St. Patrick's
Shamrock Toasties:
Celebrate St. Patrick's Day with this easy after-school snack.
Ingredients:
Green pepper English muffin Cheddar cheese
Directions: To make one, slice a green pepper crosswise near the pointed end to get a small, three-lobed shamrock shape. (If your pepper has four lobes, you've got a lucky clover instead.) Cut a small slice for a stem.
Ingredients:
Green pepper English muffin Cheddar cheeseDirections: To make one, slice a green pepper crosswise near the pointed end to get a small, three-lobed shamrock shape. (If your pepper has four lobes, you've got a lucky clover instead.) Cut a small slice for a stem.
Toast half an English muffin, then top it with a slice of Cheddar and the pepper shamrock. Place the muffin on a tray, then broil it in a toaster oven until the cheese is melted.
Ultimate 7 Layer Dip: Prep time: 10 minutes Total time: 3 hr 10 minutes Makes 48 servings (2 Tbsp. dip and 16 crackers each)
Ingredients: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 Finely Shredded Four Cheese
4 green onions, sliced
2 Tbsp. sliced black olives
RITZ Toasted Chips Original
Directions:
Mix beans and seasoning mix. Spread onto bottom of pie plate. Layer remaining ingredients except chips over bean mixture; cover and refrigerate several hours or until chilled. Serve with chips.
Chocolate Fondue:
While chocolate is an aphrodisiac in it’s own right, melting it
into a smooth consistency perfect for dipping takes it up a
notch – or three. The chocolate will stiffen if it gets cold, so
enjoy it while it’s still warm. Skewer and dip anything you like
– bananas, pineapple, strawberries, pear slices, dried apricots,
pound cake, even marshmallows.Ingredients:
3 ounces bittersweet chocolate, chopped
2 tablespoons heavy cream
1 tablespoon brewed espresso
1/2 teaspoon vanilla extract
Pinch of salt
1 banana, peeled and cut into 8 pieces
8 1-inch chunks fresh pineapple
4 strawberries
Preparation:
Preparation:
1. Place chocolate, cream, espresso, vanilla and salt in a medium
microwave-safe bowl; microwave on Medium, stirring every 20 seconds,
until melted, 1-2 minutes. No Microwave? Place chopped chocolate in
the top of a double boiler over hot, but not boiling water. Gently
stir until almost melted. Remove from the heat and stir until the
chocolate melts completely.
2. Pour the chocolate mixture into a serving bowl. Serve with your favorite fruit, pound cake and marshmallows.
Chunky Guacamole:
Ingredients:
4 ripe avocados
3 limes, juiced
1/2 red onion, chopped
1 garlic clove, minced
2 serrano chiles, sliced thinly
1 big handful fresh cilantro, finely chopped
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Directions: Halve and pit the avocados. Scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky. Add the remaining ingredients, and fold everything together to gently mix. Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate 1 hour before serving.
2. Pour the chocolate mixture into a serving bowl. Serve with your favorite fruit, pound cake and marshmallows.
Chunky Guacamole:
Ingredients:4 ripe avocados
3 limes, juiced
1/2 red onion, chopped
1 garlic clove, minced
2 serrano chiles, sliced thinly
1 big handful fresh cilantro, finely chopped
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Directions: Halve and pit the avocados. Scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky. Add the remaining ingredients, and fold everything together to gently mix. Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate 1 hour before serving.
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