Southwest Chicken and Bacon Roll-Ups HORMEL

Southwest Chicken and Bacon Roll-Ups HORMEL

1 cup garden vegetable cream cheese, softened
1 10-ounce can Valley Fresh* Chunk Breast of Chicken or Chunk White Turkey, drained
1/3 cup crumbled Hormel/Kirkland Signature Precooked Bacon or Hormel Premium Real Crumbled Bacon
1/2 cup Chi-Chi’s* or Herdez* salsa
6 8-inch soft taco flour tortillas
1. In a bowl, combine cream cheese, chicken, bacon and salsa. Gently stir until well combined.
2. Spread chicken mixture on each tortilla. Roll up,wrap in plastic wrap and refrigerate until serving time.
3. To serve, cut tortillas into 1-inch pieces. If desired, serve with additional salsa for dipping.
Makes 36 servings.

Provolone, Sun-Dried Tomato and Pancetta Galettes BELGIOIOSO

Provolone, Sun-Dried Tomato and Pancetta Galettes BELGIOIOSO


1 sheet puff pastry, cut into 2 equal rounds
3/4 cup diced sun-dried tomatoes in oil
2 tablespoons torn fresh basil leaves
6 pieces BelGioioso Sliced Mild Provolone Cheese
3 slices pancetta or bacon, roughly chopped (about 2
1/2 ounces)
1. Preheat oven to 450°F.
2. Place puff pastry rounds on a parchment-lined cookie sheet and cover with plastic wrap. Set aside.
3. In a small bowl, combine sun-dried tomatoes and basil.
4. Uncover the puff pastry rounds and place 3 slices of provolone in the center of each, overlapping if necessary.
5. Place the tomato mixture on top of the cheese.
6. Sprinkle pancetta over the tomatoes.
7. Gather the puff pastry around the filling,making sure not to cover more than a quarter of the filling with dough.
8. Bake for 20-25 minutes, or until the pastry is lightly browned and the filling is bubbling.
9. Place on a serving dish, cut into wedges and serve immediately.
Makes 4-6 servings.

Italian Bruschetta with Feta and Capers DIMARE FRESH

Italian Bruschetta with Feta and Capers DIMARE FRESH

Extra-virgin olive oil
6 1/2-inch-thick diagonal slices of Italian or other crusty bread
1 garlic clove, cut in half
TOPPING
1 pound large round tomatoes,cored, seeded and chopped
2 ounces crumbled feta cheese
2 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
2 teaspoons small capers, drained
2 tablespoons chopped Italian parsley
2 tablespoons chopped fresh basil
1 garlic clove,minced Kosher salt and freshly ground black pepper
Sprinkle of red pepper flakes optional
1. Preheat broiler or grill.
2. Brush olive oil on one side of bread slices. Place under the broiler until toasted and brown, being careful not to burn. Remove from the oven,brush the other side with olive oil, and repeat broiling procedure. Remove from the oven and set aside. (This step can be done in advance.)
3. Combine topping ingredients in a small bowl. Mix to blend well.
4. To serve, rub garlic clove on bread slices and top with tomato mixture,draining some of the juices if desired. Serve immediately.
Makes 6 servings.

Hot Artichoke and Spinach Dip NONNI’S

Hot Artichoke and Spinach Dip NONNI’S

1/2 cups canned artichoke hearts, drained and chopped
1/2 cup mayonnaise
1/2 cup sour cream
5 ounces frozen chopped spinach, thawed and squeezed dry
3/4 cup grated Parmesan cheese
3/4 cup grated mozzarella cheese
1 teaspoon minced roasted garlic
1 package Nonni’s* Panetini
GARNISH
Chopped fresh tomatoes, chopped fresh parsley and grated Parmesan cheese (optional)
1. Preheat oven to 375°F.
2. In a bowl, combine artichoke hearts,mayonnaise, sour cream, spinach,Parmesan,mozzarella and garlic. Mix until thoroughly blended and transfer to a shallow baking dish.
3. Bake for 22 minutes, or until slightly browned.
4. Garnish, if desired,with tomatoes, parsley and Parmesan cheese.
5. Serve hot with a side of Nonni’s Panetini for dipping.
Makes 8 servings

Mini-Pizza Bruschetta GRACE BAKING

Mini-Pizza Bruschetta GRACE BAKING

1 loaf Grace Baking* Pugliese artisan bread
2/3 cup olive oil
4 garlic cloves, peeled
2 cups Italian tomato or pasta sauce
4 cups grated mozzarella cheese
1 cup chopped fresh basil
1. Preheat broiler or grill.
2. Cut bread into 1/2-inch slices.
3. Brush each slice lightly with olive oil. Toast slices under a broiler or on a grill until light golden brown.
4. Rub warm grilled bread with garlic cloves. Drizzle with olive oil, and spoon about 2 tablespoons tomato or pasta sauce onto each slice of toasted bread. Sprinkle with cheese.
5. Return to the broiler or grill for 4-5 minutes, or until golden and bubbly.
6. Garnish with chopped basil and serve immediately.
Makes 16 servings.

