BUFFALO CHICKEN DIP RECIPE

INGREDIENTS
 1 package (8 ounces) cream cheese, softened
 1 cup cooked chicken breast
 1/2 cup Buffalo wing sauce
 1/2 cup ranch or blue cheese salad dressing
 2 cups shredded Colby-Monterey Jack cheese
 French bread baguette slices, celery ribs or tortilla chips

DIRECTIONS
Preheat oven to 350°. Spread cream cheese into an ungreased shallow 1-qt. baking dish. Layer
with chicken, wing sauce and salad dressing. Sprinkle with cheese.
Bake, uncovered, 20-25 minutes or until cheese is melted. Serve with baguette
slices. Yield: about 2 cups.
 PEPPER POPPERS RECIPE

INGREDIENTS
 1 package (8 ounces) cream cheese, softened
 1 cup shredded sharp cheddar cheese
 1 cup shredded Monterey Jack cheese
 6 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
 1/4 teaspoon salt
 1/4 teaspoon garlic powder
 1/4 teaspoon chili powder
 1 pound fresh jalapenos, halved lengthwise and seeded
 1/2 cup dry bread crumbs
 Sour cream, onion dip or ranch salad dressing

DIRECTIONS
In a large bowl, combine the cheeses, bacon and seasonings; mix well. Spoon about 2
tablespoonfuls into each pepper half. Roll in bread crumbs.
Place in a greased 15x10x1-in. baking pan. Bake, uncovered, at 325° for 15 minutes for spicy
flavor, 25 minutes for medium and 35 minutes for mild. Serve with sour cream, dip or
dressing. Yield: about 2 dozen.
 HOMEMADE GUACAMOLE RECIPE

INGREDIENTS
 3 medium ripe avocados, peeled and cubed
 1 garlic clove, minced
 1/4 to 1/2 teaspoon salt
 2 medium tomatoes, seeded and chopped, optional
 1 small onion, finely chopped
 1/4 cup mayonnaise, optional
 1 to 2 tablespoons lime juice
 1 tablespoon minced fresh cilantro

DIRECTIONS
Mash avocados with garlic and salt. Stir in remaining ingredients. Yield: 2 cups.
 RUMAKI WITH PINEAPPLE

INGREDIENTS
 cooking spray
 24 (1 inch) cubes fresh pineapple
 24 water chestnut slices
 8 thick-cut bacon slices, cut crosswise into 3 pieces
 24 toothpicks
 1/2 cup low-fat sesame-ginger salad dressing
 1 tablespoon chopped green onion, or to taste

DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C). Line the bottom section of a broiler pan
with aluminum foil, top with the broiler rack, and spray rack with cooking spray.
2. Place a water chestnut slice atop each pineapple cube; wrap each with 1 bacon slice,
securing with a toothpick. Arrange wrapped pineapple on the prepared broiler rack.
3. Bake in the preheated oven for 7 minutes; turn and continue baking until bacon is
almost crisp, about 8 more minutes. Brush rumaki with sesame-ginger dressing and
continue baking until bacon is crisp, about 5 more minutes. Garnish rumaki with green
onion.
 CARBONARA

INGREDIENTS
 400g spaghetti
 1 tablespoon olive oil
 200g sliced flat pancetta (see note), cut into 1cm-wide strips
 2 garlic cloves, finely chopped
 3 eggs, plus 1 extra yolk
 100ml thickened cream
 2/3 cup (50g) freshly grated parmesan, plus extra to serve
 2 tablespoons chopped flat-leaf parsley leaves

DIRECTIONS
 Cook pasta in a large pan of boiling salted water according to the packet instructions.
Meanwhile, heat oil in a frypan over medium heat. Cook pancetta, stirring, for 2-3
minutes until beginning to crisp. Add garlic for 30 seconds, then set pan aside.

 Place eggs, yolk, cream and parmesan in a bowl. Season, then mix gently with a fork.
Drain pasta, then return to pan. Quickly add egg and pancetta mixtures and parsley.
Toss to combine - the heat from the pasta will cook the egg slightly and form a creamy
sauce. Serve immediately with extra parmesan.
 BUTTERED VEGETABLES

