cup mrs. butter-worth’s® original
syrup
2 cups bran flakes cereal
2 cups low-fat granola without fruit
4 cups crispy wheat cereal squares
1 cup chopped walnuts or pecans
1 cup diced dried plums and/or
cranberries
Directions

2. Combine syrup and vanilla in a large bowl. Add remaining
ingredients and toss well to coat.
3. Put on a baking sheet and bake 20 minutes or until toasted. Cool
completely. Store in an airtight container.
PEEPS® Giant Easter Dessert Charcuterie
Board
Servings: 5
Ingredients
mini brownies:
2 eggs
1/2 cup vegetable oil
1 (27-ounce) package (18.3 oz each) duncan hines® chewy
fudge brownie mix
1/4 cup water
strawberry cake:
1 (27-ounce) package (15.25 oz each) duncan hines®
signature strawberry supreme cake mix
3 eggs
1 cup water
5 1/2 tablespoons vegetable oil
cake truffles:
1 container (16 oz each) duncan hines® classic vanilla creamy
home-style frosting, divided
1 (27-ounce) package (12 oz each) semisweet chocolate
morsels
1 teaspoon vegetable oil
rainbow sprinkles
fruit dip:
1/4 pound cream cheese, softened
1 pound fresh strawberries
1 pound seedless grapes
2 bags (1 oz) angie's boomchickapop® sweet and salty kettle
corn
2 cups pretzels
1 (27-ounce) package (10 oz each) candy-coated chocolate
pieces
1 (27-ounce) package (10 oz each) jelly beans
1 (27-ounce) package (18 oz each) mini candy coated
chocolate easter eggs
2 pkgs (10 count) peeps® marshmallows chicks
2 pkgs (10 count) peeps® marshmallows bunnies
Directions
BROWNIES: Preheat oven to 350°F. Spray 24-cup mini muffin pan with
cooking spray. Stir together brownie mix, 2 eggs, 1/2-cup oil, and 1/4-cup
water until blended, about 50 strokes. Divide evenly into mini muffin pan.
Bake 20 minutes. Cool ten minutes, remove from pan, and cool completely
on wire rack.
STRAWBERRY CAKE: Line 24-cup mini muffin pan with paper liners.
Spray a 9x13-inch pan with cooking spray. Beat cake mix, 3 eggs, 1 cup
water, and 1/3-cup vegetable oil in a huge bowl with a power mixer until
blended, about 30 seconds. Beat on medium speed for 2 minutes.
Divide half of the cake batter evenly into mini muffin cups, filling about
3/4ths full. Pour remaining batter into a 9x13-inch pan. Bake 14 to 17
minutes, until a toothpick inserted in centers, comes out clean. Cool
completely.
CAKE TRUFFLES: Break cooled 9x13-inch cake into large pieces, place in
a large bowl and stir in 1/2-cup frosting. Roll into balls, put on a waxed
paper-lined baking sheet. Freeze until firm, about thirty minutes.
Pour chocolate chips and 1 teaspoon oil into a huge microwave-safe bowl.
Microwave 30 seconds. Stir and continue microwaving in 15-second
increments until melted; stir until smooth.
Dip frozen strawberry cake truffles in melted chocolate. Lift with a fork and
tap gently to let excess drip off. Put on the baking sheet. Decorate with
sprinkles. Freeze ten minutes, until chocolate is defined.
FRUIT DIP: Stir together 1/3-cup frosting and cream cheese until well
blended. Frost mini strawberry cupcakes with remaining vanilla frosting.
Build and style dessert charcuterie board with fruit and cream cheese dip,
mini brownies, mini cupcakes, cake truffles, candy, kettle corn, pretzels, and
PEEPS® Marshmallow Chicks and Bunnies. Replenish the Easter dessert
board as needed.
Philly Cheese Steak Stuffed Italian Bread \
Servings: 10
Ingredients
2 teaspoons olive oil
1/4 cup garlic, minced
2 cans (28 oz each) hunt's® crushed tomatoes
1 yellow onion, small diced
2 tablespoons dried basil
2 tablespoons dried oregano
1/4 cup olive oils, divided
2 yellow onions, thinly sliced
2 red bell pepper, seeded and thinly sliced
2 green bell pepper, seeded and thinly sliced
2 cups thinly sliced mushrooms
2 pounds thinly sliced boneless new york strip steak
1/4 pound unsalted butter, melted
4 loaves (14 oz each) italian bread, cut on top into diagonal
cross cut squares
4 cups shredded provolone cheese
Directions
Marinara Sauce: In a medium pot on high temperature with olive oil, add
the onions and garlic and cook until golden brown. Next, add the crushed
tomatoes, herbs, salt and pepper, and stew on low heat for thirty minutes.
Keep hot.
Preheat the oven to 375°F.
In a huge saute pan on high temperature with 1 tablespoon essential olive oil,
add the onions, peppers, and mushrooms and saute for 6 to 7 minutes or
before edges start to brown. Take away the vegetables from the pan and add
the remaining 1 tablespoon essential olive oil and the sliced beef. Cook the
beef until golden brown on the edges and cooked throughout, and reserve.
To Stuff: Drizzle the melted butter all around the bread and gently stuff the
cracks of the diagonal cross-cut squares with shredded cheese, cooked
onions, peppers, mushrooms, and beef.
Wrap each loaf in aluminum foil and bake for 20 minutes.
Take away the foil and serve alongside the marinara sauce.
Popcorn Easter Eggs
Servings: 10
Ingredients
4 bags (82.3 g each) orville redenbacher's® gourmet® kettle
korn microwave popcorn, divided
1/2 cup parkay® original-stick, divided
1/2 teaspoon teal food coloring
1/2 teaspoon purple food coloring
jelly beans, optional
Directions
with cooking spray. Prepare one bag of popcorn according to
package directions. Remove all unpopped kernels and place
popped corn in a bowl.
2. Place 2 cups marshmallows and 2 tablespoons Parkay in a medium
marshmallows melt and mixture blends when stirred. Stir in teal
food coloring.
3. Pour marshmallow mixture over popped corn. Toss with a rubber
spatula to coat. Divide mixture and form into 6 eggs. Put on waxed
paper. Decorate with jelly beans, if desired. Repeat the above steps
with the remaining bag of popcorn, marshmallows, Parkay, and
purple food coloring.
Pretzel Knots with Beer Queso
Servings: 10
Ingredients
soft pretzel knots:
4 pounds frozen pizzas dough, thawed
1 1/2 cups baking soda
2 eggs
1/2 cup all-purpose flour, plus more if needed
2 tablespoons coarse kosher salt
beer queso:
1 pound velveeta®, cut into 1/2-inch cubes
1 cup beer, such as a mexican lager
1 1/2 tablespoons Worcestershire sauce
1 teaspoon mustard powder
Directions
PRETZEL KNOTS: Preheat oven to 425°F. Line 2 baking sheets with
parchment paper and spray parchment with cooking spray.
Place pizza dough on lightly floured work surface. Cut into 24 equal pieces.
Roll each into 5-inch-long rope, then tie into loose pretzel knot as proven in
the photo. Put on prepared baking sheets. Cover with clean dish towels;
reserve.
Bring 12 cups (3 qt.) water to boil in a Dutch oven. Add baking soda; whisk
until blended. Cover additional baking sheets with paper towels.
Add dough, in small batches, to boiling water; cook 30 sec. to at least one 1
min. or until dough floats to the surface. Use a slotted spoon to transfer the
dough to paper towel-covered baking sheet; let stand 1 min. to drain before
the time for parchment-covered baking sheets, putting pretzel knots 2 inches
apart.
Beat egg with 1 tablespoon. water until blended; brush onto dough. Sprinkle
with salt. Bake 18 to 22 min. or until pretzel knots are golden brown.
Transfer to wire racks.
BEER QUESO: Microwave queso ingredients in a microwave-safe bowl on
HIGH 3 min.; stir. Continue steadily to microwave and stir in 1-min. intervals
until VELVEETA is totally melted and queso is well blended.
Serve warm beer queso with pretzel knots for dipping.
Spicy 'Bloody Mary' Baked Eggs
Servings: 10
Ingredients
2 cans (14.5 oz each) hunt's® diced tomatoes,
undrained
1/2 cup yellow onions, chopped
1 tablespoon 1-1/2 worchestershire sauces
2 teaspoons frontera® all natural red chile hot
sauce
1 tablespoon 1-1/2 prepared horseradish
1/4 teaspoon celery salt
12 large eggs
1 cup celerty, diced
Directions
1. Preheat oven to 350°F. Place six 8-ounce ramekins on a rimmed

