Cranberry-Orange Mix CHEX

Cranberry-Orange Mix CHEX
3 cups Corn Chex cereal
3 cups Rice Chex cereal
3 cups Wheat Chex cereal
1 cup sliced almonds
1/4 cup butter or margarine,melted
1/4 cup packed brown sugar
1/4 cup frozen orange juice concentrate, thawed
1/2 cup sweetened dried cranberries
1. Preheat oven to 300°F.
2. In an ungreased large roasting pan,mix cereals and almonds; set aside.
3. Place butter, brown sugar and juice concentrate in a microwavable measuring cup. Microwave, uncovered, on high for 30 seconds; stir. Pour over cereal mixture, stirring until evenly coated.
4. Bake for 30 minutes, stirring after 15 minutes.
5. Stir in cranberries.
6. Spread on waxed paper or foil to cool. Store in an airtight container.
Makes 20 servings.

The Original Party Mix CHEX

The Original Party Mix CHEX

6 tablespoons butter or margarine
2 tablespoons Worcestershire sauce
1 1/2 teaspoons seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
3 cups Corn Chex cereal
3 cups Rice Chex cereal
3 cups Wheat Chex cereal
1 cup mixed nuts
1 cup bite-size pretzels
1 cup garlic-flavor bite-size bagel chips or regular-size bagel chips,broken into 1-inch pieces
1. Preheat oven to 250°F.
2. Place butter in an ungreased large roasting pan and melt in the oven.
3. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated.
4. Bake for 1 hour, stirring every 15 minutes.
5. Spread on paper towels to cool. Store in an airtight container.
Makes 24 servings.

Microwave directions: In a large microwavable bowl,microwave butter,uncovered, on high for 40 seconds, or until melted. Stir in seasonings.Gradually stir in remaining ingredients until evenly coated. Microwave,uncovered, on high for 5-6 minutes, thoroughly stirring every 2 minutes.Spread on paper towels to cool.

Blueberry Pesto NATURIPE

Blueberry Pesto NATURIPE

2 cups fresh Naturipe* blueberries, plus more for garnish
1 cup cleaned and packed parsley
1/2 cup freshly grated Parmesan cheese
1/2 cup toasted walnuts
4 garlic cloves, peeled
1/4 cup olive oil
1 8-ounce log goat cheese
1. Place 2 cups blueberries, parsley, Parmesan,walnuts, garlic and olive oil in a blender and process until a paste forms.
2. Spoon the blueberry pesto over the goat cheese, covering the top and letting it drip down the sides.
3. Garnish with fresh blueberries.
4. Serve with crackers or sliced baguette.
Makes 8 servings.
Tip: Leftovers can be frozen.

Fiesta Shrimp Queso Dip AMERICA’S KITCHEN

Fiesta Shrimp Queso Dip AMERICA’S KITCHEN

1 tablespoon butter or oil
1/2 pound shrimp, chopped
1/2 tablespoon chopped garlic
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
1 pound America’s Kitchen* Queso Cheese Dip
1. Melt butter in a skillet over medium-high heat. Add shrimp and garlic,and sauté briefly.
2. Add bell peppers and cook until tender.
3. Stir in the dip and warm over low heat until hot.
4. Serve this dip warm with your favorite crackers, bread or tortillas.
Makes 6-8 servings.

Asian Chicken Lettuce Wraps with Gourmet Sauces OKAMI

Asian Chicken Lettuce Wraps with Gourmet Sauces OKAMI

WASABI CREAM SAUCE
1/2 cup Mexican cream
3 tablespoons mayonnaise
1 teaspoon wasabi powder
2 tablespoons distilled white vinegar
2 tablespoons sugar
1 teaspoon chili sauce
PEANUT SAUCE
1/2 cup mayonnaise
1/4 cup smooth peanut butter
2 tablespoons distilled white vinegar
2 tablespoons sugar
2 teaspoons soy sauce
1 tablespoon chopped
fresh cilantro
1/4 teaspoon red pepper flakes

Place all ingredients in a blender and process until smooth.
Makes 8 servings.

ASIAN CHICKEN LETTUCE WRAPS
1. Remove meal kit components from package.
2. Pierce fully cooked chicken package with 2-3 holes to vent and place on a microwave-safe dish. Heat on high for 45-60 seconds.
3. Rinse and separate lettuce leaves.
4. To serve, place chicken, crispy rice noodles and sauce in lettuce cups;
fold lettuce together.