INGREDIENTS
 5 medium carrots
 750g unshelled peas
 2 leeks
 60g (2oz) butter
 salt
 pepper
 2 tablespoons water
 8 shallots
DIRECTIONS
 Place peeled and sliced carrots into pan of boiling salted water, boil uncovered for 3
minutes; drain.
 Plunge into cold water, leave for 3 minutes; drain. Shell peas, place into boiling salted
water, boil uncovered for 3 minutes; drain.
 Plunge into cold water for 3 minutes; drain. Wash leeks well, cut into thick slices.
 Heat butter in pan, add leeks, carrots, peas, salt, pepper and the 2 tablespoons water,
cook for 2 minutes, then cover, simmer for 5 minutes.
 Just before serving, add chopped shallots, simmer uncovered for 1 minute.
 Then it is ready to serve.
 BARBECUED BUTTERMILK-MARINATED CHICKEN

INGREDIENTS
 2 cups well-shaken buttermilk
 1/2 tsp. ground cayenne pepper
 Kosher salt and freshly ground black pepper
 6 boneless, skinless chicken breast halves
 Olive oil, for grilling
 1/2 cup homemade or good-quality store-bought barbecue sauce
DIRECTIONS
 In a small bowl, whisk the buttermilk, cayenne, 1/2 tsp. salt, and 1/2 tsp. pepper until
combined.
 Put the chicken in a bowl, dish, or large zip-top bag. Cover with the marinade, turning
the chicken to coat if necessary, and let sit for 20 to 30 minutes.
 Meanwhile, prepare a medium-high (400°F to 475°F) gas or charcoal grill fire.
 Shake the excess marinade off the chicken and pat dry. Lightly coat the chicken all over
with oil and season lightly with salt.
 Grill the chicken without moving it until grill marks form, 3 to 4 minutes. Flip and grill
for another 3 to 4 minutes. Brush the top side with barbecue sauce, flip, and brush more
on the second side. Grill until just cooked through (160°F), another 2 to 4 minutes. Let
rest for a few minutes before serving.
 GLAZED CHICKEN WINGS

INGREDIENTS

 2-1/2 pounds chicken wings

 1/2 cup barbecue sauce
 1/2 cup honey
 1/2 cup soy sauce

DIRECTIONS
Cut chicken wings into three sections; discard wing tip section. Place in a greased 13x9-in.
baking dish. Combine barbecue sauce, honey and soy sauce; pour over wings. Bake, uncovered,
at 350° for 50-60 minutes or until chicken juices run clear. Yield: 2 dozen.
 CUCUMBER-STUFFED CHERRY TOMATOES

INGREDIENTS
 24 cherry tomatoes
 1 package (3 ounces) cream cheese, softened
 2 tablespoons mayonnaise
 1/4 cup finely chopped peeled cucumber
 1 tablespoon finely chopped green onion
 2 teaspoons minced fresh dill

DIRECTIONS
Cut a thin slice off the top of each tomato. Scoop out and discard pulp; invert tomatoes onto
paper towels to drain.
In a small bowl, combine cream cheese and mayonnaise until smooth; stir in the cucumber,
onion and dill. Spoon into tomatoes. Refrigerate until serving. Yield: 2 dozen.
 HONEY-GARLIC GLAZED MEATBALLS

INGREDIENTS
 2 large eggs
 3/4 cup milk
 1 cup dry bread crumbs
 1/2 cup finely chopped onion
 2 teaspoons salt
 2 pounds ground beef
 4 garlic cloves, minced
 1 tablespoon butter
 3/4 cup ketchup
 1/2 cup honey
 3 tablespoons soy sauce
DIRECTIONS
In a large bowl, combine eggs and milk. Add the bread crumbs, onion and salt. Crumble beef
over mixture and mix well. Shape into 1-in. balls. Place on greased racks in shallow baking
pans. Bake, uncovered, at 400° for 12-15 minutes or until meat is no longer pink.
Meanwhile, in a large saucepan, saute garlic in butter until tender. Stir in the ketchup, honey
and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Drain meatballs;
add to sauce. Carefully stir to evenly coat. Cook for 5-10 minutes. Yield: 5-1/2 dozen.
 AVOCADO SALSA

INGREDIENTS
 1-2/3 cups (about 8-1/4 ounces) frozen corn, thawed
 2 cans (2-1/4 ounces each) sliced ripe olives, drained
 1 medium sweet red pepper, chopped
 1 small onion, chopped
 5 garlic cloves, minced
 1/3 cup olive oil
 1/4 cup lemon juice
 3 tablespoons cider vinegar
 1 teaspoon dried oregano
 1/2 teaspoon salt
 1/2 teaspoon pepper
 4 medium ripe avocados, peeled
 Tortilla chips
DIRECTIONS
Combine corn, olives, red pepper and onion. In another bowl, mix the next seven ingredients.
Pour over corn mixture; toss to coat. Refrigerate, covered, overnight.
Just before serving, chop avocados; stir into salsa. Serve with tortilla chips. Yield: about 7 cups.
 SAVORY PARTY BREAD