sheet pan. Spray insides of ramekins generously with cooking
spray.
2. Combine tomatoes, onions, lemon juice, horseradish,
Worcestershire sauce, hot sauce, black pepper, and celery salt in a
medium bowl; mix well.
3. Spoon 1/3 cup of the tomato mixture into each ramekin. Utilizing a
teaspoon, nudge tomatoes, and onions to the sides of the ramekins,
forming wells in the centers. Break an egg into each well.
4. Bake in preheated oven for 20 to 25 minutes or until egg whites
are set and yolks are done to your liking. Top eggs with chopped
celery and extra celery salt if desired. Serve with additional hot
sauce as well as your choice of garnishes.
Prosciutto Pizza Rolls
Servings: 10
Ingredients
2 cans (8 oz each) hunt's® tomato sauce
2 teaspoons distilled white vinegar
2 teaspoons dried basil
2 cans (6 oz each) hunt's® tomato paste
2 teaspoons garlic powder
1 1/2 tablespoons dried oregano, divided
1/4 cup extra virgin olive oils, divided
2 (27-ounce) packages (16 oz each) ready to bake
pizza dough
6 ounces prosciutto
2 cups shredded part-skim mozzarella cheese
2 cups chopped, fresh basil
Directions
1. Preheat oven to 425°F. Spray baking sheet with cooking spray;

reserve.
2. In a little bowl, mix together tomato sauce, tomato paste, vinegar,
basil, garlic, pepper, 1 teaspoon oregano, and 2 teaspoons essential
olive oil to help make the pizza sauce.
3. Roll out pizza dough right into a 14x8.5-inch rectangle. Spread
1/2 cup of the pizza sauce evenly over dough, reserving remaining
sauce for dipping. Construct prosciutto at the top. Sprinkle evenly
with cheese and chopped basil.
4. Utilizing a pizza cutter, slice the dough in two down the distance
of it. Next, cut each half into 8 even strips. Roll each strip
carefully and put on the baking sheet seam side down.
5. Brush tops with remaining essential olive oil and sprinkle with
remaining oregano. Bake 12 minutes or until golden brown.
Pull Apart Cheeseburger Sliders
Servings: 10
Ingredients
1/2 cup mayonnaise
2 tablespoons finely chopped onions
2 teaspoons gulden's® bold yellow
mustard
2 tablespoons hunt's® tomato ketchup
2 teaspoons vlasic® dill relish
3 pounds 1-1/2 ground beef chuck
(80% lean)
2 teaspoons seasoned salt
24 slider buns
24 slices American cheese
24 slices vlasic® ovals hamburger dill
chips
1/4 cup melted butter
2 teaspoons sesame seeds
Directions
1. Preheat oven to 350°F. Spray a 9x13-inch baking dish with

