Snack attack!?

Question

Good, original simple and easy recipes and ideas (mainly ideas) for snack that use ingredients in the average kitchen. 10 points for longest and best list!

Answer 1

Quick and easy

Dip apple slices, carrots and celery sticks in peanut butter.

Mix a handful of peanuts with your favorite fruit yogurt.

Make a batch of homemade trail-mix with peanuts, raisins and your additions. Store in individual zipper bags for an easy on-the-go solution.

Make a peanut butter sandwich with sliced bananas, honey or jam for a delicious snack any time of the day

Simple No-Cook Healthy Snack Ideas
Check out these ideas for snacks that are delicious, nutritious and as easy as cookies and milk.

Protein Boost
Many kids respond well to protein at snack time instead of a sugar rush. Try a few of these ideas and judge for yourself. Please note: While some of these require a bit of preparation ahead of snack time, they will keep in the refrigerator for several days. Many are great with your choice of whole grain, rice or nut crackers or as a dip for raw vegetable sticks.
hummus
egg salad
tuna salad
Sliced hard-boiled eggs (or deviled eggs)
cream cheese: try on graham crackers or veggie sticks
String cheese, cheese cubes and slices - dairy or non-dairy varieties
Yogurt - dairy or non-dairy varieties
Natural nut butters: try spreading on sliced apples or bananas
Nuts: almonds, cashews, peanuts, pecans, pistachios, walnuts
Seeds- pumpkin, sunflower, sesame
Sweet Favorites
Feed a sweet craving with naturally delicious fruits and vegetables. Many are great mixed with nuts and seeds or spread with natural nut butters.
fresh fruit smoothie
applesauce
fruit bar cookies
raw vegetable sticks
fruit leather
fresh fruit
dried fruit
sliced avocado or guacamole
sliced tomatoes
whole cherry tomatoes
sliced cucumber
pickles
All About the Crunch
All of our crunchy snacks are free of hydrogenated fats. Enjoy gluten-free, rice, nut and soy varieties as well as whole wheat and natural ones. Many of these crunchy suggestions pair well with cheese slices or a little nut butter for a boost of protein.
pretzels
lowfat or baked chips
rice or popcorn cakes
popcorn
crispy rice treats
granola bar
graham crackers
dry cereal
snack crackers
soy or rice crisps
trail mix
Nutritious Thirst Quenchers
Staying away from sugary sodas is easier when offering other great tasting options.
teas: herbal and low caffeine varieties of tea are a healthy and tasty choice for children. Mix with apple juice for a naturally sweet refreshing drink. And kids love a tea party!
juice drinks
yogurt drinks
flavored dairy and non-dairy milks
100% juice mixed with sparkling water
vegetable juice


These are ideas for whole recipe see link below
'Shroom for Manoeuvre
This is perfect for making the most of the seasonal mushrooms that are on sale this month. Instructions Sauté a 125g pack of mixed...

Baked Camembert with Garlic Ciabatta Toasts
Fingers of hot garlic toast dunked into melted parchment-baked cheese are great for sharing. Serves 4 as a starter or 2 as a main course ...

Baked Eggs in Ham
Sure to become a favourite with both children and adults, these eggs wrapped in ham take hardly any time to make and look wonderful too. Serves 6...

Banana Choc Chip Cookies with Hot Chocolate
Support Fairtrade Fortnight and make these cookies, which use some of our Fairtrade ingredients. They're perfect for dunking in Fairtrade hot...

Banana Date Smoothie
Instructions This luscious smoothie, served at Taman Gang restaurant on London's Park Lane, offers a great energy boost. To make it at home, whiz 1...

Barbecued Bruschettas
Instructions Cut slightly stale, coarse, country-style white bread into thick slices. Brush on both sides with olive oil and then grill over a...

Blinis with Crème Fraîche and Salmon
Instructions For a cool hors d'oeuvre, spread cocktail blinis generously with crème fraîche. Sprinkle with chopped chives and a pinch...

Buttermilk Pancakes with Horseradish Sauce and Smoked Salmon
Serves 6 Preparation time: 10 minutes Cooking time: 25 minutes Ingredients Pancake batter 250g plain flour ½ tsp salt ½ tsp...

Cajun Roasted Mixed Nuts
These spicy glazed nuts are incredibly easy to make and are the perfect accompaniment to pre-dinner drinks. Serves 8 Preparation time: 5 minutes ...

Cannellini Beans and Chorizo
The spiciness of chorizo forms a delicious contrast to the creaminess of the cannellini beans in this rich little tapa. Serves 4-6 as part of a...

Caramel Trifle Shots with Kahlúa
Don't panic if you don't have 12 matching shot glasses. You can mix and match, or even use espresso cups. Makes 12 Preparation time: 10 minutes...