INGREDIENTS
 1 unsliced round loaf sourdough bread (1 pound)
 1 pound Monterey Jack cheese
 1/2 cup butter, melted
 1/2 cup chopped green onions
 2 to 3 teaspoons poppy seeds

DIRECTIONS
Preheat oven to 350°. Cut bread widthwise into 1-in. slices to within 1/2 in. of bottom of loaf.
Repeat cuts in opposite direction. Cut cheese into 1/4-in. slices; cut slices into small pieces.
Place cheese in cuts.
In a small bowl, mix butter, green onions and poppy seeds; drizzle over bread. Wrap in foil;
place on a baking sheet. Bake 15 minutes. Unwrap; bake 10 minutes longer or until cheese is
melted. Yield: 8 servings.
 FIESTA PINWHEELS

INGREDIENTS
 1 package (8 ounces) cream cheese, softened
 1/2 cup sour cream
 1/4 cup picante sauce
 2 tablespoons taco seasoning
 Dash garlic powder
 1 can (4-1/2 ounces) chopped ripe olives, drained
 1 can (4 ounces) chopped green chilies
 1 cup (4 ounces) finely shredded cheddar cheese
 1/2 cup thinly sliced green onions
 8 flour tortillas (10 inches)
 Salsa
DIRECTIONS
In a small bowl, beat cream cheese, sour cream, picante sauce, taco seasoning and garlic
powder until smooth. Stir in olives, chilies, cheese and onions. Spread about 1/2 cup on each
tortilla.
Roll up jelly-roll style; wrap in plastic. Refrigerate for 2 hours or overnight. Slice into 1-in.
pieces. Serve with salsa. Yield: about 5 dozen.
 CHAMPIONSHIP BEAN DIP

INGREDIENTS
 1 can (16 ounces) refried beans
 1 cup picante sauce
 1 cup shredded Monterey Jack cheese
 1 cup shredded cheddar cheese
 3/4 cup sour cream
 3 ounces cream cheese, softened
 1 tablespoon chili powder
 1/4 teaspoon ground cumin
 Tortilla chips and salsa

DIRECTIONS
In a large bowl, combine the first eight ingredients; transfer to a 1-1/2-qt. slow cooker. Cover
and cook on high for 2 hours or until heated through, stirring once or twice. Serve with tortilla
chips and salsa.Yield: 4-1/2 cups.

BEEF AND CARAMELIZED ONION CANAPÉS

INGREDIENTS
1teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon coarse ground black pepper
1lb beef tenderloin, trimmed
3tablespoons butter
1tablespoon canola oil
2tablespoons packed brown sugar
3medium onions, thinly sliced
2tablespoons dry red wine or water
1/2 cup sour cream
1tablespoon prepared horseradish sauce
36 baguette slices
11/2 cups firmly packed baby spinach
leaves
STEPS
1. Heat oven to 450°F. In small bowl, mix
1/2 teaspoon of the salt, the garlic
powder, paprika and pepper. Rub
mixture all over beef. Place beef in small
shallow roasting pan; tuck thin end
under.
2. Bake 20 to 25 minutes or until meat
thermometer inserted in center reads
140°F. Cool completely.
3. Meanwhile, in 12-inch skillet, heat
butter and oil over medium heat until
butter melts. Add brown sugar and
onions; stir to coat. Cook 10 minutes,
stirring occasionally, until onions begin
to soften. Add wine. Reduce heat to
medium-low. Cover; cook 10 to 15
minutes or until onions are very tender.
4. In small bowl, mix sour cream,
horseradish and remaining 1/2
teaspoon salt. To serve, spread baguette
slices with sour cream mixture. Top
each with spinach leaves. Thinly slice
beef; layer over spinach. Top with
onions.
 PETIT TOASTS WITH BRIE, FIG, AND THYME

INGREDIENTS
1 (2.8 ounce) package toasted baguette slices (such as Trois Petits Cochons® Petits Toasts)
1/2 pound Brie cheese, cut into 1-inch squares
1 cup fig preserves
1/2 cup toasted slivered almonds
1 teaspoon balsamic glaze (reduced balsamic vinegar), or more to taste
1 pinch fresh thyme, or more to taste

DIRECTIONS
Arrange toasts on a serving platter and top each with a Brie cheese square. Spoon fig preserves
onto Brie cheese and sprinkle almonds over toast. Drizzle a fine line of balsamic glaze over
each toast and top with thyme.