cooking spray. Stir together mayonnaise, ketchup, onion, mustard,
and relish in a normal size bowl.
2. Spray electric griddle with cooking spray; heat to 350°F. Divide
and form beef evenly into 12 small patties. Season patties on both
sides with seasoned salt. Cook patties until browned and cooked
through (160°F), about 8 minutes, turning once. Drain in writing a
towel-lined plate.
3. Place bottom buns in baking dish. Top with 6 cheese slices to
cover accompanied by a pickle slice and a burger patty on each
bun. Cover with the remaining 6 slices of cheese. Divide
mayonnaise sauce evenly onto each slider and top with the top
bun. Brush tops with melted butter and sprinkles with sesame
seeds. Bake ten minutes, until cheese is melted and buns are
toasted.
Queso Cornbread
Servings: 10
Ingredients
4 eggs
1 cup unsalted butter, melted and cooled
2 teaspoons sea salt
6 cups milk
6 pkgs (8.5 oz each) cornbread mixes
2 cups birds eye® sweet kernel corn
2 pounds (16 oz) velveeta®, cut into 1/2-inch cubes
Directions
1. Preheat oven to 400°F. Spray a 9’x13-inch pan with cooking

spray.
2. Whisk eggs, milk, and butter in a large bowl until blended. Stir in
cornbread mixes. Add remaining ingredients; stir just until
blended. Pour into pan.
3. Bake until golden and a toothpick inserted into the center comes
out clean, 35 to 40 minutes. Cut into squares and serve.
Pretzel Bites with Mustard Dipping Sauce
Servings: 10
Ingredients
1 1/2 cups warm water
2 teaspoons active dry yeast
4 cups all-purpose flour
1 tablespoon 1-1/2 granulated sugar
2 teaspoons salt
1/4 cup unsalted butter, melted
pam® baking spray
2 cups boiling water
1/4 cup baking soda
2 egg yolk beaten with 1 tablespoon
water
2 teaspoons pretzel salt or coarse sea
salt
1/2 cup mayonnaise
6 tablespoons gulden's® spicy brown
mustard
2 tablespoons cider vinegar
2 tablespoons honey
Directions
1. Pour hot water, sugar, and yeast into a plate of a stand mixer; let
sit five minutes. Add flour, salt, and butter, and mix on low speed
using the dough hook attachment until well combined. Increase
speed to medium and knead until the dough is smooth about three
to four 4 minutes.
2. Spray medium bowl with baking spray. Place dough in the bowl,
cover, and let sit down in a warm place until doubled in
proportions, about 45 to 50 minutes.
3. Preheat oven to 425°F. Spray baking sheet with baking spray. Stir
together boiling water and baking soda in a small baking dish; cool
to lukewarm.
4. Spray work surface lightly with baking spray. Turn dough out onto
the surface and divide it into 4 equal pieces. Roll and form each
piece right into a 12-inch rope. Cut each rope crosswise into 10
pieces.
5. Place dough pieces in cooled baking soda water and toss to coat.
Let sit for 2 minutes. Put on the baking sheet. Brush with egg yolk
and sprinkle with salt. Bake 10 to 12 minutes, until golden brown.
6. Meanwhile, stir together mayonnaise, mustard, vinegar, and honey
in normal size bowl. Serve pretzel bites with mustard sauce for
dipping.
Red, White and Blue Popcorn Balls
Servings: 10
Ingredients
4 bags (82.3 g each) orville redenbacher's gourmet kettle korn
microwave popcorn, divided
1/2 cup 4-1/2 parkay original spread-tub, divided
3/16 teaspoon red food coloring
9 cups 4-1/2 miniature marshmallows, divided
3/16 teaspoon blue food coloring
Directions
with cooking spray; reserve. Prepare both bags of popcorn
according to package directions. Remove all unpopped kernels and
divide popped corn into 3 medium bowls, about 7-1/2 cups in each
bowl.
2. Place 1-1/2 cups marshmallows and 1-1/2 tablespoons Parkay in a
marshmallows melt and mixture blends when stirred. Stir in red
food coloring.
3. Pour marshmallow mixture over popped corn in the first bowl.
Toss with a rubber spatula to coat. Divide mixture and form into 4
balls. Put on waxed paper.
4. Repeat steps 2 and 3 using blue food coloring and the second plate
of popped corn. Finally, repeat steps 2 and 3 with remaining
marshmallows, Parkay, and popped corn to create uncolored
popcorn balls.
Sweet and Spicy Popcorn Trail Mix
Servings: 10
Ingredients
pam original no-stick cooking spray
2 bags (93.3 g each) orville redenbacher’s gourmet naturals
simply salted microwave popcorn
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 cup butter
1/2 teaspoon ground red pepper
1/4 teaspoon ground cinnamon
2/3 cup honey
4 cups glutino pretzels twists
2 cups whole almonds
1 cup david pumpkins seeds, roasted & salted
1/2 cup david sunflower kernels, roasted & salted
2 (27-ounce) packages (1.5 oz each) freeze dried mangos
slices
Directions
1. Preheat oven to 275°F. Spray a large rimmed baking sheet with

cooking spray. Pop popcorn according to package directions.
Remove all unpopped kernels and pour popcorn into a huge bowl.
2. Melt butter in a little saucepan over medium-low heat. Stir in salt
and spices; cook 30 seconds. Stir in honey and bring to a boil;
remove from heat.
3. Pour pretzels, almonds, pumpkin seeds, and sunflower kernels into
a bowl with popcorn. Pour syrup mixture over and toss until well
coated. Pour onto the baking sheet within an even layer.
4. Bake 45 minutes, stirring every quarter-hour. Let stand until
cooled and glaze has hardened. Stir in dried mangos. Store within
an airtight container on the counter for 3 days.
Pretzel Party Mix
Servings: 10
Ingredients
2 cups butter, melted
1 1/2 tablespoons Worcestershire sauce
1 1/2 tablespoons celery salt
1 1/2 tablespoons garlic salt
1 1/2 tablespoons gluten free soy sauce
2 (27-ounce) packages (4.4 oz each) glutino multigrain
crackers, lightly crushed
4 cups crispy corn cereal squares
1 cup salted cashew pieces
1 cup dry roasted peanuts
Directions
1. Preheat oven to 275°F

2. Stir together butter, Worcestershire sauce, soy sauce, celery salt,
and garlic salt in a large bowl. Stir in pretzels, crackers, cereal,
cashews, and peanuts until well coated.
3. Pour onto a large baking sheet. Bake 45 minutes, until nicely
toasted, stirring occasionally. Cool and serve.
Refried Bean Dip with Avocado
Servings: 10
Ingredients
1 cup salsa verde (green salsa)
1 cup shredded mexican blend cheese
2 cans (16 oz each) rosarita® traditional
refried beans
2 large avocados, pitted, peeled, chopped
Directions
1. Place beans and salsa in a microwave-safe bowl; cover.