Champagne Cocktails
Very simple, very quick and very delicious, these are the ultimate last-minute drinks. Cranberry Kir Royale For a wintery take on this classic...

Cherry Rock Buns
Rock buns are a great British favourite, easy for children to make and very economical, too. Eat these melt-in-the-mouth cherry-filled cakes warm...

Cherry Tomatoes Filled with Tabouleh
Makes 12 Slice a sliver off the base of 12 cherry tomatoes to enable them to stand on a plate. Slice enough off the top of each tomato to allow you...

Chicken Caesar Wraps
Serves 4 411kcals/19.4g fat/3.8g saturated fat/1.9g salt per serving Instructions Slice a 220g pack Waitrose Roast Chicken 2 Breast Fillets...

Chicken Satay with Thai Cucumber Salad
Chicken satay is a popular Thai dish which, when made in the traditional way, involves many ingredients and plenty of effort. Using an authentic...

Chicory Leaf with Papaya, Coconut, Chilli, Lime and Coriander
Deseed and peel 1/2 a large papaya and cut into small dice. Take about 3/4 of the coconut from a pack of Waitrose Fresh Coconut & Tropical Fruit...

Chilled Summer Soup with Peas and Courgettes
Fresh mint and Greek yoghurt give this lightly flavoured chilled soup a Mediterranean flavour. Serves 6 Preparation time: 10 minutes, plus...

Chilli Hot Chocolate
This is the most fantastic combination of rich chocolate with spicy chilli. South Americans have been matching these ingredients for centuries - we...

Chilli-Cheese Nachos
Serves 6 Preparation time: 5 minutes Cooking time: 10 minutes 278kcals/17.3g fat/7.9g saturated fat/1.2g salt/2.9g sugars per serving ...

Chocolate Macadamia Cookies
Makes 18 Preheat the oven to 180°C, gas mark 4 and grease 2 baking sheets. Combine 125g plain flour, ½ tsp bicarbonate of soda, 50g soft...

Chorizo, Chestnut and Sage Lollipops
Spicy chorizo threaded on cocktail sticks topped with sage-infused chestnuts make a fast and funky canapé. Fabulous with a glass of chilled...

Ciabatta with Pesto, Mozzarrella and Salami
Instructions Slice a ciabatta loaf into 2cm-thick slices. Lightly toast the slices under a warmed grill and then brush with a generous coating of...

Cinnamon, Honey and Lemon Oatmeal Cookies
I love oatmeal cookies and have fond memories of my mother baking them with plenty of cinnamon. Her recipe calls for lots of sugar, vegetable...

Coriander Prawns with Tikka Marinade
Mix together some Waitrose Natural Low Fat Yogurt and 1 heaped tablespoon concentrated tikka or korma paste. Add 3 tablespoons finely chopped coriander to prawns


A Dozen Simple Snack Solutions

1. Ants on a Log: Cut celery sticks into 3 or 4-inch lengths. Spread peanut butter down the center, and then add raisins on top of the peanut butter. A Kid Favorite!

2. Boiled or Deviled Eggs: Boil a dozen at a time.

3. Crackers and Cheese: Cut cheese into small squares. Serve cheese with a handful of saltines or other crackers. Kids love to make little sandwiches out of them. Add cut up squares or triangles of lunchmeat if you like.

4. Crackers and Peanut Butter or Cream Cheese: If your family has no peanut butter allergies, saltines with peanut butter is delicious. Top with raisins, banana slices, or substitute cream cheese for the peanut butter. Jam or Jelly is also a great standby with peanut butter or cream cheese.

5. Fruit!: Fresh fruit such as apples, bananas, oranges, and any other in season fruit make super snacks. Dried fruits are also good-- apricots, banana chips or raisins. Canned fruit, especially peach or pear halves, and pineapple slices all have great kid appeal.

Fast Fruit Dip
2 parts marshmallow cream
1 part cream cheese - at room temperature
Blend the two and refrigerate until serving time. Fruit Dip may be thinned with fruit juice or milk, if desired. Mix all ingredients in mixer until fluffy. Cover and chill. Serve with fresh fruit for dipping.

Kool-Aid Yogurt Dip
2 tablespoons Kool-Aid sugar-sweetened soft drink mix, any flavor
1 cup vanilla yogurt or sour cream
Stir soft drink mix into yogurt in medium bowl. Refrigerate 1 hour or until ready to serve. Stir.

6. Kid Kabobs: These are fun! You need toothpicks, cheese cubes, pineapple or banana chunks, and cooked meat chunks (cubed spam, ham chunks, or hot dog slices). Use your imagination! The kids love to thread their own kabobs.

7. Popcorn: Popcorn, popped on the stove, or in popcorn popper-such a great invention! For a special treat, add some melted butter.

