Ingredients:

1 (8 ounce) package cream cheese, softened
1/2 cup chunky salsa
1 cup shredded cheddar cheese – divided use
1 (16-ounce) can BUSH’S® BEST Chili Beans, undrained
3 tablespoons sliced green onions
3 tablespoons pitted sliced black olives (optional)
Tortilla chips

Directions:

1. Preheat oven to 350°F (175°C).
2. Combine cream cheese and salsa and spread in bottom of 9-inch pie plate. Sprinkle with 1/2 cup cheese. Spread chili beans over shredded cheese. Top with remaining shredded cheese, sliced green onions and olives.
3. Bake for 15 minutes until mixture is thoroughly heated and cheese is melted. Serve with tortilla chips.

Ingredients

* 1 (15-ounce) can refried beans
* 2 tablespoons hot sauce
* Extra-virgin olive oil, for drizzling
* 4 scallions, cut into 1 inch pieces
* 1 (16 to 18 ounce) jar green chili or tomatillo salsa
* 2 tablespoons chopped cilantro, a palm full, chopped
* 1 (15-ounce) can black beans
* 2 teaspoons ground cumin, 2/3 palm full
* 1 (16 to 18 ounce) jar chipotle salsa
* 2 cups sour cream
* 1 lime, zested and juiced
* 2 ripe avocados
* 2 cloves garlic, finely chopped
* 1 lemon, juiced
* 1 jalapeno, seeded and finely chopped
* Salt
* 2 plum tomatoes, diced
* Pimiento stuffed jumbo Spanish olives, chopped
* Tortilla chips, buy 2 sacks in 2 different colors/varieties

Directions

Heat refried beans in small nonstick pan over medium heat and season with hot sauce. Transfer the beans to a small, deep casserole dish. Scrape pan clean with rubber spatula and return to heat.

Add a little extra-virgin olive oil to the pan and raise heat to high. When the oil smokes, add the scallions and sear them, 2 to 3 minutes. Add green salsa to scallions and heat through. Add cilantro, remove salsa from heat, and layer on top of the beans.

Return the same pan to the stove, lower heat to medium and add black beans, heat through and season with cumin, layer on top of the green salsa.

Top the black beans with a layer of chipotle salsa. Mix sour cream the lime zest and juice and spread on top of the chipotle salsa.

Combine the meat of 2 ripe avocados with garlic, lemon juice, jalapeno and salt to form a chunky guacamole. Top the salsa with guacamole. Garnish the dip with the final layer of diced tomatoes and sliced olives.

Recipe courtesy of Rachael Ray

Ingredients

* 1 (15 ounce) can garbanzo beans, drained, liquid reserved
* 1 clove garlic, crushed
* 2 teaspoons ground cumin
* 1/2 teaspoon salt
* 1 tablespoon olive oil

Directions

1. In a blender or food processor combine garbanzo beans, garlic, cumin, salt and olive oil. Blend on low speed, gradually adding reserved bean liquid, until desired consistency is achieved.

Ingredients:

24 large raw shrimp, 1 ounce apiece (U- 16 size )
8 tablespoons extra-virgin olive oil or more
3 plump garlic cloves finely chopped
1/2 cup finely chopped shallots
1 teaspoon coarse sea salt or kosher salt
1 tablespoon tomato paste
1 cup white wine
1 cup of water
Freshly ground black pepper or to taste
1 tablespoon bread crumbs or more if needed
2 tablespoons chopped fresh Italian parsley

Recommended equipment:
• A heavy-bottomed sauté pan, 10- to 12-inches diameter, for the sauce
• A heavy-bottomed 13- to 14-inch skillet for searing the shrimp

Directions:

Without removing any of the shell, remove the vein (digestive tract) that runs inside the curving back of each shrimp: Slice open the back with a sturdy sharp paring knife, cutting through the shell, and scrape out the vein. Rinse the shrimp and pat dry.

Pour ¼ cup of the olive oil in the sauté pan and set over medium-high heat. Scatter in the garlic, cook until sizzling, then stir in the shallots. When they’re sizzling, stir in ¼ teaspoon of the salt and ¼ cup of the wine. Cook, stirring frequently, until the wine is nearly completely evaporated and the shallots have softened. Drop in the tomato paste and stir it around the pan for a minute, coating the shallots and caramelizing.

Pour in the rest of the wine, bring to the boil quickly, then add the water and ¼ teaspoon salt, stirring. Bring to a boil, then reduce the heat and let the sauce bubble gently and reduce for about 5 minutes while you sear the shrimp.
Pour 2 tablespoons of olive oil in the wide skillet and set over high heat until very hot. Scatter the shrimp in the pan, toss them in the oil and season with ½ teaspoon salt. Cook for just a minute or slightly longer, until the shells are lightly colored and the flesh underneath is opaque, then turn off the heat.

