Candy Cane Dessert Bars

CANDY CANE DESSERT BARS

14 rectangular graham crackers or 1 3/4 cups Graham Cracker Crumbs
3 Tbsp. granulated sugar
1/3 cup butter or margarine, melted
1 1/4 cups semi-sweet chocolate morsels
3/4 cup whipping cream
2 packages (8 oz. each) cream cheese, softened
1 1/4 cups powdered sugar
1 1/2 tsp. peppermint extract
1/2 tsp. vanilla
4 drops red food coloring (optional)
1 cup whipping cream
1 cup coarsely crushed peppermint candy canes or round peppermint candies (about 40 round candies)
24 small candy canes (optional)

Finely crush crackers (should have about 1 3/4 cups crumbs). In small bowl stir together crackers and granulated sugar. Add butter. Toss until combined. Press onto bottom of 13 x 9 x 2-inch dish. Refrigerate until needed. In small saucepan combine chocolate morsels and 3/4 cup cream. Cook and stir over low heat until smooth. Pour over graham layer. Refrigerate until needed. In large mixing bowl beat cream cheese, powdered sugar, peppermint extract and vanilla until fluffy. Beat in food coloring, if desired. Gradually add 1 cup whipping cream to cream cheese mixture, beating on high speed until fluffy. Fold in crushed candies. Spread over chocolate layer. Cover and refrigerate for 2 hours. Cut into squares. Top each square with candy cane, if desired. Store in refrigerator. Makes 24 servings.

Recipe from Kellogg's

Zesty Pepperoni Spread

ZESTY PEPPERONI SPREAD

4 ounces (1/4 pound) stick pepperoni
1 package (8 oz.) cream cheese, softened*
Cherry tomatoes, halved
Crackers

Remove casing from pepperoni. Cut two slices for garnish. Set aside. Slice remaining pepperoni into 1-inch pieces. In blender or food processor container process pepperoni pieces, a few pieces at a time, until crumbly. In small bowl stir together pepperoni and cream cheese. Refrigerate at least 1 hour to blend flavors. Let stand at room temperature for 1 hour. Garnish with pepperoni slices and cherry tomatoes. Serve with crackers. Makes 8 servings.

Recipe from Kellogg's

Parmesan Dip

PARMESAN DIP

1 package (8 oz.) reduced-fat cream cheese, softened
1 container (8 oz.) reduced-fat sour cream
1/2 cup grated Parmesan cheese
1/3 cup sliced green onions
2 tsp. dried Italian seasoning
Crackers

In small mixer bowl beat cream cheese, sour cream, Parmesan cheese, onions and Italian seasoning on low speed of electric mixer until combined. Increase speed to medium. Beat until fluffy. Transfer to serving bowl. Cover and refrigerate at least 1 hour. Serve with crackers. Makes 16 servings.

Recipe from Kellogg's

Hot Ham and Swiss Dip

HOT HAM AND SWISS DIP

2 cups (8 oz.) shredded Swiss cheese
1 1/2 cups finely chopped ham (6 oz.)
1/2 cup sliced green onions
2 Tbsp. all-purpose flour
1/2 cup reduced-fat mayonnaise
2 Tbsp. spicy brown mustard
1 1/2 tsp. caraway seeds, slightly crushed
Crackers

In medium bowl stir together cheese, ham, green onions and flour. Add mayonnaise, mustard and caraway seeds. Mix until combined. Spread in 9-inch pie plate. Bake, uncovered, at 350° F about 25 minutes or until heated through and bubbly around edges. Serve warm with crackers. Makes 28 servings.

Recipe from Kellogg's

Nacho Chicken Cheese Spread

NACHO CHICKEN CHEESE SPREAD

1 cup shredded Cheddar or Monterey Jack cheese
1 cup shredded, cooked chicken
1 cup reduced-fat sour cream
1 Tbsp. taco seasoning mix
1/2 cup canned corn, drained
1 can (4 oz.) chopped green chili peppers, drained
Crackers

In medium bowl stir together cheese, chicken, sour cream and taco seasoning. Stir in corn and chili peppers. Refrigerate at least 1 hour. Garnish as desired. Serve with crackers. Makes 20 servings.

Recipe from Kellogg's

Ranch Snack Mix

RANCH SNACK MIX

1/2 cup vegetable oil
1 (1-ounce) envelope Ranch dressing mix
1 (10-ounce) package oyster crackers
1/2 (10-ounce) package bite-sized Cheddar cheese crackers (2 cups)

Preheat oven to 350 degrees. Whisk together oil and dressing mix in large bowl; pour over crackers, tossing to coat. Spread mixture on lightly greased baking sheet. Bake 15 minutes, stirring after 7 minutes. Makes 6 cups.

Recipe from Mr. Food

Amish Church Spread

AMISH CHURCH SPREAD

1/2 cup brown sugar
1/4 cup water
1 Tbsp. butter
2 Tbsp. corn syrup
3/4 cup peanut butter
1/2 cup marshmallow creme
1/2 tsp. vanilla extract

In a medium saucepan over high heat, combine sugar, water and butter and bring to a boil. Stir in corn syrup, reduce heat to low, and simmer 1 to 2 minutes; remove from heat. Add peanut butter, marshmallow crème, and vanilla and stir until blended. Store in a container in refrigerator. Makes 2 cups.

Recipe from Mr. Food