Microwave on HIGH three minutes, stirring halfway through and
at the end.
2. Spread bean mixture in a 9-inch glass pie plate or another shallow
dish. Sprinkle with cheese and top with avocado. Serve warm
with tortilla chips, if desired.
Savory Tomato Baked Brie
Servings: 10
Ingredients
4 wheels (8 oz each) brie cheese
2 tablespoons pure wesson® canola oil
2 tablespoons finely chopped garlic
2 cans (14.5 oz each) hunt's® petite diced tomatoes, drained,
1/4 cup liquid reserved
1 1/2 cups chopped yellow onions
1/2 cup apricot preserves
2 tablespoons balsamic vinegar
toasted sliced bread or cracker, optional
Directions
1. Preheat oven to 375°F. Place cheese on shallow baking pan; bake

quarter-hour or until cheese softens.
2. Meanwhile, heat oil in a small saucepan over medium-high heat.
Add onion; cook three to five minutes or until tender. Add garlic;
cook until fragrant. Add drained tomatoes, reserved tomato liquid,
preserves, vinegar, and pepper. Reduce heat to medium and cook
10 to quarter-hour, stirring occasionally.
3. Divide the tomato mixture evenly and place it along with each
wheel of cheese. Serve with bread or crackers, if desired.
Rockin' Guacamole Sweet Potato Bites
Servings: 10
Ingredients
8 sweet potatoes, unpeeled, cut into 1/4" thick slices (about 2
pounds)
1 1/2 tablespoons chili powder
2 teaspoons garlic powder
2 teaspoons salt, divided
2 teaspoons paprika
1/2 teaspoon ground black pepper, divided
1/2 cup canola oil
6 ripe avocados, pitted, peeled
2 cans (10 oz each) ro*tel original diced tomatoes &
1 cup chopped red onions
2 tablespoons lime juice
12 slices cooked bacon, finely chopped
1/2 cup chopped cilantro
Directions
1. Preheat oven to 450°F. Spray two baking sheets with cooking

spray; reserve.
2. In a little bowl, mix together the chili powder, paprika, garlic
powder, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Place sliced
sweet potatoes in a huge bowl and drizzle with oil. Sprinkle with
the spice mixture and toss until well coated.
3. Place sliced sweet potatoes in one layer on both baking sheets and
cook 10 to 12 minutes on each side, switching the baking sheets in
the oven halfway through cooking.
4. While potatoes are cooking, mash avocados in a medium bowl.
Stir in drained tomatoes, onion, lime juice, and remaining salt and
pepper; cover and refrigerate.
5. Top each sweet potato slice evenly with guacamole, bacon, and
cilantro.
Salty-Sweet Birthday Popcorn Balls
Servings: 10
Ingredients
2 bags (82.3 g each) orville redenbacher's® gourmet® butter
microwave popcorn
2/3 cup miniature marshmallows
1 cup light corn syrup
1/4 cup butter
2 2/3 cups 1-1/3 confectioners' sugar
1 1/2 tablespoons water, divided
2/3 cup candy-coated chocolate pieces
Directions
1. Line a sizable tray with parchment paper. Spray a large bowl with
cooking spray.
2. Prepare popcorn according to package directions. Remove all
unpopped kernels and place popped corn in a bowl.
3. Combine marshmallows, sugar, corn syrup, butter, and 1 teaspoon
water in a medium saucepan. Heat over medium heat and stir until
smooth, about ten minutes.
4. Reserve 1/3 cup of the marshmallow mixture in 1-cup glass
measure; reserve. Pour remaining marshmallow mixture over
popped corn. Toss with a large spoon to coat.
5. Moisten hands with water. Working quickly, divide popcorn
mixture and form into 12 balls. Put on parchment paper.
6. Add the remaining 1 teaspoon water to the reserved marshmallow
mixture. Heat 20 seconds in microwave; stir to blend.
7. Using a little pastry brush, dab marshmallow mixture on popcorn
balls and decorate with chocolate pieces by pressing into
marshmallow mixture. Let popcorn balls dry at least 4 hours.
8. To serve, place popcorn balls in colorful cupcake liners and revel
in.
Tomato Jam and Bacon Grilled Flatbread
Servings: 10
Ingredients
4 cans (14.5 oz each) hunt's® diced tomatoes,
undrained
1 cup finely chopped yellow onions
6 tablespoons balsamic vinegar
1 pound chopped thick-cut bacon (1/2 pound = 6
slices)
1 cup granulated sugar
2 (27-ounce) packages (16 oz each) ready to bake
pizza dough
2 cups baby spinach leaves
2 cups arugula
1 cup shaved Parmesan cheese
Directions
1. Add undrained tomatoes, onion, sugar, and vinegar to medium