8. Quickie Quesadillas: Using a toaster oven-put one or two saucer- size soft flour tortilla on the toasting rack. Add shredded cheese of your choice. Toast until cheese melts. Fold over. Serve with salsa. This is one our favorites!

9. Sandwiches: Cut them into small triangles or squares for a great addition to the snack tray. Even the "plain Jane", PB&J gets added significance when served on a special tray.

10. Snow on the Chimney: Similar to Ants on a Log--except you use cream cheese instead of peanut butter. Cut clean celery sticks into 3 or 4-inch lengths. Spread cream cheese down the center, and then add raisins on top of the peanut butter. Grown-ups like this too!

11. Tortilla Chips and Cheese: Add a large pile of tortilla chips to a dinner plate. Sprinkle the chips generously with your favorite shredded cheese. Microwave or toast until the cheese melts. This can be made in the oven using a pizza pan. Serve with salsa, bean dip or guacamole dip. To make an easy bean dip, combine several tablespoons of salsa with refried beans.

12. Vegetable Sticks: Carrot and celery sticks are the usual--but broccoli, radishes, turnip slices, green pepper and summer squash show up regularly. Serve with your favorite dip.

Answer 2

Dirty Free Snack Mix
2 cups popcorn
2 cups cereal (recommended: Chex)
1 cup peanuts
1 cup pretzels
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce
2 teaspoons sugar
1/4 teaspoon ground cinnamon
2 teaspoons garlic salt

Mix the popcorn, cereal, peanuts, and pretzels in a large bowl. Season with the Worcestershire sauce, hot sauce, sugar, cinnamon, and garlic salt and toss well to coat. Serve in martini glasses. For an extra crunchy mix, spread it on a baking sheet and bake in a 250 degree F oven for 30 minutes, stirring it well halfway through.

Crispy Pepperoni Chips Recipe
6 ounces pepperoni, thinly sliced

Preheat the oven to 425 degrees F.
Lay the pepperoni slices in a single layer on a baking sheet and bake for 8 to 10 minutes. Remove the pan from the oven and soak up the excess grease by pressing paper towels against the pepperoni chips. Return the pan to the oven and bake an additional 2 to 4 minutes, until the pepperoni slices are very crispy. Serve as a snack anytime or use in place of crackers for dipping or for topping with your favorite cheese! They'll stay fresh and crispy for 1 to 2 days if you store them in an airtight container.

HAPPY SNACKING!!!
:)

Answer 3

1/3 pound cubed velveeta (room temp) 1 can mild green chilis, diced red bell pepper. Microwave until melted, grab your favorite bag of chips, and enjoy.

Answer 4

Only the Strong survive

Answer 5

HERES THE BEST. TRY THIS GREAT WEBSITE I'M SURE YOU WILL FIND MANY THINGS THAT YOU WOULD LIKE TO MAKE. landolakes.com

Answer 6

chip

Answer 7

Here's my effort at 10 points and help for you with snack time...

Stick with Mozzarella Snacks

1 stick KRAFT POLLY-O STRING-UMS 2% Milk String Cheese
12 RITZ Crackers
6 Tbsp. spaghetti sauce, heated

CUT cheese into six equal pieces.
ARRANGE 6 of the crackers on microwaveable plate; top evenly with cheese.
MICROWAVE on HIGH 15 to 20 sec. or until cheese begins to melt. Cover with the remaining crackers. Serve with the sauce for dipping.

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Peanut Butter & Banana Quesadillas

1/2 cup peanut butter
1 tsp. honey
4 flour tortillas (10 inch)
2 medium bananas, sliced
1/2 cup POST Fruity or Cocoa PEBBLES Cereal

MIX peanut butter and honey until well blended; spread evenly onto tortillas.
TOP 2 of the tortillas with banana slices; sprinkle with cereal. Cover with remaining tortillas, peanut butter mixture-sides down.
PREHEAT large nonstick skillet on medium heat. Cook one of the quesadillas 1 min. on each side. Remove from skillet. Repeat with remaining quesadilla. Cut each quesadilla into eight wedges to serve.

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Chunky Vegetable Hummus Spread

1 container (7 oz.) ATHENOS Original Hummus
1/2 of a medium cucumber, peeled, seeded and chopped
1/4 cup chopped red onions
1 plum tomato, chopped
1/4 cup ATHENOS Traditional Crumbled Feta Cheese
RITZ Crackers Roasted Vegetable

SPREAD hummus onto serving plate.
TOP with layers of cucumbers, onions and tomatoes; sprinkle with cheese.
SERVE as a spread with the crackers.

