Cheese 'n Ham Spirals  15 fresh strawberries, stems removed,
cut lengthwise in half
Ingredients:
 1 egg
 1 Tbsp. water
 1 frozen pre-rolled puff pastry sheet (1/2
of 450-g pkg.), thawed
 1/4 cup Kraft 100% Parmesan Grated
Cheese, divided
 1/4 tsp. cayenne pepper
 170 g deli ham (about 11 slices)
Procedures:
 Heat oven to 400°F.
 Beat egg and water until blended; set
aside. Roll out pastry sheet on lightly
floured surface into 14x10-inch
rectangle; cut lengthwise in half. Brush
lightly with some of the egg wash.
 Sprinkle 1 pastry piece with 3 Tbsp.
cheese and pepper; top with meat.
Cover with remaining pastry piece, egg-
side down. Roll gently with rolling pin to
seal. Brush with half of the remaining
egg wash.
 Roll up tightly to form 14-inch log,
starting at one long side. Cut log
crosswise into 24 slices. Place, cut-
sides down, on parchment-covered
baking sheet. Brush with remaining egg
wash; sprinkle with remaining cheese.
 Bake 12 to 14 min. or until golden
brown. Serve warm or at room
temperature.
Strawberry Marshmallow Fruit Dip
Ingredients:
 4oz (from 8-oz package) 1/3-less-fat
cream cheese (Neufchâtel), softened
 1 cup marshmallow crème
 1 container (6oz) Greek Fat Free
strawberry yogurt
 1/2 cup chopped strawberries
 30 pieces cut-up melon
 30 grapes
Procedures:
 In medium bowl, beat cream cheese,
marshmallow crème, yogurt and
strawberries with electric mixer on high
speed until smooth.
 Cover; refrigerate at least 1 hour. Serve
dip with fruit. Garnish with fresh mint, if
desired
Loaded Cheesy Mashed Potato Balls
Ingredients
 1 pouch Betty Crocker™ Mashed
Potato Mix Roasted Garlic
 2 tablespoons butter
 ½ cup milk
 3 slices bacon
 ¾ cup shredded cheddar cheese
 1 large egg
 2 tablespoons chopped chives
 1 ½ cup Progresso™ panko bread
crumbs
 4 cups vegetable oil
Procedures:
 Cook the Betty Crocker™ mashed
potatoes, with the milk and butter,
according to package directions. Let
cool to room temperature.
 Cook your bacon until crispy. Set aside
on paper towels. Once cool, crumble
into bacon bits.
 In a large bowl, combine the potatoes,
cheese, egg, chives, and bacon bits.
Mix until thoroughly combined. Using
your hands, roll mixture into 1-inch
balls. Toss in the panko bread crumbs
until completely covered. Set aside on a
plate to rest 15 minutes.
 SAUCE:
 Heat the oil in a large, wide pot. Once
the oil is hot enough, gently lower the
balls into the oil and fry until golden all
over. Continue frying in batches and set
aside on paper towels to drain.
 Garnish with extra chives and serve
immediately.
Miracle Devilled Eggs
Ingredients:
 6 hard-cooked eggs, cut lengthwise in
half
 1/3 cup Miracle Whip made with Olive
Oil Spread*
 1/8 tsp. paprika
Procedures:
 Mash egg yolks in medium bowl with
fork.
 Add Miracle Whip; mix well.
 Fill whites with yolk mixture; sprinkle
with paprika.
Vegetable Egg Rolls
Ingredients:
 1 large green pepper, cut into thin strips
 1 cup cut fresh green beans
 1 tablespoon olive oil
 1-3/4 cups shredded cabbage
 1 cup chopped fresh broccoli
 1 cup shredded zucchini
 1 tablespoon plus 3/4 teaspoon herbes
de Provence
 1 teaspoon pepper
 14 egg roll wrappers
 1/4 cup apricot preserves
 1/4 cup orange marmalade
 1-1/2 teaspoons grated orange peel
 1-1/2 teaspoons reduced-sodium soy
sauce
 1/2 teaspoon lime juice
 1/4 teaspoon chili garlic sauce
Procedures:
 In a large skillet over medium heat,
cook green pepper and beans in oil until
tender. Add the cabbage, broccoli,
zucchini, herbes de Provence and
pepper. Cook 5-7 minutes longer or
until vegetables are crisp-tender.
 Place 3 tablespoons of vegetable
mixture in the center of one egg roll
wrapper. (Keep remaining wrappers
covered with a damp paper towel until
ready to use.) Fold bottom corner over
filling. Fold sides toward center over
filling. Moisten remaining corner with
water; roll up tightly to seal. Repeat with
remaining vegetable mixture and
wrappers.