saucepan; bring to a boil. Heat over medium heat until liquid is
reduced to a jam-like consistency, about thirty minutes, stirring
occasionally. Remove from heat and reserve. Heat large skillet
over medium heat. Add bacon and cook until crispy, about 6
minutes. Drain and reserve.
2. Spray cold grates of a gas grill with grilling spray. Preheat grill for
medium heat. Spray a rimless baking sheet with grilling spray.
Divide dough in two; roll each half right into a 14-inch rectangle
on a lightly floured surface. Carefully transfer the dough to a
baking sheet and directly onto grill grates. Grill dough until lightly
charred, about 2 minutes per side.
3. Spread tomato jam evenly on each flatbread; top with bacon,
greens, and cheese. Cut each flatbread into 5 slices.
Sausage Cheddar Balls
Servings: 10
Ingredients
4 cups shredded sharp Cheddar cheese
2 pounds odom's tennessee pride® mild country
sausages
3 cups 1-1/2 original baking mix
Directions
Preheat oven to 375° F. Combine sausage and cheese in a large mixing bowl.
Merge baking mix with hands until well mixed. Roll into 1-inch balls and put
on an ungreased baking sheet. Bake 10 to a quarter-hour or until golden
brown. Serve warm or at room temperature.
Tropical Energy Balls
Servings: 10
Ingredients
2 cups old-fashioned rolled oats
1 cup peter pan® creamy peanut
butter
1 cup wheat germ or ground flax
seed
2/3 cup honey
1 cup semisweet chocolate
morsels
1/2 cup shredded coconut
1/2 cup chopped dried pineapples
6 tablespoons macadamia nuts
1 1/2 tablespoons vanilla extract
additional shredded coconut,
optional
Directions
Stir together oats, peanut butter, chocolate morsels, wheat germ,

honey, coconut, pineapple, nuts, and vanilla until well combined.
With wet hands, form a tablespoon part of the mixture right into a
ball. If the mixture isn't holding together as desired, add additional
honey until balls hold shape. Roll in shredded coconut if desired.
Repeat with the remaining mixture to create 36 balls.
Spicy Peanut Butter and Maple Cauliflower
Wings
Servings: 10
Ingredients
16 cups cauliflower florets (about 2 medium
heads)
1 cup pure maple syrup
1/2 cup earth balance® natural creamy
peanut butter
1/4 cup earth balance® original buttery
spread
2 tablespoons hot pepper sauces
1 1/2 tablespoons soy sauce
1 1/2 tablespoons crushed red pepper flakes
2 tablespoons garlic, minced
Directions
1. Preheat oven to 425°F and line a baking sheet with parchment

paper.
2. Toss cauliflower florets in melted Earth Balance® Original
Buttery Spread to coat, arrange on a baking sheet and bake for 30
to 40 minutes, or until cauliflower pieces are lightly golden brown
and crispy.
3. While cauliflower is baking, combine remaining ingredients in a
little bowl and whisk to mix.
4. Remove cauliflower from the oven and toss with sauce to totally
coat. Serve with additional sauce to dip!
Tex-Mex Mix
Servings: 10
Ingredients
2 bags (78 g each) act ii® butter microwave popcorn
4 cans (2.8 oz each) french fried onions
6 tablespoons fleischmann's® original-stick
2 (27-ounce) packages (1.25 oz each) 30% less sodium taco
seasoning mixes
8 cups slightly crushed tortilla chips (7.5 oz bag)
Directions

unpopped kernels. Combine popped corn, tortilla chips, and
French-fried onions in 2-gallon resealable bag.
3. Drizzle melted Fleischmann's over popcorn mixture; seal bag and
toss to coat. Sprinkle taco seasoning over popcorn. Seal bag; toss
to coat again. Spread popcorn mixture on a 15x10-inch jelly roll
pan.
4. Bake five minutes; stirring once. Store leftovers in an airtight
container.
Strong Man Vanilla Pudding Cups
Servings: 10
Ingredients
24 mustache stickers (1-1/2-inch) or mustache cut-
outs
24 vanilla wafer cookies, crushed fine
48 large marshmallows
24 pudding cups (3.25 oz each) snack pack® vanilla
pudding
8 paper straws, each cut into 3 pieces
Directions
1. Attach a mustache sticker or cut-out with double-stick tape to the

front of every pudding cup.
2. Top pudding cups evenly with crushed wafers.
3. Insert a marshmallow on each end of the cut straw pieces to
resemble barbells. Place a marshmallow 'barbell' along with each
pudding cup. Serve immediately.
Trail Mix Chocolate Bark
Servings: 10
Ingredients
2 cups udi’s™ au naturel granola
2 cups dried fruit, such as cranberries, cherries, chopped
apricot or unsweetened coconut
2 pounds high quality dark chocolate
1/2 cup david® pumpkins seeds, roasted & salted
Directions
1. Line a sheet pan with parchment paper. Melt chocolate in the

microwave, stirring every thirty seconds, until melted and smooth.
2. Spread onto parchment paper using an offset spatula. Sprinkle
granola, dried fruit, and pepitas evenly outrageous, gently pressing
right down to submerge them slightly in chocolate.
3. Let cool completely to room temperature before refrigerating at
least 2 hours. Gently break apart into smaller pieces before serving
or storing within an airtight container for a week.
Sweet Potato Puffs with Apples
Servings: 10
Ingredients
Pam original no-stick cooking spray
2 (27-ounce) packages (20 oz each) alexia crispy bite-size
sweet potatoes puffs
1/4 cup parkay original spread-tub
2 tablespoons firmly packed light brown sugar
1/2 teaspoon ground cinnamon
2 large granny smith apples
1/4 teaspoon ground nutmeg
Directions
1. Preheat oven to 425°F. Spray large shallow baking pan with

cooking spray. Place puffs on pan; bake 25 minutes or even to
desired color and crispness.
2. Meanwhile, chop apple; place in a medium microwave-safe bowl.
Add Parkay, brown sugar, cinnamon, and nutmeg to apple; stir to
mix. Cover and microwave on HIGH three minutes or until tender,
stirring once halfway.
3. Place puffs in a shallow serving bowl. Top evenly with apple
mixture; toss gently. Serve immediately.
Totchos with Queso
Servings: 5
Ingredients
1 (27-ounce) package (32 oz each) frozen tater tots
1 cup shredded mexican blend cheese
1/2 cup black beans, drained, rinsed
1 pound (16 oz) velveeta®, cut into cubes
1 can (10 oz each) ro*tel® original diced tomatoes &
1/2 cup birds eye® sweet kernel corn
1/4 cup mexican sour cream
2 tablespoons fresh cilantro, chopped, for garnish
Directions
1. Preheat oven to 450°F. Bake tater tots as directed on package. Top

