Rachel Meatball Poppers

Found on Pillsbury

INGREDIENTS

12

refrigerated or frozen (thawed) cooked turkey meatballs (from 24-oz bag)

1

cup well-drained sauerkraut (squeeze to drain)

1/2

cup shredded Swiss cheese (2 oz)

1/3

cup shredded Parmesan cheese (2 oz)

2

tablespoons Thousand Island dressing

1/8

teaspoon salt

2

teaspoons McCormick® Caraway Seed

2

cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls (16 rolls)

1

LAND O LAKES® Egg, well beaten

DIRECTIONS

• 1Heat oven to 350°F. Lightly spray 24 regular-size muffin cups (2 3/4x1 1/4 inches) with Crisco® Original No-Stick Cooking Spray.
• 2Cut each meatball in half; set aside. In small bowl, mix sauerkraut, cheeses, dressing, salt and 1 teaspoon of the caraway seed until well blended.
• 3Unroll both cans of crescent dough; separate into 8 rectangles. Firmly press perforations to seal. Cut each rectangle into 3 equal pieces. Press each piece into 4x2-inch rectangle. Gently press 1 rectangle on bottom and up side of each muffin cup, leaving both ends hanging over side of cup.
• 4Place 1 meatball half, flat side down, in center of each cup. Spoon 2 rounded teaspoons sauerkraut mixture onto each meatball. Bring up ends of dough over filling; pinch tops to seal, leaving 2 small openings on sides to vent steam. Brush egg over dough. Sprinkle with remaining 1 teaspoon caraway seed.
• 5Bake 12 to 18 minutes or until golden brown. Immediately remove from pan to cooling rack; cool 5 minutes. Serve warm.

High Altitude (3500-6500 ft)

High Altitude Directions

Mini Corn Cakes

Found on Betty Crocker

1	tablespoon butter or margarine
1/3	cup chopped green onions (about 5 medium)
1/3	cup chopped celery
1/3	cup chopped red bell pepper
1	cup soft white bread crumbs (about 1 1/2 slices bread)
1/2	cup Original Bisquick® mix
1	teaspoon sugar
1/2	teaspoon salt
1/8	teaspoon ground red pepper (cayenne)
2	eggs, slightly beaten
1	can (11 oz) whole kernel corn, drained
2	tablespoons vegetable oil
1/2	cup chive-and-onion sour cream

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1. In 12-inch nonstick skillet, melt butter over medium heat. Add onions, celery and bell pepper; cook 3 minutes, stirring occasionally.
2. In medium bowl, stir vegetable mixture and remaining ingredients except oil and sour cream until well blended.
3. In same skillet, heat 2 teaspoons of the oil over medium heat. Cooking 8 corn cakes at a time, drop corn mixture into oil by tablespoonfuls, spreading each into 1 1/2-inch round. Cook 1 minute to 1 minute 30 seconds on each side, carefully turning once, until golden brown. Cook remaining corn cakes, using 2 teaspoons oil for each batch of 8 corn cakes. Serve with sour cream.

Cinnamon-Sugar Tortilla Crisps with Pineapple Salsa

Found on MyRecipes

Prep Time: 5 minutes
Cook Time: 5 minutes
Yield: Serves 6
Cost per Serving: $.56

Ingredients

• 1  20-oz. can crushed pineapple packed in juice, drained
• 2  tablespoons  lime juice
• 2  tablespoons  finely chopped fresh mint leaves
• 3  tablespoons  sugar
• 1/4  teaspoon  cinnamon
• 2  10-inch flour tortillas, each cut into 16 triangles
• 4  tablespoons  unsalted butter, cut into 8 pieces

Preparation

1. Preheat oven to 500ºF. Line a rimmed baking sheet with foil and a second baking sheet with paper towels. In a small bowl, combine pineapple, lime juice, mint and 1 Tbsp. sugar. In another small bowl, stir together cinnamon and remaining sugar.

2. Put butter on baking sheet and place in oven for about 1 minute to melt. Place tortilla pieces on baking sheet; turn to coat with butter. Sprinkle with cinnamon sugar. Bake until golden, 3 to 5 minutes. Transfer chips to paper towel-lined sheet; let cool slightly before serving with salsa on the side.

Buttery Soft Pretzels

Submitted by ME! 
Adapted from AllRecipes

Ingredients

• 4 teaspoons active dry yeast
• 1 teaspoon white sugar
• 1 1/4 cups warm water
• 5 cups all-purpose flour
• 1/2 cup white sugar
• 1 1/2 teaspoons salt
• 1 tablespoon vegetable oil
•  
• 1/2 cup baking soda
• 4 cups hot water
• 1/4 cup kosher salt, for topping

Directions

1. In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water.
2. In a large bowl, mix together flour, 1/2 cup sugar, and salt. Add the yeast mixture and the oil.  Mix and form into a dough. Knead the dough until smooth. Place in a lightly floured (or oiled) bowl.  Cover with plastic wrap and let rise in a warm place, about 1 hour.
3. Preheat oven to 450 degrees F . In a bowl, dissolve baking soda in hot water.
4. After the dough has risen, on a lightly floured surface, divide into about 12  pieces. Roll each piece into a rope and twist into a pretzel shape.Roll into short ropes for more plump pretzels or long ones for more crisp pretzels Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt. For chewier pretzels- have a small pot with boiling water, place the pretzels in the boiling water (one at a time) for 30secs-1min (until they float) before dipping into the baking soda mixture. 
5. Bake  for 8 minutes, or until brown.

10-Minute Appetizer Spread

Found on Kraft

what you need

Take 1 pkg. (8 oz.) softened PHILADELPHIA Cream Cheese and 1/2 cup MIRACLE WHIP Dressing and mix & match your recipe from these options...

	topping options	cheese choices
	1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, 1 cup chopped tomatoes, 1 cup shredded lettuce	KRAFT Mexican Style Finely Shredded Four Cheese
	1 cup chopped tomatoes, 1 cup chopped cucumbers, 1/4 cup chopped black olives	ATHENOS Crumbled Feta Cheese with Garlic & Herb
	1/4 cup pesto, 1/4 cup chopped artichokes, 1 cup chopped roasted red peppers	KRAFT Finely Shredded Italian* Five Cheese Blend
	1/2 cup spaghetti or pizza sauce, 1/4 cup sliced pepperoni, 1/2 cup chopped green peppers	KRAFT Finely Shredded Italian* Five Cheese Blend

then follow our 3 simple steps:

MIX cream cheese and dressing until well blended. Spread onto dinner plate or serving platter.

LAYER toppings over cream cheese mixture.

SPRINKLE with 1 cup cheese.

TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp. * Made with quality cheeses crafted in the USA.

kraft kitchens tips

VARIATION

Prepare as directed, using PHILADELPHIA Neufchatel Cheese and MIRACLE WHIP Light Dressing.

SERVING SUGGESTION

Serve with NABISCO Crackers and cut-up fresh vegetables.