FROZEN CHOCOLATE BANANAS



1/2 cup milk chocolate pieces or semisweet chocolate pieces

2 wooden sticks

1 large banana, halved crosswise

1/4 cup chopped peanut or flaked coconut



In heavy small skillet or saucepan, melt chocolate over very low heat,

stirring constantly (do not add any liquid). Remove from heat. Insert

wooden sticks into banana halves. Carefully spread chocolate over

entire banana half, then roll immediately in peanuts or coconut. Place

on waxed paper lined, shallow baking pan or baking sheet. Freeze till

firm. (If not eaten the same day, wrap snacks in moisture vapor proof

wrap ad store in freezer. ( Makes 2 snacks.)



Better Homes and Gardens

Quick Bruschetta for Two



Prep Time: 5 min

Total Time: 5 min

Makes: 2 servings, one topped toast slice each



1/4 cup quartered cherry tomatoes

2 Tbsp. KRAFT 2% Milk Shredded Reduced Fat Mozzarella

Cheese

1 Tbsp. chopped fresh basil

2 tsp. KRAFT Shredded Parmesan Cheese

2 tsp. KRAFT Light Zesty Italian Reduced Fat Dressing

2 thin slices French bread (about 1/4-inch thick

each), toasted



COMBINE tomatoes, mozzarella cheese, basil, Parmesan

cheese and dressing.



SPOON evenly over bread just before serving.

Celebration Cheese Balls

From Cooking for 2



A handful of simple ingredients that go together in minutes, three fun

flavorful options…these creamy cheese balls from our Test Kitchen

are a darling, do-ahead delight for busy holiday hostesses! Why not whip

up several batches? Packaged in colored plastic wrap and tied with

bright ribbons, they also make quick and easy gifts for friends, drop-in

visitors, shut-ins and neighbors.



INGREDIENTS

2 packages (8 ounces each) cream cheese, softened



1 cup grated Parmesan cheese



2 garlic cloves, minced



PINE NUT-PESTO CHEESE BALL:



2 tablespoons prepared pesto



2 tablespoons minced fresh basil



2 tablespoons plus 1/2 cup pine nuts, toasted, divided



HORSERADISH-<WBR>BACON CHEESE BALL:



2 tablespoons prepared horseradish



1/2 cup crumbled cooked bacon



1 green onion, finely chopped



SALSA CHEESE BALL:



2 tablespoons tomato paste



1/8 teaspoon salt



2 tablespoons minced fresh cilantro



1 tablespoon finely chopped onion



1 tablespoon minced seeded jalapeno pepper



Assorted crackers



SERVINGS 12

CATEGORY

Low Carb

METHOD Chill

PREP 30 min.

TOTAL 30 min.



DIRECTIONS

In a large mixing bowl, beat the cream cheese, Parmesan cheese and

garlic until blended. Divide into three portions.

For Pine Nut-Pesto Cheese Ball: In a small mixing bowl, beat one

portion of cream cheese mixture and pesto until blended. Stir in basil.

Chop 2 tablespoons pine nuts; stir into cheese mixture. Shape into a

ball; roll in remaining pine nuts. Wrap in plastic wrap; chill until

firm.

For Horseradish-<WBR>Bacon Cheese Ball: In a small mixing bowl, beat one

portion of cream cheese mixture and horseradish until blended. Stir in

bacon and onion. Shape into a ball. Wrap in plastic wrap; chill until

firm.

For Salsa Cheese Ball: In a small mixing bowl, beat one portion of

cream cheese mixture, tomato paste and salt until blended. Stir in the

cilantro, onion and jalapeno. Shape into a ball. Wrap in plastic wrap;

chill until firm.

Can refrigerate for up to two weeks. Serve with crackers. Yield: 3

cheese balls (1 cup each).

Sausage Cheese Balls

From Cooking for 2



These bite-size meatballs ae a favorite of Anna Damon from Bozeman,

Montana. You can substitute your favorite cheese for the cheddar or

serve the appetizers with Dijon mustard or sweet-and-sour sauce instead

of barbecue sauce.



INGREDIENTS

1/2 cup shredded cheddar cheese



3 tablespoons biscuit/baking mix



1 tablespoon finely chopped onion



1 tablespoon finely chopped celery



1/8 teaspoon garlic powder



1/8 teaspoon pepper



1/4 pound bulk pork sausage



Sweet-and-sour and barbecue sauce, optional



SERVINGS 2

CATEGORY Appetizer

METHOD Baked

PREP 15 min.

COOK 15 min.

TOTAL 30 min.



DIRECTIONS

In a small bowl, combine the first six ingredients. Crumble sausage over

mixture and mix well. Shape into 1-in. balls.

Place in a shallow baking pan coated with cooking spray. Bake,

uncovered, at 375° for 12-15 minutes or until no longer pink. Drain

on paper towels. Serve with sauces if desired. Yield: 1 dozen.

Dill-icious Cheese Spread



Serves 2



1/2 cup grated cheese (cheedar, jack, havarti, Swiss)

1/2 cup cottage cheese

1/2 teaspoon dill weed

cucumber slices

red or green leaf lettuce, or salad mix



Mix the grated cheese, cottage cheese and dill weed together.

Refrigerate 30 minutes before serving. Serve with cucumber slices and

greens on your favorite fresh bread.

Coconut Shrimp
6 large shrimp, tail on, peeled, and deveined
2 cups oil
1 teaspoon Creole spice
1/4 cup flour
1 egg, beaten with 2 tablespoons water
1 cup coconut flakes

For the sauce:
1 tablespoon honey
2 tablespoons Creole mustard

In a deep fat fryer or heavy sauce pan heat oil until a deep fry thermometer registers 360F. Season shrimp with Creole spice. Holding the tail of the shrimp, dredge each shrimp in the flour, shake off the excess and then dip into the egg mixture. Be sure to completely coat the shrimp with the egg mixture. Allow the excess egg to drip off the shrimp. Then dredge the shrimp into the coconut, pressing the coconut securely onto the shrimp. Place the shrimp into the fryer or heavy sauté pan, turning as they begin to brown. Remove shrimp when brown on
all sides. Drain on paper towels and place on a serving platter. To make the sauce, in a small bowl mix together the honey and the mustard
serve with the shrimp. Yield: 2 servings.

Granola Apple Wedges

2 tablespoons peanut butter, preferably natural
1 teaspoon honey
1 Braeburn or Red Delicious apple, quartered and cored
1/3 cup low-fat granola

In small bowl, mix together the peanut butter and honey. Spread a thin layer of peanut butter on cut sides of each apple wedge. Roll wedges in granola, pressing gently to adhere granola to peanut butter layer. Serve.

Makes 2 servings