with shredded cheese; bake five minutes or until melted.
2. Meanwhile, combine black beans and corn in a microwave-safe
bowl, cover, and microwave on high until heated through about
three minutes. Set aside.
3. In another microwave-safe bowl, combine RoTel and Velveeta and
microwave five minutes, stirring after 3, until completely melted
and queso is well blended.
4. Spoon queso over tater tots; load totchos with bean mixture, sour
cream, and cilantro and serve.
Turtle Popcorn Balls
Servings: 10
Ingredients
1 cup orville redenbacher's gourmet
popping corn
2 cups caramel bits, divided
2 cups chopped pecans, divided
3/4 cup milk chocolate morsels
1 tablespoon 1-1/2 coconut oils
Directions
2. Place 2 cups marshmallows and 3 tablespoons butter in a
stirred.
a rubber spatula to coat. Add 1/2 cup caramel bits and 1/2 cup
pecans; stir to mix. Divide mixture and form into 6 balls. Put on
waxed paper.
marshmallows, butter, caramel bits, and pecans.
5. Place chocolate morsels and coconut oil in a microwave-safe dish.
Microwave on HIGH 25 seconds or until chocolate melts and
mixture blends when stirred.
6. Drizzle tops of popcorn balls with melted chocolate.
Valentine Popcorn Mix
Servings: 10
Ingredients
8 cups crispy corn cereal squares
2 cups white baking chips
1/4 teaspoon red food coloring
2 bags (7 oz each) angie's boomchickapop sweet and salty
kettle corn
2 tablespoons earth balance original buttery spread
1 cup peter pan creamy peanut butter
1 1/2 cups confectioners' sugar
Directions
1. Line shallow baking pan with parchment paper. Place cereal in a

large bowl; reserve. Place morsels and Earth Balance in a small
microwave-safe bowl. Microwave on HIGH 30 seconds; stir.
Microwave on HIGH 30 seconds more or until softened; stir until
completely melted. Add food coloring; stir until blended. Spoon
mixture over cereal; stir until well coated. Spread cereal mixture
on pan, separating pieces. Refrigerate five minutes or until firm.
2. Combine popped corn and pretzel pieces within an extra-large
bowl. Place peanut butter in a small microwave-safe bowl;
microwave on HIGH 30 seconds or until melted. Drizzle peanut
butter over popcorn mixture; toss to coat. Place confectioner's
sugar in a large resealable food storage bag. Add popcorn mixture;
shake to coat.
3. Place popcorn mixture and coated cereal in a large serving bowl.
Add cranberries; toss gently to mix. Store leftovers in a tightly
sealed container.
Vegan Deviled Potato Bites
Servings: 10
Ingredients
30 new or small potatoes, halved
1/4 cup earth balance® original buttery
spread
1/4 cup garlic
2 cans (15 oz each) chickpeas, drained,
rinsed
2 tablespoons tahini (sesame seed
butter)
1 1/2 tablespoons dijon mustard
2 teaspoons ground turmeric
2 teaspoons pure maple syrup
1/2 teaspoon ground red pepper
1/4 cup water
Directions
1. Preheat oven to 400°F and line a baking sheet with parchment

paper. Toss halved potatoes with Earth Balance® Original Buttery
Spread and place cut side through to tray. Bake for 40 minutes,
until fork-tender. Remove from oven and reserve to cool for five
minutes. Once cooled, scoop out a little section in the center of the
potatoes, reserving the scooped-out portion for later use.
2. While potatoes are cooling, combine chickpeas, lemon juice,
garlic, tahini, Dijon mustard, turmeric, maple syrup, and cayenne
pepper, in a food processor, blending until smooth. Add scooped-
out potato and blend again until smooth. Add water, just a little at
a time, to attain the desired consistency. Season, if desired with
salt and pepper.
3. Spoon mixture right into a piping bag fitted with a star tip, and
pipe into the cavities in the potatoes.
4. Sprinkle with smoked paprika and chopped chives. Serve warm.
Vegan Queso Dip
Servings: 10
Ingredients
2 cups raw cashews
2 medium carrots, cut in large chunks (about 3/4 cup)
3 cups 1-1/2 cold water
2/3 cup nutritional yeast seasonings
3 cups 1-1/2 unsweetened cashew or almond milk
1/4 cup cornstarch
2 tablespoons vegetable oil
1 cup finely chopped onions
1 1/2 tablespoons chopped garlic
2 teaspoons ground cumin
1 teaspoon paprika
2 cans (10 oz each) ro*tel diced tomatoes with green chilies
& chipotle peppers, undrained
2 teaspoons hot pepper sauces (or more to taste)
1 tablespoon 1-1/2 kosher salt
1 cup chopped fresh cilantro
1/4 cup freshly squeezed lime juice
frontera® blue corn tortilla chips, for serving
Directions
1. Place cashews and carrot in a medium saucepan; add enough water

to cover. Bring to a boil and cook until carrot is tender, about
quarter-hour. Drain and transfer to a blender container. Add
cashew or almond milk, cool water, nutritional yeast, and
cornstarch. Blend until smooth.
2. Heat vegetable oil in a medium saucepan over medium heat. Add
onion and cook until tender, about three minutes. Stir in garlic,
cumin, and paprika and cook 30 seconds. Pour in cashew puree,
undrained tomatoes, hot sauce, and salt. Cook until thickened,
about five minutes, stirring occasionally. Remove from heat and
stir in cilantro and lime juice. Serve with tortilla chips.
Zesty Fire-Roasted Tomato Salsa
Servings: 10
Ingredients
2 cans (10 oz each) fire roasted diced tomatoes with green
chilies, drained
1 1/2 tablespoons fresh lime juice
2/3 cup finely chopped red onions
1/2 teaspoon garlic salt
Directions
1. Stir together drained tomatoes, onion, cilantro, lime juice, and