With the sauce still bubbling, slide in the seared shrimp and tumble to coat them all with sauce. Stir in the coarsely ground pepper, then the tablespoon bread crumbs—use more crumbs if the sauce is thin. Cook for another 2 minutes then turn off the heat.

Drizzle over the remaining 2 tablespoons olive oil—or more to taste—and incorporate it well, tumbling the shrimp in the pan. Sprinkle the parsley on top and serve immediately.

Source: lidiasitaly.com

1 (15 to 16-ounce) wheel Brie
6 tablespoons butter, softened
1/3 cup chopped dried tart cherries
1/4 cup finely chopped pecans
1/2 teaspoon dried thyme (or 2 teaspoons finely chopped fresh thyme)

1. Refrigerate Brie until chilled and firm; or freeze 30 minutes, or until firm. Cut Brie in half horizontally.
2. Combine butter, cherries, pecans and thyme in a small bowl; mix well. Evenly spread mixture on cut-side of one piece of the Brie. Top with the other piece, cut-side down. Lightly press together. Wrap in plastic wrap; refrigerate 1 to 2 hours. To serve, cut into serving size wedges and bring to room temperature. Serve with crackers.

Makes about 20 appetizer servings.

Note: If wrapped securely in plastic wrap, this appetizer will keep in the refrigerator for at least a week.

Recipe and photograph are provided courtesy of the Cherry Marketing Institute.

1/2 cup (about 14) maraschino cherries
2 (8-ounce each) packages cream cheese, softened
1 (8-ounce) can crushed pineapple, well drained
1 cup walnuts, chopped
Crackers or cut-up vegetables

1. Drain maraschino cherries on paper towels. Chop cherries and drain again.
2. Beat cream cheese with electric mixer on medium speed 3 to 4 minutes, or until cream cheese is smooth. Stir in pineapple and cherries. Refrigerate until firm, about 1 hour.
3. Shape cheese mixture into two (4-inch) balls. Roll cheese balls in walnuts, pressing nuts into surface to adhere. Refrigerate about 1 hour or until chilled.
4. Serve as a spread with crackers or vegetables.

Makes 2 (4-inch) cheese balls.

Tip: You can prepare this appetizer in advance, then freeze it for later use. Allow cheese balls to thaw in refrigerator before serving.

Recipe and photograph are provided courtesy of the Cherry Marketing Institute.

1 cup (6 ounce) semisweet chocolate chips
1/4 cup smooth peanut butter
1/2 cup peanuts (optional)
6 cups KELLOGG’S® CRISPIX® Cereal
1 cup powdered sugar

1. Melt morsels in large, uncovered microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, heat at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir in peanut butter and peanuts. Add cereal and mix gently until well coated.
2. Place powdered sugar in large, resealable plastic storage bag. Add coated cereal; seal. Gently toss cereal until well coated. Store in airtight container in refrigerator.

Makes 8 cups.

Stovetop Recipe:

1. Melt recipes in large, heavy-duty saucepan over lowest possible heat. When morsels begin to melt, remove from heat; STIR. Return to heat for a few
2. Place powdered sugar in large, resealable plastic storage bag. Add coated cereal; seal. Gently toss cereal until well coated. Store in airtight container in refrigerator.

Recipe and photograph courtesy of the KELLOGG® Company. ®, ™, © 2004 Kellogg NA Co.

his is a traditional Scottish recipe, and the first by our new author, Maggie. Its a very quick dish to make, and the kids just love it.

Ingredients

• 4 Mars bars
• 1 portion of kebab meat
• 2 eggs
• flour
• milk
• pinch of salt

Cooking Instructions

First, we need to prepare the batter.  Beat the 2 eggs in a bowl, and add a splash of milk. Slowly add flour until you have the right consistency. Set aside.

Lie the kebab meat out in strips on a plate.

Now carefully wrap each mars bar in a strip of kebab meat – use toothpicks to secure if required.

Put a pan of cooking oil on to heat. You will know its ready as a cube of bread will quickly crisp up if dropped in. Take your batter and completely coat the mars bars.

Now drop them carefully into the hot oil

After a couple of minutes they should be ready – they will rise to the top and the batter will be golden. Remove them and place on paper towels to soak up the excess oil. Serve immediately. They can be served on their own, or on a bread roll on a bed of kebab meat.