Portabella and Spinach Quesadillas MONTEREY MUSHROOMS

Portabella and Spinach Quesadillas MONTEREY MUSHROOMS

10-ounce package frozen chopped spinach
4 10-inch flour tortillas
2 cups shredded Cheddar cheese
2 tablespoons butter
6 ounces Monterey* Portabella Mushrooms, cut in
1/2-inch slices
1 tablespoon minced garlic
1 tablespoon vegetable oil
Guacamole
Sour cream
1. Preheat oven to 350°F.
2. Prepare spinach according to package directions. Squeeze out liquid.
3. Place tortillas on a baking sheet, sprinkle with cheese and bake until
cheese has melted, approximately 4 minutes.
4. Melt butter in a frying pan over medium heat. Add mushrooms and
garlic and cook, stirring, for 7 minutes. Mix in spinach and cook for 3
minutes, or until mushrooms are tender.
5. Divide the mixture among the tortillas and then fold tortillas in half.
6. Heat oil in a frying pan over medium heat and fry the quesadillas until
golden brown, about 3 minutes per side.
7. Cut into wedges and serve with guacamole and sour cream.
Makes 4-6 servings.

Classic Guacamole

Classic Guacamole
HASS AVOCADO4 large ripe Hass avocados, pitted and peeled
2 tablespoons lemon juice
1 garlic clove, crushed
1 tomato, finely chopped
1/4 cup finely chopped onion
1/2 teaspoon ground cumin
1/2 teaspoon salt
3 drops hot pepper sauce Tortilla chips
1. Using a fork, coarsely mash avocados in a bowl with lemon juice and garlic.
2. Add tomato, onion, cumin, salt and hot pepper sauce, and stir to blend.
Adjust seasoning to taste.
3. Serve with tortilla chips.
Makes 8 servings.

Confetti Citrus Salsa

Confetti Citrus Salsa
SUNKIST
1 large Sunkist navel orange, peeled, segmented and torn into small pieces
1 large Sunkist Cara Cara orange, peeled, segmented and torn into small pieces
1 large Sunkist pummelo, peeled, segmented and torn into small pieces
1/2 small red onion, finely diced
1 medium jalapeño pepper,minced
1/2 cup minced red bell pepper
3 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh parsley
2 tablespoons Sunkist lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon minced garlic
1 teaspoon honey
1 teaspoon salt
1. Combine all ingredients in a medium stainless steel bowl. Mix well.
2. Cover and let stand for 1 hour to let the flavors blend.
3. Serve with chips. Makes 4-6 servings.
Tip: This salsa is also delicious with chicken or white fish

Cranberry/Macadamia Crunch Bars NEWMAN’S OWN/KERRY
Nonstick cooking spray

Cranberry/Macadamia Crunch Bars NEWMAN’S OWN/KERRY
Nonstick cooking spray
1 pouch Kirkland Signature/Newman’s Own Cranberry Macadamia Nut Cereal
1 cup honey
1 cup sugar
1 tablespoon dark molasses
1 teaspoon kosher salt
1 teaspoon pure vanilla extract
1 cup extra-crunchy peanut butter
1. Spray a 13-by-9-inch baking dish with cooking spray.
2. Poke the seam side of the cereal pouch 10 times with a fork and then crush with a rolling pin using medium pressure. Pour into a large mixing bowl.
3. Heat honey, sugar,molasses and salt in a 3-quart saucepan over medium heat, stirring occasionally, until it comes to a full boil (200°F on a candy thermometer).
4. Remove from the heat and stir in vanilla and peanut butter. Pour over cereal and mix until coated evenly. Press firmly into the baking dish.
5. Cool for 45-60 minutes. Cut into 24 pieces. Cover the dish with plastic or wrap each bar individually for grab-and-go snacks.
Makes 24 servings.