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Ultimate VELVEETA® Nachos

1 lb. extra-lean ground beef
7 cups (6 oz.) tortilla chips
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 cup shredded lettuce
1/2 cup chopped tomatoes
1/4 cup sliced pitted ripe olives
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream

BROWN meat; drain.
ARRANGE chips on microwaveable platter; top evenly with VELVEETA. Microwave on HIGH 2 min. or until VELVEETA is melted.
TOP with meat and remaining ingredients.

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Parmesan-Pesto Dip

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup KRAFT 100% Grated Parmesan Cheese
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. pesto

MIX all ingredients until well blended; cover.
REFRIGERATE several hours or until chilled.
SERVE with assorted cut-up fresh vegetables, WHEAT THINS Snack Crackers or chips.

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Spicy Coated Nuts

1 egg white
1/3 cup sugar
1/2 tsp. ground cinnamon
1/2 tsp. ground cumin
1/2 tsp. ground red pepper
1/2 tsp. cracked black pepper
1 can (11.5 oz.) PLANTERS Mixed Nuts

PREHEAT oven to 325°F. Beat egg white in medium bowl with wire whisk until foamy. Add sugar and seasonings; beat until well blended. Add nuts; stir until evenly coated.
SPREAD into lightly greased 15x10x1-inch baking pan.
BAKE 20 min., stirring occasionally. Cool completely. Store in airtight container at room temperature.

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Turkey Cheese Pockets

2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 Tbsp. MIRACLE WHIP Dressing
1 tsp. GREY POUPON Dijon Mustard
4 slices OSCAR MAYER Shaved Smoked Turkey Breast, finely chopped
1/4 cup KRAFT Shredded Mozzarella Cheese
1 can (7.5 oz) refrigerated biscuits (10 biscuits)

PREHEAT oven to 400°F. Mix cream cheese, dressing and mustard in small bowl until well blended. Add turkey and cheese; mix well. Set aside.
PRESS or roll out each biscuit to 3-1/2-inch circle. Place 1 heaping tsp. cream cheese mixture onto each biscuit circle. Fold dough over filling to make small turnover shapes. Firmly press edges of dough together to seal. Place on ungreased baking sheet.
BAKE 10 to 12 min. or until lightly browned. Serve hot.

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Parmesan Cheese Straws

1 egg
1 Tbsp. water
1 frozen puff pastry sheet, thawed (1/2 of 17-1/4-oz. pkg.)
1/2 cup KRAFT 100% Grated Parmesan Cheese, divided
1/2 tsp. ground red pepper (cayenne), divided

PREHEAT oven to 400°F. Beat egg and water with wire whisk until well blended; set aside. Unfold pastry on lightly floured surface. Roll into 14x10-inch rectangle; cut in half lengthwise. Brush both pastry halves lightly with some of the egg mixture. Sprinkle 1/4 cup of the cheese and 1/4 tsp. of the pepper evenly over one of the pastry pieces; cover with remaining pastry piece, egg-side down. Roll gently with rolling pin to seal two pastry pieces together.
CUT crosswise into 18 (3/4-inch-wide) strips. Twist each strip, then place, 2 inches apart, on greased baking sheets, pressing down ends of pastry strips to baking sheet to secure. Brush with remaining egg mixture; sprinkle evenly with remaining 1/4 cup cheese and remaining 1/4 tsp. pepper.
BAKE 10 to 12 min. or until golden brown. Serve warm or cooled to room temperature.

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Sweet & Nutty Chipotle Wings

1 cup KRAFT Original Barbecue Sauce
1 Tbsp. chipotle pepper in adobo sauce
1 medium clove garlic, peeled
2 lb. chicken wings, separated at joint, tips removed
1 cup finely chopped PLANTERS Dry Roasted Peanuts

PREHEAT oven to 400°F. Place barbecue sauce, chipotle pepper and garlic in blender container; cover. Blend until smooth.
COAT chicken with barbecue sauce, then dip in peanuts, turning to evenly coat both sides of each wing piece. Place in single layer on greased baking sheet.
BAKE 25 to 30 min. or until lightly browned and cooked through (180°F). Serve warm.

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Tasty Tuna Salad & Cucumber Chips

1/3 cup (1/2 of 6-1/2-oz. can) white tuna in water, drained, flaked
1 Tbsp. MIRACLE WHIP Light Dressing
1/8 tsp. dried oregano leaves
1/8 tsp. salt
6 thin slices cucumber

MIX tuna, dressing, oregano and salt.
SERVE with the cucumber slices for dipping.

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Easy RITZ® Hot Wings

1 sleeve RITZ Crackers, finely crushed
1 tsp. dried oregano leaves
1/2 tsp. garlic powder
1/2 tsp. paprika
1/8 tsp. coarsely ground black pepper
2 lb. chicken wings, separated at joints, tips discarded
1/2 cup hot pepper sauce

PREHEAT oven to 350°F. Mix cracker crumbs, oregano, garlic powder, paprika and pepper in shallow dish.
COAT chicken with hot pepper sauce, then dip in crumb mixture, turning to evenly coat both sides of each wing piece. Place in single layer on greased baking sheet.
BAKE 35 to 40 min. or until golden brown and cooked through (180°F), turning pieces over after 20 min. Serve warm.