garlic salt in a normal size bowl.
2. Serve with tortilla chips, if desired.
Vegetarian Sheet Pan Nachos
Servings: 10
Ingredients
2 tablespoons canola oil
2 cans (20 oz each) green jackfruit in brine,
drained, rinsed
2 cans (16 oz each) rosarita vegetarian refried
beans
2 bags (12 oz each) frontera authentic taqueria
tortilla chips
2 jars (12.5 oz each) frontera tequila borracha salsa,
divided
4 cups shredded monterey jack cheese
1/2 cup sliced green onions
2 large avocados, pitted, peeled, chopped
2 large tomatoes, chopped
mexican crema or sour cream, optional
Directions
1. Preheat oven to 400°F. Shred jackfruit into bite-sized pieces. Heat

oil in a large nonstick skillet over medium heat. Add jackfruit and
1/3 cup salsa to skillet and cook until liquid has reduced, about
five minutes, stirring frequently.
2. Stir together beans and 1/3 cup salsa in normal size bowl. Arrange
half the chips within an even layer on a large baking sheet. Top
with half of the bean mixture and half of the jackfruit; sprinkle
with half of the cheese. Repeat layers.
3. Bake five minutes or until cheese melts. Top with remaining salsa,
green onions, avocado, tomatoes, and cilantro. Serve immediately
with cream, if desired.
Zesty Tomato Hummus
Servings: 10
Ingredients
green chilies, drained well
2 teaspoons lemon juice
1 teaspoon ground cumin
1 1/4 pounds prepared classic hummus
1/2 teaspoon dried oregano
1/2 teaspoon salt
toasted cumin seeds and pita chips, optional
Directions
1. Pulse drained tomatoes in the food processor until finely chopped.

Place 2 tablespoons of chopped tomatoes in normal size bowl; set
aside.
2. Stir together hummus, remaining chopped tomatoes, lemon juice,
cumin, oregano, and salt in a medium bowl. Top with reserved
tomatoes. Sprinkle with cumin seeds and serve with pita chips, if
desired.
Vietnamese Summer Rolls
Servings: 10
Ingredients
1 1/2 cups p.f. chang's home menu kung pao sauces
3 tablespoons 1-1/2 fresh-squeezed oranges or tangelo juice
3/4 pound dry rice vermicelli noodles, uncooked
48 large (31/40 count) cooked shrimp without tail, thawed if
frozen, cut in half lengthwise
2 tablespoons toasted sesame oil
6 cups butter lettuce, finely shredded
6 tablespoons fresh mint leaves, finely chopped
6 tablespoons fresh thai basil, finely chopped
6 cups shredded/matchstick carrots
24 rice paper wrappers (8 inch)
Directions
1. In a little bowl, combine kung pao sauce, fresh-squeezed orange or

tangelo juice, and sesame oil; whisk or stir until combined.
Reserve.
2. Cook noodles according to package directions. Drain and rinse
well with cool water until cool. Transfer noodles to a bowl, add 3
tablespoons of the kung pao mixture and toss until noodles are
evenly coated. In another large bowl, toss lettuce with herbs to
mix.
3. Fill a shallow dish with lukewarm water, and add one sheet of rice
paper wrapper. Gently move wrapper around in the water until
wrapper becomes soft and pliable. Carefully remove from water
and lay wrapper flat on a countertop or small cutting board. Just
underneath the guts of the wrapper, place 4 halved shrimp in a
line. Place 2-3 3 tablespoons of matchstick carrots right above the
shrimp. top shrimp with about 1/3 cup of the rice noodle mix. Top
with about 1/4 cup of butter lettuce mixture.
4. Beginning with underneath of the wrapper, fold up and over-all the
ingredients, and tuck directly into form a roll, making sure all of
the ingredients are snug. Fold in each side of the wrapper, keeping
all ingredients snug, and continue rolling from you before the roll
is secure. Continue doing this process for remaining spring rolls.
Serve immediately with the rest of the kung pao dipping sauce.
Watermelon Blueberry Pico Fruit Salsa
Servings: 10
Ingredients
4 cups diced watermelons
2 cups fresh blueberries
2 1/2 cups 1-1/4 diced plum tomatoes
1 cup birds eye® sweet kernel corn, cooked and
cooled
6 tablespoons finely diced shallots
2 jalapeño pepper, seeded and finely chopped
2 limes zested and juiced (about 2 1/2 tablespoons)
1 cup fresh cilantro
1 teaspoon chili-lime seasonings, optional
2 large avocados, pitted, peeled, diced
2 bags (12 oz each) frontera® lime and sea salt
tortilla chips
Directions
1. Stir together watermelon, blueberries, shallot, tomatoes, corn,

jalapeño, lime zest and juice, cilantro, salt, and chili seasoning, if
using, in a medium bowl.
2. Cover and refrigerate thirty minutes to allow flavors to build up.
3. Right before serving, fold in diced avocado. Serve fruit salsa with
lime tortilla chips.
Twice- Baked Potato Footballs
Servings: 5
Ingredients
8 slices bacon, cooked, chopped
1 pound (16 oz) velveeta®, cut into cubes
20 parboiled fingerling potatoes
3 tablespoons unsalted butter, divided
1 can (10 oz each) ro*tel® original diced tomatoes &
1 teaspoon salt
40 fresh chives, sliced into 1/2-inch pieces
Directions
1. Preheat the oven to broil low.

