Chile and Cheese Spirals (Sugar Free)

Chile and Cheese Spirals
(Sugar Free)

1 (8 oz.) package fat-free cream cheese, softened
1/2 cup Smucker's® Sugar Free Orange Marmalade
1 (4 oz.) can diced green chiles, drained
4 green onions, sliced
1 cup finely chopped red pepper
8 (8-inch) taco-sized soft tortillas


COMBINE cream cheese, marmalade,
chiles, green onions and red pepper in medium bowl,
stirring until thoroughly blended.

Divide mixture evenly and spread on tortillas.
Roll up.
Wrap in plastic wrap and refrigerate 1 hour.

REMOVE plastic wrap.
Slice each roll into six pieces.
Serve orange marmalade for dipping, if desired.

Buffalo Chicken Dip

Buffalo Chicken Dip

1/2 cup Wish-Bone® Buffalo Blue Cheese Dressing
[or Buffalo Ranch Dressing]
1/2 cup lowfat sour cream
1/2 cup chopped cooked chicken
[or 1 can (4.5 oz.) cooked chicken, drained]
1/2 cup chopped celery
3 Tbsp. sliced green onions


Combine Wish-Bone® Buffalo Blue Cheese Dressing
with sour cream in medium bowl.
Stir in remaining ingredients.
Serve, if desired, with baked potato chips, tortilla chips
or cut up vegetables

Crab Cakes

Crab Cakes

1 egg
3 tablespoons mayonnaise
4 teaspoons lemon juice
1/8 teaspoon red pepper flakes
1 tablespoon minced green onions
8 ounces crabmeat
1/2 cup crushed buttery round crackers
1 tablespoon butter

In a medium bowl whisk together
egg, mayonnaise, lemon juice, red pepper flakes
stir in crabmeat, being careful not to break up meat.
mix in cracker crumbs, adding until desired consistency is achieved.
Heat butter in a skillet over medium heat.
Form crab mixture into 4 patties.
Place patties in skillet
cook until golden brown
about 5 to 6 minutes on each side.

Chewy Chocolate Macaroons

Chewy Chocolate Macaroons

5-1/3 cups MOUNDS Sweetened Coconut Flakes
1/2 cup HERSHEY'S Cocoa
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
2 teaspoons vanilla extract
About 24 red candied cherries , halved

Heat oven to 350°F.
Generously grease cookie sheet or line with parchment paper.

Stir together coconut and cocoa in large bowl;
stir in sweetened condensed milk and vanilla until well blended. 

Drop by rounded teaspoons onto prepared cookie sheet.
Press cherry half into center of each cookie.

Bake 8 to 10 minutes or until almost set.
Immediately remove from cookie sheet to wire rack.
Cool completely.
Store loosely covered at room temperature.
About 4 dozen cookies.

BBQ Nibblers

BBQ Nibblers

1 lb ground beef
1/4 cup finely chopped onion
1/2 tsp salt
16 oz OSCAR MAYER Wieners, cut into 1-inch pieces (1 package)
10 oz apricot or peach preserves (1 jar)
1 cup KRAFT Original Barbecue Sauce
20 oz pineapple chunks, drained (1 can)


Mix ground beef, onion and salt.
Shape into 1-inch meatballs.
Brown in large skillet on medium heat; drain.

Add wieners, preserves and barbecue sauce;
simmer 20 minutes,
stirring occasionally.

Stir in pineapple;
heat thoroughly.

BBQ Potatoes

BBQ Potatoes

4 medium red potatoes, cut into 3/4-inch cubes
1 Tbs vegetable oil
2 Tbs McCormick® Grill Mates® Barbecue Seasoning
1 large onion, cut into thin wedges

Toss potatoes with oil in large bowl.
Add Seasoning; toss to coat evenly.

Place potatoes and onions on large wide sheet of heavy duty foil. Bring up foil sides; double fold top and ends to tightly seal packet.

Grill over medium-high heat 30 to 35 minutes
or until potatoes are tender,
turning packet over halfway through cook time.

Pecan Chicken

Pecan Chicken

1/4 cup honey
1/4 cup dijon mustard
4 chicken breasts (skinned, boned, and halved)
1 cup pecans (finely ground)

Combine honey and mustard.
Spread on both sides of chicken.
Dredge chicken in chopped pecans.
Place in lightly greased baking dish.
Bake at 350 degrees for 1 hour or until tender.