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Tex-Mex Melts

1 large tomato, chopped (about 1 cup)
1 small onion, chopped (about 1/2 cup)
2 Tbsp. chopped fresh cilantro
1 Tbsp. finely chopped seeded jalapeño peppers
1 Tbsp. lime juice
1/4 cup KRAFT 2% Milk Shredded Reduced Fat Four Cheese Mexican Style Cheese
36 TRISCUIT Crackers

COMBINE tomatoes, onions, cilantro, peppers and lime juice; cover. Refrigerate at least 1 hour.
TOP each cracker with 2 tsp. of the tomato mixture; sprinkle with 1 tsp. cheese. Place six of the topped crackers on microwaveable plate.
MICROWAVE on HIGH 15 sec. or until cheese begins to melt. Repeat with the remaining topped crackers.

(You can use jar salsa instead of making your own)

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Sweet Fruit Dip

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 cup whole berry cranberry sauce
1 cup thawed COOL WHIP Whipped Topping

BEAT cream cheese and cranberry sauce with electric mixer on medium speed until well blended. Gently stir in whipped topping; cover.
REFRIGERATE at least 1 hour or until ready to serve.
SERVE with strawberries, red and green grapes, pineapple, kiwi or pears, cut into bite-sized pieces for dipping.

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Cheese 'n Ham Spirals

1 egg
1 Tbsp. water
1 sheet frozen puff pastry (1/2 of 17-1/4-oz. pkg.)
1/4 cup KRAFT 100% Grated Parmesan Cheese, divided
1/4 tsp. ground red pepper (cayenne)
8 slices OSCAR MAYER Shaved Smoked or Brown Sugar Ham

PREHEAT oven to 400°F. Beat egg and water with wire whisk until blended; set aside. Unfold pastry on lightly floured surface. Roll into 14x10-inch rectangle; cut in half lengthwise. Brush both pastry halves lightly with some of the egg mixture. Sprinkle 3 Tbsp. of the cheese and the pepper evenly over 1 of the pastry pieces; cover with ham slices. Place remaining pastry piece, egg side down, over ham. Roll gently with rolling pin to seal. Brush with additional egg mixture.
ROLL jelly roll fashion to make 14-inch log. Cut into 24 equal slices. Place, cut side down, on parchment-covered baking sheet. Brush with remaining egg mixture; sprinkle with remaining 1 Tbsp. cheese.
BAKE 12 to 14 min. or until golden brown. Serve warm or at room temperature.

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Garlic-Shrimp Spread

1 pkg. (8 oz.) PHILADELPHIA Light Cream Cheese Spread
1 cup chopped cooked shrimp (about 1/2 lb.)
1/4 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese
1 clove garlic, minced
TRISCUIT Rosemary & Olive Oil Crackers

PREHEAT oven to 350°F. Mix all ingredients except crackers.
SPOON into 1-1/2- to 2-cup ovenproof casserole dish.
BAKE 20 to 25 min. or until heated through. Serve as a spread with the crackers.

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Puppy Chow

1/2 cup peanut butter
4 squares BAKER'S Semi-Sweet Baking Chocolate
8 cups POST HONEYCOMB Sweetened Corn and Oat Cereal
2 Tbsp. powdered sugar

MICROWAVE peanut butter and chocolate in large microwaveable bowl on HIGH 1-1/2 min. Stir until chocolate is completely melted and mixture is well blended.
POUR over cereal in large bowl; toss to evenly coat. Place 2 large sheets of aluminum foil on counter, with long sides of foil slightly overlapping. Spread cereal mixture onto foil. Let stand 2 hours or until chocolate coating is set.
PLACE powdered sugar in fine mesh strainer. Shake strainer over cereal mixture to evenly coat cereal mixture with sugar. Store in tightly covered container at room temperature.

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Creamy Caramel-Peanut Butter Dip

25 KRAFT Caramels (1/2 of 14-oz. bag)
1/4 cup milk
2 Tbsp. peanut butter
3 red or green apples, each cut into 8 slices
1/2 cup PLANTERS Dry Roasted Peanuts, chopped

PLACE caramels, milk and peanut butter in microwaveable bowl.
MICROWAVE on HIGH 2-1/2 to 3 min. or until caramels are completely melted, stirring after each min.
SERVE warm as a dip with the apple slices. Sprinkle dipped apples with peanuts.