Fire-Roasted Artichokes OCEAN MIST FARMS

Fire-Roasted Artichokes OCEAN MIST FARMS

4 Ocean Mist jumbo artichokes
4 tablespoons olive oil
4 tablespoons balsamic vinegar
4 teaspoons brown sugar
2 teaspoons minced garlic
Pinch of salt and dried basil
VINAIGRETTE
1/4 cup balsamic vinegar
2 1/2 teaspoons brown sugar
1 teaspoon water
2 tablespoons Dijon mustard
Pinch of salt and pepper

1. Rinse artichokes. Trim off top quarter of each artichoke and half of stem. With shears, snip off remaining petal thorns.
2. Stand artichokes in a deep pot. Add about 3 inches of water. Bring to a boil, cover, reduce heat, and simmer until bottoms of stems are completely soft, about 30-40 minutes.
3. Meanwhile, to prepare vinaigrette, combine all ingredients in a small bowl. Cover and refrigerate until chilled.
4. Combine olive oil, vinegar, brown sugar, garlic, salt and basil in a small bowl. Cut cooked artichokes in half through the stem and remove fuzzy centers. Place cut side up and pour mixture over artichokes.
5. Prepare a charcoal grill. Place the artichokes cut side up on the grill. Grill until leaves are charred, about 15-20 minutes.
6. Serve with vinaigrette for dipping.
Makes 8 servings.

Cheese Bowl Appetizer LIT’L SMOKIES

Cheese Bowl Appetizer LIT’L SMOKIES

1 pound processed cheese, cubed
4 ounces cream cheese, cubed
3/4 cup dark beer
1/2 cup Dijon mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
Pinch of cayenne pepper
1/3 cup finely chopped green onion tops
1 pound Hillshire Farm* Lit’l Smokies
1. Place cheeses in a heavy saucepan and melt over low heat until smooth and blended.
2. Gradually add beer,mustard,Worcestershire sauce, garlic powder,cayenne and green onions. Stir until well blended.
3. Serve the dip warm with Lit’l Smokies.
Makes 24-28 servings.

Breaded Ravioli KIRKLAND SIGNATURE/SEVIROLI FOODS

Breaded Ravioli KIRKLAND SIGNATURE/SEVIROLI FOODS

1/4 cup all-purpose flour
2 large eggs
4 teaspoons milk
1/2 -1 cup seasoned dry bread crumbs
12 Kirkland Signature* frozen Four-Cheese Ravioli, thawed
3 cups vegetable, corn or canola oil
1 tablespoon grated Parmesan or other cheese
Prepared marinara sauce or salsa
1. Place flour in a shallow bowl.
2. Combine eggs and milk in a small bowl.
3. Place bread crumbs in another bowl.
4. Gently coat each ravioli with flour. Dip in the egg mixture and then coat with bread crumbs.
5. Pour oil into a heavy frying pan and heat until it sizzles. Fry ravioli 4 at a time for about 2 minutes, or until golden brown.
6. Drain on paper towels and sprinkle with grated Parmesan.
7. Cut ravioli in half, insert a toothpick in each half and serve with marinara sauce or salsa.
Makes 4-6 servings.
Tip: The flour can be eliminated and the ravioli coated with just the egg mixture and then bread crumbs.

Tangy Shrimp Appetizer Skewers LINDSAY OLIVES

Tangy Shrimp Appetizer Skewers LINDSAY OLIVES

1 1/2 pounds cooked medium shrimp with tails intact
2 pints cherry tomatoes
1 7-ounce jar Lindsay* Manzanilla stuffed olives, drained, or
1 6-ounce can Lindsay* large black ripe pitted olives, drained
1 cup prepared light Caesar salad dressing
8 ounces smoked mozzarella cheese, cut in
1/2-inch cubes
48 small basil leaves (or 24 large basil leaves, halved)
48 4-inch-long cocktail picks
1. In a large bowl, combine shrimp, tomatoes, olives and dressing, tossing well. (At this point, the mixture can be covered and refrigerated for up to 24 hours.)
2. Skewer 1 olive, 1 shrimp, 1 cheese cube, 1 basil leaf and 1 tomato on each cocktail pick. Arrange on a serving platter.
3. Serve immediately or cover and refrigerate for up to 2 hours.
Makes 24 servings.

Ahi Nori Kala Pa’a TJ KRAFT

Ahi Nori Kala Pa’a TJ KRAFT

4 tablespoons mirin (rice wine)
3 tablespoons shoyu (soy sauce)
1 tablespoon lemon juice
1 teaspoon sugar
2 tablespoons water
1 teaspoon cornstarch
Grated daikon radish (optional)
8 ounces TJ Kraft* ahi tuna
(block cut, sashimi grade)
1/2 cup Nori Komi Furikake
(Japanese seasoning mix)
2 tablespoons canola oil

1. In a saucepan, combine mirin, shoyu, lemon juice, sugar,water and cornstarch. Heat over medium heat, stirring, until bubbles cover the surface; set aside. Add grated daikon, if desired.
2. Cut ahi lengthwise into 1-by-1-by-6-inch strips. Roll strips in furikake, coating all sides.
3. Heat oil in a frying pan over medium-high heat. Add ahi strips and sear on all sides.
4. Remove and cut into
1/2-inch-thick kala pa’a (coins), using a sharp,thin blade.
5. Arrange on a plate, drizzle with sauce and serve.
Makes 4 servings.
Tip: The more well-done, the more difficult this is to cut. Ideal is a raw interior with a 1/8- to 1/4-inch-deep sear.