Honey-Drizzled Cheddar Cheese

HONEY-DRIZZLED CHEDDAR CHEESE

2 pkg. (10 oz. each) aged extra sharp Cheddar cheese
1/4 cup honey
1/2 cup chopped walnuts
1/2 cup chopped dates
1 apple, sliced

Place cheese on cheese board; drizzle with honey. Top with nuts and dates. Serve with apples. Makes 10 servings.

*Recipe from Kraft Foods

Double Berry Martini

DOUBLE BERRY MARTINI

1 pkg. (makes 2 qt. drink) or 2 pkg. (makes 1 qt. drink each)raspberry ice flavor drink mix
2 cups water
2 cups low-calorie cranberry juice cocktail
1/2 cup vodka
2 cups cold club soda
6 frozen cranberries

Empty drink mix into 2-qt. glass or plastic pitcher. Add water, juice cocktail and vodka; stir until mix is dissolved. Refrigerate 1 hour or until chilled. Stir in club soda just before serving. Pour over cranberries in martini glasses. Makes 6 servings.

*Recipe from Kraft Foods

Bourbon Cheesecake Shots

BOURBON CHEESECAKE SHOTS

3/4 cup half-and-half
2 Tbsp. bourbon
1 tub (8 oz.) cream cheese spread
1/2 cup sugar
12 Nilla Wafers, crushed (about 1/3 cup)

Blend all ingredients except cookie crumbs in blender until smooth. Pour into 1-oz. plastic cups; top with wafer crumbs. Serve immediately. Makes 16 servings.

*Recipe from Kraft Foods

Pizza Pasta Salad

PIZZA PASTA SALAD

3 cups penne pasta, cooked, cooled
4 tomatoes, chopped
12 slices hard salami, chopped
1 cup finely shredded Italian five cheese blend
1/2 cup sliced fresh basil
1/2 cup grated Parmesan cheese
1/2 cup Italian dressing

Combine ingredients. Refrigerate 1 hour. Makes 10 servings.

*Recipe from Kraft Foods

Garden Vegetable Chopped Salad

GARDEN VEGETABLE CHOPPED SALAD

6 cups chopped romaine lettuce
1 cup chopped broccoli
1/2 cup matchlike carrot sticks or shredded carrots
1/2 cup ranch dressing
1/2 cup shredded Cheddar cheese
3 slices bacon, cooked, crumbled

Toss lettuce with broccoli, carrots and dressing. Top with cheese and bacon. Makes 6 servings.

*Recipe from Kraft Foods

Loaded Baked Potato Salad

LOADED BAKED POTATO SALAD

2 lb. baby red potatoes, quartered
1/2 cup Real Mayonnaise
1/4 cup buttermilk
2 Tbsp. chopped fresh chives
1/2 cup shredded sharp Cheddar cheese
8 slices bacon, cooked, crumbled

Cook potatoes in boiling water 20 min. or until tender; drain. Cool. Mix mayo, buttermilk and chives in large bowl. Add potatoes and cheese; toss lightly. Refrigerate 3 hours. Makes 8 servings.

*Recipe from Kraft Foods

Layered Caesar, Shrimp & Pasta Salad

LAYERED CAESAR, SHRIMP & PASTA SALAD

1/4 cup Caesar dressing
1/4 cup Mayo with Olive Oil Reduced Fat Mayonnaise
1 clove garlic, minced
1 pkg. (6 oz.) torn mixed salad greens, divided
2 cups medium shell macaroni, cooked, drained and cooled
1 lg. tomato, coarsely chopped
3/4 cup seasoned croutons
2 hard-cooked eggs, sliced
1/2 lb. frozen cooked cleaned medium shrimp, thawed
1/4 cup shredded Parmesan cheese

Mix dressing, mayo and garlic. Layer half the salad greens, macaroni and tomatoes in 3-qt. bowl. Cover with layers of remaining greens, croutons, eggs, shrimp and cheese. Refrigerate dressing mixture and salad 1 hour. Add dressing mixture to salad just before serving; mix lightly. Makes 6 servings.

*Recipe from Kraft Foods