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Great Grilled Quesadillas

1/2 cup KRAFT Mexican Style Shredded Cheese
4 TACO BELL HOME ORIGINALS Flour Tortillas
1/4 cup TACO BELL HOME ORIGINALS Salsa
1/4 cup chopped cilantro

PREHEAT grill to medium heat. Sprinkle 2 Tbsp. of the cheese onto half of each tortilla; top with 1 Tbsp. each of the salsa and cilantro. Fold tortillas over filling; press down lightly.
GRILL 1 to 2 min. on each side or until cheese is melted and tortillas are lightly browned on both sides.
CUT each quesadilla into 2 wedges to serve.

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Pizza Roll-Ups with Dipping Sauce

2 Tbsp. butter, melted
1/4 tsp. Italian seasoning
1/4 tsp. garlic powder
1 can (13.8 oz.) refrigerated pizza crust
1 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese
2 Tbsp. chopped onions
1 pkg. (9 oz.) OSCAR MAYER Shaved Oven Roasted Turkey Breast
1-1/2 cups marinara sauce

PREHEAT oven to 400°F. Mix butter, Italian seasoning and garlic powder until well blended; set aside.
UNROLL dough onto ungreased baking sheet. Press into 15x10-inch rectangle; brush with half of the butter mixture. Sprinkle with cheese and onions; top evenly with turkey. Starting at one of the short ends, roll up dough to form log. Pinch seams and ends together to seal. Position log lengthwise, seam-side down, in center of baking sheet. Brush with remaining butter mixture.
BAKE 15 min. or until lightly browned. Let stand 5 min. Cut crosswise into 12 slices. Serve with the marinara sauce.

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VELVEETA® Spicy Sausage Dip

1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up
1/2 lb. pork sausage, cooked, drained
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained

MICROWAVE all ingredients in large microwaveable bowl on HIGH 5 min. or until VELVEETA is completely melted, stirring after 3 min.
SERVE hot with tortilla chips or WHEAT THINS Snack Crackers.

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Peanutty Dip

2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
1 Tbsp. peanut butter
1 Tbsp. honey
1 Tbsp. milk
21 RITZ Sticks Crackers
1 apple, cut into slices
1 pear, cut into slices

MIX Neufchatel cheese, peanut butter, honey and milk in small bowl until well blended.
SERVE with crackers, apple and pear for dipping.

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Cinnamon Toast "Blinis"

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar, divided
1/4 tsp. vanilla
1 egg yolk
1 tsp. ground cinnamon
12 slices white bread, crusts removed
3 Tbsp. butter or margarine, melted

PREHEAT oven to 400°F. Mix cream cheese, 1/4 cup of the sugar, vanilla and egg yolk with wire whisk until well blended. In separate bowl, mix remaining 1/4 cup sugar and cinnamon; set aside.
FLATTEN each bread slice with rolling pin. Spread 1 side of each slice evenly with 1 rounded Tbsp. cream cheese mixture. Starting at short end, tightly roll up. Brush each roll with butter; roll in reserved cinnamon-sugar. Slice each roll into 3 pieces.
PLACE each piece, seam side down, on baking sheet. Bake 12 to 15 min. or until edges are lightly browned. Serve immediately.

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Nutty Quesadillas

4 TACO BELL HOME ORIGINALS Flour Tortillas
1 cup KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese
1/2 cup PLANTERS Dry Roasted Unsalted Peanuts, chopped
1 can (4 oz.) chopped green chilies, drained

TOP each tortilla with 1/4 cup cheese, 2 Tbsp. peanuts and 1/4 of the chilies; fold in half.
HEAT 12-inch nonstick skillet on medium heat. Spray pan with cooking spray. Add 1 quesadilla; cook 2 to 3 minutes or until bottom is golden brown. Turn over; cook an additional 3 minutes or until second side is golden brown. Remove from skillet. Keep warm. Repeat with remaining quesadillas, spraying pan with additional cooking spray as needed.
CUT each quesadilla into quarters. Serve with TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa.

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Cheesy Parmesan Popcorn

8 cups popped popcorn
1/4 cup (1/2 stick) butter, melted
1/4 cup KRAFT 100% Grated Parmesan Cheese
2 cups miniature pretzel twists
1 cup PLANTERS Dry Roasted Peanuts

TOSS popcorn with butter and Parmesan cheese.
ADD pretzels and peanuts; mix lightly. Store in tightly covered container at room temperature.

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Ultimate 7-Layer Dip

1 can (16 oz.) TACO BELL HOME ORIGINALS Refried Beans
1 Tbsp. TACO BELL HOME ORIGINALS Taco Seasoning Mix
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa
1 cup shredded lettuce
1 cup KRAFT Mexican Style Shredded Cheese
1/2 cup sliced green onions
2 Tbsp. sliced pitted ripe olives
RITZ Toasted Chips Original or WHEAT THINS Baked Snack Crackers

MIX beans and taco seasoning mix. Spread onto bottom of 9-inch pie plate or quiche dish.
LAYER all remaining ingredients except chips over bean mixture; cover. Refrigerate several hours or until chilled.
SERVE with chips.

