You will score big points with these recipes
and everyone will be your fan!
12 Tbsp. Shedd's Spread Country Crock® Spread, melted
1 box (18.25 oz.) Devil's food cake mix
1 box (3.9 oz.) instant chocolate pudding & pie filling
1 cup Skippy® Creamy Peanut Butter
1 container (8 oz.) sour cream
1 cup milk
1 cup semi-sweet chocolate chips (about 6 oz).
Evenly coat bottom and sides of 5-quart* slow cooker with 2 tablespoons melted Shedd's Spread Country Crock® Spread; set aside.
Combine remaining ingredients except chocolate chips in large bowl with electric mixer according to cake mix package directions; stir in chocolate chips. Pour into prepared cooker.
Arrange two sheets paper towel over top of cooker, then place lid on top. (Paper towels will absorb moisture.)
Cook on LOW 3-1/2 hours. Turn off heat, then let stand covered 30 minutes. Remove insert from cooker. Carefully remove lid and paper towels. Serve cake warm and, if desired, with ice cream.
*If using 6-quart slow cooker, cook on LOW 4-1/2 hours. Turn off heat, then let stand covered 30 minutes. Serve as above.
Recipe from Skippy Peanut Butter
KNORR SPINACH DIP
1 package (10 oz.) baby spinach, chopped or 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 container (16 oz.) sour cream
1 cup Hellmann's® or Best Foods® Real Mayonnaise
1 package Knorr® Vegetable recipe mix
1 can (8 oz.) water chestnuts, drained and chopped (optional)
3 green onions, chopped (optional)
Everyone Loves Our Dip! Here's How We Make It:
Combine all ingredients and chill about 2 hours. Serve with your favorite dippers to your favorite people.
A new serving idea: Hollow out cucumber slices and cherry tomatoes. Fill vegetables with Knorr Spinach Dip and garnish with a sprig of dill.
Recipe from Knorr
DISAPPEARING BUFFALO CHICKEN DIP
2 cups diced or shredded cooked chicken
1/4 cup cayenne pepper sauce*
1 cup Hellmann's® or Best Foods® Real or Light Mayonnaise
1 cup shredded cheddar cheese (about 4 oz.)
2 Tbsp. finely chopped green onions (optional)
1 tsp. lemon juice
1/4 cup crumbled blue cheese
*Such as Frank's® Red Hot Sauce.
Preheat oven to 375 degrees.
Toss chicken with cayenne pepper sauce. Stir in remaining ingredients except blue cheese. Turn into 1-1/2-quart shallow casserole, then sprinkle with blue cheese.
Bake uncovered 20 minutes or until bubbling. Serve, if desired, with celery and/or your favorite dippers
Recipe from Hellmann's
TEX MEX BAKE
1 bag Success® White Rice
non-stick cooking spray
1 can (10 oz) diced tomatoes & green chilies
1 lb ground beef, browned
4 cups tortilla chips, crushed
1 can (15 oz) seasoned pinto or chili beans
1 lb pasteurized prepared cheese product, cut into cubes, divided
1/4 cup green onions, sliced & sour cream, optional
Preheat oven to 350º F.
Spray a 13x9x2-inch baking dish with vegetable cooking spray.
Prepare rice according to package directions; set aside.
In a medium bowl, combine cooked rice, diced tomatoes and green chilies, and ground beef; set aside.
Cover baking dish bottom with tortilla chips. Layer half of the cheese over the tortilla chips. Top with beans and rice-tomato-beef mixture. Top with remaining cheese.
Bake, uncovered, for 15 minutes or until cheese is melted. Garnish with green onions and sour cream, if desired.
Serving suggestion: It's also great meatless, or with chicken instead of beef!
Recipe from Success Rice
HONEY MUSTARD KISS WINGS
1/4 cup honey barbecue sauce
1 tablespoon finely grated orange zest
1/4 cup hot sauce
1/4 cup honey
1/4 cup Dijon mustard
3 pounds chicken wing drumettes, patted dry with paper towels
3 tablespoons butter
1/4 cup honey
2 tablespoons Dijon mustard
4 thinly sliced green onions, for garnish
Mix the barbecue sauce, orange zest, hot sauce, honey, and Dijon together in a large bowl. Add the chicken wings and toss to combine. Cover with plastic wrap and let marinate for at least 30 minutes and up to overnight in the refrigerator.
Prepare the grill to medium direct heat.
Drain the wings from the marinade and pat dry. Grill until crisp and golden, about 8 minutes per side.
While the wings are grilling, melt the butter in a small saucepan on the grill. Whisk in the honey and mustard. Brush the glaze on the wings and allow to cook for another 2 minutes. Serve the wings mounded up on a platter sprinkled with green onions.