2. Heat medium saucepan on low heat adds the bacon, cheese, and
tomatoes. Cook before the cheese is totally melted. Keep warm.
3. Cut the potatoes in two and use a little spoon or scoop to scoop out
only the within of the potato leaving the outer skin intact and stick
it in a bowl along with 1 tablespoon of butter, salt, and pepper.
4. Mash the potatoes until smooth and stuff the potato skins which
have been scooped out with the mashed potatoes.
5. Place them on a cookie sheet tray. Melt remaining 2 tablespoons
butter and brush potato tops with butter; cook beneath the broiler
for four to six 6 minutes or until lightly browned.
6. Take them off from the oven and top with a little amount of bacon
cheese dip and 4 chive slices to resemble football strings and
serve.
White Chocolate Cranberry Popcorn Bars
Servings: 10
Ingredients
2 bags (77 g each) act ii 94% fat free popcorn
1 cup premier white morsels
1 cup salted whole almonds, chopped
2 (27-ounce) packages (6 oz each) dried cranberries (1 pkg =
1-1/4 cups)
2 (27-ounce) packages (10 oz each) miniature marshmallows
1/2 cup butter
Directions
1. Spray 13x9-inch baking pan and a large bowl with cooking spray.
unpopped kernels. Combine popped corn, cranberries, morsels,
and almonds in a bowl.
3. Place marshmallows and butter in an 8-cup glass measure.
Microwave on HIGH 2 minutes or until smooth when stirred.
Immediately pour over popcorn mixture; toss until coated evenly.
Place in pan. Moisten hands with water; press mixture evenly into
pan. Allow cooling. Cut into 24 bars.

Snacks and Appetizers Cookbook 101 Easy Amp Delicious Snacks and Appetizers Recipe For You

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Snacks and Appetizers Cookbook 101 Easy Amp Delicious Snacks and Appetizers Recipe For You

Uploaded by

Copyright:

Available Formats

Appetizer & Snacks Cookbook

1. Place beans and enchilada sauce in a microwave-safe bowl; cover.

1. Evenly layer three 8-ounce jars with graham cracker crumbs,

1. Preheat the oven to 400°F. Line a baking sheet with parchment

1. Combine beef, dressing, and mushrooms in a large nonaluminum

1. Spoon all pudding into a medium bowl. Wipe remaining pudding

1. Combine drained tomatoes, artichokes, salami, cheese, oil, parsley,

1. Preheat oven to 350°F. Place a little bit of aluminum foil on a

1. Preheat oven to 350°F. Spray 15x11-inch jelly roll pan with

1. Preheat oven to 375°F.

1. Pile prepared French fries on a parchment-lined baking sheet. Top

1. Preheat oven to 250°F. In a little bowl, mix cheese and spices.

1. Thaw Gardein® Chicken Scallopini for 10 to a quarter-hour, then

1. Preheat the oven to 350°F.

1. Preheat oven to 300°F and spray a baking sheet with cooking

1. Combine cereal and popcorn in a sizable mixing bowl and toss to

1. Preheat oven to 375°F.

1. Preheat oven to 425°F. Spray a large baking sheet with cooking

1. Preheat oven to 375°F.

1. Preheat oven to 350°F. Spray 2 large baking sheets with cooking

1. To the plate of a food processor, add flour, salt, and 2 tablespoons

1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper.

1. Measure cereal in a huge bowl and reserve.

1. Preheat oven to 350°F. Place bread slices on a baking sheet. Brush

1. Cook sausage and red pepper flakes in a large saucepan over

1. Spread 1/2 tablespoon peanut butter inside each cone.

1. Preheat the oven to 400°F.

1. In a huge bowl completely mix together tomatoes, cream cheese,

1. Using a potato masher, mash potatoes, and ham in a medium bowl.

1. In a little bowl stir together an entire bottle of Korean Style BBQ

1. Preheat the oven to 400°F.

1. Preheat oven to 350°F. Cook macaroni according to package

1. Combine oats, almonds, coconut, cranberries, plums, and

1. Pile tortilla chips on a parchment-lined baking sheet. Top with

1. Preheat oven to 250°F. Spray baking sheet with cooking spray;

1. Place peppers in a large aluminum-foil-lined baking pan or on a

1. Cook Gardein® Crabless Cakes according to package directions.

1. Heat oil in a 4-quart saucepan over medium heat to 350°F.

1. Pour white chocolate chips into a microwave-safe bowl.

1. Preheat oven to 400°F. Spray 2 large baking sheets with cooking

1. Preheat oven to 400°F. Stir together bread crumbs, eggs, green

1. Preheat oven to 350° F. Spray 8-inch square pan with cooking

1. Spray 12-inch skillet with cooking spray; heat over medium-high

1. Combine agave and peanut butter in a little saucepan over medium

1. Preheat oven to 300°F.

1. Preheat oven to 350°F. Place six 8-ounce ramekins on a rimmed

1. Preheat oven to 425°F. Spray baking sheet with cooking spray;

1. Preheat oven to 350°F. Spray a 9x13-inch baking dish with

1. Preheat oven to 400°F. Spray a 9’x13-inch pan with cooking

1. Preheat oven to 275°F. Spray a large rimmed baking sheet with

1. Preheat oven to 275°F

1. Place beans and salsa in a microwave-safe bowl; cover.

1. Preheat oven to 375°F. Place cheese on shallow baking pan; bake

1. Preheat oven to 450°F. Spray two baking sheets with cooking

1. Add undrained tomatoes, onion, sugar, and vinegar to medium

Stir together oats, peanut butter, chocolate morsels, wheat germ,

1. Preheat oven to 425°F and line a baking sheet with parchment

1. Preheat oven to 350°F.

1. Attach a mustache sticker or cut-out with double-stick tape to the

1. Line a sheet pan with parchment paper. Melt chocolate in the

1. Preheat oven to 425°F. Spray large shallow baking pan with

1. Preheat oven to 450°F. Bake tater tots as directed on package. Top

1. Line shallow baking pan with parchment paper. Place cereal in a