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VELVEETA® Southwestern Chicken Dip

1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, drained
1 pkg. (6 oz.) OSCAR MAYER Southwestern Seasoned or Grilled Chicken Breast Strips, chopped
1/4 cup chopped green onions
1 tsp. ground cumin (optional)

MIX all ingredients in large microwavable bowl. Microwave on HIGH 6 to 7 minutes or until VELVEETA is melted, stirring every 3 minutes.
SERVE with tortilla chips or assorted cut-up vegetables.

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STOVE TOP® Skillet Fritters

1-1/2 cups STOVE TOP Cornbread Stuffing Mix in the Canister
1/2 cup flour
1 can (8 oz.) cream-style corn
1 can (4 oz.) chopped green chilies, undrained
1/4 cup chopped onion
1 Tbsp. oil

MIX all ingedients except oil until well blended. Let stand about 3 minutes.
HEAT oil in large nonstick skillet on medium heat 2 minutes.
DROP tablespoonfuls of batter into skillet. Cook 5 minutes on each side or until golden brown on both sides.

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Enchilada Dip

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1-1/2 cups KRAFT Mexican Style Shredded Cheese, divided
1 can (7 oz.) chopped green chilies, undrained
1 tsp. garlic powder
1/4 tsp. chili powder
1/2 lb. boneless skinless chicken breasts, cooked, finely chopped
WHEAT THINS Snack Crackers

PREHEAT oven to 350°F. Beat cream cheese, 1 cup of the shredded cheese, chilies and seasonings in small bowl with electric mixer on medium speed until well blended. Stir in chicken.
SPREAD into 9-inch pie plate.
BAKE 20 to 30 minutes or until dip is lightly browned and heated through. Sprinkle with remaining 1/2 cup shredded cheese; let stand 10 minutes. Serve as a dip with crackers.

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Spicy Pita Chips and Dip

2 whole wheat pita breads, split
3 Tbsp. KRAFT Sun-Dried Tomato Vinaigrette Dressing
1/4 cup BREAKSTONE'S FREE Fat Free Sour Cream
1/4 cup KRAFT FREE Peppercorn Ranch Fat Free Dressing
2 green onions, thinly sliced
1/2 cup finely shredded carrot

PLACE pita halves, split sides up, on baking sheet sprayed with cooking spray. Spread with sun-dried tomato vinaigrette dressing.
BAKE at 400°F for 8 to 10 minutes or just until edges begin to brown. Cool.
MEANWHILE, mix sour cream, peppercorn ranch dressing and vegetables until well blended; cover. Refrigerate until ready to serve.
BREAK pitas into large pieces for dipping. Serve with sour cream mixture.

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Sweet Pepper Ham Wraps

1 each red and green pepper
2 Tbsp. PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
6 slices OSCAR MAYER Lower Sodium Ham

CUT each pepper lengthwise in half; remove and discard seeds. Cut each half lengthwise into 3 slices. Dry insides with paper towel.
SPREAD Neufchatel cheese evenly onto pepper slices.
CUT each ham slice lengthwise in half. Top each ham slice with filled pepper slice. Wrap ham around pepper; secure with toothpick.

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Carrot Pinwheels

2 Tbsp. PHILADELPHIA Fat Free Cream Cheese, softened
2 Tbsp. KRAFT FREE Peppercorn Ranch Fat Free Dressing
2 flour tortillas (8 inch)
1 cup finely shredded carrots
2 green onions, thinly sliced
Paprika or ground red pepper (optional)

MIX cream cheese and dressing until well blended. Spread evenly onto tortillas; sprinkle with carrots and onions.
ROLL up tortillas tightly; wrap in plastic wrap. Refrigerate at least 30 minutes.
UNWRAP when ready to serve. Cut each roll into 6 pieces. Place on serving plate; sprinkle with paprika.

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Cheesy Pretzel Dippers

1 pkg. (8 oz.) KRAFT Medium Cheddar Cheese
16 thin pretzel sticks
GREY POUPON Honey Dijon Mustard

Just follow our simple steps

CUT 1 pkg. (8 oz.) KRAFT Medium Cheddar Cheese into 16 cubes. Insert a thin pretzel stick into each cube. Serve as dippers with GREY POUPON Honey Dijon Mustard.