 Place seam side down on a 15-in. x 10-
in. x 1-in. baking pan coated with
cooking spray. Bake at 425° for 20-25
minutes or until golden brown, turning
once.
 Meanwhile, in a small saucepan, cook
preserves and marmalade over medium
heat for 8-10 minutes or until smooth.
Remove from the heat; let stand for 5
minutes. Add remaining ingredients; mix
well. Serve with egg rolls.
Avocado-Corn Salsa

Ingredients:
 1 large avocado, chopped
 1 cup frozen corn, thawed
 1/2 cup chopped red peppers
 2 green onions, thinly sliced
 1 large jalapeño pepper, finely chopped
 1/4 cup Kraft Calorie-Wise Zesty Italian
Dressing
Procedures:
 Combine ingredients.
Chicken Rangoon Egg Rolls
Ingredients:
 1 package (8 ounces) cream cheese,
softened
 1 tablespoon 2% milk
 2 teaspoons reduced-sodium soy sauce
 3/4 cup finely chopped cooked chicken
 1/2 cup shredded carrot
 2 green onions, thinly sliced
 1 garlic clove, minced
 1/2 teaspoon minced fresh gingerroot
 12 egg roll wrappers
 Oil for deep-fat frying
 Sweet-and-sour sauce, optional
Procedures:
 In a small bowl, beat the cream cheese,
milk and soy sauce; stir in the chicken,
carrot, onion, garlic and ginger.
 Place a 2 tablespoons filling in the
center of one egg roll wrapper. (Keep
remaining wrappers covered with a
damp paper towel until ready to use.)
Fold bottom corner over filling. Fold
sides toward center over filling. Moisten
remaining corner with water; roll up
tightly to seal. Repeat.
 Fry egg rolls, in batches, until golden
brown, 2-3 minutes on each side. Drain
on paper towels. If desired, serve with
sweet-and-sour sauce.
Crab Cake Stuffed Mushrooms
Ingredients:
 18 medium fresh mushrooms
 1 can (6 ounces) crabmeat, drained,
flaked and cartilage removed
 1/3 cup mayonnaise
 3 tablespoons seasoned bread crumbs
 2 tablespoons grated Parmesan cheese
 1 garlic clove, minced
 Minced fresh parsley, optional
Pocedures:Remove stems from mushrooms
(discard stems or save for another use); set
caps aside.
 In a small bowl, combine the crab,
mayonnaise, bread crumbs, cheese and
garlic. Stuff into mushroom caps. Place
on a greased baking sheet.
 Bake at 400° until mushrooms are
tender, 20-25 minutes. If desired,
sprinkle with parsley.
Ginger-Pork Wontons
Ingredients:
  2 tablespoons oyster sauce or 2
teaspoons soy sauce
Ingredients:
 1 tablespoon dry sherry
 1 tablespoon soy sauce  1/2 cup Philadelphia Jalapeño Cream
 1 tablespoon sesame oil Cheese Product
 1 teaspoon sugar  1/4 cup Cracker Barrel Shredded Old
 1 pound ground pork Cheddar Cheese
 1/2 medium onion, finely chopped  6 large fresh jalapeño peppers, cut
 1 celery rib, finely chopped lengthwise in half, seeded
 1 medium carrot, finely chopped  12 slices bacon
 2 tablespoons minced fresh gingerroot Procedures:
 3 garlic cloves, minced
 40 wonton wrappers  Heat oven to 425ºF.
 Oil for frying  Combine cheeses; spoon into pepper
 Plum sauce, optional halves. Wrap with bacon, overlapping
edges as necessary.
Procedures:  Place, filled sides up, in shallow foil-
lined pan.
 In a small bowl, mix the first 5
ingredients. In a large skillet, cook pork  ake 17 to 20 min. or until bacon is done.
over medium heat until no longer pink,
6-8 minutes; drain. Add vegetables,
ginger and garlic; cook 2-3 minutes
longer. Stir in sauce mixture; cook and
stir until mixture is slightly thickened, 2-
3 minutes. Cool slightly.
 Place about 1 tablespoon filling in
center of each wonton wrapper. Moisten
wrapper edges with water. Fold 1
corner diagonally over filling to form a
triangle; press edges to seal.
 For shallow fry: In an electric skillet or
deep skillet, heat 1 in. of oil to 375°. For
deep fry: In an electric skillet or deep
fryer, heat oil to 375°. Fry wontons in
batches until golden brown, 2-3
minutes, turning once. Drain on paper
towels. If desired, serve with plum
sauce.

Bacon-Wrapped Jalapeño Poppers