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Super Skins

6 medium baking potatoes, baked
2 Tbsp. oil
1 jar (15 oz.) CHEEZ WHIZ Cheese Dip, heated
1/4 cup OSCAR MAYER Real Bacon Bits
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup green onion slices

PREHEAT oven to 375°F. Cut potatoes in half lengthwise; scoop out centers, leaving 1/4-inch-thick shells. (Reserve centers for another use.) Cut shells in half crosswise.
PLACE shells, skin sides down, on baking sheet; brush insides of shells lightly with oil.
BAKE 15 min. or until golden brown. Top evenly with CHEEZ WHIZ, bacon bits, sour cream and onions.

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Bacon Cheese Fries

16 oz. (1/2 of 32-oz. pkg.) frozen french fried potatoes
8 slices OSCAR MAYER Ready to Serve Bacon, cut into small pieces
1 cup KRAFT Shredded Cheddar Cheese
1/4 cup green onion slices

COOK french fries as directed on package; place on ovenproof dish or platter.
PREHEAT broiler. Sprinkle fries with bacon, cheese and onions.
BROIL, 4 to 6 inches from heat, 1 to 2 minutes or until cheese is melted.

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Green-Green Guacamole

2 medium avocados, peeled, pitted and mashed
1/4 cup PHILADELPHIA Cream Cheese Spread
1/4 cup finely chopped tomato
2 Tbsp. finely chopped onion
2 Tbsp. lime juice
1 clove garlic, minced
1/8 tsp. salt
Dash of black pepper

MIX all ingredients until well blended.
SERVE with tortilla chips.

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Apple & Cheese Snacks

24 RITZ Reduced Fat Crackers
6 KRAFT 2% Milk Singles, cut into quarters
12 thin apple slices, cut into quarters
Ground cinnamon

TOP each cracker with 2% Milk Singles quarter and 2 apple pieces. Sprinkle with ground cinnamon.

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Pepperjack and Smoked Turkey Quesadillas with Chili-Lime Dipping Sauce

4 TACO BELL HOME ORIGINALS Flour Tortillas
1 cup shredded KRAFT Monterey Jack Cheese with Jalapeño Peppers
8 slices OSCAR MAYER Smoked White Turkey
2 Tbsp. butter, divided
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 Tbsp. chili powder
Juice of 1 lime

TOP each tortilla with 1/4 cup cheese and 2 turkey slices; fold tortillas in half.
HEAT large nonstick skillet on medium heat. Add about 1-1/2 tsp. of the butter; heat until melted. Add 1 folded tortilla; cook 3 minutes on each side or until golden brown on both sides. Remove from skillet; cut into 6 wedges. Cover to keep warm. Repeat with remaining tortillas, adding remaining butter to skillet as needed.
MIX sour cream, chili powder and lime juice until well blended. Serve with the warm quesadillas.

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Cinnamon Apple Spread

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3 Tbsp. apple juice
1/2 tsp. ground cinnamon
3/4 cup finely chopped apples
24 HONEY MAID Honey Grahams

BEAT cream cheese, apple juice and cinnamon in medium bowl with electric mixer on medium speed until well blended. Stir in apples; cover.
REFRIGERATE at least 1 hour to blend flavors.
SERVE as a spread for the grahams.

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Creamy Ranch Dip

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup KRAFT Ranch Dressing
2 Tbsp. milk

MIX all ingredients with electric mixer on medium speed until smooth; cover.
REFRIGERATE several hours or until chilled.
SERVE with potato chips, tortilla chips or crackers.

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Easy Banana Pudding Parfaits

24 NILLA Wafers, divided
2 cups cold milk
1 pkg. (4-serving size) JELL-O Banana Cream Flavor Instant Pudding & Pie Filling
3/4 cup thawed COOL WHIP Whipped Topping
1 medium banana, cut into 20 slices

CRUSH 20 of the wafers tor form coarse crumbs; set aside. Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. Gently stir in whipped topping.
LAYER half of the wafers crumbs and 8 of the banana slices evenly in four individual parfait glasses or individual dessert dishes; cover with half of the pudding mixture. Repeat layers, reserving 4 of the banana slices for garnish. Cover and refrigerate parfaits at least 15 min. or up to 4 hours before serving. Wrap reserved banana slices tightly in plastic wrap; refrigerate until ready to use.
TOP each parfait with 1 each of the reserved wafers and banana slices just before serving.

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Easy Turkey Wrap Sandwich

1 flour tortilla (6 inch)
2 tsp. KRAFT LIGHT DONE RIGHT! Ranch Reduced Fat Dressing
6 slices OSCAR MAYER Shaved Oven Roasted Turkey Breast
1 KRAFT DELI DELUXE 2% Milk Reduced Fat Swiss Deli Thin Cheese Slice
1 lettuce leaf
2 thin tomato slices

SPREAD tortilla with dressing.
TOP with turkey, cheese, lettuce and tomato; roll up.
SERVE immediately. Or, wrap tightly and refrigerate until ready to serve.